Shrimp Salad is very similar to everyone's favorite chicken salad or tuna salad, however this recipe combines gently poached shrimp, vegetables for crunch, and a light and creamy lemon dill sauce. Perfect for lunch as a sandwich or a tasty snack with crackers, you'll love this easy and delicious seafood recipe!
Servings: 6 servings
- 1 pound shrimp raw
- 3 tbsp kosher salt
- 2 tsp lemon juice squeezed from half a lemon, reserve lemon half for boiling
- 1/2 cup mayonnaise
- 1 tsp white wine vinegar
- 1/2 cup celery chopped
- 1/4 cup red onion finely diced
- 1/2 tsp salt
- 1/2 tsp Old Bay Seasoning
- 1 tbsp dill fresh, minced
- 1/4 tsp Worcestershire sauce
Bring 5 quarts of water, 3 tablespoons salt, and the remaining lemon half to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Let cool, drain, and set on a paper towel. Peel (if needed) and devein (if needed) the shrimp. You can leave whole or cut into thirds.
In a separate bowl, whisk together remaining ingredients. Combine with the cooked shrimp. Taste and adjust seasonings, if needed. Best served if refrigerated a few hours first to let all of the flavors fully combine.
Serve cold on a roll with a bed of lettuce or with crackers.
Calories: 207kcal | Carbohydrates: 1g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 198mg | Sodium: 4397mg | Potassium: 92mg | Vitamin A: 50IU | Vitamin C: 4.5mg | Calcium: 115mg | Iron: 1.7mg