Creamy Shrimp Salad
User Reviews
5
Creamy Shrimp Salad
Description
The Creamy Shrimp Salad features medium or large peeled shrimp cooked briefly in salted boiling water to a pink, cooked-through state. The dressing balances mayonnaise with Dijon mustard and white wine vinegar, enhanced by fresh minced garlic, salt, and black pepper for a subtle kick. Chopped red onion, celery, and cilantro add texture and herbaceous notes. The shrimp are mixed gently with dressing and vegetables, ensuring a creamy yet crisp bite.
Cooked shrimp are blanched then cooled in cold water to halt cooking and maintain texture. The salad can be served immediately or refrigerated to meld flavors. It works well as a standalone dish or as a topping for bread or greens.
Leftovers keep well in an airtight container for up to two days but are best enjoyed fresh. Using fresh cooked shrimp yields optimal flavor and texture; frozen precooked shrimp can be used as a convenience but may be less tender.
Ingredients
Shrimp:
- 1 pound Shrimp medium or large, peeled and deveined, tails off (40-50 per pound, raw
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
Dressing:
- ½ cup mayonnaise
- ½ tablespoon Dijon mustard
- ½ tablespoon white wine vinegar (or fresh lemon juice)
- ½ teaspoon garlic minced, fresh
- ¼ teaspoon kosher salt or a pinch of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
Additional salad ingredients:
- ¼ cup red onion minced
- ¼ cup celery minced
- 2 tablespoons cilantro chopped
Instructions
Cook the shrimp:
- Bring a large pot of water to a boil. Add 1 teaspoon of kosher salt and the shrimp. Reduce the heat to medium. Cook the shrimp, uncovered, until pink and cooked through, for about 2 minutes.
- Turn the heat off and use a slotted spoon to remove the cooked shrimp onto a bowl filled with cold water to stop the cooking process. You don't want them overcooked.
Make the dressing:
- In a salad bowl, whisk together the mayonnaise, Dijon mustard, vinegar, garlic, kosher salt, and black pepper.
Mix the salad:
- Add the cooked shrimp, red onion, celery, and cilantro. Gently mix to combine.
- Serve immediately, or refrigerate for a couple of hours. Remix the salad before serving.
Notes
- Fresh cooked shrimp provide better texture and flavor than frozen precooked shrimp.
- If using extra-large shrimp, increase cooking time to about 3 minutes; chop into bite-sized pieces if desired.
- Store leftovers in an airtight container in the refrigerator for up to two days; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 300kcal | 15% |
| Carbohydrates | 1.5g | 1% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 515mg | 21% |
| Fiber | 0.5g | 2% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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