Description
This Shrimp Salad is a refreshing, protein-packed dish perfect for warm days or as a light and satisfying meal. The shrimp are seasoned and cooked to perfection, then tossed in a creamy, tangy dressing with hints of fresh dill and lemon. Serve it as a salad over crisp lettuce leaves or as a hearty sandwich filling.
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon Old Bay seasoning
- 2 stalks celery, finely diced
- 1/2 cup (120g) mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- Lettuce leaves or bread, for serving
Instructions
1️⃣ Cook the Shrimp:
- Bring a large pot of water to a boil and add 1 tablespoon Old Bay seasoning.
- Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes.
- Drain the shrimp and transfer them immediately to a bowl of ice water to stop the cooking process. Let cool for a few minutes.
- Once cooled, drain and pat the shrimp dry with paper towels.
2️⃣ Prepare the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard (if using), chopped dill, salt, and pepper until smooth.
3️⃣ Combine Ingredients:
- Chop the cooled shrimp into bite-sized pieces.
- Add the shrimp and diced celery to the dressing. Gently toss to coat evenly.
4️⃣ Chill:
- Cover the bowl and refrigerate the shrimp salad for at least 30 minutes to allow the flavors to meld.
5️⃣ Serve:
- Serve the shrimp salad on a bed of lettuce leaves or as a sandwich with your favorite bread. Enjoy!
Notes
- Make it lighter: Substitute half of the mayonnaise with plain Greek yogurt for a lighter dressing.
- Extra flavor: Add a pinch of smoked paprika or cayenne for a slight kick.
- Storage: Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 5 minutes