Ingredients

1 pound poached shrimp (see poaching instructions below)

1/2 cup finely diced red bell pepper (about half of a large pepper)

1/2 cup finely diced celery (1 large stalk)

1/2 cup thinly sliced green onion (3 to 4 onions)

1/2 cup (100 grams) mayonnaise (homemade mayo recommended)

2 tablespoons fresh lemon juice

1/4 cup roughly chopped fresh dill

1/4 teaspoon fine sea salt

4 twists of pepper grinder

For poaching shrimp: 1 pound large raw shrimp (31-40 per pound), peeled and deveined

2 quarts water

1 lemon, cut in half

2 cloves garlic, peeled and gently smashed

1 bay leaf

3 twists pepper grinder

1 ½ tablespoon salt

1/2 teaspoon Cajun seasoning (optional)

Instructions

Step 1: Prepare the poaching liquid by combining 2 quarts of water in a large pot over high heat. Squeeze a little lemon juice into the water, then add the lemon halves, garlic, bay leaf, pepper, salt, and Cajun seasoning if using. Bring the mixture to a rolling boil.

Step 2: Once boiling, remove the pot from heat and immediately add the peeled and deveined shrimp. Let the shrimp poach in the hot water for exactly three minutes until just cooked through.

Step 3: Use tongs or a slotted spoon to transfer the cooked shrimp onto a plate. Place them in the refrigerator to cool completely before making the salad.

Step 4: In a large mixing bowl, combine the cooled shrimp with finely diced red bell pepper, diced celery, sliced green onions, mayonnaise, fresh lemon juice, chopped dill, sea salt, and ground black pepper.

Step 5: Gently toss all ingredients together until evenly combined and well coated with the dressing.

Step 6: Refrigerate the shrimp salad for at least one hour to allow the flavors to meld beautifully before serving.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce to the dressing.

Substitute Greek yogurt for half of the mayonnaise to reduce calories while keeping creaminess.

Use fresh herbs like parsley or cilantro in place of dill for a different herbal note.

If short on time, use pre-cooked shrimp but be sure to thoroughly chill them before mixing.

FAQs

Can I use frozen shrimp for this salad?

Yes, you can use frozen shrimp. Thaw them completely before poaching or mixing into the salad to ensure the best texture and flavor.

Is it okay to prepare the salad ahead of time?

Absolutely. In fact, chilling the salad for at least an hour helps the flavors blend nicely. Just be sure to keep it refrigerated and consume within 2 days for freshness.