The Best Shrimp Salad

The Best Shrimp Salad

This is my favorite Shrimp Salad recipe. It’s absolutely delicious, thanks to perfectly cooked shrimp, fresh dill, and an out of this world homemade dressing. This is the best Shrimp Salad I’ve made in a long time. Our easy poaching method guarantees perfectly cooked shrimp, and the simple lemon and dill dressing makes this salad insanely good. This cold Shrimp Salad keeps in the fridge for three days, which is perfect since it is amazing for lunch the next day! I can’t wait for you to try this recipe. It’s a keeper!

Serving Suggestions
I love serving Shrimp Salad with saltine crackers, but you can enjoy it in so many different ways. Add to buttered rolls for a sandwich (like a lobster roll), roll up in flour tortillas, or spoon into lettuce like we do

Ingredients

For the Salad
1 lb poached shrimp, recipe below
½ cup finely diced red bell pepper (Half of a large pepper)
½ cup finely diced celery (1 large stalk)
½ cup thinly sliced green onion (3 to 4)
½ cup (100 grams) mayonnaise
2 Tbsp fresh lemon juice
¼ cup roughly chopped fresh dill
¼ tsp fine sea salt
4 twists of pepper grinder

Poached Shrimp
1 lb large raw 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
1½ Tbsp salt
½  tsp Cajun seasoning, optional

Instructions

Poach the Shrimp: 1. 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. 2. Once the water reaches a rolling boil, remove the pot from the heat. Immediately submerge the shrimp into the hot water. Poach them for three minutes. 3. 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: 1. Once the shrimp have cooled, place them in a large bowl. Mix with the bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper. 2. Gently blend the ingredients until they are well combined. 3. Allow the salad to sit in the refrigerator for at least one hour before serving. This allows the flavors to marinate and develop.

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