Classic Shrimp Salad

This shrimp salad recipe is a delicious and versatile dish that’s perfect for warm-weather meals, picnics, or as a light lunch. With tender shrimp, fresh dill, and crunchy celery, it’s a refreshing combination that’s easy to make ahead of time.

Ingredients

• 3 tablespoons plus 1 teaspoon kosher salt

• 1 lemon, cut into quarters

• 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

• 2 cups good-quality mayonnaise

• 1 teaspoon Dijon mustard

• 2 tablespoons white wine or white wine vinegar

• 1 teaspoon freshly ground black pepper

• 6 tablespoons minced fresh dill

• 1 cup minced red onion (about 1 onion)

• 3 cups minced celery (about 6 stalks)

Directions

1. Prepare the shrimp:
   Bring 5 quarts of water, 3 tablespoons of salt, and the lemon quarters to a boil in a large pot. Add half of the shrimp and reduce the heat to medium. Cook uncovered for about 3 minutes, or until the shrimp are just cooked through.
   Use a slotted spoon to transfer the shrimp to a bowl of cold water. Repeat with the remaining shrimp. Once cool, peel and devein the shrimp.

2. Make the dressing:
   In a separate bowl, whisk together the mayonnaise, Dijon mustard, white wine or vinegar, 1 teaspoon salt, black pepper, and fresh dill until smooth.

3. Assemble the salad:
   Combine the peeled shrimp with the dressing. Add the minced red onion and celery, mixing gently to coat. Taste and adjust seasonings as needed.

4. Chill and serve:
   Cover and refrigerate for at least 1–2 hours before serving for best flavor. Serve on a bed of lettuce, with crusty bread, or alongside fresh greens.

Tips for the Best Shrimp Salad

• For a lighter option, replace part of the mayonnaise with Greek yogurt.

• Use pre-cooked shrimp if you’re short on time, but cook your own for the freshest taste.

• Fresh dill adds a fragrant, herby flavor don’t skip it!

Enjoy this shrimp salad as a make-ahead dish for gatherings or a simple, refreshing weeknight meal.

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