Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cups (950ml) water
  • 1 teaspoon (5ml) salt
  • 1/2 lemon, sliced (optional)
  • 1/2 cup (115g) mayonnaise
  • 2 tablespoons (30ml) fresh dill, chopped
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/4 cup (30g) celery, finely chopped
  • 1/4 cup (30g) red onion, finely chopped
  • 1/4 teaspoon (1g) salt, or to taste
  • 1/8 teaspoon (0.5g) black pepper, or to taste
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Bring water, salt, and lemon slices (if using) to a boil in a large saucepan. Add shrimp and cook until pink and opaque, about 2-3 minutes.
  2. Drain shrimp immediately in a colander. Rinse with cold water to stop the cooking process. Pat dry.
  3. Roughly chop the cooked shrimp into bite-sized pieces.
  4. In a mixing bowl, combine mayonnaise, dill, lemon juice, salt, pepper, and cayenne pepper (if using). Whisk until smooth.
  5. Add chopped shrimp, celery, and red onion to the dressing. Gently fold to combine, ensuring all ingredients are evenly coated.
  6. Cover the shrimp salad and refrigerate for at least 30 minutes to allow flavors to meld (optional).
  7. Serve chilled Shrimp Salad with Dill.