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
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.
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