Shrimp Salad

After eating heavy Mac and Cheese the previous night, we wanted something light and refreshing. I made a nice shrimp salad. Here is the recipe:


For salad
1 pound shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
red onion, finely chopped, to taste
1 stalk celery, finely chopped
2 tablespoons fresh dill, finely chopped
Toasted bread or butterhead or romaine lettuce, for serving
For dressing
1/2 cup mayonnaise
Juice and zest of 1 lemon
1 teaspoon Dijon mustard


1. Preheat oven to 400°F.

2. On a large baking sheet, toss shrimp with oil and season with salt and pepper. Bake until shrimp are completely opaque, 5 to 7 minutes.

3. In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper.

4. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined. Serve on bread or over lettuce.

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