This Deluxe Dill Shrimp Salad combines succulent shrimp, crunchy vegetables, and a creamy, tangy dressing for a satisfying and protein-packed lunch. It's perfect for quick meal prep and can be made ahead, letting the flavors meld together for maximum taste.
Fill a medium pot with water, add a pinch of salt, and bring to a boil. Once boiling, add the quartered lemon.
2
Add the peeled and deveined shrimp to the pot and cook for 2-3 minutes, or until they turn pink and opaque. Monitor closely to avoid overcooking.
3
While the shrimp cook, prepare a bowl of ice water. Once the shrimp are done cooking, use a slotted spoon to quickly transfer them to the ice water to stop the cooking process.
4
After the shrimp have cooled, drain them and pat dry with paper towels.
5
In a large mixing bowl, combine the cooked shrimp, chopped celery, diced cucumber, minced red onion, lemon juice, salt, and black pepper.
6
In a separate small bowl, whisk together the mayonnaise and Dijon mustard.
7
Add the dressing and chopped fresh dill to the shrimp mixture, and gently toss until everything is evenly coated.
8
Cover the salad and refrigerate for at least 1 hour, or up to one day, to allow the flavors to fully meld. Serve chilled, garnished with additional fresh dill if desired.