Shrimp Salad
A refreshing and protein-packed shrimp salad with a zesty lemon flavor, perfect for quick meals or meal prep.
Ingredients
Main Ingredients
- 1 pound Medium shrimp The star protein, sweet and juicy.
- 1 medium Lemon Adds a refreshing, zesty flavor.
- 2 stalks Celery Brings a delightful crunch.
- 1 small Red onion Offers sharpness and depth of flavor.
- 2 tablespoons Lemon juice Enhances the salad's brightness.
- to taste Salt and pepper For seasoning to taste.
- 1/2 cup Mayonnaise Provides creaminess and richness.
- 1 tablespoon Dijon mustard Adds a tangy kick.
- 2 tablespoons Fresh dill Introduces herbal freshness throughout.
Instructions
Preparation
- Rinse the shrimp under cold water and pat dry with a paper towel.
- Finely dice the celery and mince the red onion. Set aside.
- Quarter the lemon and squeeze the juice into a bowl. Reserve the wedges.
- Chop the fresh dill and have it ready for mixing.
- Gather all your ingredients for easy assembly later on.
Cooking/Assembly
- In a skillet over medium heat, add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.
- Remove from heat and let cool slightly.
- In a large bowl, combine the shrimp, diced celery, minced red onion, mayo, lemon juice, and Dijon mustard.
- Season with salt and pepper to taste, adding the chopped dill as you mix.
- Toss gently until everything is well coated and combined.
Serving
- Transfer the shrimp salad to a serving bowl.
- Garnish with additional dill and serve alongside lemon wedges for extra zest.
- For a refreshing twist, serve over a bed of leafy greens or in whole-grain wraps.
- Optionally, chill in the fridge for 20-30 minutes before serving.
Notes
Best paired with whole grain crackers or lettuce wraps. For a lighter option, substitute mayonnaise with Greek yogurt or add diced avocado for extra creaminess. Store any leftovers in an airtight container in the fridge for up to 3 days.