Description
Refreshing Lemon Dill Shrimp Salad brings Mediterranean coastal flavors to your plate. Zesty dill and tangy lemon combine with succulent shrimp, creating a light, elegant dish that delights your palate.
Ingredients
Scale
Main Protein:
- 2 pounds (0.9 kilograms) shrimp, peeled and deveined
Fresh Herbs and Vegetables:
- ¼ cup (4 tablespoons) minced fresh dill
- ½ cup (8 tablespoons) chopped chives
- 1 cup (240 milliliters) minced celery
- ¼ cup (4 tablespoons) finely chopped red onion
- 2 heads butter leaf lettuce
Dressing and Citrus Components:
- ¾ cup (180 milliliters) mayonnaise
- 2 large lemons
- 2 tablespoons (30 milliliters) lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
Instructions
- Prepare a large pot by filling it with 4.7 liters (5 quarts) of water and bringing to a rolling boil over high heat.
- Squeeze the juice from one lemon directly into the boiling water, then drop the squeezed lemon halves into the pot.
- Add of salt to the water to enhance flavor and seasoning.
- Carefully lower the raw shrimp into the bubbling water, gently stirring to ensure even cooking.
- Monitor the shrimp closely, cooking for approximately 2-3 minutes until they transition from translucent to a soft pink color.
- Quickly drain the shrimp using a colander, immediately transferring them to a large bowl filled with ice water to halt the cooking process.
- Allow the shrimp to rest in the ice bath for 5 minutes, which helps preserve their tender texture.
- Drain the shrimp again and refrigerate while preparing the remaining salad components.
- In a spacious mixing bowl, combine the chilled shrimp with mayonnaise, freshly grated lemon zest, additional lemon juice, Dijon mustard, garlic powder, salt, black pepper, chopped fresh dill, and finely sliced chives.
- Gently fold the ingredients together, ensuring the shrimp are evenly coated without breaking them.
- Dice the celery into small, uniform pieces and incorporate into the salad mixture.
- Arrange crisp lettuce leaves on individual serving plates as a fresh, green foundation.
- Spoon the prepared shrimp salad generously over the lettuce leaves.
- Optional: Garnish with delicate sprigs of fresh dill or finely chopped chives for an elegant finishing touch.
Notes
- Quickly blanch shrimp in salted lemon water to ensure tender, perfectly cooked seafood without overcooking.
- Shock shrimp in ice bath immediately after cooking to stop the cooking process and maintain a crisp, fresh texture.
- Use fresh dill and chives for maximum flavor and a bright, herbaceous profile in the salad.
- Choose mayonnaise with a creamy consistency to bind ingredients and create a smooth, cohesive dressing.
- Chill the shrimp salad before serving to enhance flavor melding and provide a refreshing summer dish.
- Serve on crisp lettuce leaves for an elegant presentation and added textural contrast.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 220 mg