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Glass bowl of shrimp salad with wooden bowl of lemon wedges in the top left corner.
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5 from 1 vote

Classic Shrimp Salad Recipe

This bright shrimp salad is made with the freshest ingredients and is the perfect entree for an easy summer meal or at your next outdoor BBQ!
Prep Time20 minutes
Cook Time2 minutes
Total Time22 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Servings: 4 servings
Author: Melissa Guevara

Ingredients

  • 4 quarts water
  • 1 lemon
  • 10 black peppercorns
  • 1 bay leaf
  • 2 pounds shrimp, shell-on
  • 1/2 cup mayo
  • 1/2 cup celery, diced
  • 1/4 cup red onion, diced
  • 2 tablespoons dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill, finely chopped (or 2 tsp dry)
  • 1 teaspoon salt
  • 1/2 teaspoon celery weed
  • 1/4 teaspoon ground pepper

Instructions

  • Add 4 quarts of water to a large pot over high heat. Juice the lemon and add the juice plus the lemon wedges, peppercorns, and the bay leaf to the water and bring to a boil. Prep a large bowl with ice to cool the shrimp after cooking.
  • Reduce the heat to a simmer and add the shrimp. Simmer for 2 minutes.
  • Drain the shrimp and cool them covered with ice in a large bowl.
  • Once cooled, peel the shrimp by removing the legs, then peeling the shell off and removing the tail. Using a small paring knife, make a small cut alongside the back of the shrimp and remove the dark colored vein if needed.
  • In a large bowl, add the remaining ingredients and whisk to combine.
  • Add the shrimp to the mayo mix and stir to coat the shrimp.
  • Serve and enjoy! Chill the shrimp salad in the fridge or serve immediately and enjoy.

Nutrition

Calories: 396kcal | Carbohydrates: 2.2g | Protein: 43g | Fat: 21.9g | Saturated Fat: 3.5g | Cholesterol: 376.5mg | Sodium: 1227mg | Fiber: 0.5g | Sugar: 0.9g | Vitamin A: 1IU | Vitamin C: 5mg