Spicy Shrimp Salad with Fresh Lemon Recipe
This fresh and flavorful shrimp salad recipe features perfectly cooked shrimp tossed in a zesty mayo dressing with celery, red onion, fresh herbs, and a hint of lemon. Serve it in buns as a sandwich or in lettuce leaves for a lighter option. Quick to prepare and perfect for a light lunch or dinner.
CourseMain Course
CuisineAmerican
Keywordshrimp salad, shrimp sandwich, seafood salad, easy shrimp recipe, shrimp with mayo, lemon shrimp salad, quick lunch recipe, Stovetop
Prep Time15 minutes
Cook Time5 minutes
Additional Time5 minutes
Total Time25 minutes
Servings6 servings
Calories370kcal
Ingredients
Shrimp Salad
- 2 lbs. medium shrimp, deveined, shells on
- Salt and freshly ground black pepper, to taste
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¾ cup diced celery
- ⅓ cup heaping diced red onion
- 2 tablespoon chopped fresh parsley
- 1 ½ tablespoon minced fresh dill
- Cayenne pepper or paprika, for a mild option
Optional for Serving
- 6 hot dog buns or smaller hoagie buns
- 6 lettuce leaves (romaine, butter lettuce, or iceberg)
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water and set aside to chill.
- Once the water is boiling, add the shrimp and cook until they turn pink and opaque throughout, about 3 minutes. Use an instant read thermometer to check the internal temperature reaches 145 degrees Fahrenheit to avoid overcooking.
- Drain the shrimp and transfer them immediately to the ice water bowl to stop the cooking process. Let them cool completely for about 10 minutes.
- In a medium mixing bowl, combine mayonnaise, fresh lemon juice, lemon zest, diced celery, diced red onion, chopped parsley, and minced dill. Stir well to mix all ingredients evenly.
- Drain the cooled shrimp from the ice water, peel off shells and tails, then gently pat them dry with paper towels.
- Add the peeled shrimp to the mayonnaise mixture, tossing gently to coat all the shrimp evenly. Season with salt and freshly ground black pepper to taste.
- Serve the shrimp salad in hot dog or hoagie buns with a leaf of lettuce, and finish with a sprinkle of paprika or cayenne pepper if desired. Alternatively, serve the salad in doubled-up lettuce leaves for a lighter, low-carb option, which will reduce the calories by approximately 130 per serving.
Notes
- You can use large or extra large shrimp as well; simply chop them into smaller pieces after cooking and cooling.
- Store the shrimp salad covered in the refrigerator for up to 3 days for best freshness.
- Omitting the buns reduces the calorie content, making it a lighter option.
- Adjust seasoning and cayenne/paprika according to your spice preference.
Nutrition
Serving: 1 serving (with bun and lettuce) | Calories: 370kcal | Carbohydrates: 20g | Protein: 28g | Fat: 22g | Saturated Fat: 3.5g | Trans Fat: 0g | Cholesterol: 220mg | Sodium: 520mg | Fiber: 2g | Sugar: 2g