Ingredients:

  • 1 pound (450g) cooked and peeled shrimp, tails removed
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 celery stalk, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper, to taste
  • Lettuce leaves, for serving
  • Sliced avocado, for garnish (optional)
  • Lemon wedges, for serving



  • Instructions:

    1. In a large bowl, combine mayonnaise, Dijon mustard, and lemon juice. Whisk until well combined and smooth.

    2. Add the cooked shrimp to the bowl and gently toss until they are evenly coated with the dressing.

    3. Add the chopped celery, red onion, and fresh dill to the bowl. Season with salt and black pepper to taste. Gently toss everything together until well combined.

    4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

    5. When ready to serve, line a platter or individual plates with lettuce leaves. Spoon the shrimp salad onto the lettuce leaves.

      1. If desired, garnish the shrimp salad with sliced avocado for added creaminess and presentation.

      2. Serve the shrimp salad chilled, accompanied by lemon wedges on the side for squeezing over the salad.

      Enjoy the refreshing and flavorful shrimp salad as a light and satisfying meal. It can be served as a standalone dish, in a sandwich, or alongside some crusty bread.