Shrimp Salad
As easy as shrimp recipes go, this one tops the list with its simplicity and outstanding flavor. My recipe for Shrimp Salad includes fresh herbs, just the right amount of red onion, and a light dressing. Whether you're a seafood lover searching for a new salad shrimp dish to savor, or a beginner exploring shrimp salad recipes, this is the perfect place to start.
Servings: 4 servings
Calories: 302kcal
Equipment
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 lemon, sliced
- ½ cup celery, chopped
- ¼ cup red onion, chopped
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add salt, lemon, and shrimp. Cook for 2-3 minutes until shrimp turn pink. Drain and rinse with cold water. Pat the shrimp dry with paper towels.
- To the bottom of a large bowl, add mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk together. Add shrimp, celery, onion, dill, and parsley. Gently mix together. Taste, and adjust seasoning.
- Cover and chill for 1 hour before serving.
Notes
Tips:
- I cut extra-large shrimp in half when making this salad. Some of the shrimp can be left whole but the larger ones can be cut in half to give a more unified size.
- Fresh, medium, to large shrimp are recommended. If fresh isn't available, high-quality frozen shrimp can also be used.
- You can prepare the salad ahead of time and refrigerate it. This can help the flavors meld together.
- Shrimp salad should be eaten within 2 days for the best freshness and flavor.
Nutrition
Calories: 302kcal | Carbohydrates: 4g | Protein: 24g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 331mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 18mg | Calcium: 91mg | Iron: 1mg