Poached Shrimp Salad

This cool and creamy shrimp salad delights with plump poached shrimp, crunchy celery, and a tangy lemony sauce. Serve on rolls, over lettuce, or chopped as an appetizer with crackers or crusty bread. Prep and cook time takes just 15 minutes! Chill then enjoy.

Course Lunch

Cuisine American

Diet Vegetarian

Recipe Type Bridal Shower, Camping, Easter, Lemon, Meal Prep, Memorial Day, Picnic, Salads, Sandwiches, Seafood, Served Cold, Shrimp, Summer, Summer Snacks

Skill Level Easy

Prep Time 10

Cook Time 5

Chill Time 1

Total Time 1 15

Servings

Calories 233kcal

Author Angela G.

Equipment

spider strainer

Ingredients

Salad

24 oz raw shrimp peeled and deveined, tails on
3 lemons halved and juiced
¼ cup salt for water
1 tray ice for ice bath
4 stalks celery finely diced
2 shallots finely diced

Dressing

½ cup mayonnaise
1 tablespoon lemon zest (about 1 lemon)
¼ cup lemon juice (about 2 lemons)
1 tablespoon white vinegar
1 teaspoon sea salt more or less to taste
2 teaspoon black pepper
2 tablespoon dijon mustard
¼ cup dill chopped (loosely packed)
¼ cup fresh parsley chopped
1 teaspoon garlic paste

Serve with

4 croissants

Instructions

Poach shrimp. Place 8 cups of water in a large pot over medium high heat.
Add lemon juice, and then place lemon halves in water.
Add salt, stir, and bring to a boil.
Once boiling, remove from heat and add shrimp. Cover and allow to sit for 5-6 minutes until shrimp are cooked through and turned pink.
While shrimp are sitting covered, prepare an ice bath by placing a tray of ice into another large pot or large bowl.
When shrimp have turned pink, remove shrimp from water and place into an ice bath. Allow to cool and remove tails.
Prepare shrimp and dressing. In a large bowl, combine shrimp, celery, and shallots. Set aside.
In a small bowl, combine dressing ingredients.
Add dressing to shrimp mixture and toss to combine.
Place in fridge for at least 1 hour before serving.
Serve. Serve on rolls, over lettuce, or chop shrimp salad and serve in a bowl with crackers for dipping.

Notes

Remove shrimp from hot water using a handheld strainer.
Use fresh garlic cloves if you prefer more intense garlic flavor.
If preparing as an appetizer, feel free to chop shrimp before tossing in dressing for less mess.
Instead of croissants, try toast, ciabatta bread, crackers, or enjoy over a bed of mixed salad greens.
This shrimp salad can be served on toasted rolls, with crackers, or try it on Red Lobster cheddar bay biscuits!

Nutrition