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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Mix the salad: Gently toss all ingredients together until evenly combined and well coated with the dressing.
- 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
