A bright and refreshing shrimp salad can instantly transport you to a summer picnic by the sea. With tender poached shrimp mingling with creamy mayonnaise, crisp celery, and zesty lemon, this dish takes about 45 minutes to make and is guaranteed to impress at any gathering. The method of poaching the shrimp ensures they are tender and flavorful, making this shrimp salad a standout dish.
This recipe is ideal for seafood lovers looking for a light yet satisfying meal. It’s perfect for summer gatherings, backyard barbecues, or an elegant brunch. You can prepare it a day ahead and keep it chilled in the refrigerator, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- The shrimp are poached to perfection, resulting in a tender texture.
- A bright, tangy dressing elevates the flavors without overpowering.
- It’s quick to prepare, taking just 25 minutes of active time.
- This salad is versatile and can be served as a main or side dish.
What You’ll Need
Gather these ingredients to whip up your shrimp salad.
For the Salad
- 1 pound raw shrimp, peeled and deveined
- 2 ribs celery, finely diced
- 2 tablespoons red onion, finely minced
For the Dressing
- ½ cup mayonnaise
- 1½ tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard, optional
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, freshly ground
For Serving
- 1 tablespoon parsley, optional
- 1 tablespoon capers, optional
Use Greek yogurt instead of mayonnaise for a lighter version.
Substitutions & Swaps
- Shrimp can be swapped for cooked crab.
- Dijon mustard can be replaced with yellow mustard.
- Fresh dill can be substituted with dried dill (use less).
- Add diced avocado for creaminess.
How to Make It
Follow these simple steps to create a delightful shrimp salad.
Prepare the shrimp
Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optionally, lemon slices or a bay leaf for added flavor.
Poach the shrimp
Add the raw shrimp and poach for 2–3 minutes, until pink and opaque.
Ice bath the shrimp
Transfer shrimp to an ice water bath immediately. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
Mix the dressing
In a large bowl, mix mayonnaise, lemon juice, Dijon mustard (if using), dill, salt, and pepper. Taste and adjust as desired.
Combine ingredients
Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
Chill the salad
Cover and chill for 30 minutes before serving to allow the flavors to meld.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, shrimp salad does not freeze well.
Reheat: not necessary, serve chilled.
Tips for Best Results
- Use fresh shrimp for the best taste and texture.
- Adjust the seasoning before serving for the perfect balance.
- Letting the salad chill enhances the flavors significantly.
- For extra crunch, toss in some diced bell peppers.
Serving Suggestions
- Serve on crisp lettuce leaves for a light lunch.
- Pair with crusty bread for a delightful brunch option.
- Perfect as a side dish at a summer barbecue.
