Description
A fresh and vibrant shrimp salad prepared with tender shrimp, crisp celery, and a creamy lemon-dill dressing. This simple dish is served in a white bowl on a wooden kitchen counter, surrounded by the ingredients used: freshly chopped herbs, juicy lemons, and a jar of mayonnaise. The setting exudes a homely charm, showing how easy and approachable this recipe is for anyone to make in their own kitchen.
Ingredients
- Shrimp: 1 pound, cooked, peeled, and deveined
- Celery: 1 cup, finely chopped
- Red Onion: 1/4 cup, finely diced
- Fresh Dill: 2 tablespoons, chopped
- Mayonnaise: 1/3 cup
- Lemon Juice: 2 tablespoons, freshly squeezed
- Dijon Mustard: 1 teaspoon
- Salt: To taste
- Black Pepper: To taste
Optional Add-Ins:
- Avocado: Diced, for a creamy texture
- Cucumber: Sliced, for a refreshing crunch
- Capers: For a tangy kick
These ingredients combine to create a delicious, versatile shrimp salad that’s perfect for any meal.
Instructions
- Prepare the Shrimp
- If using raw shrimp, cook them by boiling in salted water for 2-3 minutes or until pink and opaque.
- Drain and let them cool. If necessary, peel and devein the shrimp.
- Chop the Vegetables
- Finely chop the celery, red onion, and fresh dill.
- If adding cucumber or avocado, slice them into bite-sized pieces.
- Make the Dressing
- In a small bowl, whisk together the mayonnaise, freshly squeezed lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
- Combine Ingredients
- In a large mixing bowl, combine the cooked shrimp, chopped celery, red onion, and dill.
- Pour the dressing over the shrimp mixture and gently toss until evenly coated.
- Taste and Adjust
- Taste the salad and adjust seasoning if needed by adding more salt, pepper, or lemon juice.
- Chill and Serve
- Cover the bowl and refrigerate the shrimp salad for at least 20-30 minutes to allow the flavors to meld.
- Serve cold, garnished with additional dill if desired.
Serving Suggestions:
- Serve on a bed of lettuce for a light lunch.
- Use as a filling for sandwiches or wraps.
- Pair with crackers or toast for an easy appetizer.
Enjoy this simple and flavorful shrimp salad!
Notes
- Shrimp Options:
- Pre-cooked shrimp saves time but ensure they are fresh and not overly salty.
- For the best flavor, cook raw shrimp yourself and chill them before adding to the salad.
- Customizing the Dressing:
- Substitute mayonnaise with Greek yogurt or sour cream for a lighter option.
- Add a pinch of garlic powder or paprika for extra depth.
- Texture Tips:
- Dice vegetables uniformly to ensure even distribution and a balanced bite.
- For extra crunch, add chopped nuts, such as almonds or walnuts.
- Make-Ahead Tips:
- Prepare the dressing and chop the vegetables in advance to save time.
- Combine all ingredients just before serving to keep the salad fresh.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing as it may affect the texture of the shrimp and dressing.
- Serving Variations:
- Use the shrimp salad as a topping for crackers, inside a croissant, or stuffed into hollowed-out avocados for creative presentations.
- For a heartier meal, serve alongside pasta, rice, or quinoa.
This shrimp salad is versatile and easily adaptable to suit your preferences, making it a go-to recipe for any occasion!
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: per Serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 12 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 160 mg