Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 2 cups water
  • 1/2 cup light mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 tsp Dijon mustard
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh dill, finely chopped
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp fresh parsley, chopped
  • 1 pinch paprika

Instructions:

  1. Bring water, lemon juice, and salt to a gentle simmer in a saucepan.
  2. Add the shrimp and cook for 2–3 minutes just until they turn opaque and pearly white.
  3. Immediately drain the shrimp and plunge them into an ice bath to stop the cooking process, then pat dry with paper towels.
  4. In a small bowl, whisk together the light mayonnaise, lemon juice, zest, Dijon mustard, and black pepper until velvety.
  5. Stir the chopped dill into the dressing until evenly distributed.
  6. Combine the chilled, patted-dry shrimp, diced celery, and minced red onion in a large mixing bowl.
  7. Pour the dressing over the shrimp mixture and gently fold with a spatula until evenly coated.
  8. Garnish the salad with fresh parsley and a dusting of paprika before serving.