You’ll also love how versatile this recipe is. You can stuff it into wraps, serve it in lettuce cups, stuff it in a roll, and more. It’s such a refreshing, nutritious, and filling recipe that everyone will devour it right away. In addition, shrimp salad packs really well for lunch or for gatherings like picnics! If you want another salad recipe that can feed a crowd, then try my kale salad recipe, cucumber tomato salad recipe, or brussels sprout salad recipe.
What You Need to Make This Recipe
Shrimp — I use medium-sized shrimp so they are more bite-sized. If you only have large shrimp, then you can use them as-is or cut them in half after cooking. If you have pre-cooked shrimp, just make sure they are fully thawed before combining with the rest of the salad ingredients. Onion — a red onion adds a nice pop of color to the salad and provides a wonderful crispy texture. Celery — celery adds a great texture to the salad as well! Dill — I highly recommend using fresh dill over dried dill for this shrimp salad. Mayonnaise — be sure to use good quality mayonnaise for the best flavor. Dijon mustard — Dijon mustard adds a tangy flavor and creaminess to the salad. Lemon — freshly squeezed lemon juice is ideal. The flavor is more bright and fresh compared to bottled lemon juice.
How to Make Shrimp Salad
1. Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. Add the shrimp to the boiling water and cook until opaque and cooked through. 2. Drain well, then transfer the shrimp to the ice bath. Let stand for 2 minutes. Drain well again. 3. To the bowl of cooled shrimp, add the onion and celery. 4. Add the dill. 5. Add the mayonnaise, mustard, lemon, salt, and pepper. 6. Toss to combine. Cover and chill for at least 1 hour before serving.
Pro Tips for Making This Recipe
Use fresh, high-quality ingredients for your shrimp salad. Since the ingredient list is short, it will make a difference in the taste and overall quality of the recipe. Be careful not to overcook the shrimp! Have the ice bath ready, as overcooking shrimp can ruin the texture. You want to avoid rubbery or tough shrimp in the salad. Try to dice the onion and celery as uniformly as possible so you get a bite of everything with each spoonful. Don’t skip chilling the salad. Refrigerating the salad helps to blend the flavors and leads to a more refreshing bite. Shrimp salad is delicious on its own but is also great served over a bed of lettuce, with crackers, in a sandwich, or in a wrap. You can buy deveined and peeled shrimp to save time.
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
