Shrimp Salad
This shrimp salad is bright, creamy, and full of gentle seafood flavor, featuring poached shrimp mixed with a smooth mayonnaise-based dressing and fresh dill, making it a light yet satisfying dish perfect for lunches or casual dinners.
Ingredients
For the Base
- 1 pound Raw shrimp, peeled and deveined Use medium or large shrimp.
For the Sauce
- ½ cup Mayonnaise For a lighter version, use half mayonnaise and half Greek yogurt.
- 1½ tablespoons Lemon juice, freshly squeezed Fresh is best; bottled can be used in a pinch.
- 1 teaspoon Dijon mustard Optional; adds depth.
- 1 tablespoon Fresh dill, chopped If unavailable, substitute with finely chopped parsley or dried dill.
- ½ teaspoon Salt Adjust to taste.
- ¼ teaspoon Black pepper, freshly ground
For the Mix-Ins
- 2 ribs Celery, finely diced
- 2 tablespoons Red onion, finely minced Soak in cold water to mellow sharpness if desired.
Optional Add-Ins
- 1 tablespoon Parsley, chopped Adds fresh herb notes.
- 1 tablespoon Capers Adds briny pop.
Instructions
Preparation
- Fill a medium saucepan with water and bring it to a gentle simmer. Optionally, add lemon slices or a bay leaf for fragrance.
- Add raw shrimp to the simmering water and poach for 2–3 minutes, until pink and opaque.
- Transfer shrimp to an ice water bath to cool for 5–7 minutes, then drain and pat dry.
Dressing and Mixing
- In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard (if using), dill, salt, and black pepper. Taste and adjust seasoning as desired.
- Add poached shrimp, diced celery, and minced red onion to the bowl. Stir gently to combine until evenly coated.
Chilling
- Cover the bowl and chill the salad for at least 30 minutes before serving to let the flavors meld.
Notes
This salad is best served chilled and can be stored in the refrigerator for up to 3 days. For maximum freshness, hold back a little dressing if serving later.