The Best Shrimp Salad Recipe

Introduction

This shrimp salad is a fresh and flavorful dish that’s perfect for a light lunch or a quick dinner. Made with tender poached shrimp and crisp vegetables, it combines creamy mayonnaise and zesty lemon for a perfect balance. It’s easy to prepare and can be made ahead for convenience.

Ingredients

• 1 pound poached shrimp (see poaching instructions 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)
• 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 from the grinder

For 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 from the grinder
• 1 ½ tablespoons salt
• 1/2 teaspoon Cajun seasoning (optional)

Instructions

1. Step 1: Add 2 quarts of water to a large pot and place it over high heat. Squeeze some lemon juice into the water, then add the lemon halves, garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the mixture to a rolling boil.
2. Step 2: Once boiling, remove the pot from heat immediately and submerge the shrimp into the hot water. Poach the shrimp for 3 minutes.
3. Step 3: Using tongs or a slotted spoon, transfer the cooked shrimp onto a plate and allow them to cool by refrigerating.
4. Step 4: When the shrimp have cooled, combine them in a large bowl with diced bell pepper, celery, green onion, mayonnaise, lemon juice, fresh dill, salt, and pepper.
5. Step 5: Gently mix everything until well combined.
6. Step 6: Refrigerate the salad for at least one hour before serving to let the flavors meld and develop.

Tips & Variations

• If you prefer, omit the bell pepper for a milder salad or substitute it with cucumber for extra crunch.
• Use homemade mayonnaise to enhance the flavor and control ingredients.
• For a little extra kick, add a pinch of cayenne pepper or hot sauce to the salad mixture.
• Make sure to chill the shrimp completely before mixing to keep the salad fresh.

Storage

Store the shrimp salad in an airtight container in the refrigerator for up to 3 days. Avoid freezing as it can alter the texture and quality. Reheat is not necessary; serve chilled for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before poaching to ensure even cooking and the best texture.

What can I serve this shrimp salad with?

This shrimp salad is lovely served on a bed of greens, stuffed into a pita, or alongside crusty bread. It also pairs well with fresh fruit or a light soup for a complete meal.

The Best Shrimp Salad Recipe

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★★★★★

4.5 from 122 reviews

• Author: Thomas
• Total Time: 1 hour 18 minutes (includes chilling time)
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This refreshing shrimp salad features tender poached shrimp mixed with crisp bell peppers, celery, and green onions, all bound together with creamy homemade mayonnaise and brightened with fresh lemon juice and dill. A perfect, light dish for an easy lunch or dinner, packed with flavor and simple to prepare.

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Ingredients

Scale 1x2x3x

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)
• 1/2 cup (100 grams) mayonnaise, try homemade mayo
• 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 ½ tablespoon salt
• 1/2 teaspoon Cajun seasoning, optional

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Instructions

1. Prepare the poaching liquid: Combine 2 quarts of water in a large pot over high heat. Squeeze a little lemon juice into the water, then add the lemon halves, garlic, bay leaf, pepper, salt, and Cajun seasoning (if using). Bring the mixture to a rolling boil.
2. Poach the shrimp: Once boiling, remove the pot from the heat and immediately add the peeled and deveined shrimp. Let the shrimp poach in the hot water for exactly three minutes until just cooked through.
3. Cool the shrimp: Use tongs or a slotted spoon to transfer the cooked shrimp onto a plate. Place them in the refrigerator to cool completely before making the salad.
4. Combine salad ingredients: In a large mixing bowl, combine the cooled shrimp with finely diced red bell pepper, diced celery, sliced green onions, mayonnaise, fresh lemon juice, chopped dill, sea salt, and ground black pepper.
5. Mix the salad: Gently toss all ingredients together until evenly combined and well coated with the dressing.
6. Chill and marinate: Refrigerate the shrimp salad for at least one hour to allow the flavors to meld beautifully before serving.

Notes

• Storing: Keep the shrimp salad in an airtight container in the refrigerator for up to 3 days. It makes a great easy lunch or dinner option.
• Do not freeze shrimp salad as this can affect texture and flavor.
• Bell Pepper Substitute: If you prefer, you can omit the bell pepper entirely or substitute with cucumber for crunch.
• Nutrition facts are estimates and may vary based on specific ingredients used.

• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: shrimp salad, poached shrimp, seafood salad, easy lunch, light dinner, summer salad, healthy salad