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Tasty shrimp salad with a wonderfully creamy dressing is the perfect lunch, and it also makes a wonderful dinner in the summer.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 cups
- 1 lb. small shrimp , peeled and deveined, tails off (40 per pound)
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 cup mayonnaise
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon white wine vinegar (or fresh lemon juice)
- 1/2 teaspoon minced garlic
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
Additional salad ingredients:
- 1/4 cup minced red onion
- 1/4 cup minced celery
- 2 tablespoons chopped cilantro
Cook the shrimp:
Bring a large pot of water to a boil. Add 1 teaspoon kosher salt and the shrimp. Reduce the heat to medium. Cook the shrimp, uncovered, until pink and cooked through, about 2 minutes.
Turn the heat off and use a slotted spoon to remove the cooked shrimp to a bowl filled with cold water, to stop the cooking process. You don't want them overcooked.
Make the dressing:
In a salad bowl, whisk together the mayonnaise, Dijon mustard, vinegar, garlic, kosher salt, and black pepper.
Mix the salad:
To the bowl with the dressing, add the cooked shrimp, the red onion, celery, and cilantro. Gently mix to incorporate. Serve immediately, or refrigerate for a couple of hours. Gently mix again before serving.
It's fine to use frozen and defrosted pre-cooked shrimp, but remember that they're not as good in terms of flavor and texture as freshly cooked.
If using large shrimp (20 per pound), you'll need to cook them for a bit longer (probably 3 minutes), ad you might want to chop them into bite-size pieces, although it's fine to leave the whole.
Serving: 1cup | Calories: 300kcal | Carbohydrates: 1.5g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Sodium: 515mg | Fiber: 0.5g | Sugar: 3.5g