Creamy Dill Shrimp Salad
Chilled shrimp tossed with celery, red onion, dill, lemon juice, and a light mayonnaise dressing.
Equipment
- Large pot
- Bowl for ice water
- Large mixing bowl
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined, raw
- ⅓ cup mayonnaise
- 2 tbsp lemon juice fresh
- 1 cup celery chopped
- ½ cup red onion chopped
- 2 tbsp fresh dill chopped
- 1 tsp Dijon mustard optional
- 1 pinch cayenne pepper optional
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Boil. Boil the shrimp in salted water for about 2 minutes until pink and curled.
- Chill. Move the shrimp to ice water, then drain and pat dry.
- Mix. Whisk the mayonnaise, lemon juice, mustard, cayenne, salt, and pepper in a large bowl.
- Fold. Add the shrimp, celery, onion, and dill and fold gently.
- Chill. Refrigerate at least 30 minutes, then adjust the seasoning and serve.
Notes
Substitutions: Greek yogurt can replace part of the mayonnaise.
Tips: Do not overcook the shrimp.
Storage: Refrigerate for up to 3 days and do not freeze.
Nutrition does not include the optional Dijon and cayenne.