A fresh and flavorful shrimp salad perfect for a light lunch or appetizer, combining tender poached shrimp with crisp vegetables and a tangy dressing.
Ingredients
Main
1poundraw shrimp, peeled and deveined
½cupMayonnaise
2ribscelery, finely diced
2tablespoonsRed onion, finely minced
1tablespoonFresh dill, chopped
1½tablespoonsLemon juice, freshly squeezed
1teaspoonDijon mustard (optional)
½teaspoonSalt, or to taste
¼teaspoonBlack pepper, freshly ground
1tablespoonParsley or capers (optional)
Instructions
Fill a medium saucepan with water, add a pinch of salt, and bring to a gentle simmer. Add the shrimp and poach for 2-3 minutes until pink and opaque. Transfer to an ice bath and chill for 5-7 minutes, then drain and chop if needed.
In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Adjust seasoning as desired.
Add cooked shrimp, diced celery, and minced red onion to the bowl. Gently stir to combine. Cover and chill for 30 minutes before serving.
Notes
For extra flavor, add chopped parsley or capers before serving.