Shrimp Salad
A delightful combination of tender shrimp, creamy dressing, and fresh vegetables, perfect for summer picnics or light lunches.
Ingredients
Main ingredients
- 1 pound Shrimp, peeled and deveined Fresh shrimp adds richness.
- 0.5 cup Mayonnaise Rich creamy base.
- 0.25 cup Celery, finely chopped Adds crunch.
- 0.25 cup Red onion, finely chopped Adds aromatic flavor.
- 2 tablespoons Lemon juice Enhances flavors.
- 1 tablespoon Dijon mustard Provides a subtle kick.
- 0.5 teaspoon Salt Brings out flavors.
- 0.25 teaspoon Black pepper Adds warmth.
Instructions
Preparation
- Bring water to a rolling boil in a large pot and add a pinch of salt.
- Gently drop the peeled and deveined shrimp into the boiling water. Cook for about 2-3 minutes until they turn pink and opaque.
- Transfer the cooked shrimp to a bowl of ice water to halt the cooking process.
- After a few minutes, drain the shrimp and pat them dry with paper towels.
- In a large mixing bowl, combine mayonnaise, finely chopped celery, red onion, lemon juice, Dijon mustard, salt, and black pepper. Stir well to create a creamy dressing.
- Add the cooked shrimp to the bowl and gently fold everything together until the shrimp are well coated with the dressing.
- For the best results, refrigerate the salad for at least 30 minutes before serving.
- Serve chilled, presented on a bed of greens, in a sandwich, or in a lettuce wrap.
Notes
Choose the freshest shrimp possible and chop vegetables finely for even flavor distribution. Adjust seasonings according to your taste before serving.