Memorial Day has come and gone. School is out and Summer is here. The seafood vendors have returned to the Farmer’s market. (Yes!) Their large, white ice chests were filled with beautiful, fresh shrimp. I called Taylor and announced I was making shrimp salad. Immediately…
Light, yet filling, this salad is just the boost you need to combat a warm weather wilt! Large, in the shell shrimp are just cooked in a salted, citrus and allspice water. After a rest in an ice bath, the shrimp are peeled and mixed with crunchy celery and cooling green pepper and tossed in a creamy, citrus and parsley flecked dressing.
Serve shrimp salad in a bread bowl along side chunks of ice cold watermelon.You will be good to go for another round in the heat or ready to kick up your feet and enjoy the air conditioning!
Shrimp Salad
- Total Time: 28 minutes
- Yield: Serves 6
- Diet: Omnivore, Pescatarian
Description
A zesty shrimp salad bursting with citrus flavors. Perfect for a light lunch or summer appetizer.
Ingredients
- 3 lbs (1361 g) large (16-20) shrimp in the shell
- 6 cups (1419 ml) water
- 1 orange cut into 8 slices
- 2 lemons cut into quarters
- 3 tbsp kosher salt
- 1 tbsp whole allspice
- 1 1/2 cups (355 ml) small diced celery
- 1 cups (237 ml) mayonnaise
- 1/2 cups (118 ml) small diced green bell pepper
- 1/4 cups (59 ml) finely chopped scallions
- 1/4 cups (59 ml) chopped parsley
- 1 tbsp fresh squeezed orange juice
- 1 tbsp ketchup
- 2 tsp apple cider vinegar
- 1 tsp minced, seeded jalapeno pepper
- 1/2 tsp creole mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp fresh grated orange zest
Instructions
- Add water, orange slices, lemon quarters, kosher salt, and allspice to a large pot. Bring the liquid to a boil.
- While the liquid heats, fill a sink or large bowl with ice water.
- Once boiling, add shrimp and stir. Cook for 3 to 3 1/2 minutes, or until done, stirring frequently.
- Remove shrimp with a spider or slotted spoon and immediately place in ice water.
- Once cooled, remove shrimp from ice water.
- Peel and devein the shrimp. Set aside.
- In a large bowl, combine celery, mayonnaise, green pepper, scallions, and parsley. Stir to blend.
- Add orange juice, ketchup, vinegar, jalapeno, mustard, salt, pepper, and orange zest. Stir until well mixed.
- Add shrimp to the dressing and toss to coat.
- Chill the salad in the refrigerator for at least 30 minutes.
- Serve chilled in bread bowls, as a sandwich, or over salad greens.
Notes
- For optimal shrimp flavor, use high-quality, fresh shrimp if possible.
- To adjust the spiciness, add more or less jalapeno pepper to taste.
- Leftover shrimp salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What types of citrus work best for this shrimp salad?
The shrimp poach in water with orange and lemon, and the dressing gets its citrus notes from orange juice and orange zest. There’s no need to segment citrus into the salad itself.
How do I keep the shrimp from getting rubbery?
Cook the shrimp in the boiling poaching liquid for just 3 to 3 1/2 minutes, stirring frequently, until they turn pink and curl into a loose C shape. Pull them out with a slotted spoon and plunge them straight into ice water to stop the cooking.
Can I prepare this salad in advance?
You can cook the shrimp up to a few hours ahead and chill it in the refrigerator, but wait to toss it with the dressing until you’re ready to serve so the salad stays fresh.
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