Description
A refreshing shrimp salad with bright citrus notes and creamy mayonnaise, perfect for warm lunches or elegant starters.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- ½ cup mayonnaise
- 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 parsley (optional)
- 1 tablespoon capers (optional)
Instructions
- Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
- Add the raw shrimp and poach for 2–3 minutes, until pink and opaque. Do not overcook.
- Immediately transfer shrimp to an ice water bath. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
- In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard (if using), chopped dill, salt, and black pepper. Taste and adjust seasonings.
- Add the chopped shrimp, diced celery, and minced red onion to the dressing. Stir gently to combine.
- Cover and chill for 30 minutes before serving to let flavors meld.
Notes
Chill at least 30 minutes; overnight refrigeration deepens flavor. Avoid overmixing after adding shrimp.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 220mg