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The Best Shrimp Salad Recipe

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4.2 from 141 reviews

A light and refreshing shrimp salad featuring poached shrimp tossed with crisp vegetables, fresh dill, and a creamy lemon mayo dressing. Perfect for a quick lunch or a summer gathering, this salad boasts bright flavors and a satisfying texture.

Ingredients

Shrimp Salad

  • 1 pound poached shrimp (recipe below)
  • 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 onions)
  • 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

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 1/2 tablespoons salt
  • 1/2 teaspoon Cajun seasoning (optional)

Instructions

  1. Prepare the poaching liquid: In a large pot, combine 2 quarts of water with the halved lemon, smashed garlic cloves, bay leaf, 3 twists of pepper, 1 1/2 tablespoons salt, and optional Cajun seasoning. Bring the water to a gentle boil to infuse the flavors.
  2. Poach the shrimp: Add the peeled and deveined shrimp to the boiling poaching liquid. Cook just until the shrimp turn pink and opaque, approximately 2-3 minutes, being careful not to overcook. Immediately transfer the shrimp to an ice bath to stop the cooking and cool them thoroughly.
  3. Drain and chop shrimp: Once cooled, drain the shrimp well. If desired, chop the shrimp into bite-sized pieces for easier eating in the salad.
  4. Combine the salad ingredients: In a large mixing bowl, combine the poached shrimp, diced red bell pepper, diced celery, and sliced green onion.
  5. Mix the dressing: In a separate small bowl, whisk together the mayonnaise, fresh lemon juice, chopped fresh dill, sea salt, and ground pepper until smooth and well blended.
  6. Toss the salad: Pour the dressing over the shrimp and vegetable mixture. Gently toss until all the ingredients are evenly coated and the salad is well combined.
  7. Chill and serve: Refrigerate the shrimp salad for at least 30 minutes to allow the flavors to meld. Serve chilled, optionally garnished with additional dill or lemon wedges.

Notes

  • For best flavor, use fresh shrimp and homemade mayonnaise if possible.
  • Poaching the shrimp gently ensures a tender texture without toughness.
  • The salad can be served on its own, over greens, or with crusty bread or crackers.
  • Leftovers keep well in an airtight container in the fridge for up to 2 days.
  • Adjust the amount of lemon juice or dill to taste based on your preference.

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