What's good in a shrimp salad?

Crunchy celery, red onion, fresh dill, lemon juice, and a creamy dressing all work beautifully in Shrimp Salad. Meanwhile, lettuce cups, avocado, and cucumbers also make tasty additions.

What salad can diabetics eat?

Diabetics can enjoy salads with lean protein, healthy fats, and fresh vegetables. This Shrimp Salad works well because it stays low in carbohydrates while still feeling satisfying.

What are salad shrimp?

Salad shrimp are very small shrimp often used in cold seafood salads. However, medium or large shrimp usually create better texture and flavor in homemade Shrimp Salad.

What pairs well with shrimp?

Shrimp pair well with lemon, dill, garlic, cucumber, celery, avocado, and fresh herbs. Meanwhile, crisp salads and light breads complement shrimp beautifully.

Creamy Shrimp Salad Recipe for a Light and Refreshing Dinner

Name: Creamy Shrimp Salad Recipe for a Light and Refreshing Dinner
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 pounds shrimp, peeled and deveined; 2 tablespoons finely chopped red onion; 1 celery rib, finely chopped; 1 cup mayonnaise; 1 lemon, zested and juiced, about 1 tablespoon zest and 3 tablespoons juice; 2 tablespoons chopped fresh dill; 1 tablespoon Dijon mustard; 1 minced garlic clove; 1/4 teaspoon kosher salt; Pinch of black pepper; Optional butter lettuce leaves for serving

Description

Creamy Shrimp Salad with tender shrimp, lemon dill dressing, crunchy celery, and red onion. A light, fresh dinner ready in 25 minutes.

Ingredients

Scale

2 pounds shrimp, peeled and deveined

2 tablespoons finely chopped red onion

1 celery rib, finely chopped

1 cup mayonnaise

1 lemon, zested and juiced, about 1 tablespoon zest and 3 tablespoons juice

2 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

1 minced garlic clove

1/4 teaspoon kosher salt

Pinch of black pepper

Optional butter lettuce leaves for serving

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Instructions

1. Whisk together the mayonnaise, lemon zest, lemon juice, dill, Dijon mustard, garlic, salt, and pepper until smooth.

2. Bring a pot of water to a boil and cook the shrimp for 2 to 3 minutes until pink and fully cooked.

3. Transfer the shrimp to an ice water bath and cool for about 3 minutes, then drain well.

4. Combine the cooled shrimp with the red onion, celery, and dressing in a bowl and mix until evenly coated.

5. Serve chilled on its own or in butter lettuce leaves.

Notes

Best served freshly made for the creamiest texture.

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Avoid leaving the salad at room temperature too long because the mayonnaise can spoil.

Smaller shrimp work best for lettuce wraps or sandwiches, while larger shrimp are ideal for serving in bowls.

Large shrimp can also be chopped into smaller bite-sized pieces if preferred.

Fresh dill pairs especially well with seafood, but parsley can be substituted.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 1 g
Sodium: 1218 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 23 g
Trans Fat: 0.1 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 21 g
Cholesterol: 206 mg