Description
A creamy and tangy shrimp salad inspired by classic New York delis, perfect for summer gatherings.
Ingredients
- 2 pounds large cooked shrimp, peeled and deveined
- 3/4 cup high-quality mayonnaise
- 2 celery stalks, finely diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, chopped
- Fresh dill sprigs for garnish
- Lemon wedges for serving
- Extra paprika for dusting
Instructions
- Rinse the cooked shrimp under cold water and pat completely dry with paper towels. Cut larger shrimp into bite-sized pieces and leave smaller shrimp whole.
- In a large mixing bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth.
- Stir in the garlic powder, paprika, salt, and pepper. Add the finely diced celery and chopped chives, mixing gently.
- Fold in the prepared shrimp, being careful not to overmix.
- Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
For a lighter option, consider replacing half the mayonnaise with Greek yogurt. Chill the salad for optimal flavor development.
