Description
This classic New York Deli Shrimp Salad combines tender, poached shrimp with a zesty, creamy dressing seasoned with Old Bay, fresh herbs, and a hint of mustard. Perfectly balanced with crunchy celery and red onion, this refreshing salad is chilled to meld the flavors for a vibrant, deli-style treat that’s quick to prepare and great for entertaining.
Ingredients
Scale
Shrimp and Brine
- 1.5 pounds shrimp (31-40 count, peeled, deveined, tails removed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal Kosher salt
- 8 cups water
- 1 tablespoon fresh lemon juice
- 2 teaspoons Old Bay seasoning
Salad and Dressing
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 1 tablespoon dill, minced (plus more to taste)
- 3/4 cup mayonnaise
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon celery seed
- 2 ounces lemon juice
- 2 teaspoons Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the shrimp brine: In a large bowl, combine the shrimp with baking soda, salt, and 2 teaspoons of Old Bay seasoning. Mix well to coat the shrimp evenly. Set aside to brine while you bring water to a boil, about 15-20 minutes.
- Prepare ice bath: Fill another large bowl with ice water and set it aside. This will be used to immediately cool the shrimp after poaching, preventing overcooking.
- Poach the shrimp: In a large pot, bring 8 cups of water and 1 tablespoon fresh lemon juice to a rolling boil. Add the shrimp and cook for about 90 seconds, or until the shrimp turn slightly opaque and are just cooked through.
- Shock the shrimp: Immediately transfer the shrimp to the ice water bath to stop the cooking process. Once fully cooled, drain the shrimp in a colander and thoroughly pat dry with paper towels.
- Make the dressing: In a large mixing bowl, combine the diced celery, red onion, minced dill, mayonnaise, 1/2 teaspoon Old Bay seasoning, celery seed, 2 ounces lemon juice, Dijon mustard, and salt and pepper to taste. Stir until fully blended. Taste and adjust seasoning if needed.
- Combine shrimp and dressing: Add the chilled, dried shrimp to the bowl with the dressing. Toss gently to coat all shrimp well with the sauce.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and develop.
- Serve: Before serving, if you prefer a drier salad, drain excess liquid by placing the shrimp salad in a colander. Serve immediately and enjoy the refreshing deli-style shrimp salad.
Notes
- Use fresh shrimp or properly thawed frozen shrimp for best texture and flavor.
- Do not overcook shrimp during poaching to maintain a tender bite.
- Adjust Old Bay seasoning according to your spice preference.
- The salad tastes better after resting overnight in the refrigerator, allowing flavors to meld.
- Serve chilled on its own, with crackers, or on a bed of greens for a light meal.
