Description
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.
Ingredients
Units
Scale
Shrimp Salad
- 2 lbs. medium shrimp, deveined, shells on
- Salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 3/4 cup diced celery
- 1/3 cup heaping diced red onion
- 2 Tbsp chopped fresh parsley
- 1 1/2 Tbsp 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
- Boil Water and Prepare Ice Bath Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water and set aside to chill.
- Cook Shrimp 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.
- Cool Shrimp 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.
- Make Dressing 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.
- Prepare Shrimp for Salad Drain the cooled shrimp from the ice water, peel off shells and tails, then gently pat them dry with paper towels.
- Combine Salad Ingredients 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 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 Size: 1 serving (with bun and lettuce)
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 220 mg
