This Creamy Shrimp Salad with Lime Zest is perfect for a light meal, appetizer and would be a lovely selection for a ladies luncheon. How can anyone say no to shrimp, cream, mayo, celery and dill? A make ahead and travels well recipe.
Main Course, Sea Food
2 1/2lbsmedium shrimpshelled and deveined
1 1/2Tbsfresh lime juice
1 1/2tspfinely grated lime zest
1/4cupfinely diced celery
2Tbsfinely chopped dill
1Tbsthinly sliced chives
Salt and freshly ground pepper
Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water.
In a large bowl, dissolve the kosher salt in the water. Add the shrimp and let stand for 30 seconds, then rinse well. Add the shrimp to the boiling water and cook until firm and pink, 2 to 3 minutes. Drain the shrimp and transfer to the ice water to cool. Drain again and pat dry.
In a bowl, beat the cream until stiff. Whisk in the mayonnaise, lime juice and zest, and stir in the celery, dill and chives. Add the shrimp and toss well. Season with table salt and pepper and serve.
Make Ahead. The shrimp salad can be refrigerated for up to 5 hours. Serves 4.
Creamy Shrimp Salad with Lime Zest
Amount Per Serving
Calories 516Calories from Fat 261
% Daily Value*
Saturated Fat 6g38%
Vitamin A 260IU5%
Vitamin C 14mg17%
* Percent Daily Values are based on a 2000 calorie diet.