Seafood, Shrimp

Shrimp Salad

Return to This Week’s Menu

Shrimp Salad

Serves 4  | Prep Time: 15 minutes | Cook Time: 10 minutes

Perfect for any summer meal. Serve alongside some butter lettuce for some wraps. Adapted from Lisa Bryant of



  • 2 pounds peeled and deveined shrimp
  • 2 tablespoons finely chopped red onion
    2 rib celery, finely chopped

For the shrimp salad dressing

1 cup mayonnaise
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon kosher salt
pinch freshly ground black pepper
Optional: butter lettuce leaves for serving

Chef Tips

Quality, quality, quality. Ask your fish monger which is the freshest available shrimp.


Step 1 (for the dressing)

Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside

Step 2

Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.

Step 3

While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.

Step 4

Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.