Shrimp Salad Recipe
Fresh and creamy Shrimp Salad Recipe made with tender poached shrimp, crisp celery, red onion, and a zesty lemon dill dressing. This easy chilled seafood salad is light, refreshing, and perfect for sandwiches, wraps, or low carb lunches.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus chilling)
- Yield: 4 servings
- Category: Salad, Lunch
- Method: Poaching, Mixing
- Cuisine: American, Coastal
- Diet: Gluten Free
Ingredients
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 fresh lemon juice
1 teaspoon Dijon mustard (optional)
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
Optional: 1 tablespoon chopped parsley or capers
Instructions
Poach the Shrimp
Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
Cook Until Pink
Add the shrimp and poach for 2–3 minutes, or until pink and opaque.
Ice Bath
Immediately transfer shrimp to an ice water bath. Chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if desired.
Make the Dressing
In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard (if using), dill, salt, and pepper. Adjust seasoning to taste.
Combine
Add shrimp, diced celery, and red onion to the dressing. Stir gently until evenly coated.
Chill Before Serving
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
Do not overcook shrimp — they become rubbery quickly.
For a lighter option, substitute half the mayonnaise with Greek yogurt.
Serve on croissants, toasted bread, butter lettuce cups, or over mixed greens.
Store in an airtight container in the refrigerator for up to 3 days.
Find it online: https://allcookedup.com/shrimp-salad-recipe/
