This shrimp salad recipe is a refreshing and flavorful dish, perfect for a light lunch or dinner.
Bring a medium saucepan of water to a boil.
Adding a pinch of salt to the water enhances the shrimp's natural flavor.
Add the shrimp to the boiling water and cook until they turn pink, about 3-4 minutes.
Avoid overcooking the shrimp to maintain their tender texture.
Drain the shrimp and let them cool. Once cooled, peel and devein them.
Chilling the shrimp in ice water can speed up the cooling process.
Chop the celery into small pieces.
Use a sharp knife for even cuts and to preserve the celery's crispness.
In a large mixing bowl, combine the mayonnaise, Old Bay seasoning, and juice from the lemon.
Mix thoroughly to ensure the seasoning is evenly distributed.
Add the shrimp and celery to the bowl and toss to coat with the dressing.
Gently toss to avoid breaking the shrimp.
Refrigerate the salad for at least 30 minutes before serving.
Chilling allows the flavors to meld together.
Serve the shrimp salad on a bed of lettuce.
For a more substantial meal, serve in a sandwich roll or with crackers.
