Shrimp Salad



  • 1 tablespoon mayonnaise
  • ½ cup mayonnaise
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh cracked black pepper
  • ½ teaspoon kosher salt


  • 1 pound about 35 to 40 jumbo cooked, peeled, and deveined frozen shrimp, thawed (tails removed)
  • ½ cup finely chopped celery
  • ⅓ cup finely diced red onion


  1. Add the mayonnaise, fresh chopped dill, lemon zest, Dijon mustard, cracked black pepper, and kosher salt to a medium-sized mixing bowl. Whisk to thoroughly combine.
  2. Stir in the shrimp, chopped celery, and red onion until completely coated. Serve immediately or chill in the fridge until ready to serve.


  • When thawing the shrimp, always follow the package directions. Make sure to wash your hands before and after handling seafood.
  • Before adding the jumbo shrimp to the dressing, pat dry with a paper towel. Adding damp or even wet shrimp to the dressing may cause the shrimp salad to become drippy instead of creamy.
  • Make sure your red onion is diced nice and fine if you don’t like large chunks of onion in your dish.


Sodium: 452mg | Calcium: 60mg | Vitamin C: 2mg | Vitamin A: 66IU | Sugar: 1g | Fiber: 1g | Potassium: 249mg | Cholesterol: 131mg | Calories: 215kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 10g | Saturated Fat: 3g | Fat: 16g | Protein: 16g | Carbohydrates: 2g | Iron: 1mg

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