Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1 1/2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard (optional)
- 2 ribs celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon parsley or capers (optional)
Instructions
- Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
- Add the raw shrimp and poach for 2-3 minutes, until pink and opaque.
- Transfer shrimp to an ice water bath immediately. Let chill for 5-7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
- In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
- Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
- Cover and chill for 30 minutes before serving. Serve on toasted sourdough, inside a brioche roll, atop mixed greens, or as an appetizer on cucumber rounds.
Notes
For a lighter version, substitute half the mayo with plain Greek yogurt. Make ahead: the salad improves after a few hours and keeps 2–3 days refrigerated in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 200mg
Keywords: shrimp salad, seafood salad, light meal, picnic recipe, summer salad