The Best Shrimp Salad Recipe

Introduction

This shrimp salad is a fresh and flavorful dish perfect for a light lunch or a quick dinner. Poached shrimp combine with crisp vegetables and a zesty dressing to create a satisfying meal. It’s easy to prepare and can be made ahead for convenience.

Ingredients

• 1 pound poached shrimp (see poaching instructions below)
• 1/2 cup finely diced red bell pepper (half of a large pepper)
• 1/2 cup finely diced celery (1 large stalk)
• 1/2 cup thinly sliced green onion (3 to 4 onions)
• 1/2 cup (100 grams) mayonnaise (homemade recommended)
• 2 tablespoons fresh lemon juice
• 1/4 cup roughly chopped fresh dill
• 1/4 teaspoon fine sea salt
• 4 twists of pepper grinder

Ingredients for Poached Shrimp

• 1 pound large raw shrimp (31-40 per pound), peeled and deveined
• 2 quarts water
• 1 lemon, cut in half
• 2 cloves garlic, peeled and gently smashed
• 1 bay leaf
• 3 twists pepper grinder
• 1 ½ tablespoon salt
• 1/2 teaspoon Cajun seasoning (optional)

Instructions

1. Step 1: Add 2 quarts of water to a large pot and place it over high heat. Squeeze some lemon juice into the water and add the lemon halves, garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the mixture to a rolling boil.
2. Step 2: Once boiling, remove the pot from the heat immediately. Submerge the peeled and deveined shrimp into the hot water and poach them for 3 minutes.
3. Step 3: Using tongs or a slotted spoon, transfer the cooked shrimp to a plate. Let them cool by placing in the refrigerator.
4. Step 4: After cooling, combine the shrimp with red bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper in a large bowl.
5. Step 5: Gently mix all ingredients until well combined.
6. Step 6: Refrigerate the salad for at least one hour before serving to allow the flavors to meld.

Tips & Variations

• If you prefer not to use bell pepper, simply leave it out to suit your taste.
• Using homemade mayonnaise can enhance the freshness and flavor of the salad.
• For a little extra kick, try adding a pinch of cayenne pepper or hot sauce to the dressing.

Storage

Store the shrimp salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled and does not freeze well, so avoid freezing leftovers. Before serving, give it a gentle stir and enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, you can use frozen shrimp. Just thaw them completely before poaching to ensure even cooking and the best texture.

Is it possible to make this salad ahead of time?

Absolutely. Preparing the shrimp and salad several hours ahead or the day before allows the flavors to develop fully, making it even more delicious when served.

The Best Shrimp Salad Recipe

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★★★★★

4.7 from 144 reviews

A refreshing and flavorful shrimp salad made with tender poached shrimp, crisp bell peppers, celery, and green onions, all tossed in a creamy homemade mayonnaise dressing with fresh lemon juice and dill. Perfect for a light lunch or dinner, this salad is easy to prepare and can be stored for quick meals throughout the week.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 1 hour 18 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Poaching
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp Salad

• 1 pound poached shrimp (see poaching instructions below)
• 1/2 cup finely diced red bell pepper (half of a large pepper)
• 1/2 cup finely diced celery (1 large stalk)
• 1/2 cup thinly sliced green onion (3 to 4)
• 1/2 cup (100 grams) mayonnaise, preferably homemade
• 2 tablespoons fresh lemon juice
• 1/4 cup roughly chopped fresh dill
• 1/4 teaspoon fine sea salt
• 4 twists of pepper grinder

Poached Shrimp

• 1 pound large raw shrimp (31–40 per pound), peeled and deveined
• 2 quarts water
• 1 lemon, cut in half
• 2 cloves garlic, peeled and gently smashed
• 1 bay leaf
• 3 twists pepper grinder
• 1 ½ tablespoons salt
• 1/2 teaspoon Cajun seasoning (optional)

Instructions

1. Prepare the poaching liquid: Add 2 quarts of water to a large pot and place it over high heat. Squeeze the juice from half the lemon into the water, then add the lemon halves, smashed garlic cloves, bay leaf, pepper, salt, and optional Cajun seasoning. Bring the mixture to a rolling boil.
2. Poach the shrimp: Once the water is boiling, remove the pot from heat, and immediately submerge the peeled and deveined shrimp into the hot liquid. Let them poach for 3 minutes until they are cooked through and opaque.
3. Cool the shrimp: Using tongs or a slotted spoon, transfer the cooked shrimp to a plate and allow them to cool completely by placing them in the refrigerator.
4. Mix the salad: In a large bowl, combine the cooled poached shrimp, diced red bell pepper, diced celery, sliced green onion, mayonnaise, fresh lemon juice, chopped dill, sea salt, and freshly ground black pepper. Gently toss until all ingredients are well incorporated.
5. Chill and serve: Cover the shrimp salad and refrigerate it for at least 1 hour to allow the flavors to meld beautifully before serving.

Notes

• Shrimp salad keeps well for up to 3 days in an airtight container in the refrigerator. Do not freeze, as the texture will degrade.
• You may omit the red bell pepper if you prefer, or substitute with cucumber for a different crunch.
• Using homemade mayonnaise adds a fresh flavor, but store-bought mayonnaise works perfectly fine.
• Ensure shrimp are fully cooled before mixing to keep the salad fresh and avoid wilting the vegetables.

Keywords: shrimp salad, poached shrimp salad, creamy shrimp salad, easy seafood salad, summer salad, make-ahead lunch