Shrimp Salad Recipe
A timeless favorite, this shrimp salad features tender cooked shrimp in a creamy mayonnaise-based dressing with the perfect balance of lemon, fresh dill, and a delightful crunch from celery and onion.
Servings: 4
Calories: 260kcal
Cost: $20
Equipment
- skillet
Ingredients
- 2 1/2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
- 1 teaspoon dijon mustard
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 lb cooked large shrimp peeled, deveined and tails removed
- 4 new england style hot dog rolls
- 1 tablespoon butter
- Smoked paprika optional
Instructions
- In a medium bowl, stir together the mayonnaise, lemon juice, zest, dijon, chives, salt and pepper until combined.
- Chop the shrimp into thirds.
- Fold in the shrimp, being careful not to break it up too much, until evenly coated.
- Cover and chill for 15 minutes.
- Heat a medium skillet over medium high heat and melt the butter.
- Toast the outside of the rolls in the skillet until golden. Flip and toast the reverse side. Repeat with the remaining rolls.
- Open each roll and fill with 1/4 of the shrimp salad.
- Sprinkle with smoked paprika and chopped fresh chives, if desired.
- Serve immediately.
Nutrition
Calories: 260kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 675mg | Potassium: 13mg | Fiber: 1g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 11mg