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Shrimp salad recipes for a quick and elegant meal
Emily

Classic Zesty Shrimp Salad

This refreshing and sophisticated shrimp salad features perfectly poached, succulent shellfish tossed in a vibrant, herb-infused creamy dressing. With the ideal balance of bright lemon acidity, crunchy red onion, and crisp celery, this protein-packed dish is a breeze to prepare. It is the perfect elegant solution for a quick lunch or a light summer dinner that requires minimal kitchen time while delivering gourmet results.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Modern American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 pounds shrimp, peeled and deveined
  • 1 cup high-quality mayonnaise
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced very fine
  • 2 tablespoons red onion, finely diced
  • 1 rib celery, finely chopped
  • Kosher salt and freshly ground black pepper to taste

Method
 

  1. Whisk together the mayonnaise, lemon juice, lemon zest, fresh dill, Dijon mustard, minced garlic, salt, and pepper in a medium bowl and set aside to meld flavors.
  2. Bring a large pot of water to a boil, then carefully add the shrimp.
  3. Cook the shrimp for 2 to 3 minutes or until opaque and pink.
  4. Immediately drain the shrimp and transfer to an ice bath to stop the cooking and ensure a tender texture.
  5. Once cool, pat the shrimp dry and chop into bite-sized pieces if desired.
  6. Combine the chilled shrimp, diced red onion, and celery in a large bowl.
  7. Fold the prepared dressing into the shrimp mixture until evenly coated.
  8. Serve immediately or store in the refrigerator to allow flavors to deepen.

Notes

Ensure the shrimp are placed in an ice bath immediately after boiling to prevent them from becoming rubbery. If making ahead, store in an airtight container for up to 24 hours. Serve in lettuce cups or on a toasted brioche roll for extra texture.