Shrimp Salad
Tender shrimp is tossed with mayo, lemon juice, and fresh dill in this easy Shrimp Salad recipe. Enjoy it on croissants or lettuce wraps for a quick lunch or snack.
Servings: 4 people
Calories: 143kcal
Ingredients
- 2 12-ounce bags of frozen shrimp cooked, tail off, peeled and deveined
- 2 ½ Tablespoons red onion finely chopped red onion
- 1 celery rib finely chopped
- 1 cup mayonnaise
- 1 Tablespoon lemon zest
- 3 Tablespoon lemon juice freshly squeezed
- 3 Tablespoons fresh dill chopped, divided
- 1 Tablespoon Dijon mustard
- 1 garlic clove minced
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- Croissants and/or large butterhead lettuce leaves for serving, (optional)
Instructions
- Remove the shrimp from their package and pour into a medium-size bowl and cover in cool water. Change out the water every 30 minutes until the shrimp is thawed. Set aside in the refrigerator until ready to use.
- In a separate large bowl, add the mayonnaise, lemon juice, lemon zest, dill, mustard, garlic, salt and pepper. Whisk until fully combined.
- Add the chilled shrimp to the dressing and toss to coat.
- Serve on croissants or butterhead lettuce leaves.
Nutrition
Calories: 143kcal | Carbohydrates: 7g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 652mg | Potassium: 54mg | Fiber: 1g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 0.2mg