1 tablespoon olive oil
½ cup mayonnaise
2 teaspoons dijon mustard
¼ cup red onion finely chopped
1 stalk celery finely chopped
2 tablespoons dill
2 pounds shrimp peeled and deveined or cooked shrimp*1
Salt and pepper to taste

Bring a large pot of water to a boil. Add a pinch of salt then add the shrimp. Cook until bright pink and cooked through. This should take 2-3 minutes. *2
Transfer shrimp into a colander and run under cold water to shock the shrimp to stop cooking. Pat shrimp dry with a paper towel. Set it aside.
In a medium mixing bowl whisk together oil, mayonnaise and dijon mustard
Add salt, pepper, onion, celery and dill stir to combine
Transfer the cooked shrimp into the bowl with the dressing mixture toss to coat
Cover the bowl with a lid or tightly wrap with plastic wrap. Chill in the fridge 30 minutes or until ready to serve

Recipe Notes
1 Cooked frozen shrimp is a great alternative for saving time when making this recipe
2 If using COOKED peeled and deveined shrimp skip this step. Instead defrost shrimp under cool water. Then pat day, set aside and continue to step three.

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