Shrimp Salad
A creamy shrimp salad that comes together in one bowl — perfect for a quick lunch or a light, high-protein meal.
Servings: 4 people
Ingredients
- 1 pound shrimp cooked peeled and tails removed
- ½ cup red onion finely chopped
- 2 celery stalks finely chopped (about ½ cup)
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup dill chopped
- Salt to taste
- ground black pepper to taste
Instructions
- Add all ingredients to a large bowl. Stir gently until well combined and the shrimp are evenly coated in the creamy dressing.
- Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to eat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 300kcal | Carbohydrates: 3g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 320mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg