Shrimp Salad
A refreshing and simple shrimp salad that combines cooked shrimp with crunchy vegetables and zesty flavors, perfect for lunch or as a light meal.
Ingredients
Main Ingredients
- 1 lb cooked shrimp Chilled after boiling or sautéing, preferably wild-caught
- ⅓ cup mayonnaise Duke's recommended
- 2 tbsp fresh lemon juice Adjust to taste
- 1 cup celery, chopped For crunch
- ½ cup red onion, chopped
- 2 tbsp fresh dill, chopped Add more to taste
- 1 dash Dijon mustard Optional for heat
- 1 dash cayenne pepper Optional for heat
- to taste salt
- to taste black pepper
Instructions
Preparation
- If the shrimp are not cooked, drop them in boiling, salted water for about 2 minutes. Avoid wandering off to prevent overcooking.
- Chill the cooked shrimp quickly in ice water to prevent them from becoming mushy.
- In a bowl, combine the cooled shrimp with mayonnaise, celery, onion, dill, lemon juice, and any mustard or spice you like.
- Stir gently to keep the shrimp intact; avoid mashing them.
- Taste and adjust seasoning with salt, pepper, and more lemon juice as desired.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Serving Suggestions
- Serve on a bed of crunchy lettuce like Bibb or Romaine.
- Make a delicious sandwich using warm, crusty bread.
- Spoon into halved avocados for an elegant presentation.
- Create shrimp salad sliders for parties.
- Optionally, wrap in a tortilla for a burrito-style dish.
Notes
Leftovers can be stored in the fridge for up to 2 days. For meal prep, keep the shrimp and sauce separate until ready to eat. Avoid freezing the salad as it affects texture.