Description
A refreshing and flavorful shrimp salad featuring succulent shrimp, crisp celery, and a creamy dressing, perfect for summer gatherings.
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 lemon (quartered)
- 1 cup celery (finely diced)
- 1/2 red onion (finely minced)
- 2 teaspoons lemon juice
- 2 cloves garlic (minced)
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh dill (chopped, plus more for garnish)
- Salt and pepper to taste
Instructions
- Bring a medium pot of salted water to a boil.
- Add the quartered lemon to the boiling water.
- Prepare a large bowl of ice water nearby.
- Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes, or until the shrimp turns pink and opaque.
- Drain the shrimp and quickly transfer it to the bowl of ice water, stopping the cooking process.
- Once cooled, drain the shrimp again and pat dry with paper towels.
- In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, minced garlic, and chopped dill to create the dressing.
- In a medium salad bowl, combine the shrimp, finely diced celery, and minced red onion.
- Add the dressing and gently toss to coat the ingredients thoroughly.
- Season with salt and pepper to taste.
- Transfer the salad to an airtight container and refrigerate for a few hours before serving.
- Garnish with additional fresh dill before serving.
Notes
For a lighter dressing, substitute part of the mayonnaise with Greek yogurt. Experiment with additional vegetables and herbs for variation.
