Categorized:
- Main Dish
- Sandwiches
- Seafood
Tagged:
- buns
- celery
- dill
- lemons
- lettuce
- mayonnaise
- parsley
- red onions
- shrimp
Shrimp Salad
Ingredients
- 2 lbs. medium shrimp,* deveined, shells on
- Salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1 Tbsp fresh lemon juice + 1 tsp lemon zest
- 3/4 cup diced celery
- 1/3 cup (heaping) diced red onion
- 2 Tbsp chopped fresh parsley
- 1 1/2 Tbsp minced fresh dill
- Cayenne pepper or paprika for a mild option
Optional for serving
- 6 Hot dog buns or smaller hoagie buns
- 6 Lettuce leaves (romaine, butter lettuce, or iceberg)
Instructions
- Bring a large pot of salted water to a boil. Meanwhile fill a large bowl with ice water and set aside.
- Once water is boiling add shrimp and let cook until pink and opaque throughout, about 2 - 3 minutes (I like to test temp of inside of one to 145 degrees on an instant read food thermometer to not overcook it).
- Drain shrimp then transfer to bowl of ice water and submerge. Let cool about 10 minutes.
- Meanwhile in a medium mixing bowl stir together mayonnaise, lemon juice, lemon zest, celery, red onion, parsley, and dill.
- Drain shrimp, remove peels and tails, then dab dry.
- Transfer shrimp to mayo mixture, toss to evenly coat while seasoning with salt and pepper to taste. Serve in buns with lettuce if desired and finish with paprika/cayenne pepper to taste.
- Or alternately you can just serve in lettuce leaves and double them up if desired (note that omitting buns this will reduce the calorie estimate by 130 calories per serving).
Notes
- *Large or extra large shrimp will work well too, just once they are cooked and cooled chop them into smaller pieces.
- Store in the fridge up to 3 days.
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