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Shrimp Salad Recipe on a white plate sitting next to a fork.
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Shrimp Salad

Shrimp Salad is an easy recipe that makes a great lunch or light dinner during the summer months. This recipe is absolutely so gourmet tasting that sharing this meal makes for good times when it is unbearably hot. Serve on a bed of crisp lettuce along side some chilled white wine for a gourgeous salad masterpiece.
Course Lunch or Dinner
Cuisine American
Keyword Shrimp Salad, Shrimp Salad with Lettuce
Prep Time 10 minutes
Cook Time 2 minutes
Servings 6 servings
Calories 362kcal
Author Heather

Ingredients

For the Shrimp

  • 2 pounds shrimp *peeled and deveined
  • 1 large lemon (total of 2 lemons for the whole recipe)

For the Dressing

  • 3/4 cup mayonaise
  • 1 large lemon zested
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper *optional
  • 1/4 cup minced fresh dill *about 1/2 bunch
  • 1/2 cup chopped chives *about 1 bunch
  • 1 cup minced celery *about 2 stalks

For the Salad

  • 2 heads butter leaf lettuce *washed, separate leaves

Instructions

Cooking Shrimp

  • Bring 5 quarts of water to a boil over high heat. Squeeze the juice of 1 lemon into water. Add squeezed lemon and 1 tablespoon salt to water.
  • Add shrimp to water, stir and cook uncovered until shrimp just begin to turn pink, about 2-3 minutes.
  • Drain the shrimp and add to an ice bath. Let sit for 5 minutes and then drain again. Keep in refrigerator while preparing herbs and veggies.

Salad

  • Into a large bowl place shrimp, mayonaise, lemon zest, lemon juice, mustard, garlic powder, salt, pepper, dill, chives and celery. Toss gently until dressing is well mixed and incorporated with shrimp.
  • Place lettuce leaves on individual plates and top with shrimp salad. Garnish with more dill or chives if desired.

Notes

*Please use as many organic ingredients as possible.
Notes
  • Large shrimp (21-25 count) were used for this recipe.
  • This recipe serves 4-6 adults depending on portion sizes.
  • Nutritional information is an estimate and not guaranteed to be accurate. 
  • See above in recipe post for recipe variations. 

Nutrition

Calories: 362kcal | Carbohydrates: 5g | Protein: 32g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 1574mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2195IU | Vitamin C: 25mg | Calcium: 262mg | Iron: 4mg