5 from 18 votes
Shrimp Salad
This Shrimp Salad uses large shrimp poached in a flavored broth with lemon, herbs, and spices, then chilled and cut into pieces. Tossed with a mayo-based dressing containing celery, shallot, fresh dill, and parsley, it creates a creamy, bright salad featuring tender shrimp. The preparation and dressing balance fresh herb aromas and mild acidity.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
2
servings (1 cup each)
Calories:
468 kcal
Course:
Salad
Cuisine:
American
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
- black pepper freshly ground
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings (1 cup each)
Amount Per Serving
Calories 468
% 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.