Easy Shrimp Salad (Healthy & Ready in 20 Minutes)
Transform your lunch with this 20-minute shrimp salad! Tender shrimp + creamy lemon-dill dressing + crisp veggies = healthy seafood perfection. Keto-friendly, high-protein, and ready in under 20 minutes.
Equipment
- Large pot
- Large bowl
- Colander
- Sharp knife
- Cutting board
- Mixing bowls
- Whisk or spoon
Ingredients
- For the Shrimp:
- 1 lb 450g cooked shrimp, peeled and deveined
- Salt for poaching water
- For the Dressing:
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tbsp fresh dill chopped
- Salt and pepper to taste
- For the Salad:
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- Optional Add-ins:
- ½ cucumber diced
- ½ avocado diced (add just before serving)
- 1 tbsp sriracha for spicy version
Instructions
- Prepare ice bath: Fill a large bowl with ice water and set aside.
- Cook shrimp: Bring a pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and curled into a C-shape. Immediately transfer to ice bath to stop cooking. Drain and pat dry with paper towels.
- Make dressing: In a small bowl, mix mayonnaise, lemon juice, lemon zest, Dijon mustard, dill, salt, and pepper.
- Chop vegetables: Finely chop celery, red onion, and parsley. If using cucumber, dice and pat dry.
- Combine: In a large bowl, combine shrimp, chopped vegetables, and dressing. Toss gently to coat – do not over-mix to keep shrimp chunks intact.
- Chill: Refrigerate for 15-20 minutes before serving for best flavor.
- Serve: Serve chilled on a bed of lettuce, in a sandwich, or with crackers. Add avocado just before serving if using.