Shrimp Salad
This creamy mayonnaise based Shrimp Salad comes together quickly and easily making it perfect for any busy weeknight meal or special occasion.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: bowl and spoon
- Cuisine: American
Ingredients
Scale
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 pinches cayenne pepper (optional)
- 1 pound cooked shrimp peeled and deveined
- ¼ cup finely chopped English cucumber
- ¼ cup red onion finely chopped
- 1 celery rib finely chopped
- Salt and pepper to taste
Instructions
- In a small bowl mix together the mayonnaise, lemon juice, Dijon Mustard, dill, and cayenne pepper.
- Add the shrimp, cucumber, red onion, celery, and dressing to a large bowl. Stir gently to coat. Salt and pepper to taste. Cover and refrigerate until ready to serve.
Notes
- Any size shrimp works for this recipe. If stuffing in tomatoes or avocados the smaller shrimp are recommended. I suggest anywhere between 41-60 count for stuffing.
- For best results thaw frozen shrimp in the refrigerator overnight.
- Dukes is my absolute favorite mayonnaise. This is not a paid endorsement I just like it.
- The cayenne pepper is totally optional although it does lend a lot of delicious flavor without being spicy.
- Store the salad in the refrigerator until ready to serve. Promptly store leftovers in an airtight container in the fridge.
- Enjoy on a bed of lettuce, stuffed in a tomato or avocado, or piled on a buttery croissant or toasted French baguette.
Keywords: shrimp salad recipe, shrimp salad sandwich, how to make shrimp salad, shrimp salad dressing
Find it online: https://www.smalltownwoman.com/shrimp-salad/