Shrimp Salad
This creamy mayonnaise based Shrimp Salad comes together quickly and easily making it perfect for any busy weeknight meal or special occasion.
Servings 4 servings
Calories 297kcal
Ingredients
- ½ cup mayonnaise
- 1 tablespoon fresh 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
- Kosher salt and fresh ground black 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. Season with kosher salt and fresh ground black 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 for up to 3 days.
- Enjoy on a bed of lettuce leaves, stuffed in a tomato or avocado, or piled on a buttery croissant or toasted French baguette with butter lettuce.
Nutrition
Calories: 297kcal | Carbohydrates: 2g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 335mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg