Best Shrimp Salad Recipe

Why You’ll Love This Recipe

This shrimp salad is not only easy to prepare but also incredibly flavorful. The poached shrimp are tender and juicy, while the fresh dill, lemon juice, and mayo dressing add brightness and creaminess. The addition of crisp vegetables like bell pepper, celery, and green onions gives the salad a nice crunch. Perfect for a light lunch or dinner, this shrimp salad is sure to become a family favorite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound poached shrimp
• ½ cup finely diced red bell pepper
• ½ cup finely diced celery
• ½ cup thinly sliced green onion
• ½ cup mayonnaise
• 2 tablespoons fresh lemon juice
• ¼ cup roughly chopped fresh dill
• ¼ teaspoon fine sea salt
• 4 twists of pepper grinder

For poaching the shrimp:

• 1 pound large shrimp, 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
• ½ teaspoon Cajun seasoning (optional)

Directions

1. Poach the Shrimp
   In a large pot, add 2 quarts of water and bring it to a boil over high heat. Add the lemon, garlic, bay leaf, pepper, and salt. Once the water is boiling, turn off the heat and add the shrimp. Let them poach in the hot water for 3-4 minutes until just cooked through. Remove the shrimp and let them cool on a plate in the refrigerator.

2. Prepare the Salad
   While the shrimp cools, finely dice the bell pepper, celery, and slice the green onions. In a mixing bowl, combine the mayonnaise, lemon juice, dill, salt, and pepper. Add the cooled shrimp, vegetables, and gently stir until well combined.

3. Chill and Serve
   Let the salad chill in the fridge for at least 1 hour to allow the flavors to meld. Serve it chilled, either in lettuce cups, on crackers, or in a sandwich.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Variations

• Add More Veggies: Consider adding ingredients like cucumber, tomatoes, or avocado for extra flavor and texture.
• Change the Dressing: Swap out mayonnaise for Greek yogurt for a lighter version of the dressing.
• Spicy Twist: Add a bit of hot sauce or chili flakes to the salad for a spicy kick.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold and does not reheat well.

FAQs

1. Can I use pre-cooked shrimp for this recipe?

Yes, you can use pre-cooked shrimp, but for the best flavor and texture, we recommend poaching your shrimp.

2. Can I make the shrimp salad ahead of time?

Yes, this salad can be made a day ahead. It actually gets better as the flavors develop when chilled overnight.

3. How do I poach shrimp?

To poach shrimp, bring water to a boil with aromatics like lemon, garlic, and bay leaf. Turn off the heat and add the shrimp, letting them sit in the hot water for about 3 minutes.

4. Can I substitute the mayo for something else?

You can substitute the mayo with Greek yogurt, sour cream, or a dairy-free alternative for a lighter or different flavor.

5. What can I serve with shrimp salad?

Serve it in lettuce cups, with crackers, in a sandwich, or over a bed of greens for a complete meal.

6. How long does shrimp salad last in the fridge?

Shrimp salad can be kept in the fridge for up to 3 days.

7. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw it properly before poaching.

8. Can I add other herbs to this salad?

Yes, fresh parsley, tarragon, or chives can be a great addition to enhance the flavor.

9. Can I make this salad without dill?

If you’re not a fan of dill, you can omit it or replace it with fresh parsley or cilantro.

10. Is this recipe gluten-free?

Yes, this shrimp salad is naturally gluten-free. Just be mindful of the crackers or bread you choose to serve it with if you are following a gluten-free diet.

Conclusion

This shrimp salad is a delightful, flavorful dish that’s easy to prepare and perfect for a light meal. With tender poached shrimp, crunchy vegetables, and a creamy, tangy dressing, it’s a versatile recipe that can be served in various ways. Whether you’re preparing it for a family lunch or a gathering, this shrimp salad is sure to impress with its fresh flavors and simple preparation.

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Best Shrimp Salad Recipe

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This refreshing Shrimp Salad is made with perfectly poached shrimp, crisp vegetables, and a creamy dressing. It’s easy to prepare and perfect for a light meal or appetizer. Whether served in lettuce cups, on crackers, or in a sandwich, this shrimp salad brings vibrant flavors with creamy textures that will delight your taste buds. Ideal for a quick lunch or dinner!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad, Appetizer
• Method: Poaching, Mixing
• Cuisine: American
• Diet: Gluten Free

Ingredients

• For Poaching Shrimp:

  • 1 pound large shrimp, 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
  • ½ teaspoon Cajun seasoning (optional)

• For the Salad:

  • 1 pound poached shrimp
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced celery
  • ½ cup thinly sliced green onion
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • ¼ cup roughly chopped fresh dill
  • ¼ teaspoon fine sea salt
  • 4 twists of pepper grinder

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Instructions

• Poach the Shrimp: In a large pot, bring 2 quarts of water to a boil. Add lemon, garlic, bay leaf, pepper, and salt. Once boiling, remove from heat and add the shrimp. Let them poach in the hot water for 3-4 minutes until cooked. Remove shrimp and cool in the refrigerator.

• Prepare the Salad: While the shrimp cools, dice the bell pepper, celery, and slice the green onions. In a mixing bowl, combine mayonnaise, lemon juice, dill, salt, and pepper. Add the cooled shrimp and vegetables, stirring gently to combine.

• Chill and Serve: Chill the salad in the fridge for at least 1 hour. Serve chilled in lettuce cups, on crackers, or in a sandwich.

Notes

• Add more veggies like cucumber or tomatoes for extra crunch.
• For a lighter version, swap mayo with Greek yogurt.
• Add a spicy twist with chili flakes or hot sauce.