Introduction
Shrimp salad is a timeless classic, loved for its freshness and simplicity. Perfect as an appetizer or a light main dish, this recipe combines the sweetness of shrimp with the crunch of celery and the subtle flavor of red onion.
Tossed in a creamy lemon-dill vinaigrette, it’s both sophisticated and easy to prepare.
Whether for a family lunch or a fancy dinner party, this salad will delight your guests and enhance your meal.
1 lb (454 g) shrimp (peeled and deveined), frozen or fresh
1 lemon (quartered).
1 cup (250 ml) celery, finely diced
1/2 red onion, finely diced
2 tsp (10 ml) lemon juice
2 cloves garlic (minced)
1/2 cup (125 ml) mayonnaise
1 tbsp. tsp (5 ml) Dijon mustard
1 1/2 tbsp (22.5 ml) fresh dill, plus more for serving
Salt and pepper to taste.
Bring a medium saucepan of salted water to a boil. Add lemon wedges to water.
Place a large bowl filled with ice water, set aside.
Add peeled and deveined shrimp to boiling water and cook for 2-3 minutes or until pink and opaque.
Transfer shrimp to bowl of ice water to stop cooking.
Drain shrimp and pat dry.
Combine all dressing ingredients in a small bowl.
Place shrimp, celery, red onion in a medium bowl. Add dressing and toss gently to coat.
These are eaten and I get a crumb; they never survive a minute out of the oven.
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