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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/the-best-shrimp-salad-recipe/