Shrimp salad with lemon dressing
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Light and lemony, this salad is terrific for picnics. The cooling combination of lemon vinaigrette with the crunch of celery and onions is ready in just 15 minutes. Make it a no-cook dish by purchasing your shrimp peeled, deveined and fully cooked. Serve this salad on its own or over a bed of crispy greens. Need a quick party app? Serve this salad with crackers for a Change the flavor by swapping lime or orange juice for the lemon or adding a fresh herb such as dill, oregano or rosemary.
Ingredients
Uncooked shrimp
1 pound(s), medium-size, peeled and deveined
Red onion
¼ cup(s), sliced, finely diced
Celery
¼ cup(s), chopped, finely diced
Fresh parsley
1 Tbsp, fresh, finely minced
Olive oil
2 Tbsp
Fresh lemon juice
¼ cup(s)
Table salt
¾ tsp
Black pepper
½ tsp, freshly ground
Unpacked brown sugar
⅛ tsp, or regular sugar
Instructions
1
Bring a medium pot of water to a boil; steam or boil shrimp until they turn pink, about 4 to 5 minutes. Drain shrimp and immediately run under cold water to stop cooking.
2
Chop shrimp into bite-size pieces; place in a medium bowl. Add onion, celery and parsley; toss well.
3
In a smaller bowl, whisk together oil, lemon juice, salt, pepper and sugar; pour over shrimp mixture and toss to combine. Yields about 1/2 cup per serving.
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