Creamy Shrimp Salad (Print Version)
Tender shrimp combined with crisp vegetables and a smooth, tangy dressing for a refreshing dish.
# Ingredients:
Shrimp
01 -
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon other kosher salt
02 -
1 pound medium or large raw shrimp, peeled and deveined, tails removed (40-50 per pound)
Dressing
03 -
½ cup mayonnaise
04 -
½ tablespoon Dijon mustard
05 -
½ tablespoon white wine vinegar or fresh lemon juice
06 -
½ teaspoon fresh garlic, minced
07 -
¼ teaspoon Diamond Crystal kosher salt or pinch of other salt
08 -
¼ teaspoon ground black pepper
Additional salad ingredients
09 -
¼ cup red onion, minced
10 -
¼ cup celery, minced
11 -
2 tablespoons fresh cilantro, chopped
# Instructions:
01 -
Bring a large pot of water to a boil. Add 1 teaspoon kosher salt and the shrimp. Reduce to medium heat and cook uncovered until shrimp turn pink and are cooked through, about 2 minutes. Drain shrimp with a slotted spoon into a bowl of cold water to halt cooking and prevent overcooking.
02 -
In a large bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar or lemon juice, minced garlic, kosher salt, and black pepper until smooth and combined.
03 -
Add the cooled shrimp, red onion, celery, and cilantro to the dressing. Gently fold to evenly combine ingredients.
04 -
Serve immediately or refrigerate for up to two hours. Stir gently before serving to redistribute flavors.
# Notes:
01 -
Shock shrimp in cold water immediately after cooking to maintain tender texture and prevent overcooking.