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Shrimp Salad

A fresh and light shrimp salad that's high in protein, low in calories, and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Gluten-Free
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound Raw shrimp, peeled and deveined Make sure shrimp is fresh or properly thawed if frozen.
  • ½ cup Mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 2 ribs Celery, finely diced
  • 2 tablespoons Red onion, finely minced
  • 1 tablespoon Fresh dill, chopped
  • 1½ tablespoons Lemon juice, freshly squeezed Add more to taste if desired.
  • 1 teaspoon Dijon mustard Optional ingredient.
  • ½ teaspoon Salt Adjust to taste.
  • ¼ teaspoon Black pepper, freshly ground Adjust to taste.
  • 1 tablespoon Optional: Parsley or capers For added flavor.

Method
 

Preparation
  1. Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt and optional aromatics.
  2. Add the raw shrimp to the simmering water and poach for 2–3 minutes until pink and opaque.
  3. Transfer the shrimp to an ice water bath to halt the cooking process. Let them chill for 5–7 minutes, then drain and pat dry.
  4. If needed, chop the shrimp into bite-sized pieces.
  5. In a large bowl, mix together the mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust seasonings.
  6. Add the shrimp, diced celery, and red onion into the bowl. Gently stir to combine.
  7. Cover the salad and chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad is perfect for meal prep and can be stored in the refrigerator for up to three days. Not suitable for freezing. Serve with fresh greens or whole-grain pita for a balanced meal.