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–+ servings

Fresh Shrimp Lunch Salad

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This fresh shrimp lunch salad is quick, flavorful, and perfect for busy weeknights or special occasions. A family favorite!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: main dish, Salad
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 medium cucumber, diced
  • 2 stalks celery, diced
  • 2 hard-boiled eggs chopped
  • 1 small onion, finely diced
  • 1 Juice of 1 lemon
  • to taste salt and pepper
  • Fresh dill, chopped Don't skip this – it’s the soul of the dish
  • Creamy dressing (your choice) I love a classic mayonnaise with a twist
  • Lettuce or burger buns for serving

Method
 

Cooking Shrimp
  1. Cook the shrimp until pink and opaque, allowing for slight browning to develop flavor, then chop into bite-sized pieces.
Mixing Ingredients
  1. Combine the chopped shrimp, diced cucumber, celery, hard-boiled eggs, and onion in a mixing bowl.
Preparing the Dressing
  1. Whisk the creamy dressing, lemon juice, dill, salt, and pepper together in a separate bowl.
Combining Everything
  1. Fold the dressing into the shrimp and vegetable mixture until thoroughly coated.
Serving
  1. Serve chilled on a bed of lettuce or inside hamburger buns.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 3g

Notes

This salad can be made ahead and is great for meal prep. It’s best enjoyed fresh but can last for up to two days in the fridge.