Introduction
Shrimp salad is a timeless classic, loved for its freshness and simplicity. Perfect as an appetizer or a light main dish, this recipe combines the sweetness of shrimp with the crunch of celery and the subtle flavor of red onion.
Tossed in a creamy lemon-dill vinaigrette, it’s both sophisticated and easy to prepare.
Whether for a family lunch or a fancy dinner party, this salad will delight your guests and enhance your meal.
1 lb (454 g) shrimp (peeled and deveined), frozen or fresh
1 lemon (quartered).
1 cup (250 ml) celery, finely diced
1/2 red onion, finely diced
2 tsp (10 ml) lemon juice
2 cloves garlic (minced)
1/2 cup (125 ml) mayonnaise
1 tbsp. tsp (5 ml) Dijon mustard
1 1/2 tbsp (22.5 ml) fresh dill, plus more for serving
Salt and pepper to taste.
Bring a medium saucepan of salted water to a boil. Add lemon wedges to water.
Place a large bowl filled with ice water, set aside.
Add peeled and deveined shrimp to boiling water and cook for 2-3 minutes or until pink and opaque.
Transfer shrimp to bowl of ice water to stop cooking.
Drain shrimp and pat dry.
Combine all dressing ingredients in a small bowl.
Place shrimp, celery, red onion in a medium bowl. Add dressing and toss gently to coat.
Quick and easy cleaning of the faucet: remove limescale and lime in 5 minutes
Pan-Seared Scallops with Lemon Garlic Sauce
Use this instead of soil, you’ve never had orchids like this: they will be very bushy
This is the foolproof trick to remove scratches from the floor.
Save fuel with the window trick, here is the foolproof technique
MINI STRAWBERRY CHEESECAKE TACOS