Classic Shrimp Salad (Print Version)
# Ingredients:
→ Seafood
01 -
2 pounds peeled and deveined shrimp
→ Vegetables
02 -
2 tablespoons finely chopped red onion
03 -
1 rib celery, finely chopped
→ Dressing
04 -
1 cup mayonnaise
05 -
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
06 -
2 tablespoons chopped fresh dill
07 -
1 tablespoon Dijon mustard
08 -
1 garlic clove, minced
09 -
¼ teaspoon kosher salt
10 -
Pinch freshly ground black pepper
→ Optional
11 -
Butter lettuce leaves for serving
# Instructions:
01 -
Combine mayonnaise, lemon juice and zest, fresh dill, Dijon mustard, minced garlic, kosher salt, and black pepper in a bowl. Stir until smooth and set aside.
02 -
Bring a pot of water to a boil. Add shrimp and cook for 2 to 3 minutes until fully cooked and pink.
03 -
Prepare an ice water bath. Using a skimmer, transfer cooked shrimp into the ice bath and let cool for 3 minutes. Drain well in a colander.
04 -
In a mixing bowl, fold together cooled shrimp, chopped red onion, celery, and dressing until evenly coated and creamy. Serve chilled, optionally with butter lettuce leaves.
# Notes:
01 -
Cooling the shrimp in an ice water bath immediately stops the cooking process, preserving a tender texture.