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The Best Shrimp Salad Recipe

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3.9 from 8 reviews

This shrimp salad recipe combines perfectly poached shrimp with fresh vegetables and a creamy lemony dill dressing, creating a flavorful, light dish that’s quick to prepare and ideal for easy lunches or dinners. The shrimp are gently poached for optimal texture and taste, then tossed with crisp bell pepper, celery, green onions, mayonnaise, and herbs for a refreshing and satisfying salad.

Ingredients

Poached Shrimp

  • 1 pound large raw shrimp (31–40 per pound), peeled and deveined
  • 2 quarts water
  • 1 lemon, cut in half
  • 2 cloves garlic, peeled and gently smashed
  • 1 bay leaf
  • 3 twists pepper grinder
  • 1 ½ tablespoons salt
  • 1/2 teaspoon Cajun seasoning (optional)

Shrimp Salad

  • 1 pound poached shrimp (prepared as above)
  • 1/2 cup finely diced red bell pepper (half of a large pepper)
  • 1/2 cup finely diced celery (1 large stalk)
  • 1/2 cup thinly sliced green onion (3 to 4 stalks)
  • 1/2 cup (100 grams) mayonnaise (preferably homemade)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup roughly chopped fresh dill
  • 1/4 teaspoon fine sea salt
  • 4 twists of pepper grinder

Instructions

  1. Prepare the poaching liquid: In a large pot, combine 2 quarts of water, squeeze a little lemon juice into it, and add the lemon halves, smashed garlic cloves, bay leaf, pepper, salt, and optional Cajun seasoning. Place the pot over high heat and bring to a rolling boil.
  2. Poach the shrimp: Once boiling, remove the pot from heat and immediately submerge the peeled and deveined shrimp into the hot water. Let the shrimp poach gently for 3 minutes, until they turn pink and opaque.
  3. Cool the shrimp: Use tongs or a slotted spoon to transfer the cooked shrimp to a plate. Allow them to cool completely by placing them in the refrigerator.
  4. Combine the salad ingredients: In a large bowl, combine the cooled poached shrimp, diced red bell pepper, diced celery, sliced green onions, mayonnaise, fresh lemon juice, chopped fresh dill, sea salt, and freshly ground pepper.
  5. Mix the salad: Gently toss all ingredients together until well combined, ensuring the shrimp and vegetables are evenly coated with the dressing.
  6. Chill and marinate: Refrigerate the shrimp salad for at least one hour before serving to allow the flavors to meld and develop fully.

Notes

  • Store shrimp salad in an airtight container in the refrigerator for up to 3 days.
  • This salad is best served chilled and should not be frozen as freezing can affect texture and flavor.
  • If you prefer, you can omit the bell pepper for a milder taste.
  • Using homemade mayonnaise enhances the flavor but store-bought mayonnaise works well too.
  • Adjust seasoning with salt and pepper to taste before serving.

Find it online: https://bitezly.com/the-best-shrimp-salad-recipe/