Description
A refreshing and easy Shrimp Salad recipe featuring tender cooked shrimp tossed in a zesty lemon-dill mayonnaise dressing. Perfectly balanced with crunch from celery and a hint of garlic, this salad is delicious served on buttery croissants or crisp butterhead lettuce leaves for a light meal or appetizer.
Ingredients
Scale
Shrimp Salad Ingredients
- 2 12-ounce bags of frozen shrimp (cooked, tail off, peeled and deveined)
- 2 ½ Tablespoons red onion (finely chopped)
- 1 celery rib (finely chopped)
- 1 cup mayonnaise
- 1 Tablespoon lemon zest
- 3 Tablespoons lemon juice (freshly squeezed)
- 3 Tablespoons fresh dill (chopped, divided)
- 1 Tablespoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- Croissants and/or large butterhead lettuce leaves for serving (optional)
Instructions
- Thaw the shrimp: Remove the shrimp from their packaging and place them in a medium-sized bowl filled with cool water. Change the water every 30 minutes until the shrimp are fully thawed. Once thawed, set the shrimp aside in the refrigerator to keep chilled until ready to use.
- Prepare the dressing: In a large bowl, combine the mayonnaise, freshly squeezed lemon juice, lemon zest, chopped fresh dill, Dijon mustard, minced garlic, salt, and black pepper. Whisk thoroughly until all ingredients are fully blended into a smooth dressing.
- Toss shrimp with dressing: Add the chilled, thawed shrimp to the bowl with the dressing. Gently toss everything together to ensure the shrimp are evenly coated with the flavorful lemon-dill mixture.
- Serve: Spoon the shrimp salad onto croissants or large butterhead lettuce leaves for a light and tasty meal or appetizer. Garnish with additional dill if desired and serve immediately.
Notes
- The shrimp used is already cooked, so no additional cooking is required.
- Changing the water when thawing shrimp ensures they thaw evenly and remain fresh.
- For a lower-carb option, serve the salad in lettuce leaves instead of croissants.
- Adjust the amount of lemon juice and dill according to your taste preference.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
