Classic Shrimp Salad Recipe
This Classic Shrimp Salad is a refreshing and creamy seafood dish made with perfectly cooked shrimp, a zesty lemon-dill mayonnaise dressing, and crunchy red onion and celery. Ready in just 25 minutes, it's ideal for a light lunch or an elegant appetizer that can be served on its own or with crisp butter lettuce leaves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
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
- 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 smooth and well combined. Set this dressing aside for now.
- Boil the shrimp: Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook them for 2 to 3 minutes, or until they turn pink and are cooked through. Avoid overcooking to keep the shrimp tender.
- Prepare an ice water bath: While the shrimp cook, fill a large bowl with ice and cold water. Once the shrimp are cooked, promptly use a skimmer or slotted spoon to transfer them to the ice water bath. Let them cool completely for about 3 minutes to stop the cooking process and maintain firmness.
- Drain and combine: Drain the cooled shrimp thoroughly in a colander. In a mixing bowl, combine the shrimp with the finely chopped red onion and celery. Pour in the prepared dressing and gently stir everything together until the salad is creamy and all ingredients are evenly coated.
- Serve: Serve the shrimp salad chilled, either on its own or presented atop fresh butter lettuce leaves for a crisp and elegant touch.
Notes
- Fresh shrimp is preferred for best flavor and texture, but frozen shrimp can be used if fully thawed before cooking.
- Adjust the amount of lemon juice and dill based on your taste preferences for extra brightness or herbiness.
- For a lighter version, substitute mayonnaise with Greek yogurt or a mix of both.
- Serve immediately or refrigerate for up to 24 hours; the flavors will meld together over time.
- This salad pairs well with crusty bread, crackers, or as a filling for sandwiches.
Find it online: https://simpleplatter.com/classic-shrimp-salad-recipe/