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A nostalgic dish from the 80s, shrimp salad is a perfectly classic summer dish that’s a consistent favorite. Our version is anything but old school. We gave the classic salad an upgrade with red onion, celery, fresh dill, and a lighter mayo dressing (no gloopiness here) with Dijon and lemon zest for zing. Read on for everything you need to know to perfect this warm-weather favorite:
What People Are Saying:
“Wow! This recipe is AMAZING. The best shrimp salad I've ever tasted (including deli-made) and so easy to pull together.” - RedProcessor
“Great, fast, easy recipe. The shrimp turned out perfectly and it was a breeze to put together! Thanks” - Paula
Toss shrimp with olive oil and season with salt and pepper before placing on a large baking sheet and baking in a 400°F oven until shrimp are completely opaque, about 5 to 7 minutes
Whisk together mayonnaise, lemon juice and zest, and dijon until well combined. Then, season with salt and pepper, to taste. Toss in the cooked shrimp, red onion, celery, and dill until evenly coated.
Serve in a lettuce wrap (like we did in the video above) for a light, warm-weather lunch or enjoy between slices of toasted bread or in a roll for a show-stopping shrimp salad sandwich.
Stored in an airtight container in the fridge, shrimp salad will last for 2-3 days.
shrimp, peeled and deveined
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
red onion, finely chopped
stalk celery, finely chopped
freshly chopped dill
Toasted bread or butterhead or romaine lettuce, for serving
mayonnaise
Juice and zest of 1 lemon
dijon mustard
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