Description
A refreshing and creamy shrimp salad perfect for picnics or a light lunch, featuring tender poached shrimp mixed with crunchy vegetables and zesty dressing.
Ingredients
Scale
- 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 (optional)
- 1 tablespoon capers (optional)
Instructions
- Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt.
- Add the raw shrimp and poach for 2–3 minutes until they turn pink and opaque.
- Quickly transfer the shrimp to an ice water bath to stop the cooking process.
- In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper.
- Add the poached shrimp, diced celery, and minced red onion to the bowl and gently stir to combine.
- Cover the bowl and let it chill in the refrigerator for at least 30 minutes before serving.
Notes
For maximum freshness, add herbs just before serving. This salad can be made a day in advance, but be cautious with the herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 200mg