Samantha Nicole Some salads pile delightfully pink, sweet-and-savory shrimp on top of a bed of lettuce; when that happens, let’s be honest: the shrimp is the part you remember. Shrimp Salad does away with the middleman and serves up a salad that is basically all shrimp! With just some red onion and celery for crunch and balancing refreshment, the shrimp takes complete center stage, with a creamy, zesty dressing only highlighting the scrumptious seafood flavor. Fast and easy, Shrimp Salad makes a side salad as delicious and satisfying as a full meal!
Ingredients
For the shrimp salad dressing:
- 1 cup mayonnaise
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- black pepper, to taste
For the salad:
- 2 pounds shrimp, peeled and deveined, tails optionally removed
- 2 tablespoons red onion, finely chopped
- 1 rib celery, finely chopped
- butter lettuce leaves, optional, for serving
Directions
Step 1 –Stir together the mayo, the lemon juice, the lemon zest, the dill, the mustard, the garlic, the salt, and the pepper.
Step 2 –Bring a pot of water to a boil.
Step 3 –Add the shrimp and cook until cooked through at 145 degrees F and pink, about 2-3 minutes.
Step 4 –Prepare an ice water bath.
Step 5 –Using a slotted spoon or a skimmer, transfer the shrimp to the ice bath to cool.
Step 6 –Allow the shrimp to cool for 3 minutes.
Step 7 –Drain the shrimp.
Step 8 –Stir the shrimp, the red onion, the celery, and the dressing until creamy and combined.
Step 9 –Serve with the lettuce leaves.
