Shrimp Salad Recipe
A fresh and flavorful shrimp salad perfect for a light lunch or appetizer, combining tender poached shrimp with crisp vegetables and a tangy dressing.
Ingredients
Main
- 1 pound raw shrimp, peeled and deveined
- ½ cup Mayonnaise
- 2 ribs celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh dill, chopped
- 1½ tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, freshly ground
- 1 tablespoon parsley or capers (optional)
Instructions
- Fill a medium saucepan with water, add a pinch of salt, and bring to a gentle simmer. Add the shrimp and poach for 2-3 minutes until pink and opaque. Transfer to an ice bath and chill for 5-7 minutes, then drain and chop if needed.
- In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust seasoning as desired.
- Add cooked shrimp, diced celery, and red onion to the bowl. Gently stir to combine. Cover and chill for 30 minutes before serving.
Notes
For extra flavor, add chopped parsley or capers before serving.