Shrimp Salad
This easy shrimp salad is made with tender shrimp, crisp celery, red onion, and a creamy lemon-dill dressing. It is a fresh and flavorful lunch or light dinner that comes together in less than 20 minutes.
Servings: 6
Cost: $18.73, $3.12 per Serving
Ingredients
- 2 pounds shrimp peeled and deveined
- ¼ cup red onion finely chopped
- ¼ cup celery finely chopped
For the Dressing:
- ¾ cup mayonnaise
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill chopped
- 1 garlic clove minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, stir together mayonnaise, fresh lemon zest, fresh lemon juice, chopped fresh dill, minced garlic clove, salt, and black pepper. Refrigerate until ready to use.
- Bring a large pot of water to a boil. Add peeled and deveined shrimp and cook for 2–3 minutes, or until pink and cooked through.
- Drain the shrimp and immediately transfer them to an ice water bath. Let cool for 2–3 minutes, then drain well.
- In a large mixing bowl, combine the cooled shrimp, ¼ cup finely chopped red onion, and ¼ cup finely chopped celery.
- Drizzle the dressing over the shrimp mixture and gently toss until evenly coated.
- Serve as is or over lettuce. Enjoy!
Notes
This salad is best served fresh, but leftovers can be refrigerated in an airtight container for up to 2–3 days.
For easier eating, use small shrimp or roughly chop larger shrimp before adding them to the salad.
Nutrition
Calories: 303kcal | Carbohydrates: 3g | Protein: 21g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1425mg | Potassium: 208mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 0.4mg
