Picnic Shrimp Salad
Fresh, zesty, and irresistibly satisfying, this Picnic Shrimp Salad is the ultimate warm-weather dish for outdoor gatherings or light lunches. Featuring tender, perfectly cooked shrimp infused with the brightness of lemon and dill, this salad is paired with the crunch of finely diced celery, red bell pepper, and onion. Tossed in a creamy, tangy dressing made with mayonnaise, Dijon mustard, and a hint of paprika, every bite is a delightful combination of flavors and textures. Served over a bed of crisp mixed greens or lettuce, it's as visually stunning as it is delicious. Ready in just 25 minutes, this easy shrimp salad is a refreshing, protein-packed dish that's sure to impress. Perfect for picnics, potlucks, or a simple weeknight dinner, this recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 450 grams shrimp, peeled and deveined
- 1 teaspoon salt
- 2 whole lemon
- 1 cup celery, finely diced
- 1 medium red bell pepper, finely diced
- 0.5 cup red onion, finely chopped
- 0.5 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 4 cups mixed greens or lettuce
Instructions
Fill a medium-sized pot with water and add 1 teaspoon of salt and the juice of 1 lemon. Bring the water to a boil.
Add the shrimp to the boiling water and cook for 2-3 minutes or until the shrimp turn pink and opaque. Remove the shrimp immediately and place them in a bowl of ice water to cool. Once cooled, drain and pat dry.
Cut the cooked shrimp into bite-sized pieces if desired, or leave them whole for a more elegant presentation.
In a large mixing bowl, combine the chopped celery, red bell pepper, and red onion.
In a smaller bowl, whisk together the mayonnaise, Dijon mustard, juice of 1 lemon, chopped dill, black pepper, and paprika to make the dressing.
Add the cooked shrimp to the large mixing bowl with the vegetables. Pour the dressing over the top and gently toss to coat all ingredients evenly.
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld together.
Serve the shrimp salad over a bed of mixed greens or lettuce. Optionally, garnish with extra dill or a sprinkle of paprika for presentation.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 19.8 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3412 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
