Lemony Shrimp Salad
A healthy amount of celery gives this traditionally rich seafood salad a good bit of crunch. The lightened-up lemony mayonnaise dressing would be delicious with any cold, steamed, or poached seafood, including crab, scallops, and lobster.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Turn off the heat and stir the shrimp into the water. Poach the shrimp, off the heat, until they are just cooked through, about 2 minutes; drain. Spread the shrimp in a single layer on a large plate or dish. Chill in the refrigerator until very cold, about 1 hour.
Step 2
Whisk the mayonnaise, lemon zest, lemon juice, and tarragon together in a large bowl. Add the chilled shrimp, along with the celery and red onion. Toss gently to combine. Season with salt and pepper to taste. Serve immediately, or chill covered in the refrigerator for up to 24 hours.
nutrition information
Step 3
Fat: 27g (before), 5.8g (after)
Step 4
Calories: 320 (before), 175 (after)
Step 5
Protein: 19g
Step 6
Carbohydrates: 12g
Step 7
Cholesterol: 135mg
Step 8
Fiber: 1g
Step 9
Sodium: 707mg