Shrimp Salad
The best shrimp salad recipe features delicious shrimp tossed in a creamy dressing that has so much flavor you won’t be able to resist this simple dish.
Servings: 6
Calories: 215kcal
Ingredients
Dressing
- ½ cup mayonnaise
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh lemon zest
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon kosher salt
Shrimp
- 1 pound frozen jumbo shrimp, about 35 to 40 pounds (They should be pre-cooked, peeled and deveined. Once the shrimp is thawed and rinsed, remove the tails. Lay the rinsed shrimp out on some towels and allow them to dry completely before adding them to the dressing.)
- ½ cup celery, finely chopped
- ⅓ cup red onion, finely diced
Instructions
- Add the mayonnaise, Dijon Mustard, fresh chopped dill, lemon zest, cracked black pepper, and kosher salt to a medium-sized mixing bowl. Whisk to thoroughly combine.
- Stir in the shrimp, chopped celery, and red onion until completely coated.
- Chill in the fridge until ready to serve.
Video
Notes
- When thawing the shrimp, always follow the package directions. Make sure to wash your hands before and after handling seafood.
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After removing the tails and rinsing the shrimp, I placed paper towels on a piece of parchment paper on the counter laying the shrimp out flat. I then placed more paper towels on top of the shrimp, patted them dry and then left them between the towels to completely dry. Adding damp or even wet shrimp to the dressing may cause the shrimp salad to become drippy instead of creamy.
- Make sure your red onion is diced nice and fine if you don’t like large chunks of onion in your dish.
Nutrition
Calories: 215kcal | Carbohydrates: 2g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 452mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
