Description
A creamy and crunchy shrimp salad with a tangy, garlicky dressing, featuring perfectly cooked shrimp, crunchy celery, and a hint of fresh dill. It’s an easy-to-make, refreshing dish that’s perfect as a side, snack, or light main course.
Ingredients
1 pound shrimp, peeled and deveined
1 lemon, quartered
1 cup celery, finely diced
1/2 red onion, finely minced
2 teaspoons lemon juice
2 cloves garlic, minced
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh dill, chopped (plus more for garnish)
Salt and pepper, to taste
Instructions
- Bring a medium pot of salted water to a boil. Add the quartered lemon and shrimp. Cook for 2-3 minutes until the shrimp are pink and opaque.
- Prepare an ice bath nearby. Once the shrimp are cooked, transfer them immediately to the ice bath to stop the cooking process.
- Drain and pat dry the shrimp after cooling for a few minutes.
- In a small bowl, whisk together lemon juice, garlic, mayonnaise, Dijon mustard, and fresh dill. Season with salt and pepper to taste.
- In a medium salad bowl, combine the shrimp, diced celery, and minced red onion. Pour the dressing over and gently toss to coat.
- Refrigerate for a few hours before serving. Garnish with extra fresh dill and serve chilled.
Notes
This salad tastes even better after resting in the fridge, allowing the flavors to meld together.
Feel free to add extra veggies like cucumbers, bell peppers, or cherry tomatoes for additional crunch and color.
If you’re looking for a lighter version, swap out the mayo for Greek yogurt or sour cream.
This dish is naturally gluten-free, making it perfect for those with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 218
- Sugar: 3g
- Sodium: 385mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg
