Shrimp Salad

Bright, creamy, and perfectly briny, this shrimp salad is ideal for quick lunches or elegant gatherings, served on bread or in lettuce cups.

Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, Lunch

Cuisine American

Servings 4 servings

Calories 300 kcal

1 pound Raw shrimp, peeled and deveined Fresh or properly thawed frozen shrimp for best flavor.
½ cup Mayonnaise Use full-fat mayo for best texture.
2 ribs Celery, finely diced Provides essential crunch.
2 tablespoons Red onion, finely minced Adds sharpness to the salad.
1 tablespoon Fresh dill, chopped Enhances the salad's flavor.
1½ tablespoons Lemon juice, freshly squeezed Brightens the dish.
1 teaspoon Dijon mustard, optional For added flavor.
½ teaspoon Salt, or to taste Adjust according to preference.
¼ teaspoon Black pepper, freshly ground For seasoning.
1 tablespoon Optional: Parsley or capers For added flavor, if desired.

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 bay leaf.
Add the raw shrimp to the simmering water and poach for 2–3 minutes until pink and opaque.
Transfer the cooked shrimp to an ice water bath immediately for 5–7 minutes, then drain and pat dry.
In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, dill, salt, and black pepper.
Add the chilled shrimp, celery, and red onion to the dressing and stir gently.
Cover and refrigerate the shrimp salad for 30 minutes before serving.

For optimal flavor, use fresh lemon juice. Serve chilled on croissants, with lettuce, or atop greens. Customize with herbs or spices as desired.

Keyword Picnic Food, quick lunch, Seafood Salad, Shrimp Salad, summer salad