Description
A light and refreshing shrimp salad that combines succulent shrimp with crunchy celery and a creamy mayonnaise dressing, perfect for summer picnics and quick lunches.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 cup celery, chopped
- Salt and pepper to taste
- Lettuce wraps or toasted buns for serving
Instructions
- In a pot of boiling water, cook the shrimp until pink and opaque, about 2-3 minutes.
- Drain and cool the shrimp.
- In a mixing bowl, combine the mayonnaise, lemon juice, salt, and pepper.
- Add the cooled shrimp and chopped celery to the dressing and mix well.
- Chill the salad in the fridge for at least 30 minutes before serving.
- Serve the shrimp salad in lettuce wraps or on toasted buns.
Notes
Use fresh shrimp for the best flavor. Allow the salad to chill thoroughly for enhanced flavor and texture.