Friday, June 5, 2020



This shrimp salad is a mixture of tender shrimps, fresh vegetables, dill and seasonings, all coated with a creamy vinaigrette. An easy to prepare, high protein and easy to prepare breakfast option!

  • 1  lemon  (quartered)
  • 1 cup  celery  (finely diced)
  • 1/2  red onion  (finely minced)
  • 1 pound  shrimp  (peeled and deveined)

  • 1/2 cup  mayonnaise 
  • 2 cloves  garlic  (minced)
  • 2 teaspoons  lemon juice 
  • 1 teaspoon  Dijon mustard 
  •  Salt and pepper to taste 
  • 1 1/2 tablespoons  fresh dill  (chopped)

  1. Bring a medium pot of salted water to a boil. Add the quartered lemon to the water.
  2. Place nearby a large bowl filled halfway with ice water.
  3. Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes or until pink and opaque.
  4. Transfer the shrimp to the bowl of ice water to stop the cooking process.
  5. Drain the shrimp then pat dry.
  6. Mix all the dressing ingredients in a small bowl.
  7. Place the shrimp, celery, red onion, in a medium salad bowl. Add dressing and toss gently to coat.
  8. Garnish with additional fresh dill and serve immediately, or cover and refrigerate. Enjoy your salad!