Shrimp Salad Recipe
My go-to creamy shrimp salad recipe is loaded with fresh herbs and lemon. It’s easy, ready in 30 minutes, and perfect for sandwiches, crackers, or a light lunch.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Appetizer, Lunch, Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup mayonnaise
3 tablespoons finely chopped celery
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Instructions
In a skillet over medium-high heat, heat olive oil. Pat shrimp dry and season with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Transfer to a plate to cool completely.
In a large bowl, whisk together mayonnaise, celery, red onion, dill, chives, lemon juice, lemon zest, garlic powder, and smoked paprika.
Once cooled, chop the cooked shrimp into bite-sized pieces.
Add the chopped shrimp to the dressing. Gently fold until well combined.
Cover and refrigerate for at least 15 minutes before serving. Garnish with extra herbs and lemon wedges.
Notes
For the best flavor, use high-quality mayonnaise. Pre-cooked shrimp can be used as a time-saver; just ensure they are thoroughly thawed and patted dry. The salad is best consumed within 2 days. For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
Find it online: https://www.cookingbyness.blog/easy-creamy-shrimp-salad-recipe/