SHRIMP AND CELERY SALAD

⏲ Prep time ⏲ Cooking time Difficulty level Portions

15 min 4 - 5 min (for the shrimp) ★☆☆☆☆ 4

Ingredients

Shrimp

•             Raw shrimp, peeled & deveined — 400 g

•             Salt — 4 g

•             Black pepper — 1 g

•             Olive oil — 10 g

•             Lemon zest — 1 g

Salad Base

•             Celery, thinly sliced — 150 g

•             Celery leaves (if available) — 10 g

•             Red onion, very thinly sliced — 30 g

•             Cucumber, diced — 120 g

•             Fresh parsley, chopped — 8 g

•             Fresh dill, chopped — 4 g

Dressing

•             Olive oil — 35 g

•             Lemon juice — 25 g

•             Dijon mustard — 6 g

•             Honey — 4 g

•             Salt — 2 g

•             Black pepper — 1 g

Optional extras: capers (10 g), avocado (80 g), or a pinch of chilli flakes.

Cooking instructions

1. Cook the shrimp

• Pat shrimp dry and season with salt, pepper, and lemon zest.

• Heat olive oil in a pan over medium‑high.

• Cook shrimp 2 minutes per side until pink and just firm.

• Cool completely before adding to the salad.

2. Prepare the vegetables

• Slice celery thinly on the diagonal for maximum crunch. Combine with celery leaves, onion, cucumber, parsley, and dill.

3. Make the dressing

• Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper until emulsified.

4. Assemble

• Toss shrimp with the vegetables and dressing. Chill 10 minutes before serving.

Chef ’s Notes

This salad succeeds when it’s cold, crisp, and bright. Celery brings the essential crunch, so slice it thinly but keep the pieces long enough for texture. Cooking the shrimp quickly over high heat prevents them from becoming rubbery; cooling them before mixing keeps the salad from wilting. The dressing should be sharp rather than creamy—lemon and Dijon cut through the sweetness of the shrimp and keep the dish refreshing. A touch of honey rounds the acidity without making it sweet. Fresh herbs matter here: dill adds a subtle anise note that pairs beautifully with seafood, while parsley keeps the flavour clean. If adding avocado, fold it in gently at the end so it doesn’t break down.