Shrimp Salad
Ingredients
The salad
-
2
lb
Medium shrimp (peeled, deveined, and tails removed)
-
2
stalks
Celery (sliced thinly)
-
½
cup
Red onion (diced)
The dressing
-
1
cup
Mayonnaise
-
¼
cup
Lemon juice
-
2
tsp
Dijon mustard
-
2
tbsp
Fresh dill (chopped)
-
2
tbsp
Fresh chives (chopped)
-
2
tsp
Old Bay seasoning
-
¼
tsp
Black pepper
-
to taste
none
Sea salt (optional)
Instructions
- 1. Poach the shrimp by bringing a pot of salted water to a boil, then turning off the heat and adding the shrimp. Cook until pink and opaque.
- 2. Transfer the cooked shrimp to a bowl of ice water to cool for about 5 minutes.
- 3. While the shrimp cools, whisk together the mayonnaise, lemon juice, Dijon mustard, dill, chives, Old Bay seasoning, and black pepper in a bowl to make the dressing.
- 4. Drain the shrimp, pat dry, and place in a large bowl. Add the sliced celery and diced red onions.
- 5. Pour the dressing over the shrimp salad and toss to coat. Adjust salt and pepper to taste.
- 6. Serve immediately or refrigerate for up to 3 days to let flavors develop.
Nutrition Facts (estimated)
Servings
4
Calories
380
Total fat
24.5g
Total carbohydrates
6.5g
Total protein
31.5g
Sodium
mg
Cholesterol
mg
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