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Fresh avocado and shrimp salad recipe for a light and healthy lunch

Shrimp Salad

A refreshing shrimp salad with tender shrimp, creamy dressing, and crunchy veggies, perfect for summer picnics and casual lunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Raw shrimp, peeled and deveined
  • ½ cup Mayonnaise Can substitute with Greek yogurt for a lighter version
  • 2 ribs Celery, finely diced
  • 2 tablespoons Red onion, finely minced
  • 1 tablespoon Fresh dill, chopped Reserve some for garnish
  • 1½ tablespoons Lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon Salt Or to taste
  • ¼ teaspoon Black pepper, freshly ground
  • 1 tablespoon Parsley or capers (optional) For added flavor

Method
 

Cooking Shrimp
  1. Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
  2. Add the raw shrimp to the simmering water and poach for 2 to 3 minutes, until pink and opaque.
  3. Immediately transfer the shrimp to an ice water bath. Chill for 5 to 7 minutes, then drain and pat dry.
  4. Chop the shrimp into bite-sized pieces if needed.
Preparing the Salad
  1. In a large bowl, combine mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Mix well and adjust seasoning as desired.
  2. Gently fold in the shrimp, diced celery, and red onion until well coated.
  3. Cover the bowl and chill for at least 30 minutes before serving to allow flavors to meld.

Notes

Best served chilled on lettuce, in sandwiches, or with crackers. Avoid reheating. Store in an airtight container and consume within 2-3 days. For variations, consider adding jalapeños, mango, or swapping herbs.