Shrimp Salad

Updated July 21, 2025

Preparation & Cooking Time

• Prep Time: 10 minutes (ingredient prep, setup)

• Cook Time: 5 minutes (shrimp poaching) + optional 2 hours chilling

• Total Time: 15 minutes (active) + up to 2 hours (refrigeration, optional)

Ingredients (Serves 4)

• 1 large lemon (zest + 3 tbsp juice)

• 1 tbsp + 1 tsp all-purpose seasoning (e.g., Old Bay or Cajun blend, divided)

• 1 lb large peeled & deveined shrimp (21–25 count recommended; frozen-thawed for safety, if “fresh” is uncertain)

• ⅔ cup mayonnaise (high-quality for creaminess)

• ½ cup finely chopped shallots (or green onions as substitute)

• ½ cup finely chopped celery (fresh, blanched for milder flavor optional)

• 1 heaping tsp fresh dill (chopped; dried dill = ½ tsp if needed)

• ½ tsp black pepper

• Optional Add-Ins: ½ avocado (diced), ½ cup fresh peach slices, fresh salad greens (arugula/butter lettuce)

• Serving: Salad greens, sea salt crackers (e.g., Town House)

Step-by-Step Preparation

1. Prep & Setup

• Lemon Prep: Zest 1 tsp lemon zest (optional, for brightness) and squeeze 3 tbsp juice into a small bowl. Set aside squeezed lemon halves.

• Boil Water: Bring 6–8 quarts water to a rapid boil (212°F/100°C).

• Ice Bath: Fill a large bowl with ⅔ ice + ⅓ cold water (for shrimp cooling). Pro Tip: Use a stainless steel bowl in a larger ice bath to retain poaching liquid flavor (CIA technique).

2. Poach the Shrimp

• Add squeezed lemon halves, 2 tbsp lemon juice, and 1 tbsp all-purpose seasoning to boiling water. Stir to dissolve.

• Gently lower shrimp (in batches if overcrowded) into the pot. Cover loosely and poach for 4–6 minutes (until shrimp turn opaque pink and curl at the tail).

• Critical Check: Overcooking ruins texture—shrimp should feel firm but tender.

3. Cool & Drain

• Transfer shrimp and ½ cup of poaching liquid to the ice bath (or stainless steel bowl in ice water). Why? Retain flavor instead of washing with plain ice water.

• Cool for 2–3 minutes until comfortably cool to handle. Pat dry lightly with paper towels.

4. Assemble the Dressing & Salad

• In a medium bowl, whisk together mayonnaise, shallots, celery, dill, remaining 1 tbsp lemon juice, 1 tsp all-purpose seasoning, and black pepper.

• Add cooled shrimp and toss to coat evenly. Taste and adjust seasoning (add more Old Bay/lemon if needed).

• Optional Twist: Fold in diced avocado or peach slices for creaminess/fruitiness.

5. Serve

• Immediate: Enjoy fresh.

• Refrigerate: Chill for 2+ hours (best 4+ hours) to meld flavors. Keep refrigerated up to 3 days.

• Presentation: Serve atop mixed greens or with sea salt crackers.

Chef’s Pro Tips

• Shrimp Safety: Buy frozen shrimp (thaw in water <10 minutes) for freshness; “fresh” shrimp is often pre-frozen/thawed, risking spoilage.

• CIA Cooling Hack: Use poaching liquid in the ice bath to retain flavor (shrimp + liquid in stainless steel bowl = faster cooling).

• Seasoning Adjustments: Replace Old Bay with mild cocktail sauce if too spicy. Fresh dill > dried for dressing brightness.

• Storage: Leftovers stay crisp in airtight containers; pair with lettuce cups or a bed of spinach for lighter plating.

From CIA-trained chefs: “Cooling in poaching liquid isn’t just faster—it preserves flavor, so skip plain ice water!”