Description
A refreshing, high-protein shrimp salad with poached seafood, crisp vegetables, and zesty dill-lime mayonnaise, perfect for lunches or elegant appetizers.
Ingredients
Large Raw Shrimp (31-40 ct), peeled and deveined
2 quarts water
1 lemon, zested and juiced
2 garlic cloves, smashed
1 bay leaf
1 celery stalk, finely diced
1 red bell pepper, finely diced
2 green onions, thinly sliced
1/2 cup mayonnaise
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
Salt to taste
Instructions
Bring water to 180°F (82°C) in a large pot.
Add garlic, bay leaf, and 1 teaspoon lemon zest.
Reduce heat, add shrimp, cover, and remove from heat.
Let shrimp steep for 4-5 minutes until just pink.
Transfer to ice water for 1 minute, then drain and chill.
In a bowl, combine celery, bell pepper, and green onions.
Whisk mayonnaise, dill, remaining lemon juice, and salt.
Fold chilled shrimp into the vegetable mixture, then add dressing.
Refrigerate for at least 1 hour before serving.
Notes
Chilling develops the best flavor and texture.
Substitute red bell pepper with cucumber for a lighter crunch.
Store leftovers in airtight containers for up to 4 hours.
- Prep Time: 15
- Cook Time: 5
- Category: Healthy Salad Recipes for Busy Families
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: One bowl of shrimp salad
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg