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Easy Shrimp Salad

Easy shrimp salad combines bite-size cooked shrimp with a creamy mayonnaise and Dijon dressing, crisp celery, red onion, and fresh dill. Chill it for at least 20 minutes so the flavors come together before serving.
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Prep Time 15 minutes
Refrigeration 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp cooked, medium, peeled, deveined, tails removed, thawed if frozen
  • 0.5 cup mayonnaise
  • 1 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 0.5 cup celery finely diced
  • 2 tbsp red onion finely chopped
  • 1 tbsp dill fresh, chopped
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Method
 

  1. Pat the shrimp dry and roughly chop them into bite-size pieces.
  2. In a large bowl, stir together the mayonnaise, lemon juice, Dijon mustard, celery, red onion, dill, salt, and pepper.
  3. Fold in the shrimp until evenly coated.
  4. Cover and refrigerate for at least 20 minutes before serving.

Notes

For the best texture, pat the shrimp thoroughly dry before chopping. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a lighter variation, replace half the mayonnaise with plain Greek yogurt.