Shrimp Salad
A refreshing and creamy shrimp salad perfect for any occasion.
Equipment
- Pot
- mixing bowl
- colander
Ingredients
Seafood
- 2 pounds shrimp, peeled and deveined
Vegetables
- 2 tablespoons finely chopped red onion
- 1 rib celery, finely chopped
Shrimp Salad Dressing
- 1 cup mayonnaise homemade recommended
- 1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 0.25 teaspoon kosher salt
- 1 pinch freshly ground black pepper
- butter lettuce leaves for serving, optional
Instructions
Preparation
- Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
- Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
- Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 4gProtein: 21gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 206mgSodium: 1218mgPotassium: 217mgFiber: 1gSugar: 1gVitamin A: 316IUVitamin C: 10mgCalcium: 93mgIron: 1mg
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