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Shrimp Salad


1 pound shrimp peeled and deveined

1 lemon quartered

1/2 cup celery finely diced

3 tablespoons red onion minced

2 teaspoons lemon juice

salt and pepper to taste

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1 1/2 tablespoons fresh dill chopped, plus more for garnish


Bring a pot of salted water to a boil. Add the quartered lemon.

Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.

Drain the shrimp then pat dry.

Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat.

Garnish with additional fresh dill and serve, or cover and refrigerate for up to 1 day.


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