Easy Shrimp Salad with Lemon Dill Dressing
20-minute healthy shrimp salad with creamy lemon-dill dressing. Tender shrimp + crisp veggies = keto-friendly lunch perfection!
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Salad, Seafood
Cuisine American
Servings 4 people
Calories 280 kcal
1 Medium saucepan shrimp poaching
1 Ice bath bowl shock shrimp immediately
1 Citrus juicer fresh lemon juice
1 Fine mesh strainer drain shrimp
1 Microplane lemon zest
1 Mixing bowl salad assembly
1 Butter lettuce serving base
- 1 lb | | medium shrimp 41/50 count, peeled deveined
- 2 | celery stalks | finely chopped 1/2 cup
- 1 | English cucumber | diced 1 cup
- 1 | ripe avocado | cubed add before serving
- ½ | red onion | finely sliced ice water soak
- 2 Roma tomatoes | seeded diced 1 cup
- Butter lettuce leaves serving
- 4 tbsp mayonnaise or Greek yogurt
- 2 tbsp fresh lemon juice |
- 1 tsp lemon zest |
- 1 tsp Dijon mustard |
- 2 tbsp fresh dill | finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
Perfect Poached Shrimp: Bring 4 cups salted water to boil. Add shrimp, cook 2-3 min until pink/C-shaped. Ice bath 2 min. Drain, pat dry, bite-size pieces.
Prep Crisp Vegetables: Chop celery, dice cucumber, slice onion (5min ice water soak), seed/dice tomatoes. Keep cold.
Lemon Dill Dressing: Whisk mayo, lemon juice/zest, Dijon, dill, salt/pepper. Taste/adjust. Refrigerate.
Assemble Salad: Combine shrimp + celery/cucumber/onion/tomatoes. Fold 3/4 dressing gently.
Final Plating: Cube avocado 2min before serving. Spoon over butter lettuce. Drizzle remaining dressing. Dill garnish.
Serve Immediately: Chill 10min. Perfect meal prep containers!
Keyword cold shrimp salad, healthy seafood salad, keto shrimp salad, lemon dill shrimp salad, shrimp salad