Best Ever Cold Shrimp Salad for Summer | High-Protein Shrimp Salad Recipe
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • 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
For poaching shrimps:
  • 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
Instructions
  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.
  2. Also drop the lemon halves into the water along with garlic cloves, bay leaf, paprika, salt and pepper.
  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.
  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.
  5. Once the shrimps cool down a little, place them inside the refrigerator to cool completely.
  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.
  7. Give a good mix to coat everything uniformly. Then add the cooled shrimps to the salad and give another mix.
  8. Shrimp salad prep is done. Let it cool in the refrigerator for an hour before serving, allowing the flavors to marinate and develop.
  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!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/05/best-ever-shrimp-salad/