Shrimp Salad

Name: Shrimp Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 quarts water; 1-1/2 pounds uncooked shell-on shrimp (26-30 per pound); 3/4 cup mayonnaise; 3 tablespoons lemon juice; 2 tablespoons minced fresh dill; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup finely chopped red onion; 1/4 cup finely chopped celery

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Easy and delicious, shrimp salad is a one-bowl side you can toss together when you need something lighter than pasta or potato salad.

Ingredients

2 quarts water
1-1/2 pounds uncooked shell-on shrimp (26-30 per pound)
3/4 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons minced fresh dill
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped red onion
1/4 cup finely chopped celery

Directions

In a large saucepan, bring water to a boil. Add shrimp. Cook until shrimp just turn pink, 1-2 minutes; drain. Immediately drop shrimp into bowl of ice water. Let stand until cool; drain. Peel and, if desired, devein shrimp.
In a large bowl, combine mayonnaise, lemon juice, dill, Worcestershire, garlic powder, salt and pepper. Stir in shrimp, onion and celery. Serve immediately or cover and refrigerate until serving.

Nutrition Facts

1 cup: 423 calories, 32g fat (5g saturated fat), 222mg cholesterol, 572mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 28g protein.

This light, colorful shrimp salad combines the refreshing flavors of lemon juice, fresh dill, celery and red onion with tender shrimp and creamy mayo. Pair it with a side of bread, or bulk up the salad by adding tomatoes, avocados and cucumbers to the mix! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator