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.

No additional tips available.

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

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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.

Shrimp Salad

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