A nostalgic dish from the 80s, shrimp salad is a perfectly classic summer dish that’s a consistent favorite. Our version is anything but old school.
Ingredients
FOR SALAD
- 1 lb.
shrimp, peeled and deveined
- 1 tbsp.
extra-virgin olive oil
-
Kosher salt
-
Freshly ground black pepper
- 1/4
red onion, finely chopped
- 1
stalk celery, finely chopped
- 2 tbsp.
freshly chopped dill
-
Toasted bread or butterhead or romaine lettuce, for serving
FOR DRESSING
- 1/2 c.
mayonnaise
-
Juice and zest of 1 lemon
- 1 tsp.
dijon mustard
Description
- Step 1Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
- Step 2Bake until shrimp are completely opaque, 5 to 7 minutes.
- Step 3In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
- Step 4Serve on bread or over lettuce.
