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Shrimp Salad with Lemon, Dill, and Crisp Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Boiling
  • Cuisine: American

Description

A refreshing and easy-to-make shrimp salad featuring tender boiled shrimp tossed with a creamy lemon-dill dressing, crisp celery, and red onion. Perfect as a light lunch or appetizer, this salad is chilled for maximum flavor and served garnished with fresh dill.

Ingredients

Shrimp and Vegetables

  • 1 pound shrimp (peeled and deveined)
  • 1 lemon (quartered)
  • 1 cup celery (finely diced)
  • 1/2 red onion (finely minced)

Dressing

  • 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

  1. Boil Water: Bring a medium pot of salted water to a boil and add the quartered lemon to infuse the water with citrus flavor.
  2. Prepare Ice Water: Fill a large bowl halfway with ice water and set it nearby to cool the shrimp after cooking.
  3. Cook Shrimp: Add the peeled and deveined shrimp to the boiling lemon water and cook for 2-3 minutes, or until the shrimp turn pink and opaque.
  4. Shock Shrimp: Drain the cooked shrimp from the hot water and immediately transfer them to the ice water bath to halt the cooking process and keep them tender.
  5. Drain Shrimp: Once cooled, drain the shrimp thoroughly and pat dry with paper towels to remove excess moisture.
  6. Make Dressing: In a small bowl, combine the lemon juice, minced garlic, mayonnaise, Dijon mustard, chopped fresh dill, salt, and pepper. Mix well until smooth and creamy.
  7. Combine Ingredients: Place the shrimp, diced celery, and minced red onion into a medium salad bowl. Pour the dressing over and gently toss to coat everything evenly. Adjust seasoning with additional salt and pepper if needed.
  8. Chill and Serve: Transfer the shrimp salad to an airtight container and refrigerate for a few hours to allow flavors to meld. Before serving, garnish with more fresh dill for a bright, fresh touch.

Notes

  • Use fresh or thawed shrimp for the best texture and flavor.
  • Make sure to pat the shrimp dry after ice bathing to prevent a watery salad.
  • This salad can be served over greens or in a sandwich for variety.
  • Feel free to swap mayonnaise with Greek yogurt for a lighter dressing.
  • Leftovers keep well refrigerated for up to 2 days.

Find it online: https://evelynscooking.com/shrimp-salad-with-lemon-dill-and-crisp-vegetables-recipe/