Get ready to fall in love with this upgraded classic shrimp salad. It features perfectly cooked shrimp and a simple cream sauce made of mayonnaise, fresh lemon juice and fresh dill. Whether you enjoy it for lunch or dinner or share it with friends, this salad is a guaranteed crowd pleaser. Trust us. It’s delicious!
Watch the video
Related: We love this fresh shrimp ceviche with avocado and lime.
How to make an amazing shrimp salad
This shrimp salad is by far the best we’ve ever made, and what makes it special is the simplicity of its ingredients. While I like to serve it with saltine crackers (thanks for the suggestion, Lindsey), I can assure you it’s just as delicious on its own, in a sandwich, wrapped in flour tortillas, served in lettuce boats, or as a side to other refreshing summer salads, like this corn salad.
Our shrimp salad is served cold, so you will need cooked shrimp. You can use pre-cooked shrimp from the store or cook it yourself. However, if you want the most delicious and perfectly textured salad, I am Highly recommend cooking the shrimp yourselfwhich only takes a few minutes.
Hunt the shrimp, follow a similar process to a chicken poacher. Start by bringing water to a boil with the addition of aromatics such as garlic, lemon and salt. After boiling, turn off the heat and gently add the shrimp. The hot water will float large shrimp, like the shrimp shown in our photos, to perfection About 3 minutes.
Then, let the poached shrimp cool on a plate in the refrigerator while you gather the rest of the ingredients:
- Mayonnaise (you can even try making homemade mayo!)
- Fresh lemon juice
- Fresh dill
- Chopped hot pepper, celery and green onion
- salt and pepper
Gently mix all the salad ingredients, and you’re done. While you can enjoy the salad right away, allow it to rest inside Refrigerating for at least an hour helps develop the flavors Even more.
More light salads
Perfect shrimp salad
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Our shrimp salad is simply the best! Its secret lies in the simplicity of its ingredients. While I enjoy it with saltine crackers (thanks, Lindsay!), it’s just as delicious on its own, in a sandwich, wrapped in tortillas, or as a side to other summer salads.
Use pre-cooked shrimp from the store or cook it yourself. If you want the tastiest salad with the perfect texture, we strongly recommend cooking the shrimp yourself, which only takes a few minutes.
Makes 4 servings
Watch us prepare the recipe
you will need
Shrimp salad
1 kilo of poached shrimp, recipe below
1/2 cup finely diced red pepper (half a large pepper)
1/2 cup finely chopped celery (one large stalk)
1/2 cup thinly sliced green onions (3 to 4)
1/2 cup (100 grams) of mayonnaise, try homemade mayo
2 tablespoons of fresh lemon juice
1/4 cup coarsely chopped fresh dill
1/4 teaspoon fine sea salt
4 twists of a pepper grinder
Poached shrimp
1 kilo of large shrimp (31-40 per kilo), peeled and deveined
2 liters of water
1 lemon, cut in half
2 garlic cloves, peeled and gently crushed
1 bay leaf
3 twist pepper grinder
1 ½ tablespoons of salt
1/2 teaspoon Cajun seasoning, optional
directions
- Pour in the shrimp
1Add 2 liters of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and throw the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt and cajun seasoning. Bring the liquid to a rolling boil.
2After the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp in the hot water. Pour them for three minutes.
3Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.
- Prepare the salad
1After the shrimp have cooled, place them in a large bowl with the pepper, celery, green onion, mayonnaise, lemon juice, dill, salt and pepper.
2Gently mix the ingredients until they are well combined.
3Allow the salad to sit in the refrigerator for at least an hour before serving, allowing the flavors to infuse and develop.
Adam and Joan’s tips
nutrition per serving
portion size
1/4 of the recipe
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calories
319
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total fat
21.2 grams
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Saturated fat
3.3 grams
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Cholesterol
225.8 mg
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sodium
464.3 mg
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carbohydrate
4.7 grams
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Dietary fiber
1.2 grams
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Total sugars
1.6 grams
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protein
28.4 grams
