Shrimp Salad

Shrimp Salad – amazingly delicious and easy shrimp salad with the best flavors of summer. Perfect for BBQ party, picnics, potluck or for light dinner. Creamy, vibrant, and outrageously delicious!

Course Salad

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings -4

Calories 331kcal

Author Imma

Ingredients

3 quartz (2.8 l) water
1 tablespoon (17 g) salt
1 pound (453 g) medium-sized shrimp
¼ cup (29 g) finely diced onion
⅓ cup (77 g) mayonnaise
1 teaspoon (5 g) Dijon mustard
½ teaspoon (2 g) Creole seasoning
1 tablespoon (6 g) freshly squeezed lemon juice
1 teaspoon (2 g) lemon zest
Salt and pepper to taste
1-2 green onions , finely diced
1 tablespoon (3 g) dill , chopped

US Customary - Metric

Instructions

In a medium-size pot, bring 3 quarts of water with 1 tablespoon of salt to a boil over medium high heat. Add the shrimp and reduce the heat to medium-low. Cover the pan and simmer for about 3- 5 minutes, until the shrimp are opaque and pink. Do not overcook. Drain immediately and transfer to a bowl. Cool completely, set aside.
In a large mixing bowl, mix together onion, mayonnaise, mustard, Creole seasoning, lemon juice and zest. Season with salt and pepper to taste.
Add in the shrimp and chopped green onions. Mix until fully combined and garnish with chopped dill. Cover bowl with a transparent plastic wrap. Place in the refrigerator until ready to serve.
Serve on a bed of lettuce, mixed greens, avocado or tomato wedges, if desired.

Notes

It is important that you avoid overcooking the Shrimp; overcooked shrimp is rubbery and unpleasant to eat. To assure that they stop cooking you can either rinse with cold water or place in an ice bath.
Do not buy those pre-cooked shrimps as they're rubbery. Nothing taste better than fresh-from-the-ocean kind of shrimps. Frozen shrimps work fine, too.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition