Description
A fresh and flavorful shrimp salad recipe featuring tender boiled shrimp tossed in a zesty mayonnaise dressing with celery, red onion, fresh herbs, and lemon, perfect for serving in buns or lettuce wraps.
Ingredients
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 the shrimp: Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water and set aside.
- Cook shrimp until done: Add shrimp to the boiling water and cook until pink and opaque throughout, about 3 minutes. Use an instant-read thermometer to check for an internal temperature of 145 degrees Fahrenheit to avoid overcooking.
- Shock shrimp in ice water: Drain the shrimp and immediately transfer them to the prepared ice water bowl to stop the cooking process. Let them cool for about 10 minutes.
- Prepare the dressing: In a medium mixing bowl, stir together the mayonnaise, lemon juice, lemon zest, diced celery, diced red onion, chopped parsley, and minced dill.
- Peel and dry shrimp: Drain the cooled shrimp, then remove their shells and tails. Pat the shrimp dry with paper towels to remove excess moisture.
- Mix shrimp with dressing: Add the peeled shrimp to the mayonnaise mixture, tossing gently to coat evenly. Season with salt and freshly ground black pepper to taste.
- Serve the shrimp salad: Serve the mixture in hot dog buns lined with lettuce leaves if desired. Sprinkle with cayenne pepper or paprika to add a mild spice. Alternatively, serve the salad in doubled-up lettuce leaves for a lower-calorie option.
Notes
- Large or extra-large shrimp can also be used; if so, chop them into smaller pieces after cooking and cooling.
- Store the shrimp salad in the refrigerator for up to 3 days.
- Omitting buns and serving just in lettuce leaves reduces calorie count by approximately 130 calories per serving.
