When the weather turns warm, there’s nothing quite as refreshing as a cool, creamy shrimp salad. This simple dish makes the perfect light lunch or dinner, especially when paired with crisp lettuce leaves or buttery crackers.
The key to an exceptional shrimp salad is high-quality, fresh shrimp. Look for shrimp that are plump, firm, and free of any discoloration or odor. Larger shrimp, like jumbo or colossal, work best, as their firm, meaty texture holds up well to being tossed in a dressing.
1. Shrimp Salad Recipe
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 lemon, quartered
- 1 cup celery, finely diced
- 1/2 red onion, finely minced
Dressing
- 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 pot of salted water to a boil. Add the shrimp and the quartered lemon cook for 2-3 minutes, until opaque and cooked through. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked shrimp, celery, and red onion.
In a small bowl, whisk together the lemon juice, garlic, mayonnaise, Dijon mustard, and 1 1/2 tablespoons of the chopped dill. Season with salt and pepper to taste.
Pour the dressing over the shrimp mixture and stir gently to coat. You can garnish with additional fresh dill.
Serve the shrimp salad chilled, either on a bed of lettuce, in tomato halves, or with crackers.
This shrimp salad is an absolute delight – cool, creamy, and loaded with sweet, briny shrimp, crunchy veggies, and bright herbal notes. It’s the perfect meal for a warm summer day, whether you’re hosting a backyard BBQ or just want a light, refreshing lunch. With just a few simple ingredients, you can whip up a restaurant-worthy shrimp salad right at home.
