Shrimp Salad Recipe
User Reviews
5
Shrimp Salad Recipe
Description
Shrimp Salad Recipe features fresh peeled and deveined shrimp cooked gently in a lemon- and pickling-spice-seasoned broth, giving the shrimp a subtly spiced, bright flavor. The salad incorporates finely diced red onion, celery, garlic, dill, bell pepper, and fennel for a refreshing crispness that contrasts with the creamy mayonnaise binding. Lemon juice adds acidity to brighten the overall dish. The method involves shocking the shrimp in ice water after cooking to preserve texture and prevent overcooking, ensuring a tender bite.
The salad can be enjoyed as is or on toasted bread with lettuce, tomatoes, and thinly sliced onion slices for a hearty sandwich. It serves well chilled, making it a good choice for warm weather or make-ahead meals. The balance of creamy, tangy, and crunchy elements provides a satisfying mix of flavors and textures.
According to the notes, the salad can be made a day ahead and stored refrigerated for up to three days, though it may need slight adjustment of seasoning or mayonnaise before serving. Large shrimp can be cut into smaller pieces if needed. The poaching liquid should be well salted to properly season the shrimp during cooking. Care is advised to avoid letting the shrimp sit in ice water too long to prevent waterlogging.
Ingredients
For the Shrimp:
- 2 pounds Shrimp fresh, peeled and deveined, 26/30 size
- lemon about 4 to 6 tablespoons, juice of 2
- 3 tablespoons pickling spice
- salt coarse, to taste
For the Salad:
- ½ cup mayonnaise
- ¼ red onion about 1/3 cup, peeled and small diced, large
- 2 celery rib small diced
- 1 garlic small diced clove
- 1 ½ tablespoons dill minced fresh
- ½ red bell pepper seeded and small diced
- 2 tablespoons fennel bulb fresh, finely minced
- lemon about 1 to 1 ½ tablespoons, juice of ½ lemon
- salt coarse salt and freshly cracked pepper
- black pepper 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
- This salad can be prepared up to one day in advance for freshness, with possible adjustments to seasoning or mayonnaise before serving.
- Store leftovers covered in the refrigerator for up to three days; it is not suitable for freezing.
- Use a strongly salted poaching liquid, about as salty as ocean water, to infuse flavor into the shrimp while cooking.
- Avoid letting cooked shrimp sit in ice water too long to prevent them from becoming waterlogged.
- For a low-carb option, serve the salad inside peeled, pitted avocado halves instead of bread.
- If using larger shrimp, cut them into smaller one-inch pieces after cooking for easier eating.
User Reviews
Overall Rating
5
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