Best Shrimp Salad
- PREP 10min
- COOK 10min
- TOTAL 20min
This is the best shrimp salad recipe we’ve made! It’s also very simple to make. You can use pre-cooked shrimp from the store or cook it yourself. We highly recommend cooking the shrimp for the most flavorful and perfectly textured salad, which only takes a few minutes.
You Will Need
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 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
Directions
Poach the Shrimp
Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.
Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.
Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.
Make the Salad
Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper.
Gently mix the ingredients until they are well combined.
Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.
Adam and Joanne's Tips
- Bell pepper substitute: If you do not want to add bell peppers, leave them out.
- The nutrition facts provided below are estimates.