Shrimp Salad
Simple and so tasty, Shrimp Salad makes an ordinary day feel extra special. This classic recipe uses tender shrimp, fresh dill, lots of lemon juice, and crunchy vegetables in a light mayonnaise dressing.
Ingredients
For the shrimp:
- 1 pound extra-large shrimp 21 to 25 per pound, peeled, deveined, and tails removed
- 2 cups water
- 1/4 cup fresh lemon juice from 2 to 3 lemons, squeezed halves reserved
- 5 sprigs fresh dill
- 5 sprigs fresh parsley
- 1 tablespoon granulated sugar
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
For the salad:
- 1/4 cup mayonnaise
- 1 celery rib minced
- 1 small shallot minced (about 2 tablespoons)
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh dill minced
- 1 teaspoon fresh parsley minced
- Salt and freshly ground black pepper
Instructions
To make the shrimp:
- In a medium saucepan, combine shrimp, cold water, lemon juice, lemon halves, dill sprigs, parsley sprigs, sugar, whole peppercorns and salt. Cook over medium heat, stirring often, until pink and firm to the touch, about 8 to 10 minutes.
- Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes. Meanwhile, fill a medium bowl with ice water. Drain shrimp and discard lemon halves, herbs, and spices.
- Immediately plunge shrimp into ice water until chilled, about 3 minutes. Remove from ice water and pat dry with paper towels. Cut shrimp in half lengthwise and then into thirds.
To make the salad:
- In a medium bowl, whisk together mayonnaise, celery, shallot, lemon juice, dill, and parsley. Add shrimp and toss to combine. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Nutrition
Serving: 1cupCalories: 468kcalCarbohydrates: 13gProtein: 47gFat: 24gSaturated Fat: 4gCholesterol: 583mgSodium: 3135mgPotassium: 336mgFiber: 1gSugar: 9gVitamin A: 339IUVitamin C: 29mgCalcium: 354mgIron: 5mg
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