Shrimp Salad
Shrimp salad with plump jumbo shrimp, fresh dill, and a light lemon dressing. It comes together with no cooking and gets better after a few hours chilling.
Servings: 6 ½ cup servings
Calories: 199kcal
Ingredients
Dressing
- ½ cup + 1 tablespoon mayonnaise
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon kosher salt
Shrimp
- 1 pound jumbo frozen shrimp (about 35 - 40) cooked, peeled, deveined, thawed (tails removed)
- ½ cup finely chopped celery
- ⅓ cup finely diced red onion
Instructions
- Add the mayonnaise, fresh chopped dill, lemon zest, Dijon mustard, fresh cracked black pepper and kosher salt to a medium size mixing bowl. Whisk to completely combine.½ cup + 1 tablespoon mayonnaise, 2 tablespoons fresh chopped dill, 1 tablespoon fresh lemon zest, 1 tablespoon Dijon mustard, 1 teaspoon fresh cracked black pepper, ½ teaspoon kosher salt
- Stir in the shrimp, chopped celery and red onion, until completely coated. Serve immediately or chill in the fridge until ready to serve.1 pound jumbo frozen shrimp, ½ cup finely chopped celery, ⅓ cup finely diced red onion
Video
Notes
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Tips:
- When thawing the shrimp, always follow the package directions. Make certain to wash your hands before and after handling seafood.
- Before adding the shrimp to the dressing, pat dry with a paper towel. Adding damp or even wet shrimp to the dressing may cause the shrimp salad to become drippy instead of creamy.
- You can substitute dried dill for the fresh chopped.
Nutrition
Calories: 199kcal | Carbohydrates: 2g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 437mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
