Shrimp Salad
User Reviews
5
Shrimp Salad
Description
The Shrimp Salad starts by simmering peeled, deveined extra-large shrimp in a broth made with water, lemon juice, fresh dill and parsley sprigs, sugar, peppercorns, salt, and squeezed lemon halves. This poaching gently cooks the shrimp to a tender, firm texture while imparting delicate herbal and citrus flavor.
After cooking, the shrimp are chilled in ice water to halt cooking and maintain texture, then cut into halves and thirds to suit a salad format. The salad dressing combines mayonnaise with finely minced celery and shallot, additional lemon juice, fresh minced dill and parsley, creating a creamy and herbaceous coating that complements the shrimp.
The result is a balanced shrimp salad with tender seafood, fresh herbal notes, and crisp celery. It can be served as a light meal or a side dish. The recipe advises storing in an airtight container and notes that quality is best within 1 to 2 days due to moisture release.
Choice of shrimp size and quality affects texture, and premium mayonnaise brands contribute to dressing flavor. Dill and parsley bring distinctive freshness, and the lemon juice adds brightness and acidity to the dish.
Ingredients
For the shrimp:
- 1 pound Shrimp 21 to 25 per pound, peeled, deveined, and tails removed, extra-large
- 2 cups water
- 1/4 cup lemon juice from 2 to 3 lemons, squeezed halves reserved
- 5 prigs dill fresh
- 5 prigs parsley fresh
- 1 tablespoon granulated sugar
- 1 teaspoon black peppercorns whole
- 1 teaspoon salt
For the salad:
- 1/4 cup mayonnaise
- 1 celery minced, rib
- 1 small shallot minced (about 2 tablespoons)
- 1 tablespoon lemon juice
- 1 teaspoon dill minced, fresh
- 1 teaspoon parsley minced, fresh
- salt freshly ground
- black pepper freshly ground
Instructions
To make the shrimp:
- In a medium saucepan, combine shrimp, cold water, lemon juice, lemon halves, dill sprigs, parsley sprigs, sugar, whole peppercorns and salt. Cook over medium heat, stirring often, until pink and firm to the touch, about 8 to 10 minutes.
- Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes. Meanwhile, fill a medium bowl with ice water. Drain shrimp and discard lemon halves, herbs, and spices.
- Immediately plunge shrimp into ice water until chilled, about 3 minutes. Remove from ice water and pat dry with paper towels. Cut shrimp in half lengthwise and then into thirds.
To make the salad:
- In a medium bowl, whisk together mayonnaise, celery, shallot, lemon juice, dill, and parsley. Add shrimp and toss to combine. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Notes
- The shrimp salad is best enjoyed fresh and can be stored in an airtight container for up to 4 days, though it may become watery after 1-2 days.
- Individually quick frozen shrimp are recommended unless fresh coastal shrimp are available, ensuring good texture and flavor.
- You can substitute finely minced white or red onion for shallots if needed.
- The recipe yields about 2 cups of shrimp salad, suitable for two 1-cup servings.
- Choosing a quality mayonnaise, such as Best Foods or Hellman’s, affects the dressing’s taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings (1 cup each)
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 468kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 47g | 94% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 583mg | 194% |
| Sodium | 3135mg | 131% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 29mg | 32% |
| Calcium | 354mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
