This shrimp salad can be enjoyed as a salad in a bowl for lunch or dinner or made into a delicious sandwich
- 1 ½ pound shrimp peeled and deveined
- 6 cups water
- 1 lemon zested, quartered
- 1 cup white vinegar
- 2 tablespoons salt
- 3 tablespoons sugar
- 2 stalks celery diced small
- 1 small red onion diced small
- ½ large English cucumber peeled, seeded, diced
- 3 tablespoons dill
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
Cooking The Shrimp
Zest the lemon, then cut the lemon into wedges.
Fill a large pot with 6 cups of water. Add lemon zest. Squeeze lemon juice into the water. Toss lemon wedges into the water. Add vinegar, salt and sugar. Bring to a rapid boil.
While the water is boiling, prepare a medium bowl with ice water. Set aside. Once rapidly boiling remove the pot from heat and add shrimp. Let the shrimp sit until completely opaque. About 3 minutes.
Use a slotted spoon and transfer cooked shrimp into a bowl of ice water. Dip the shrimp into the ice water. Transfer onto a plate and dry off any excess moisture with a paper towel. Remove the tails.
Making Shrimp Salad
Add mayonnaise and dijon mustard into a large bowl and whisk until creamy. Add celery, red onion, cucumber, and dill. Mix well. Add shrimp and toss to coat.
Calories: 435kcal | Carbohydrates: 16g | Protein: 36g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 440mg | Sodium: 5040mg | Potassium: 332mg | Fiber: 2g | Sugar: 12g | Vitamin A: 178IU | Vitamin C: 25mg | Calcium: 294mg | Iron: 4mg