With its vibrant colors, mouthwatering flavors, and easy preparation, this shrimp salad recipe will be a hit at your next gathering or a delightful light meal for yourself.
ingredient
- 2 pounds shrimp, 16/20 count, peeled and deveined
- 3 quarts cold water, divided
- 2 tablespoons kosher salt
- 4 cups ice
- ½ cup mayonnaise
- ½ cup sour cream, or plain Greek yogurt
- 2 tablespoons chopped dill
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, plus 1 teaspoon zest
- 1 teaspoon minced garlic, or ¼ tsp garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup diced celery, ⅛" dice
- ¼ cup minced red onion
Directions
- Defrost the Shrimp – If using frozen shrimp, defrost in the refrigerator overnight or for about 24 hours. For quick defrosting, place them in a colander and run cold water over them until no longer icy.
- In a large bowl, add ice and 4 cups of cold water to make an ice bath. Set aside.
- Poach the Shrimp – Heat 8 cups of water in a large pot over medium heat. Stir in 2 tablespoons of salt. Heat until the surface is just beginning to move but not bubbling, about 180°F (82ºC). Add the shrimp, stir, and cook until opaque, loosely curled, and the thickest part reaches 140ºF (60ºC), about 2 ½ to 3 ½ minutes.
- Stop the Cooking Process – Immediately transfer the shrimp to the ice water bath. Chill until cool, about 5 minutes. Drain using a colander.
- Make the Dressing – In a large bowl, whisk the mayonnaise, sour cream, dill, mustard, lemon juice, lemon zest, garlic, ½ teaspoon salt, and pepper.
- Mix the Shrimp Salad – To the dressing, add the drained poached shrimp, celery, and onion. Toss to combine. Season with salt and pepper to taste.
- To Serve – Serve as is, with crackers to dip, toast for sandwiches, or on top of lettuce leaves.
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