Zesty Shrimp Salad
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If you’re looking for a beautiful starter salad to impress with minimal effort on your part I’ve got a great one for you today. My Zesty Shrimp Salad uses sweet, tender shrimp sauced with a dijon Ranch salad dressing mixture with capers, red onion, celery and fresh dill.
Zesty Shrimp Salad
A perfect salad to start any meal off this could also be a fantastic lunch all by itself, too. My Zesty Shrimp Salad is a hit every time I serve it.
Keep it simple I buy cooked and shelled shrimp from the seafood section of your butcher’s display or use thawed, frozen, too.
I like to serve this on butter lettuce leaves and keep it simple.
The tender shrimp, the crunch from celery and the red onions, the tangy lemon infused dijon Ranch dressing is perfect. Fresh dill is the perfect herb and brightens things up.
Can I use frozen shrimp or just fresh?
To keep it simple and easy I use shelled, deveined, cooked shrimp with tails removed or you can use thawed frozen shrimp.
If using raw, that then quickly sauté to cook on both sides with olive oil, 2 minutes per side. Remove from pan and allow to cool before mixing into salad.
What is in the shrimp salad?
Tender shrimp sauced with a dijon Ranch salad dressing mixture that includes capers, diced red onion and celery with fresh dill serving on butter lettuce.
Other starter type salads you can try are my Mango Shrimp Stuffed Avocado, Grilled Corn Salad with Hazelnuts or this Citrus Pepper and Celery Salad.
I served this the other night as a starter with this Glazed Crown Roast of Pork and Whipped Potatoes with Cilantro Pesto. Enjoy!
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Shrimp Salad
Ingredients
- 1 lb medium shrimp (See Note 1)
- 1/2 cup Ranch salad dressing
- 2 tbsp lemon juice 1/2 lemon and zest
- 1 tsp dijon mustard
- salt
- freshly ground black pepper
- 2 tbsp capers
- 1 small red onion finely chopped (apr. 1/3 cup)
- 3 celery stalks finely chopped
- 2 tbsp freshly chopped dill
- Butterhead or romaine lettuce for serving
Instructions
- In a large bowl, whisk together Ranch dressing, lemon juice and zest and dijon mustard and season with salt and pepper. Add cooked shrimp, capers, red onion, celery, and dill to bowl and toss until combined.
- Chill for 30 minutes and serve over butterhead leaves on a plate. Garnish with some more chopped dill and lemon zest (optional).
Video
Notes
- To keep it simple and easy I use shelled, deveined, cooked shrimp with tails removed or you can use thawed frozen shrimp. If using raw, then quickly sauté to cook on both sides with olive oil, 2 minutes per side. Remove from pan and allow to cool before mixing into salad.
- Adapted from Lena Abraham’s, Shrimp Salad.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Way toooo much LEMON JUICE! Maybe omit altogether if you add capers.
I respectfully disagree, this is well balanced and with only 2 tablespoons, it doesn’t over power. Glad you tried this though and hopefully if you make it again, omit to suit your tastes.
You had me at shrimp!!! Thank you for providing easy ways to making delicious and interesting food!
mmm I could eat shrimp salad every day – especially a zesty one like this! Looks incredible, Kevin!
You and me both Marissa!
Can you use a smaller size shrimp and scoop a very small amount on a butter lettuce leaf and serve as an appetizer?
Most definitely Von. Works fantastic on toasted bread rounds and crackers as well.
I tried this Zesty Shrimp Salad and it was so tasty with a perfect blend of flavors. A perfect salad that is refreshing and satisfying. A must make! Thank you Kevin!!!
Thanks Mary, I knew you guys would love this one. Hope you’re feeling better! 🙂
Will you please recommend a bottle ranch dressing one you use. I have a hard time finding the right one that taste good. Not a fan of bottled ranch. also thinking of taking this to Christmas party as appetizer, your thoughts
Hidden Valley Ranch is my go to if I don’t have any homemade on hand (buttermilk is often times hard to find at my local market). As long as you keep it chilled, takin git to a party is a great idea Cindy!
Love the name with ‘zesty’ in it 😉 And particularly love that you served on butter lettuce – the perfect little bite!
It’s a nice switch from cocktail sauced shrimp!