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Zesty Shrimp Salad
Emily

Shrimp Salad

A light and refreshing shrimp salad tossed with crisp vegetables, fresh parsley, and a creamy lemon-Dijon dressing. Perfect for a quick lunch or as a healthy side dish.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Main, Salad
Cuisine: International
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey (optional)
  • 2 tbsp mayonnaise
  • 1 celery stalk, finely chopped
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • salt and pepper, to taste
  • lettuce leaves or mixed greens, for serving

Equipment

  • skillet
  • Mixing bowls
  • Whisk
  • knife
  • cutting board

Method
 

  1. Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and let cool.
  2. In a bowl, whisk together the lemon juice, Dijon mustard, honey (if using), and mayonnaise until smooth and well combined.
  3. In a large bowl, combine the cooled shrimp, celery, red bell pepper, red onion, and parsley.
  4. Pour the dressing over the shrimp mixture and toss until everything is evenly coated. Season with salt and pepper to taste.
  5. Serve the shrimp salad over a bed of lettuce leaves or mixed greens.

Notes

For extra flavor, chill the shrimp salad for 30 minutes before serving. You can substitute Greek yogurt for mayonnaise to lighten it up, or add avocado for creaminess. Best served fresh over lettuce or mixed greens.