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    » Home » Recipes » Sustainable Seafood Recipes » Shrimp Salad with Dill Mayonnaise

    Shrimp Salad with Dill Mayonnaise

    Posted: Jun 27, 2010 · Updated: Oct 22, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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 mins
    Cook Time5 mins
    Total Time25 mins
    Print Save RecipeSaved! Click to Remove Ads

    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
    • finely ground real 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

     

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