Shrimp Salad Recipe from HV Regional Farmers Market
This shrimp salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing. An easy make-ahead lunch option that’s high in protein and easy to make!
1 pound shrimp peeled and deveined
1 lemon quartered
1/2 cup celery finely diced
3 tablespoons red onion minced
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh dill chopped, plus more for garnish
Bring a pot of salted water to a boil. Add the quartered lemon.
Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
Drain the shrimp then pat dry.
Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat.
Garnish with additional fresh dill and serve, or cover and refrigerate for up to 1 day.