1 pound cooked shrimp, peeled and deveined
1 cup celery, finely chopped
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Directions
1. In a large bowl, combine the cooked shrimp and chopped celery.
2. In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the shrimp and celery mixture, gently tossing to coat all the ingredients evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, sprinkle the chopped parsley over the salad for a fresh burst of flavor and color.
6. Serve chilled on a white plate, as described in the image, and enjoy!
Variations & Tips
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For a twist on the classic recipe, you can add a handful of diced avocado for a creamy texture or a few halved cherry tomatoes for a pop of color and sweetness. If you prefer a bit of heat, a dash of hot sauce or a pinch of cayenne pepper can add a spicy kick. For those watching their calorie intake, consider using Greek yogurt in place of mayonnaise for a lighter version of the dressing. This salad is also delightful served on a bed of mixed greens or tucked into a soft roll for a delicious shrimp salad sandwich.
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