Creamy Shrimp Salad

My creamy shrimp salad is the perfect dish for a warm summer day. Creamy, light, and bursting with flavor, color, and texture from diced onions, sweet peppers, fresh chives, and dill, you will fall in love with this easy and tasty preparation of shrimp.

If you’re intimidated by cooking seafood or shellfish, shrimp is one of the best places to start. They are simply poached in a pot of boiling water until they curl into themselves and turn pink in just 3 minutes of cooking time. Then the shrimp are transferred to an ice bath (a large bowl of ice water), to “shock” them, or in other words, cool them down quickly and prevent them from overcooking.

You can buy peeled, deveined shrimp in the frozen aisle of your grocery store or ask your fishmonger to peel and devein them for you, which takes half the prep work out of your hands. I used tiger shrimp which are large and have a really lovely sweet taste and slightly meaty texture, but generic shrimp will work just fine too.

This recipe came about when I was looking for a quick, satisfying lunch that also felt a bit special. This recipe hit the spot and it can be prepared in about 10 minutes from start to plate. The salad is delicious on it’s own, but also incredible tucked inside tortillas, on top of plain pasta, or served open-faced on top of some multigrain toast (in the Danish style of smørrebrød).

Creamy Shrimp Salad

The Modern NonnaThe Modern Nonna
My creamy shrimp salad is the perfect dish for a warm summer day. If you're intimidated by cooking seafood or shellfish, shrimp is one of the best places to start. They are simply poached in a pot of boiling water until they curl into themselves and turn pink in just 3 minutes of cooking time.
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Prep Time 10 minutes
Cook Time 3 minutes
Servings 2

Ingredients

Poaching Ingredients

  • water
  • 2 bay leaves
  • ½ lemon
  • salt
  • 16 raw jumbo tiger shrimp (thawed if frozen) peeled and deveined

Additional Ingredients

  • 1 finely diced sweet Cubanelle pepper or any non-spicy pepper
  • ½ red onion, finely diced
  • 2 jalapeños, finely diced (optional)
  • zest of 1 lemon
  • 3 tablespoons finely chopped chives
  • ¼ cup finely chopped fresh dill or any fresh herb
  • cup mayo I use Vegenaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon relish
  • salt and pepper to taste

Instructions
 

  • NOTE: If your shrimp are not already peeled and deveined, you can do this after they are poached.
  • Add about 4 cups of water to a large pot. Add the bay leaves, squeeze in the lemon juice and the squeezed lemon half, and a big pinch of salt. Bring to a boil over high heat.
  • Once the water boils, turn off the heat and add the raw shrimp. Cover the pot with a lid and cook for 3 minutes or until the shrimp curl into themselves and turn pink. Meanwhile, prepare a large bowl of ice water.
  • After 3 minutes, transfer the shrimp with a spider (or small strainer) to the ice water. Let the shrimp chill for 1 to 2 minutes, then transfer to a plate and set aside.
  • Add the pepper, onion, jalapeño (if using), lemon zest, chives, dill, mayo, mustard, relish, and season with salt and pepper. Add the peeled, chilled shrimp.
  • Toss everything together and enjoy!

Video

Notes

You can also use crabmeat or any seafood of choice for this recipe. 
If you want to lighten up the dressing, use 1/2 mayo + 1/2 plain yogurt
Feel free to add or take away any herbs/veggies according to preference, as this recipe is incredibly versatile. 
You can add the poached shrimp to an ice bath OR transfer them to a plate and pop it in the freezer for a few minutes to cool off. The ice bath stops the cooking process which we want so that the shrimp does not overcook. 
If you don’t like dill, try other fresh herbs, such as parsley or cilantro. 
This salad remains fresh in the fridge in a tightly sealed glass container for 2 to 3 days. 
You can serve this salad with steamed veggies, such as broccoli, or alongside rice, pasta, or in a tortilla. 
 
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
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2 Responses

    1. Hi Gina, I recommend you use whichever type of relish you love the most. I used a savory pickle relish. You can also omit the relish; it’s totally optional.

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