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This refreshing shrimp salad combines perfectly cooked jumbo shrimp with a creamy, herb-infused dressing for a light yet satisfying meal. The crisp vegetables add texture while fresh herbs and lemon brighten every bite, making it ideal for warm weather dining or an elegant lunch option any time of year.
I developed this recipe during a particularly hot summer when turning on the oven felt unbearable. Now it's become my go-to for impromptu gatherings since I can prepare it hours ahead and the flavors only get better.
Ingredients
- One pound jumbo shrimp provides the perfect meaty texture and substantial bite for this salad
- Rice vinegar adds gentle acidity that helps tenderize the shrimp during cooking
- Fresh garlic brings essential aromatic depth to the dressing
- Red onion contributes a pleasant bite that balances the creamy elements
- Persian cucumber delivers refreshing crunch without excess moisture
- Fresh chives add a mild onion flavor and beautiful green flecks throughout
- Fresh dill brings signature seafood-friendly herbaceous notes
- Fresh lemon brightens the entire dish with essential citrus notes
- Kewpie mayonnaise creates a silkier texture than regular mayonnaise with its richer egg content
- Greek yogurt lightens the dressing while adding pleasant tanginess
- Dijon mustard contributes complexity and helps emulsify the dressing
- Kosher salt enhances all flavors without harshness
Step-by-Step Instructions
- Prepare the cooking setup
- Bring a large pot of heavily salted water to a rolling boil. The water should taste as salty as the sea to properly season the shrimp from within. While waiting, create an ice bath by filling a large bowl halfway with ice and covering with cold water. This rapid cooling stops the cooking process and preserves the shrimps perfect texture. Line a baking sheet with double layer paper towels for draining the shrimp thoroughly.
- Cook the shrimp perfectly
- Add the pound of shrimp and tablespoon of rice vinegar to the rapidly boiling water. The vinegar helps tenderize the shrimp while adding subtle flavor. Watch carefully as they cook until just pink and opaque, about 2 minutes. Avoid overcooking as they will become rubbery. Immediately drain and transfer to the ice bath to halt cooking. Once completely chilled, drain again and arrange in a single layer on the paper towels to remove excess moisture.
- Prepare fresh ingredients
- Mince the garlic clove very finely or use a Microplane for the smoothest texture. Dice the red onion into tiny uniform pieces about 1/8 inch for flavor distribution without overwhelming bites. Halve the Persian cucumber lengthwise and remove seeds with a spoon before finely chopping to prevent excess moisture. Carefully chop the fresh dill focusing on tender stems and fronds until you have 2 tablespoons of fragrant herb. Finely chop the chives into small rings until you have 1/4 cup. Zest the lemon with a fine grater before juicing it to capture the aromatic oils in the peel.
- Mix the dressing
- Combine the prepared vegetables and herbs with Kewpie mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper in a medium bowl. Stir thoroughly until all ingredients are evenly distributed throughout the creamy base. The dressing should have a silky consistency with visible herbs throughout.
- Combine and serve
- Add the dried shrimp to the dressing and gently fold until each piece is evenly coated. Taste and adjust seasoning if needed, keeping in mind flavors will intensify as it chills. Serve immediately or refrigerate until needed. Present on toasted bread for sandwiches or over fresh greens for a more elegant salad presentation.
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The Kewpie mayonnaise is truly the secret ingredient in this recipe. I discovered it years ago at an Asian market and have never gone back to regular mayonnaise for seafood salads. Its rich egg yolk base creates a silkier texture that perfectly coats each shrimp without heaviness.
Make It Your Own
This shrimp salad welcomes customization based on your preferences and what you have available. For a spicier version, add a minced jalapeño or a dash of hot sauce to the dressing. If you prefer a more robust flavor profile, roasted red peppers or sun-dried tomatoes make excellent additions. For added texture, toss in some finely diced celery or even toasted nuts just before serving.
Storage Tips
Properly stored shrimp salad will maintain its quality in the refrigerator for up to three days. Keep it in an airtight container to prevent it from absorbing other flavors. The texture actually improves after several hours of chilling as the flavors meld together. However, I avoid freezing this salad as the mayonnaise-based dressing can separate upon thawing and the vegetables will lose their crispness.
Serving Suggestions
While delicious on its own, this versatile shrimp salad shines when paired thoughtfully. Serve it on butter lettuce cups for an elegant appetizer, or create a substantial lunch by stuffing it into avocado halves. For a dinner party, present it in individual martini glasses garnished with extra dill and a lemon twist. My personal favorite is piling it onto toasted brioche with sliced tomatoes and arugula for the perfect summer sandwich.
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Commonly Asked Questions
- → Can I make this shrimp salad ahead of time?
Yes, this shrimp salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors will actually meld and improve over time, making it an excellent make-ahead option.
- → What can I substitute for Kewpie mayonnaise?
If Kewpie mayonnaise isn't available, you can substitute regular mayonnaise. For a similar rich flavor, add a small pinch of MSG or a few drops of rice vinegar to regular mayonnaise. Alternatively, use all Greek yogurt for a lighter version.
- → Can I use pre-cooked shrimp instead of raw?
Yes, pre-cooked shrimp can be used to save time. Simply thaw if frozen, then skip the boiling step and add them directly to the dressing. However, cooking raw shrimp yourself typically yields better texture and flavor.
- → How long will this shrimp salad keep in the refrigerator?
This shrimp salad will keep for up to 2-3 days in an airtight container in the refrigerator. After that, the texture of the shrimp may become less desirable and the cucumber might release excess water.
- → What are some serving suggestions beyond bread and greens?
Beyond the suggested bread and greens, try serving this shrimp salad in avocado halves, scooped into cucumber boats, stuffed in tomatoes, with crackers as an appetizer, in lettuce wraps, or tossed with cold pasta for a complete meal.
- → Can I use smaller shrimp for this salad?
Yes, smaller shrimp work well too. Adjust the cooking time accordingly—smaller shrimp will cook more quickly, usually in just 1-2 minutes. Medium shrimp (31-35 count) are a good alternative and may be more budget-friendly.