Fresh and Zesty Shrimp Salad for Your Next Gathering
This Fresh Shrimp Salad is a light, healthy meal perfect for any gathering, featuring poached shrimp and crunchy vegetables.
Equipment
- Large pot
- mixing bowl
- slotted spoon
Ingredients
For the Salad
- 1 pound Fresh shrimp poached
- 1/2 large Red bell pepper finely diced
- 1 large Celery stalk finely diced
- 3-4 stalks Green onion thinly sliced
For the Dressing
- 1 cup Mayonnaise homemade if possible
- 2 tablespoons Lemon juice freshly squeezed
- 1/4 cup Fresh dill roughly chopped
- to taste Fine sea salt
- to taste Black pepper freshly ground
For Poaching
- 2 quarts Water salted and flavored with garlic and lemon
Instructions
Poaching the Shrimp
- In a large pot, bring 2 quarts of water to a rapid boil, adding lemon halves, garlic, a bay leaf, and a generous pinch of salt for flavor. Once bubbling, turn off the heat and add the shrimp, ensuring they are fully submerged. Poach for about 3 minutes until opaque and pink. Remove with a slotted spoon and cool in the refrigerator.
Prepare the Vegetables
- Finely dice half of a red bell pepper and one stalk of celery, then slice 3 to 4 green onions thinly. Place in a large mixing bowl.
Combine Ingredients
- Once cooled, chop the shrimp into bite-sized pieces and add to the bowl with vegetables. Incorporate mayonnaise, lemon juice, and dill. Adjust salt and pepper to taste. Gently fold until well combined.
Marinate the Salad
- Cover the mixing bowl and refrigerate for at least one hour to allow flavors to meld.
Serve and Enjoy
- After marinating, stir gently and serve in lettuce cups, on buttered rolls, or alongside saltine crackers.
Notes
Use wild-caught shrimp for best flavor. Uniformly dice vegetables for even mixing. Let the salad chill for flavor development. Taste and adjust seasoning as desired. Avoid overcooking shrimp.