Shrimp Salad with Creamy Lemon Dill Dressing and Crisp Vegetables
By Isabella Quinn
Servings
4
Level
Easy
About three minutes of poaching without heat are required to prepare shrimp for this cold shrimp salad recipe. This dish is a convenient choice for lunch and dinner. Large shrimp in the salad are moist. Lemon juice and fresh dill, bell pepper, celery, and green onion in the mayonnaise-based salad dressing add sweetness and other tastes and textures.
Large shrimp are cooked in a seasoned poaching liquid including garlic, lemon juice, and salt. Poaching involves bringing the poaching liquid to a boil, taking it off heat, and adding the shrimp. Dressing for the salad includes mayonnaise, lemon juice, and fresh dill. Red bell pepper, celery, and green onion provide taste, color, and texture. Commercial mayonnaise is suggested but not required, homemade mayonnaise can be used instead. Other ingredients complement the shrimp.
Expect a cold mixed-vegetable salad with lemon and dill. The key to identifying this recipe is the cooking technique, Patagonia pink shrimp will take three additional minutes to cook outside the heat source compared with other shrimp species for this recipe. One error is not allowing the dish to refrigerate for one hour to improve flavor if time permits. Color is not a good cue for determining doneness in Patagonia pink shrimp, which are pink both raw and cooked.
Serve the salad with saltines. Offer it in buttered bread rolls or pack it in them for transport. Wrap it in flour tortillas. Use lettuce or endive leaves as wraps. Refrigerate leftover salad. As described in the article, the salad can be refrigerated for up to three days and eaten for lunch at home the following day. Any crunchy components should be added to the salad immediately before eating.
Why we keep this one around
- Saves cooking time by reducing the time needed to cook large shrimp in simmering water after the burner is turned off to about three minutes.
- Makes clean-up easier by using only one pan to poach the shrimp and other components of the salad in a bowl.
- Ingredients found in most grocery stores, such as bell peppers, celery, green onions, mayonnaise, lemon, and dill, contribute texture, richness, and color to the dish.
- Good option for prepped lunches because cold salad leftovers will last up to three days when refrigerated and can be spooned onto several bases.
- Offers a tip on substituting pre-cooked shrimp for poached shrimp when poaching shrimp isn't possible because of time constraints.
- Offers basic menu items such as saltine crackers, bread or dinner rolls with butter, flour tortillas, lettuce, and endive. Does not require another cooked component.
Ingredients
- •large shrimp
- •water
- •garlic (for poaching)
- •lemon (for poaching)
- •salt (for poaching and salad)
- •bell pepper
- •celery
- •green onion
- •mayonnaise
- •lemon juice
- •fresh dill
- •black pepper (to taste)
- •saltine crackers (for serving)
- •buttered rolls (for serving)
- •flour tortillas (for serving)
- •lettuce (for serving)
- •endive (for serving)
Instructions
- 1
Bring water with garlic, lemon, and salt to a boil.
- 2
Turn off the heat.
- 3
Add the large shrimp to the hot water.
- 4
Let the shrimp poach for approximately 3 minutes.
- 5
Toss the poached shrimp with mayonnaise, lemon juice, dill, bell pepper, celery, green onion, salt, and black pepper.
- 6
If time allows, cover and refrigerate the salad for 1 hour so the flavors develop.
- 7
Serve with saltine crackers, in buttered rolls, in flour tortillas, or spooned into lettuce or endive.
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