Shrimp Salad Recipe
User Reviews
5.0
27 reviews
Excellent
Shrimp Salad Recipe
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This tasty Shrimp Salad Recipe is coated in mayonnaise and mixed with fresh vegetables and herbs for an easy-to-prepare dish.
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Ingredients
For the Shrimp:
- 2 pounds peeled and deveined fresh 26/30 shrimp
- Juice of 2 lemons about 4 to 6 tablespoons
- 3 tablespoons pickling spice
- coarse salt to taste
For the Salad:
- ½ cup mayonnaise
- ¼ peeled and small diced large red onion about 1/3 cup
- 2 small diced ribs of celery
- 1 small diced garlic clove
- 1 ½ tablespoons minced fresh dill
- ½ seeded and small diced red bell pepper
- 2 tablespoons finely minced fresh fennel
- Juice of ½ lemon about 1 to 1 ½ tablespoons
- coarse salt and freshly cracked pepper
Instructions
- Remove the shells and devein the shrimp.
- Add 2 quarts of water to a medium-sized pot and bring it to a boil along with the juice of 2 lemons, the squeezed lemons, and pickling spice.
- Generously season the liquid with coarse salt until it is as salty as the ocean. This will be about 2 to 3 tablespoons.
- Place the shrimp in the boiling seasoned water and cook for 90 seconds. Do not overcook the shrimp.
- Remove the shrimp and add them to a container of ice water to help stop the cooking process. This is known as shocking. The shrimp should be in a loose C shape, not a tight C shape.
- Strain the shrimp and chill them until you need them.
- In the meantime, prepare the onions, celery, garlic, dill, bell pepper, and fennel.
- In a large bowl mix together the shrimp, mayonnaise, lemon juice, onions, celery, garlic, bell pepper, fennel, salt, and pepper.
- Serve as is or on toasted bread with lettuce and optional sliced tomatoes and thinly sliced red onions.
Notes
- Make-Ahead: You can make this salad up to 1 day ahead for freshness. You may need to drain slightly, add in more mayonnaise, and re-season before serving.
- How to Store: Cover and keep the shrimp salad in the refrigerator for up to 3 days. This will not freeze well.
- Bound salad is assembled with a binding agent like mayonnaise, dressing, or thickened sauce.
- You can make this salad customizable with different ingredients, so feel free to add, remove, or swap anything in this recipe.
- For a low-carb meal, try serving this shrimp salad in a pitted, peeled fresh avocado instead of bread.
- If you only have large shrimp, like 16/20 or 13/15, cut them into smaller 1” pieces after cooking to make them easier to eat.
- The shrimp poaching liquid should be extremely flavorful. You’re not drinking it, but you're using it to season and flavor the shrimp.
- Do not let the shrimp sit too long in the ice water, or they’ll become waterlogged.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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