This is my favorite shrimp salad recipe ever. It’s absolutely delicious thanks to cooked shrimp, fresh dill and the homemade seasonings of this world. You will like it!
This is the best shrimp salad I’ve made in a long time. I like to use salt cake cookies (thanks for your advice, Lindsay), but it’s just as delicious in a sandwich, wrapped in flour tortillas or served in a lettuce cup.
This cold shrimp salad has been stored in the refrigerator for three days. I can’t wait for you to try this recipe. This is a goalkeeper! For easier shrimp recipes, see my Easy Shrimp Scampi or this fresh shrimp ceviche.
Key Ingredients
- shrimp: For the best shrimp salad, cook the shrimp. I poach shrimp for this salad and love how to poach shrimp gently. I use large shrimp and show how to cook shrimp underneath. (You can use precooked shrimp, but it only takes a few minutes to cook the shrimp yourself.)
- Bell pepper, celery and green onion: Add flavor, color and crunch. I especially like the sweetness of the bell peppers added to the salad.
- mayonnaise: It is the basis of our cream shrimp salad dressing. Buy a brand with a quality store or make your own (this is our recipe for homemade mayonnaise).
- Lemon juice: Keep our salad fresh and cut into any weight of the mayonnaise.
- Dill: Classic herbs of shrimp. I added a lot of dill to this salad and love it!
How to make a shrimp salad
To cook shrimp, I followed a similar process and poached chicken. First, you boil the water with some aromatics (garlic, lemon and salt).
To boil, turn off the heat and add the shrimp. The hot water will cook the prawns in about 3 minutes, just as perfect as the shrimps shown in our photos.
Next, let the cooked shrimp cool on a plate in the refrigerator while collecting the remaining salad ingredients (marijuana, lemon juice, drill, bell pepper, celery, green onion, salt and pepper).
Gently mix all the shrimp salad ingredients and you’re done. If you are anxious to appreciate the salad, but if you can wait an hour, the taste will develop more (I cover it up and store it in the refrigerator).
The best shrimp salad
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This is the best shrimp salad recipe we have made! The production is also very simple. You can use pre-cooked shrimps from the store or cook yourself. We highly recommend cooking shrimp for the most delicious and textured salad, which only takes a few minutes.
Make 4 servings
Watch us make recipes
You will need
Shrimp Salad
1 pound poaching shrimp, recipe below
1/2 cup diced red bell pepper (half large pepper)
1/2 cup diced celery (1 large stem)
1/2 cup thinly sliced green onions (3 to 4)
1/2 cup (100g) mayonnaise, try homemade mayonnaise
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/4 teaspoon fine sea salt
4 pepper grinders
Poaching shrimps
1 pound of shrimp (31-40 per pound), peeled and removed
2 quart water
1 lemon, cut in half
2 cloves and garlic, peel and smash gently
1 sea leaf
3 torture grinding
1½ tablespoons salt
1/2 teaspoon Cajun seasoning, optional
direction
- Cook shrimp
1Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a small amount of lemon juice into the water and place half of the lemon into the pan. Add garlic, bay leaves, pepper, salt and Cajun seasoning. Bring the liquid to a boil.
2Once the water is boiling, once the pot is removed from the heat, then immediately dip the shrimp in hot water. Cook for three minutes.
3Carefully transfer the cooked shrimp to the plate with tongs or slotted spoon. Let them cool by placing them in the refrigerator.
- Make salad
1Once the shrimps have cooled, place them in a large bowl, powdered sugar, celery, shallot, mayonnaise, lemon juice, dill, salt and pepper.
2Gently mix the ingredients until combined.
3Let the salad sit in the refrigerator for at least an hour before serving, which allows the flavor to be marinated and developed.
Adam and Joanne’s Tips
- storage: The shrimp salad lasts for up to 3 days in the refrigerator. Store it in an airtight container. I love preparing salads in the refrigerator for lunch or dinner! We do not recommend frozen shrimp salads.
- Bell pepper alternatives: If you don’t want to add chili, leave it out.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
319
/
Total fat
21.2g
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Saturated fat
3.3g
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cholesterol
225.8mg
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sodium
464.3mg
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carbohydrate
4.7 grams
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Dietary fiber
1.2 g
/
Total sugar
1.6 g
/
protein
28.4g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
