The Best Shrimp Salad Recipe

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Ultimate Seafood Salad with Poached Lemon Herb Shrimp

A classically bright, refreshing cold seafood dish packed with perfectly tender poached shrimp, fresh herbs, and a crisp vegetable crunch.

★★★★★ 4.9 / 5 (342 reviews)

Prep Time15 Mins

Cook Time3 Mins

Total Time18 Mins

Ingredients

• Shrimp Salad
• – 1 pound poached shrimp, recipe below
• – 1/2 cup finely diced red bell pepper (Half of a large pepper)
• – 1/2 cup finely diced celery (1 large stalk)
• – 1/2 cup thinly sliced green onion (3 to 4)
• – 1/2 cup (100 grams) mayonnaise, try homemade mayo
• – 2 tablespoons fresh lemon juice
• – 1/4 cup roughly chopped fresh dill
• – 1/4 teaspoon fine sea salt
• – 4 twists of pepper grinder
• Poached Shrimp
• – 1 pound large raw shrimp (31-40 per pound), peeled and deveined
• – 2 quarts water
• – 1 lemon, cut in half
• – 2 cloves garlic, peeled and gently smashed
• – 1 bay leaf
• – 3 twists pepper grinder
• – 1 ½ tablespoon salt
• – 1/2 teaspoon Cajun seasoning, optional

Instructions

1. 1
   Poach the Shrimp: Pour 2 quarts of water into a large stockpot and set it on your stovetop over maximum heat. Squeeze a splash of fresh lemon juice directly into the water before tossing both lemon halves into the pot. Drop in the smashed garlic cloves, bay leaf, pepper grinder twists, salt, and optional Cajun seasoning, then bring the aromatic liquid to a rolling boil.
2. 2
   Flash Cook: As soon as the seasoned water achieves a rolling boil, take the stockpot completely off the hot burner and immediately submerge all the raw shrimp into the boiling water. Let them poach undisturbed for precisely three minutes.
3. 3
   Chill: Utilizing kitchen tongs or a large slotted spoon, carefully fish out the cooked shrimp and move them onto a clean plate. Place the plate inside the refrigerator to let them cool down completely.
4. 4
   Assemble Salad: Once the shrimp have fully chilled, drop them into a large mixing bowl along with the diced red bell pepper, celery, green onion, mayonnaise, fresh lemon juice, chopped dill, fine sea salt, and ground pepper.
5. 5
   Toss: Gently stir the ingredients together until everything is uniformly mixed and well coated.
6. 6
   Marinate: Place the completed salad back into the refrigerator to chill for at least one hour prior to serving, allowing all the distinct flavors to blend together and fully develop.

Adam and Joanne's Tips: Storing: Shrimp salad lasts up to 3 days in the refrigerator. Store it in an airtight container. I love having this salad ready in the fridge for an easy lunch or dinner! We do not recommend freezing shrimp salad.
Bell pepper substitute: If you do not want to add bell peppers, leave them out.
*The nutrition facts provided below are estimates.

Frequently Asked Questions

How long does homemade shrimp salad stay fresh in the fridge? Your shrimp salad will maintain peak freshness for up to 3 days when stored inside a properly sealed airtight container in the refrigerator. It makes an excellent quick-grab lunch or light dinner option!

Can you freeze shrimp salad? No, freezing is not recommended. Mayonnaise-based dressings break down, separate, and become watery upon thawing, which completely compromises the creamy texture of the fresh salad.

What can I use instead of red bell peppers? If you prefer to make this dish without red bell peppers, you can simply leave them out entirely. Alternatively, finely diced cucumber or yellow bell peppers provide a similarly satisfying crunch.

Why do you poach the shrimp off the heat source? Removing the pot from active heat prevents the water from overcooking the shrimp. The residual heat gently cooks them through in exactly three minutes, keeping them perfectly plump, tender, and sweet.