Shrimp Salad from Ina Garten
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
2 hrs
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Servings
12 servings
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Calories
420 kcal
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Course
Main Course
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Cuisine
American
Shrimp Salad from Ina Garten
Description
This shrimp salad is prepared by briefly boiling large shrimp in salted water with lemon until just cooked, then cooling them quickly to retain a tender texture. After peeling and deveining, the shrimp are mixed with a dressing of mayonnaise, mustard, white wine or vinegar, salt, pepper, and minced dill leaves. Finely chopped red onion and celery provide crisp contrast and freshness, while optional lemon zest adds brightness.
The salad showcases a blend of creamy and tangy flavors from the dressing, complemented by the delicate sweetness of cooked shrimp and freshness from the herbs and vegetables. Cooking the shrimp gently avoids toughness, making the final salad tender and flavorful. It can be served immediately or chilled to enhance the taste.
This versatile salad works well as a light lunch, appetizer, or side. It pairs nicely with fresh bread or a green salad. It has enough richness and texture to eat on its own or to use in sandwiches or lettuce wraps.
If leftovers remain, cooked shrimp salad will keep in the refrigerator up to three days, though it is often enjoyed quickly due to its appeal. Storing in an airtight container is recommended to maintain freshness and flavor.
Ingredients
- 3 tablespoons plus 1 teaspoon kosher salt
- 1 lemon cut into quarters
- 4 pounds Shrimp 16 to 20 shrimp per pound, large, in the shell
- 2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine or white wine vinegar
- 1 teaspoon black pepper freshly ground
- 6 tablespoons dill leaves minced
- 1 cup red onion 1 onion, minced
- 3 cups celery about 6 stalks, minced
- lemon optional, a few gratings of zest
Instructions
- Bring 5 quarts water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. Use a slotted spoon to move the shrimp into a bowl of cool water.
- Bring the water back to a boil and repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a large bowl.
- In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Add as much of the dressing as you like to the peeled shrimp along with the red onion, celery, and lemon zest, if using, and gently toss. Taste and adjust the seasonings accordingly. Serve immediately or cover and refrigerate for a few hours.
Notes
- Cooked shrimp salad should be refrigerated and consumed within three days to ensure freshness and safety.
- Brief boiling and rapid cooling of shrimp prevents overcooking, preserving a tender texture for the salad.
- The dressing can be adjusted for seasoning after mixing to suit personal taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 420kcal | 21% |
| Carbohydrates | 3g | 1% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 397mg | 132% |
| Sodium | 1531mg | 64% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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