Ingredients
Shrimp Salad
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons finely chopped red onion
- 1 rib celery, finely chopped
Shrimp Salad Dressing
- 1 cup mayonnaise
- 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- pinch freshly ground black pepper
Optional
- Butter lettuce leaves for serving
Instructions
- Prepare the shrimp. If not already done, peel and devein 2 pounds of shrimp. You can use cooked or raw shrimp; if raw, poach them briefly in simmering water or steam until pink and opaque, then cool.
- Chop vegetables. Finely chop 2 tablespoons of red onion and 1 rib of celery to add crunch and flavor to the salad.
- Make the dressing. In a bowl, combine 1 cup mayonnaise, the zest and juice of 1 lemon (approximately 1 tablespoon zest and 3 tablespoons juice), 2 tablespoons chopped fresh dill, 1 tablespoon Dijon mustard, 1 minced garlic clove, ¼ teaspoon kosher salt, and a pinch of black pepper. Whisk until smooth and well incorporated.
- Combine salad components. In a large mixing bowl, add the cooked shrimp, chopped red onion, and celery. Pour the dressing over the mixture and gently toss to coat all the ingredients evenly.
- Chill and serve. For best flavor, refrigerate the shrimp salad for at least 30 minutes to allow the flavors to meld. Serve chilled, optionally on butter lettuce leaves as a fresh, crisp vessel for the salad.
Notes
- You can use pre-cooked shrimp to save time; just thaw and use.
- Adjust lemon juice and dill to taste for a more vibrant flavor.
- The salad can be made a few hours ahead and refrigerated.
- Serve as a light lunch, appetizer, or in sandwiches or wraps.
- Butter lettuce adds a nice crunch and presentation but is optional.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if cooking raw shrimp)
- Category: Salad
- Method: No-Cook
- Cuisine: American
