Shrimp Salad
Shrimp Salad is a refreshing dish featuring tender shrimp, crisp vegetables, and a tangy dressing. A light and delicious option for a meal or appetizer.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
-
1 lb. Shrimp Peeled And Deveined
- 1 Lemon Quartered
- 1 cup Celery Finely, Diced
- ½ Red Onion Finely Minced
- 2 tsp. Lemon Juice
- 2 Cloves of Garlic, Minced
- ½ cup Approved Mayonnaise
- 1 tsp. Dijon mustard
- 1½ tbsp. Fresh Dill
- To taste Salt And Pepper
Preparation
Step 1
Fill a pot with water and squeeze the juice from the lemon quarters into it. Drop the squeezed lemon quarters into the pot as well. Bring the water to a boil.
Step 2
Once the water is boiling, add the peeled and deveined shrimp. Cook the shrimp for about 3 minutes until they turn pink and opaque. Be careful not to overcook them.
Step 3
Once cooked, remove the shrimp from the pot and place them in a bowl of ice water to cool down quickly. Once cooled, drain the shrimp and set them aside.
Step 4
In a large mixing bowl, combine the finely diced celery, minced red onion, lemon juice, minced garlic, approved mayonnaise, Dijon mustard, and fresh dill. Mix well to combine all the ingredients.
Step 5
Chop the cooled cooked shrimp into bite-sized pieces and add them to the mixing bowl with the other ingredients.
Step 6
Gently toss the shrimp with the mayo mixture until they are well coated. Season the salad with salt and black pepper to taste. Adjust the seasoning according to your preference.
Step 7
Refrigerate the shrimp salad for at least 30 minutes before serving. This will allow the flavors to meld together.
Step 8
Enjoy!
