Shrimp Salad Recipe

This Shrimp Salad is packed with succulent, plump shrimp and a creamy, flavorful dressing. It's a perfect blend of textures and tastes, sure to be a hit at any gathering.

Course Side Dish

Cuisine American

Keyword shrimp salad

Prep Time 15

Cook Time 5

Chill Time 1

Total Time 1 20

Servings people

Calories 204kcal

Author Tanya

Ingredients

For the Shrimp

1 pound medium raw shrimp peeled and deveined
1 lemon halved
1 bay leaf
1 teaspoon Old Bay seasoning
Water for boiling

For the Salad

½ cup mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1 teaspoon Old Bay seasoning
¼ teaspoon smoked paprika
⅛ teaspoon ground black pepper
¼ cup chopped celery stalks
¼ cup chopped red onion
2 tablespoons chopped fresh dill

Instructions

Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.
Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove the slotted spoon and place them on a plate to cool.
Meanwhile, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl and mix well.
Add the chopped celery, red onion, and fresh dill to the bowl. Stir to combine. Gently fold in the shrimp.
Cover and refrigerate for at least 1 hour for the best flavor. Serve and enjoy.

Notes

This shrimp salad is great served on top of lettuce leaves, in a sandwich, or with crackers.

Nutrition