How to Make a Banging Shrimp Salad
Summer is the season of salads and sandwiches. If you are always looking for a delicious new salad to add to your menu, try out shrimp salad! Shrimp salad is a delightful alternative to tuna salad. It’s light and creamy with a delectably crunching texture. You can enjoy it over a bed of lettuce or on a freshly baked croissant.
This shrimp salad recipe calls for 1 pound of chilled shrimp. You could use leftover grilled shrimp or precooked shrimp from a cocktail ring. If you plan to cook shrimp for this recipe, the fastest method is to poach it and then place it in an ice bath. This will rapidly cool it so that it’s the perfect temperature to mix into your salad and serve. Follow these steps to poach and chill shrimp for the best shrimp salad!
Prepare an ice bath in a large bowl with 4 quarts of cold water, 2 cups of ice, and 2 tablespoons of salt. Stir until the salt has dissolved.
Fill a large pot with 4 to 5 quarts of water. Bring to a boil over high heat.
Pour in the shrimp with the shell on. (You can use fresh or frozen shrimp.) Keep your eye on the shrimp! Fresh, raw shrimp cooks within 5 minutes. Frozen shrimp only need a few more minutes to cook. Leaving the shell on while it cooks enhances the flavor and keeps it tender. It will be easy to peel after the ice bath.
Allow the water to return to boil as the shrimp cooks. As soon as a piece of shrimp is done, use a slotted spoon to remove it from the pot. Then immediately place in the ice bath. Tip: You can tell shrimp is ready when the color changes from translucent to opaque, and it curls into a C-shape.
Leave the shrimp in the ice bath for 10 to 15 minutes. Once the shrimp is cool to the touch, peel it, chop it and toss it into your shrimp salad.
Best Shrimp Salad Recipe
- 1 lb. medium shrimp cooked, peeled, and chilled
- 2 stalks celery, diced
- 1/4 red onion, finely chopped
- 1/2 English cucumber, finely diced
- 2 Tbsp. freshly chopped dill
- 1 Tbsp. fresh lemon juice
- 1/2 cup mayonnaise
- 1/2 tsp. Old Bay Seasoning
- 1 1/2 tsp. grainy dijon mustard
- salt & pepper to taste
Chop celery, cucumber, red onion, and dill. Cut chilled shrimp into small pieces. Combine the dressing ingredients in a bowl: lemon juice, mayonnaise, Old Bay seasoning, Dijon mustard, and dill. Mix together until well combined.
Toss in the shrimp, celery, cucumber, and red onion. Mix until well coated with the dressing. Add salt and pepper to taste. Serve immediately with tortilla chips, on a croissant or over a bed of lettuce. Shrimp salad tastes terrific with a tall glass of tea of ice-cold glass of white wine like Pinot Grigio or Sauvignon Blanc. We hope you love this recipe as much as we do! Share your feedback with us in the comments. If you want the topnotch fresh shrimp for your salad, stop by City Fish Market in Wethersfield, Connecticut! Customers have rated us as one of the Best fresh fish markets in Southern New England.