Classic Shrimp Salad

nibbleboard.com/recipes/shrimp-salad

Ingredients

Instructions

1. Whisk together the mayonnaise, lemon juice and zest, dill, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl. Set the dressing aside.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the shrimp and cook for 2 to 3 minutes, until curled and pink throughout.
4. Transfer shrimp immediately to an ice water bath using a slotted spoon. Let them cool completely, about 3 minutes, then drain well in a colander.
5. Chop the cooled shrimp into bite-sized pieces, leaving a few whole for visual appeal.
6. Toss the shrimp, red onion, and celery together in a large bowl. Pour the dressing over and fold gently until everything is evenly coated.
7. Cover and refrigerate for at least 1 hour to let the flavors meld together.
8. Taste and adjust seasoning with more lemon juice, salt, or pepper. Serve in lettuce cups, on crackers, or in buttered rolls.

Nutrition per Serving

Chef Tips

• Poach your own shrimp instead of using pre-cooked -- it only takes 3 minutes and gives you juicier, more flavorful shrimp with a better texture.
• Don't skip the ice bath. It stops the cooking instantly so your shrimp stay tender, not rubbery.
• Let the salad rest for at least an hour in the fridge before serving. The flavors develop significantly as the dressing soaks into the shrimp.
• Swap mayo for Greek yogurt if you want a lighter version -- use half mayo and half yogurt for the best balance of creaminess and tang.
• Use large or jumbo shrimp (26/30 count or bigger) so you get satisfying chunks in every bite.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The salad will thicken slightly as it sits -- stir in a squeeze of lemon juice to refresh it.