Best Shrimp Salad Recipe with Fennel
Recipe Overview
Overview
This shrimp salad recipe elevates a classic dish with a few thoughtful touches. The key is in the shrimp, which should be wild-caught for the best flavor and texture. The process begins with peeling and deveining the shrimp, which can be made easier with a shrimp peeler. Once prepared, the shrimp are poached in a flavorful court bouillon made with lemon juice and pickling spices, ensuring they absorb all the delicious flavors.
The salad itself is a vibrant mix of diced red onion, celery, and fresh dill, which adds a refreshing crunch. The secret ingredient, fennel, brings a unique twist that pairs perfectly with the shrimp and red bell pepper. Tossing everything together with a generous amount of mayonnaise creates a creamy, satisfying dish that’s perfect for summer.
Serve this shrimp salad on toasted bread or over a bed of lettuce for a light meal that’s sure to impress. It’s a dish that not only showcases the shrimp but also highlights the importance of fresh ingredients and bold flavors. Whether you’re hosting a gathering or simply enjoying a meal at home, this shrimp salad is a delightful choice that’s both easy to make and incredibly delicious.
Recipe Details
Steps & Tips
Hold the flesh part of the shrimp and pinch the tail to pull it off. Repeat until all shrimp are peeled.
Tip: Using a shrimp peeler and de-veiner will save you a ton of time.
Slice down the middle of the shrimp with a pairing knife to remove the vein and rinse.
Bring 2 quarts of water to a boil in a large pan.
Slice two lemons and squeeze the juice into the boiling water, then add the lemon halves.
Add 2 and 1/2 to 3 tablespoons of pickling spice to the boiling water.
Add 2 to 2 and 1/2 tablespoons of kosher salt to the boiling water.
Tip: It's important to taste things during the cooking process to ensure flavor.
Add shrimp to the boiling water and cook for 90 seconds.
Drain shrimp and place them in a large container of ice-cold water.
Tip: If shrimp is overcooked, it will be tough and rubbery, so do not overcook them.
Tip: You can keep leftover poaching liquid for a few days to poach other seafood.
Slice off the ends of a large red onion, halve it, and remove the peel. Dice half of the onion.
Small dice two ribs of celery.
Smash one clove of garlic.
Tip: Using the stems of dill adds great flavor to your dish.
Minced 1 and 1/2 to 2 tablespoons of dill, including the stems.
Add 1/3 cup of full-fat mayonnaise to the mixing bowl.
Add the chilled, drained shrimp to the mixing bowl.
Seed and small dice half of a red bell pepper.
Thinly slice and small dice two tablespoons of fennel.
Add the juice of half a lemon to the mixing bowl.
Tip: Adding lemon juice helps brighten up the flavors.
Tip: For a little kick, try adding Old Bay Seasoning.
Use a spoon to mix all ingredients together until combined.
Tip: Adjust seasonings to your taste for the best flavor.
Serve the shrimp salad on toasted bread with butterleaf lettuce.
Garnish with finely minced fresh dill and chives.
Ingredients
Ingredient: Shellfish
→ Substitution: Tofu or Chicken
Ingredient: Dairy
→ Substitution: Vegan Mayonnaise
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using wild-caught shrimp enhances the flavor and nutritional value of the salad.
- •The addition of fennel provides a unique flavor that complements shrimp beautifully.
- •Court bouillon can be reused to poach other seafood, maximizing flavor.
- •Tasting the cooking liquid is essential to ensure the shrimp are well-seasoned.
