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Shrimp Salad

A light and refreshing shrimp salad perfect for warm weather or a quick lunch, combining tender shrimp with crisp vegetables and a creamy dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 pound Raw shrimp, peeled and deveined Fresh shrimp for best flavor
  • ½ cup Mayonnaise Adjust according to taste
  • 2 ribs Celery, finely diced
  • 2 tablespoons Red onion, finely minced
  • 1 tablespoon Fresh dill, chopped
  • 1½ tablespoons Lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon Salt (or to taste)
  • ¼ teaspoon Black pepper, freshly ground
  • 1 tablespoon Optional: Parsley or capers For garnish

Method
 

Cooking the Shrimp
  1. Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
  2. Add the raw shrimp and poach for 2–3 minutes until they turn pink and opaque.
  3. Transfer the shrimp to an ice water bath immediately. Let them chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
Mixing the Salad
  1. In a large bowl, mix together the mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
  2. Add the shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
  3. Cover and chill for 30 minutes before serving.

Notes

Serve shrimp salad on a bed of leafy greens, in a sandwich, or on crackers for an easy appetizer. Garnish with extra fresh herbs or lemon juice for added flavor. Store leftovers in an airtight container for 2-3 days.