Shrimp Salad
A refreshing and flavorful shrimp salad with creamy dressing, perfect for summer meals and gatherings.
Ingredients
For the Salad
- 1 pound Raw shrimp, peeled and deveined
- ½ cup Mayonnaise Greek yogurt can be used as an alternative
- 2 ribs Celery, finely diced
- 2 tablespoons Red onion, finely minced
- 1 tablespoon Fresh dill, chopped
- 1½ tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard, optional
- ½ teaspoon Salt, or to taste
- ¼ teaspoon Black pepper, freshly ground
- 1 tablespoon Parsley or capers, optional For garnish
Instructions
Cooking the Shrimp
- Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
- Once simmering, add the raw shrimp and poach for 2–3 minutes, or until pink and opaque.
- Immediately transfer the shrimp to an ice water bath to stop the cooking process for 5–7 minutes. Then drain and pat dry.
Preparing the Salad
- In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and black pepper. Adjust seasoning if needed.
- Gently add the poached shrimp, celery, and red onion to the bowl. Stir softly to combine.
- Cover with plastic wrap and chill the salad in the refrigerator for 30 minutes to allow flavors to meld.
Notes
Serve chilled on a bed of greens or in cups, paired with crusty bread or crackers. Garnish with parsley or capers.