Micah A. Leal
Active Time
25 Mins
Total Time
25 Mins
Yield
Makes 6 servings

Whether scooped onto a tray of toasted crostini or sandwiched between two pieces of sourdough, this Shrimp Salad is a ready companion for everything from a summer dinner party to a quick lunch. And, it’s great to keep in the fridge for a couple of days because it allows plenty of time for the flavors to meld together. Since it’s easy to transport and keeps well in the fridge, this recipe is the ideal appetizer to carry along to share at a party. Frozen shrimp are great to use in Shrimp Salad because you can keep them frozen and thaw at your convenience; however, if you can find high-quality fresh shrimp, use them instead to enhance the overall flavor of the recipe.

Once the shrimp have thawed, the recipe instructs for the shrimp to gently cook in a water bath that’s infused with salt and lemon, giving additional brightness and flavor to the sweet flesh of the shrimp. Once finished cooking, the shrimp are immersed in ice water to stop the cooking process. They are then drained and cut into bite-size pieces before being added to the rest of the salad.

Related: You've Probably Never Heard of This Delicious Shrimp (It Tastes Like Lobster)

Finely chopped celery is included in our Shrimp Salad and lends crisp freshness, while the red onion called for in the recipe has a strong flavor that cuts through the mouth-coating richness of mayonnaise and garlic. Soft cubes of potato are diced and folded into the mix to give body and starchiness. And, the dill is a fresh herb that brings the flavors of the salad all together (fresh parsley can easily be substituted for dill). Finally, white wine vinegar and Dijon mustard add tang and complexity to the rest of the ingredients coating the vegetables and shrimp.

Altogether, this Shrimp Salad makes the most of the simple goodness of shrimp and we’d wager that you’ll save this recipe for years to come.

How to Make It

Step 1

Bring a large pot of water to boil. Season water generously with salt. Cut lemon in half and reserve 1 tsp. lemon juice. Place remaining lemon halves in the water. Boil for 3 minutes. Remove from heat, add shrimp and cover pot. Allow shrimp to sit in the covered pot for 3 to 4 minutes, until the shrimp have turned pink and curled. Drain shrimp and immerse in ice water for 1 minute to stop the cooking process. Remove from ice water and cut shrimp into 1-inch pieces.

Step 2

In a large mixing bowl, combine reserved lemon juice with mayonnaise, onion, celery, potato, vinegar, Dijon, salt, pepper, garlic, and chopped dill. Gently stir ingredients together to combine. Add shrimp pieces and fold into mixture. Garnish with additional dill.