Description
A light and easy shrimp salad that combines poached shrimp with crunchy celery, fresh dill, and a tangy mayonnaise dressing.
Ingredients
Shrimp Salad Ingredients
- 1 pound Raw shrimp, peeled and deveined (Look for firm, odor-free shrimp.)
- ½ cup Mayonnaise (Can replace with Greek yogurt for a tangy twist.)
- 2 ribs Celery, finely diced (Add more for extra crunch just before serving.)
- 2 tablespoons Red onion, finely minced (Provides flavor and crunch.)
- 1 tablespoon Fresh dill, chopped (Fresh dill offers a bright lift; can substitute with parsley.)
- 1½ tablespoons Lemon juice, freshly squeezed (Adjust based on taste.)
- 1 teaspoon Dijon mustard, optional (Adds depth to the dressing.)
- ½ teaspoon Salt, or to taste (Use low-sodium mayo if desired.)
- ¼ teaspoon Black pepper, freshly ground (Adjust based on taste.)
- 1 tablespoon Parsley or capers, optional (Add capers for a briny pop.)
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.
Mixing 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.
Notes
Store leftovers in an airtight container for 2-3 days. Adjust seasoning before serving if the salad seems dry. Avoid freezing due to mayonnaise and poached shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad
- Cuisine: American