Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 cups (480ml) water
  • 1 tbsp (15g) salt
  • 1 lemon, sliced into rounds
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 3 tbsp (15g) fresh dill, finely chopped
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (75g) English cucumber, finely diced
  • 1/4 cup (40g) celery, finely diced
  • 2 tbsp (15g) red onion, minced

Instructions:

  1. Bring water, salt, and lemon slices to a gentle simmer over medium heat.
  2. Add shrimp and cook for 2–3 minutes until opaque and pearly pink; immediately transfer to an ice bath to stop cooking.
  3. Pat the chilled shrimp completely dry with paper towels.
  4. In a large mixing bowl, whisk together mayonnaise, sour cream, chopped dill, lemon juice, mustard, garlic, salt, and pepper until smooth.
  5. Gently fold in the dried shrimp, diced cucumber, celery, and red onion using a rubber spatula.
  6. Cover and refrigerate for at least 30 minutes before serving.