Shrimp Salad

Simple and so tasty, Shrimp Salad makes an ordinary day feel extra special. This classic recipe uses tender shrimp, fresh dill, lots of lemon juice, and crunchy vegetables in a light mayonnaise dressing.

Course Salad

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (1 cup each)

Calories 468kcal

Author Meggan Hill

Ingredients

For the shrimp:

1 pound extra-large shrimp 21 to 25 per pound, peeled, deveined, and tails removed
2 cups water
1/4 cup fresh lemon juice from 2 to 3 lemons, squeezed halves reserved
5 sprigs fresh dill
5 sprigs fresh parsley
1 tablespoon granulated sugar
1 teaspoon whole black peppercorns
1 teaspoon salt

For the salad:

1/4 cup mayonnaise
1 celery rib minced
1 small shallot minced (about 2 tablespoons)
1 tablespoon fresh lemon juice
1 teaspoon fresh dill minced
1 teaspoon fresh parsley minced
Salt and freshly ground black pepper

US Customary - Metric

Instructions

To make the shrimp:

In a medium saucepan, combine shrimp, cold water, lemon juice, lemon halves, dill sprigs, parsley sprigs, sugar, whole peppercorns and salt. Cook over medium heat, stirring often, until pink and firm to the touch, about 8 to 10 minutes.
Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes. Meanwhile, fill a medium bowl with ice water. Drain shrimp and discard lemon halves, herbs, and spices.
Immediately plunge shrimp into ice water until chilled, about 3 minutes. Remove from ice water and pat dry with paper towels. Cut shrimp in half lengthwise and then into thirds.

To make the salad:

In a medium bowl, whisk together mayonnaise, celery, shallot, lemon juice, dill, and parsley. Add shrimp and toss to combine. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).

Notes

Shrimp: Unless you live right on the coast, the best choice is individually quick frozen shrimp (IQF) which is frozen almost immediately after being caught (usually on the boat). I used Jumbo shrimp 16/20 in the photos (this means 16 to 20 shrimp per pound), but honestly, tiny shrimp work great in shrimp salad. You can peel them after poaching if you want to make shrimp stock with the cooking liquid and the shells.
Mayonnaise: Choose a good quality brand such as Best Foods or Hellman’s. If you love Miracle Whip, use that.
Shallot: Or substitute finely minced white or red onion.
Yield: This recipe makes at least 2 cups of Shrimp Salad, enough for 2 servings, 1 cup each.
Storage: Technically Shrimp Salad is safe if store in an airtight container for up to 4 days. However, the salad will begin to get watery and lose quality after 1-2 days.

Nutrition