Creamy Shrimp Salad
A light and creamy shrimp salad made with lemon, dill, celery, and red onion. Perfect for lunch, wraps, or meal prep.
Equipment
- medium pot
- mixing bowls
- whisk
- cutting board and knife
- Salad tongs or spoon
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 lemon, quartered
- 1 cup celery, finely diced
- 1/2 red onion, finely minced
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh dill, chopped (plus more for garnish)
- Salt and pepper to taste
Instructions
- Bring a medium pot of salted water to a boil. Add the quartered lemon to the water.
- Prepare a large bowl filled with ice water and set aside.
- Add the shrimp to the boiling water and cook for 2–3 minutes until pink and opaque.
- Transfer shrimp to the ice bath to stop cooking. Drain and pat dry.
- In a small bowl, whisk together lemon juice, garlic, mayonnaise, mustard, dill, salt, and pepper.
- In a salad bowl, combine the shrimp, celery, and red onion. Add dressing and toss gently.
- Refrigerate for a few hours to chill. Garnish with fresh dill before serving.
Notes
Best enjoyed cold. Store in an airtight container for up to 3 days. Do not freeze. Optional: Add a pinch of cayenne or swap mayo for Greek yogurt. Looking for a refreshing dessert to pair it with? Try our creamy [Ambrosia Salad](https://yourdomaine.com/ambrosia-salad) — a no-bake fruit classic.
Nutrition
Calories: 218kcalCarbohydrates: 3gProtein: 16gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 198mgSodium: 730mgPotassium: 220mgFiber: 1gSugar: 2gVitamin A: 120IUVitamin C: 8mgCalcium: 45mgIron: 1.1mg