Dill, lemon, and celery are a natural match for shrimp. We love them together in this super simple shrimp salad that works for an easy lunch paired with leafy greens and homemade crackers.
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6 servings
shrimp salad recipe
This shrimp salad is teeming with nutrients and food enzymes – rich in vitamin E, iodine, biotin, vitamin C and other nutrients. It’s a light salad, vibrant with flavor and rich with the creaminess of a good homemade mayonnaise. It is suitable for those on gluten-free, dairy-free and grain-free diets and makes an excellent dish that should even appeal to the paleo/primal crowd. It’s versatile, fresh and flavorful and the combination of segmented lemon and fresh dill bring a beautiful brightness to the dish.
Prep Time20 minutes mins
Cook Time5 minutes mins
Total Time25 minutes mins
Ingredients
- 1 lb shrimp
- 1 cup chopped celery
- ¼ cup red onion
- 1 lemon (segmented with rind and pith discarded)
- ½ cup dill mayonnaise
- fresh dill (to taste)
- for the dill mayonnaise:
- 1 egg yolk
- 2 tablespoon white wine vinegar
- ¼ cup fresh dill (snipped)
- cayenne powder
- fine sea salt
- ½ cup extra virgin olive oil
Instructions
- Boil shrimp with 1 bay leaf about five minutes or until cooked through. Allow the shrimp to cool while you prepare the dill mayonnaise.
- To prepare the dill mayonnaise, combine the egg yolk, vinegar, fresh dill with a dash cayenne pepper and unrefined sea salt in the basin of a food processor. Pulse a few moments to mix ingredients, then process while slowly pouring in ½ cup olive oil until the mixture is well emulsified and creamy. Refrigerate.
- Once the shrimp is cool, peel and de-vein it (if necessary), then chop the shrimp into ¼-inch dice.
- Mix chopped celery, lemon segments and chopped red onion together.
- Fold ½ cup dill mayonnaise into the mixture of celery, lemon segments, red onion and shrimp until all ingredients are well-coated by the mayonnaise.
- Fold in additional dill, unrefined sea salt and pepper to taste.
- Serve over crackers or lettuce for a snack, light lunch or supper.
Christi says
This makes me miss my fresh Gulf of Mexico shrimp! lovely recipe!
Kevin (Closet Cooking) says
A shrimp salad with dill sounds really good!
Rebecca says
This looks great, I can't wait to try it! We love shrimp salad here, especially with the tiny North Atlantic shrimp.
I love the idea about saving the shells. My mother-in-law does that with lobster shells (from the small Icelandic lobsters), and I never thought to do that with shrimp.
Henriette says
I would avoid the ones from warm water
I think the cold water ones taste better like the ones from greenland and cananda
Shell-on Prawns (Pandalus borealis) are caught in the icy waters around Greenland and Canada. The prawns are produced either raw or cooked on board factory trawlers. The prawns’ growth in the cold unpolluted waters give them their famous delicious taste and firm texture. Shell-on prawns are exported globally.
The tiny ones caught in the fjords are wonderful as well.
They are called baltic prawns so you have to come to Denmark and taste them 😉
Tally Meriwether says
Fresh shrimp are cooked as soon as they turn pink. Two minutes usually does it, although I don't know about high altitude cooking. Longer cooking makes them rubbery.
Kylie NZ says
This looks so delicious! I have never bought prawns before, and am not really sure what to look for when buying! What is the best option for buying prawns? Is from any country okay?
Henriette says
Looks pretty Scandinavian to me 😉
But yummy is dill and shrimps especially the tiny fjord prawns we can buy here.
Jessica @ How Sweet says
That just looks mouth watering. I love shrimp salad.