Shrimp Salad
This bright and creamy shrimp salad is perfect for lunches, picnics, or quick weeknight dinners, featuring poached shrimp, fresh vegetables, and a zesty dressing.
Ingredients
Protein
- 1 pound raw shrimp, peeled and deveined
Dressing
- 1/2 cup mayonnaise
- 1 1/2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard (optional)
Vegetables & Mix-ins
- 2 ribs celery, finely diced
- 2 tablespoons red onion, finely minced
Herbs & Seasoning
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper, freshly ground
Optional Toppings
- 1 tablespoon parsley or capers (optional)
Instructions
Cooking the Shrimp
- Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
- Add the raw shrimp and poach for 2–3 minutes, until pink and opaque.
- Transfer shrimp to an ice water bath immediately. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
Preparing the Salad
- In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
- Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
- Cover and chill for 30 minutes before serving. Serve on toasted sourdough, inside a brioche roll, atop mixed greens, or as an appetizer on cucumber rounds.
Notes
Don't overcook the shrimp. Chill fully to let flavors meld. Adjust mayo vs. lemon based on your preferred dressing consistency.