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Shrimp Salad
Shrimp Salad is an easy recipe that comes together in just minutes. It’s a creamy, delicious lunch option that combines savory shrimp with a tangy dressing. Serve it on crackers, bread, or for a low carb option serve over lettuce. No matter how you serve it you’re going to love it!
Prep Time 10 minutes
Cook Time 10 minutes
Chill 30 minutes
Servings 4 servings
Calories 228 kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup mayonnaise
- 2 teaspoons dijon mustard
- ¼ cup red onion finely chopped
- 1 stalk celery finely chopped
- 2 tablespoons dill
- 2 pounds shrimp peeled and deveined or cooked shrimp*1
- Salt and pepper to taste
Instructions
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Bring a large pot of water to a boil. Add a pinch of salt then add the shrimp. Cook until bright pink and cooked through. This should take 2-3 minutes. *2
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Transfer shrimp into a colander and run under cold water to shock the shrimp to stop cooking. Pat shrimp dry with a paper towel. Set it aside.
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In a medium mixing bowl whisk together oil, mayonnaise and dijon mustard
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Add salt, pepper, onion, celery and dill stir to combine
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Transfer the cooked shrimp into the bowl with the dressing mixture toss to coat
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Cover the bowl with a lid or tightly wrap with plastic wrap. Chill in the fridge 30 minutes or until ready to serve
Recipe Notes
1 Cooked frozen shrimp is a great alternative for saving time when making this recipe
2 If using COOKED peeled and deveined shrimp skip this step. Instead defrost shrimp under cool water. Then pat day, set aside and continue to step three.
Nutrition Facts
Shrimp Salad
Amount Per Serving (1 serving)
Calories 228
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 7g
Cholesterol 12mg4%
Sodium 214mg9%
Potassium 51mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 81IU2%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.