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Classic Shrimp Salad Recipe

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4.1 from 10 reviews

This Classic Shrimp Salad is a quick and refreshing seafood dish perfect for a light lunch or appetizer. Featuring tender boiled shrimp tossed in a creamy lemon-dill mayonnaise dressing with fresh celery and red onion, it’s a balanced mix of flavors and textures that come together in just 25 minutes. Serve chilled on its own or with crisp butter lettuce leaves for an elegant presentation.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Shrimp

  • 2 pounds shrimp, peeled and deveined

Salad Mix

  • 2 tablespoons finely chopped red onion
  • 1 rib celery, finely chopped

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

  1. Make the dressing. In a bowl, stir together the mayonnaise, lemon juice and zest, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until fully combined. Set the dressing aside while you prepare the shrimp.
  2. Boil the shrimp. Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes, until the shrimp turn pink and are cooked through. Be careful not to overcook to maintain tenderness.
  3. Ice water bath prep. While the shrimp cook, prepare a bowl of ice water. Using a skimmer or slotted spoon, transfer the cooked shrimp immediately to the ice water bath. Allow them to cool completely for about 3 minutes to stop the cooking process, then drain well in a colander.
  4. Combine the salad. In a large mixing bowl, gently stir together the cooled shrimp, finely chopped red onion, celery, and the prepared dressing until everything is evenly coated and creamy.
  5. Serve. Serve the shrimp salad chilled, either on its own or laid over butter lettuce leaves for a crisp, fresh base. Enjoy immediately or refrigerate until ready to serve.

Notes

  • For extra flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the dressing.
  • You can substitute plain yogurt or a light mayo for a lower fat dressing option.
  • Make sure the shrimp are fully cooled before mixing with the dressing to maintain a fresh texture.
  • This salad is best eaten within 1-2 days when stored in an airtight container in the refrigerator.
  • Butter lettuce leaves add a nice crunch and presentation but are optional.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Halal

Find it online: https://iamstarved.com/classic-shrimp-salad-recipe/