Description

This vibrant and refreshing shrimp salad recipe features perfectly poached shrimp combined with crisp vegetables, fresh herbs, and a zesty mayonnaise dressing. Poached shrimp are cooled and then gently tossed with diced red bell pepper, celery, green onions, mayonnaise, lemon juice, dill, and seasonings to create a light yet flavorful salad that’s perfect for a healthy lunch or a summery appetizer. The salad benefits from chilling time to let all the flavors meld beautifully.

Ingredients

Scale

Shrimp Poaching Ingredients

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)

Shrimp Salad Ingredients

1 pound poached shrimp (prepared from above)
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, preferably homemade
2 tablespoons fresh lemon juice
1/4 cup roughly chopped fresh dill
1/4 teaspoon fine sea salt
4 twists of pepper grinder

Instructions

Prepare the poaching liquid: Combine 2 quarts of water in a large pot over high heat. Squeeze a little lemon juice into the water, then add the lemon halves, smashed garlic cloves, bay leaf, pepper, salt, and optional Cajun seasoning. Bring this mixture to a rolling boil.
Poach the shrimp: Once the liquid is 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, just until they are cooked through.
Cool the shrimp: Using tongs or a slotted spoon, transfer the cooked shrimp to a plate and place them in the refrigerator to cool completely before making the salad.
Combine salad ingredients: In a large mixing bowl, add the cooled shrimp, finely diced red bell pepper, diced celery, sliced green onions, mayonnaise, fresh lemon juice, chopped dill, sea salt, and ground black pepper.
Mix the salad: Gently toss all the ingredients together until they are evenly combined and the shrimp are well coated with the dressing.
Chill and marinate: Refrigerate the shrimp salad for at least one hour to allow the flavors to meld beautifully before serving.

Notes

Poaching the shrimp gently in flavored water keeps them tender and juicy without overcooking.
Chilling the shrimp salad allows the dressing and herbs to infuse the shrimp for better flavor.
Feel free to substitute homemade mayonnaise for a fresher taste.
This salad can be served on its own, in sandwiches, or over greens for a light meal.
Optional Cajun seasoning in the poaching liquid adds a subtle spicy kick.

Prep Time: 15 minutes
Cook Time: 3 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: Shrimp Salad, Poached Shrimp Salad, Healthy Shrimp Recipe, Summer Salad, Seafood Salad, Light Lunch