Description
Lemon Dill Shrimp Salad is a delightful, gourmet treat ideal for hot summer days when the heat makes heavy meals unappealing. This salad pairs juicy, tender shrimp with a tangy lemon dill dressing that highlights the fresh flavors of summer. Served atop crisp butter lettuce, it’s a refreshing choice that’s both satisfying and light.Perfect for lunch gatherings or as a light dinner, this shrimp salad is not only delicious but also visually appealing. It’s quick to prepare, making it a fantastic last-minute meal for any occasion. Pair it with a glass of chilled white wine to elevate it to a luxurious dining experience.
Ingredients
For the Shrimp:
2 pounds shrimp, peeled and deveined
1 large lemon
For the Dressing:
3/4 cup mayonnaise
1 large lemon, zested
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper (optional)
1/4 cup minced fresh dill (about 1/2 bunch)
1/2 cup chopped chives (about 1 bunch)
1 cup minced celery (about 2 stalks)
1/4 cup finely chopped red onion (about 1/4 of an onion)
For the Salad:
2 heads butter leaf lettuce, washed and leaves separated
Instructions
Cooking Shrimp:
Bring 5 quarts of water to a boil over high heat. Squeeze the juice of 1 lemon into the water, add the squeezed lemon halves and 1 tablespoon salt.
Add shrimp to the boiling water, stir and cook uncovered until shrimp just begin to turn pink, about 2-3 minutes.
Drain the shrimp and transfer to an ice bath. Let sit for 5 minutes, then drain again and keep in the refrigerator while preparing the dressing and vegetables.
Salad:
In a large bowl, combine shrimp, mayonnaise, lemon zest, lemon juice, mustard, garlic powder, salt, pepper, dill, chives, and celery. Toss gently until well mixed.
Place lettuce leaves on individual plates and top with shrimp salad. Garnish with additional dill or chives if desired.
Prep Time: 10 minutes
- Prep Time: 10 minutes
- Cook Time: 2 minutes
Nutrition
- Calories: 362