Shrimp Salad
A light and refreshing shrimp salad made with tender shrimp, crisp vegetables, and a creamy tangy dressing — perfect for lunch or a healthy dinner.
Equipment
- Large mixing bowl
- Small bowl
Ingredients
Salad
- 1 lb shrimp peeled, deveined, and cooked
- ½ cup celery finely chopped
- ¼ cup red onion finely diced
- 2 tbsp fresh dill chopped
- lettuce leaves for serving
Dressing
- ⅓ cup mayonnaise
- 1 tbsp lemon juice fresh
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- If shrimp are raw, cook them in boiling salted water for 2–3 minutes until pink and opaque, then drain and cool.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
- In a large bowl, combine shrimp, celery, red onion, and chopped dill.
- Pour the dressing over the shrimp mixture and toss gently until evenly coated.
- Serve chilled on lettuce leaves or in sandwiches or wraps.
Notes
For extra flavor, add diced avocado or chopped cucumber. This salad can be refrigerated for up to 2 days.