Ingredients
Scale
1 pound large shrimp, thawed
4 teaspoons Old Bay Seasoning, divided
1/3 cup mayonnaise
Juice and zest of 1 lemon
2 teaspoons Dijon mustard
1/2 cup celery, diced fine
2 tablespoons fresh chives, diced
2 tablespoons fresh dill, diced
Instructions
- Zest lemon and set aside. Bring a medium pot of water to a boil. Add juice from zested lemon, 1 tablespoon of Old Bay and shrimp, stir and turn off the heat, letting the shrimp poach in the liquid for 2-3 minutes, until bright pink and cooked through. Drain shrimp and set aside.
- In a medium bowl, mix the mayonnaise, Dijon, remaining teaspoon of Old Bay and lemon zest. Stir in the shrimp, celery, chives and dill. Taste and adjust seasoning.
- Chill in the refrigerator until service. Garnish with more chives and dill.
- Serve on a grilled hotdog bun, in a croissant, or with crackers on a grazing board.
Notes
Chives and dill are my shrimp salad all-stars, but use what you have or what you love. Tarragon, fresh parsley (flat leaf), basil or green onions all work in this recipe.
- Prep Time: 10
- Cook Time: 5
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American