Shrimp Salad is very similar to everyone's favorite chicken salad or tuna salad, however this recipe combines gently poached shrimp, vegetables for crunch, and a light and creamy lemon dill sauce. Perfect for lunch as a sandwich or a tasty snack with crackers, you'll love this easy and delicious seafood recipe!
Prep Time20 minutesmins
Cook Time3 minutesmins
Total Time23 minutesmins
Course: Salad
Cuisine: American
Servings: 6servings
Author: Krissy Allori
Equipment
saucepan
Mixing Bowls
Ingredients
1poundshrimpraw
3tablespoonskosher salt
2teaspoonslemon juicesqueezed from half a lemon, reserve lemon half for boiling
1/2cupmayonnaise
1teaspoonwhite wine vinegar
1/2cupcelerychopped
1/4cupred onionfinely diced
1/2teaspoonsalt
1/2teaspoonOld Bay Seasoning
1tablespoondillfresh, minced
1/4teaspoonWorcestershire sauce
Instructions
Bring 5 quarts of water, 3 tablespoons salt, and the remaining lemon half to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Let cool, drain, and set on a paper towel. Peel (if needed) and devein (if needed) the shrimp. You can leave whole or cut into thirds.
In a separate bowl, whisk together remaining ingredients. Combine with the cooked shrimp. Taste and adjust seasonings, if needed. Best served if refrigerated a few hours first to let all of the flavors fully combine.
Serve cold on a roll with a bed of lettuce or with crackers.