Description
This refreshing Shrimp Salad is a quick and easy dish featuring tender cooked shrimp tossed in a zesty lemon-dill mayonnaise dressing. Perfect for a light lunch or a delicious appetizer, it can be served on buttery croissants or crisp butterhead lettuce leaves for a gluten-free option.
Ingredients
Scale
Shrimp Salad
- 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
To Serve (Optional)
- Croissants
- Large butterhead lettuce leaves
Instructions
- Thaw the Shrimp: Remove the shrimp from their package and place them in a medium-size bowl filled with cool water. Change the water every 30 minutes until the shrimp are completely thawed. Once thawed, set the shrimp aside in the refrigerator until ready to use.
- Prepare the Dressing: In a separate large bowl, combine the mayonnaise, lemon juice, lemon zest, half of the chopped dill, Dijon mustard, minced garlic, salt, and black pepper. Whisk these ingredients together thoroughly until you have a smooth and well-blended dressing.
- Mix the Salad: Add the chilled shrimp along with the finely chopped red onion and celery to the bowl with the dressing. Toss everything gently but thoroughly to ensure the shrimp and vegetables are evenly coated with the lemon-dill dressing.
- Serve: Spoon the shrimp salad onto buttery croissants or large butterhead lettuce leaves for a lighter, gluten-free option. Garnish with the remaining fresh dill if desired, and serve immediately.
Notes
- Ensure shrimp are fully thawed before mixing to maintain the salad’s crisp texture.
- Adjust seasoning with more salt or lemon juice to taste if desired.
- For a lower-fat version, substitute mayonnaise with Greek yogurt or a light mayonnaise alternative.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Adding finely chopped celery brings a fresh crunch that complements the shrimp.
