Summer is at its peak and all you need to cool down your body and soul in this heat is this delicious cold shrimp salad which is ridiculously easy to make and incredibly delicious to savor!
My love for shrimps is not a secret which you will know seeing the number of shrimp recipes in my blog! So when I came across this cold shrimp salad recipe, there was no second thought!
I had to whip it up in my kitchen and thank God I did!
Cold salads are blessings in hot tropical summer; so you will love this super simple yet super tasty shrimp salad even more than any other salad!
The best part of this shrimp salad is that it comes together in just a few minutes as it does not involve any cooking.
You only need to poach the shrimps in seasoned hot water and cool them before assembling the salad.
While the shrimps cool down, just chop up some crunch and throw them in the mixing bowl along with the dressing ingredients.
What is shrimp salad?
Shrimp salad is the most simple salad you can whip up in your kitchen and make a high protein meal in way under 30 minutes!
And why am I calling it the best ever shrimp salad? Because it indeed is the best thanks to the combination of ingredients we have here!
This cold shrimp salad is the most summer-friendly salad with fresh ingredients like celery, bell peppers & spring onion greens which will satisfy your taste buds like nothing else in this heat!
Ingredients for shrimp salad
Shrimps: Use jumbo shrimps for the best tasting shrimp salad as they provide the right amount of meatiness in this creamy yet crunchy salad.
I recommend using fresh shrimps as they become very succulent & juicy upon poaching, releasing all their flavors and this shrimpy flavor is what makes this salad so irresistible!
Celery: This green veggie is a must in this cold shrimp salad as it adds both crunch and freshness without making the salad too heavy. I simply love adding celery into all my salads! Try it!
Bell pepper: Use red bell pepper for their stunning color and the right amount of crunch complementing the soft and juicy shrimps and giving your taste buds an unforgettable pleasure!
Spring onion: Spring onion is the right alternative for regular onion as this one adds much softer pungency than regular onion; hence it doesn’t overpower the fresh flavors of shrimps, celery and peppers.
Mayo: You may raise your eyebrows seeing mayo in my ingredients list while knowing how fattening mayo can be! I admit that I am guilty as charged!
The creaminess of this creamy shrimp salad comes from the creamy mayo dressing!
You can adjust by using low fat mayo and adding just enough to coat all the ingredients and never go overboard with it!
Paprika: I like the subtle spicy kick in my salads and the somewhat sweet & savory shrimps taste best when sprinkled with a dash of the smoky paprika!
Seasoning: Use salt and pepper as per your taste to bring out the flavors of all ingredients to their max.
How to make shrimp salad?
Step 1: First we will poach the shrimp. Heat about 4 cups of water in a stock pot and squeeze the juice of the lemon into it.
Step 2: Also drop the lemon halves into the water along with garlic cloves, bay leaf, paprika, salt and pepper.
Step 3: Once the water comes to a rolling boil, switch off the flame and remove the pot from the hot stove. Then drop the cleaned shrimps into the hot water and poach them for 3 minutes.
Step 4: After about 3 minutes, shrimps will turn opaque; using a slotted spoon, carefully take out the cooked shrimps from the hot water and transfer to a plate.
Step 5: Once the shrimps cool down a little, place them inside the refrigerator to cool completely.
Step 6: Meanwhile we will assemble the salad. In a large mixing bowl, add chopped celery, chopped bell pepper, spring onion greens, mayo, salt and pepper.
Step 7: Give a good mix to coat everything uniformly. Then add the cooled shrimps to the salad and give another mix.
Step 8: Shrimp salad prep is done. Let it cool in the refrigerator for an hour before serving, allowing the flavors to marinate and develop.
Step 9: When you are ready to serve, squeeze the juice of half a lemon over the salad, sprinkle fresh dill to garnish and serve the delicious shrimp salad into individual bowls. Enjoy!
More delicious shrimp recipes from Flavor Quotient
- Jumbo shrimps - 500 gms, peeled and deveined, heads removed
- Celery - 2 stalks, finely chopped
- Red bell pepper/capsicum - ½ of a large or 1 small, finely chopped
- Spring onion greens - ½ cup finely chopped
- Low-fat mayo - ¼ cup
- Juice of half a lemon
- Salt & pepper to taste
- Fresh dill to garnish
- Lemon - 1, cut in half
- Garlic - 5 to 6 cloves, smashed
- Bay leaf - 1
- Paprika/chilli powder - ½ tsp
- Freshly crushed black pepper - ¼ tsp
- Salt - 1 tsp
- First we will poach the shrimp. Heat about 4 cups of water in a stock pot and squeeze the juice of the lemon into it.
- Also drop the lemon halves into the water along with garlic cloves, bay leaf, paprika, salt and pepper.
- Once the water comes to a rolling boil, switch off the flame and remove the pot from the hot stove. Then drop the cleaned shrimps into the hot water and poach them for 3 minutes.
- After about 3 minutes, shrimps will turn opaque; using a slotted spoon, carefully take out the cooked shrimps from the hot water and transfer to a plate.
- Once the shrimps cool down a little, place them inside the refrigerator to cool completely.
- Meanwhile we will assemble the salad. In a large mixing bowl, add chopped celery, chopped bell pepper, spring onion greens, mayo, salt and pepper.
- Give a good mix to coat everything uniformly. Then add the cooled shrimps to the salad and give another mix.
- Shrimp salad prep is done. Let it cool in the refrigerator for an hour before serving, allowing the flavors to marinate and develop.
- When you are ready to serve, squeeze the juice of half a lemon over the salad, sprinkle fresh dill to garnish and serve the delicious shrimp salad into individual bowls. Enjoy!
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