Description
A refreshing shrimp salad featuring tender shrimp, crisp vegetables, and a creamy dressing.
Ingredients
Scale
- 1 pound large shrimp (31–35 count), peeled and deveined
- 1/2 cup finely diced celery
- 1 cup diced cucumber, peeled and seeded
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 tablespoon snipped fresh chives
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon seafood seasoning blend
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Instructions
- Step: Bring a large pot of salted water to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes.
- Step: Immediately transfer shrimp to an ice bath to stop cooking. Once cool, drain, pat dry, and cut into bite-sized pieces.
- Step: In a large bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, seafood seasoning, garlic powder, pepper, and salt. Whisk until smooth.
- Step: Add chopped shrimp, celery, cucumber, red onion, dill, parsley, and chives to the dressing.
- Step: Gently fold everything together until evenly coated.
- Step: Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Step: Before serving, taste and adjust seasonings if needed.
- Step: Transfer to a serving bowl or individual plates, garnish with additional herbs, and serve with lemon wedges.
Notes
Use wild-caught shrimp when possible for best flavor. Cook shrimp just until pink to avoid toughness. Thoroughly pat dry all ingredients to prevent a watery salad. Use regular mayonnaise for best consistency.
- Prep Time: PT20M
- Cook Time: PT5M
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg