Shrimp Salad Recipe

Name: Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons kosher salt, plus; 1 teaspoon kosher salt; 1 lemon, cut into quarters; 4 lbs large shrimp, in the shell (16 to 20 shrimp per pound); 2 cups good mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoons white wine or 2 tablespoons white wine vinegar; 1 teaspoon fresh ground black pepper; 6 tablespoons minced fresh dill; 1 cup minced red onion (1 onion); 3 cups minced celery (6 stalks)

Servings: persons

3 tablespoons kosher salt, plus
1 teaspoon kosher salt
1 lemon, cut into quarters
4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or 2 tablespoons white wine vinegar
1 teaspoon fresh ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

1
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
2
Add half the shrimp and reduce the heat to medium.
3
Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
4
Remove with a slotted spoon to a bowl of cold water.
5
Bring the water back to a boil and repeat with the remaining shrimp.
6
Let cool; then peel, and devein the shrimp.
7
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
8
Combine with the peeled shrimp.
9
Add the red onion and celery and check the seasonings.
10
Serve or cover and refrigerate for a few hours.

1328

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons kosher salt, plus, 1 teaspoon kosher salt, 1 lemon, cut into quarters, 4 lbs large shrimp, in the shell (16 to 20 shrimp per pound), and more.

Yes, Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions