Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- ½ cup red onion, finely chopped
- 1 cup cucumber, diced
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- salt and pepper, to taste
- optional: lettuce leaves for serving
Instructions
- If using uncooked shrimp, boil them in salted water for 2-3 minutes until pink and opaque. Drain and let cool.
- In a large bowl, combine diced celery, red bell pepper, red onion, and cucumber.
- Gently fold in the cooked shrimp, ensuring they are evenly distributed among the vegetables.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper until smooth.
- Pour the dressing over the shrimp and vegetable mixture. Toss gently to coat all ingredients well.
- Check the seasoning and add more salt, pepper, or a splash of lemon juice if needed.
- Place the salad in the refrigerator for at least 15 minutes to allow flavors to meld.
- Serve on a bed of lettuce or in individual cups.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, let the salad sit in the fridge longer than 15 minutes if possible.
This salad is excellent for picnics and can be made a day in advance.
- Prep Time: 10 minutes
- Cook Time: 2-3 minutes if using uncooked shrimp
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 190mg