Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined (fresh or frozen, thawed)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 quarts (2L) water
  • 1 lemon, halved
  • 1/2 cup (120ml) mayonnaise (full-fat or light, your preference)
  • 2 tablespoons (30ml) finely chopped celery
  • 2 tablespoons (30ml) finely chopped red onion
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) chopped fresh dill
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) black pepper (or to taste)
  • Lettuce leaves (for serving, optional)

Instructions:

  1. Bring water to a boil in a large pot with salt and pepper. Add shrimp. Cook until pink and opaque, about 2-3 minutes.
  2. Immediately drain the shrimp and rinse with cold water to stop the cooking. Pat dry with paper towels. Roughly chop the shrimp into bite-sized pieces.
  3. In a mixing bowl, combine mayonnaise, celery, red onion, lemon juice, dill, salt, and pepper. Whisk until smooth.
  4. Gently fold the chopped shrimp into the dressing until evenly coated.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve the shrimp salad on lettuce leaves, in sandwiches, with crackers, or however you like.