Description
A refreshing and flavorful shrimp salad, perfect for warm days or light lunches, combining tender shrimp with crunchy vegetables and a zesty dressing.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Lettuce leaves (for serving)
- Bread or rolls (for serving)
Instructions
- Bring a pot of salted water to a rolling boil.
- Cook the shrimp in the boiling water for 2-3 minutes until they turn pink and are cooked through.
- Drain the shrimp and allow them to cool.
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped celery, red onion, salt, and pepper.
- Once the shrimp have cooled, add them to the mixture and gently stir until well combined.
- Serve on lettuce leaves for a light bite or spoon into bread or rolls for a more filling meal.
Notes
Chill the shrimp salad for at least 30 minutes before serving for the best flavor. Experiment with additional ingredients for variation.