Description
A quick and flavorful 15-minute shrimp salad featuring a zesty Old Bay seasoned mayonnaise dressing mixed with fresh dill, crisp cucumber, and red onion. Perfect for a light lunch or refreshing snack, this shrimp salad combines simple ingredients for a delicious and easy-to-make dish.
Ingredients
Salad:
- 1 lb cooked shrimp, peeled and deveined
- ¼ cup finely chopped red onion
- ½ cup peeled and chopped English cucumber
- Fresh parsley, for garnish (optional)
Dressing:
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- 2 tablespoons fresh dill, chopped
Instructions
- Cook the shrimp: If using raw shrimp, cook them in a skillet over medium heat for about 2 minutes per side or boil them for approximately 2 minutes until opaque and cooked through.
- Prepare shrimp and vegetables: Pat the cooked shrimp dry with a paper towel, allow them to cool, and then cut into bite-sized pieces. In a bowl, combine the shrimp with finely chopped red onion and chopped English cucumber.
- Make the dressing: In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, chopped fresh dill, and Old Bay seasoning until smooth and well combined.
- Toss and serve: Pour the dressing over the shrimp mixture and gently toss to coat all ingredients evenly. Serve immediately as is or top with an additional squeeze of lemon juice and a sprinkle of fresh parsley for a fresh finish.
Notes
- If fresh dill is unavailable, substitute with 1 teaspoon dried dill, though fresh provides the best flavor.
- Serve the shrimp salad on a bed of greens or as a sandwich filling for variety.
- For extra crunch, add diced celery or bell pepper.
- Can be refrigerated for up to 1 day; best served fresh.
- Adjust Old Bay seasoning to taste for spiciness.
