Shrimp Salad Recipe
Ah, shrimp salad! It's one of those dishes that always feels like a celebration on a plate. But let’s get real—what pairs best with a memorable shrimp salad?You could go classic with a side of crusty bread, perfect for soaking up any remnants of dressing.
Equipment
- Large mixing bowl
Ingredients
- 1 stalk celery finely diced
- 2 tablespoons finely minced red onion
- 2 pounds shrimp peeled and deveined
- Shrimp Salad Dressing-
- 1 cup creamy mayonnaise
- 1 tablespoon fresh parsley chopped
- Zest and juice of 1 lemon
- 1 teaspoon capers
- 2 tablespoons freshly chopped dill
- 1 tablespoon Dijon mustard
- 1 clove garlic finely minced
- ¼ teaspoon coarse kosher salt
- Pinch of freshly ground black pepper
- Butter lettuce leaves for serving
Instructions
Step 1: Preparing the Shrimp
- Start by boiling a pot of water. Once it’s bubbling, toss in the shrimp. Cook them for about 2-3 minutes until they turn pink and opaque.
- Remember, overcooked shrimp can become rubbery, so keep an eye on them. Drain and let the shrimp cool. Once they’ve cooled, chop them into bite-sized pieces.
Step 2: Chopping Vegetables
- While the shrimp cool, grab your cutting board. Dice the celery and red onion. Honestly, this is where the freshness shines. The crunchy celery and sharp onion together create great texture and flavor.
Step 3: Whipping Up the Dressing
- In a large mixing bowl, it’s time for the fun—combine the creamy mayonnaise, chopped parsley, lemon zest and juice, capers, dill, Dijon mustard, garlic, salt, and pepper.
- Give it a vigorous stir! This is where the magic happens; you’ll know it’s right when the dressing looks perfectly blended and fragrant.
Step 4: Bringing It All Together
- Once everything is ready, gently fold the shrimp and vegetables into the dressing. You want to coat everything beautifully without smashing the shrimp. This is a light dish—we want it to feel delicate!
Step 5: Serve on Butter Lettuce
- Now comes the plating! Lay the butter lettuce leaves on a serving platter or individual plates. Spoon generous amounts of the shrimp salad onto the lettuce. Serve immediately, or you can chill it in the fridge for an hour to let the flavors mingle a bit more.
Video
Notes
Shrimp: When choosing shrimp, I prefer large ones, as they carry flavor well and are easier to eat in salads. Opt for wild-caught if possible; they tend to have better texture and taste.
Mayonnaise: You can use Greek yogurt or a vegan mayo if you're looking for lighter options. They still work beautifully in this recipe.
Celery and Red Onion: These add crunch and a pop of color, making your salad visually appealing.
Lemon: Always use fresh lemons for the best flavor. The zest is just as important as the juice!
Capers: These tiny buds add a salty, briny flavor that contrasts perfectly with the creaminess of the dressing.
Dill: Fresh dill truly elevates this dish. If you don’t have fresh, dried is fine, but use less since it’s more concentrated.
Nutrition
Calories: 350kcalCarbohydrates: 4gProtein: 40gFat: 19.4gSaturated Fat: 3.4gTrans Fat: 0.1gCholesterol: 268mgSodium: 639mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 9mgCalcium: 17mgIron: 10mg
Tried this recipe?Let us know how it was!