Description
This New York Deli Shrimp Salad is a refreshing and flavorful seafood dish featuring tender, poached shrimp in a zesty Old Bay and dill-infused mayonnaise dressing. Perfectly balanced with celery, red onion, and a touch of Dijon mustard, this classic shrimp salad is chilled to meld the flavors and make a delicious light meal or sandwich filling.
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
Shrimp Salad 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
- Brine the Shrimp: In a large bowl, combine the shrimp with baking soda, kosher salt, and 2 teaspoons Old Bay seasoning. Mix well to coat the shrimp evenly and set aside while you prepare the boiling water, allowing the shrimp to brine for about 15-20 minutes. This helps tenderize the shrimp and infuse flavor.
- Prepare Ice Water Bath: Meanwhile, fill another large bowl with ice water and set aside. This will be used to immediately cool the shrimp after poaching to stop the cooking process and maintain texture.
- Poach the Shrimp: In a large pot, bring 8 cups of water and 1 tablespoon fresh lemon juice to a boil. Once boiling, add the brined shrimp and cook for about 90 seconds, or until the shrimp turn slightly opaque and are just cooked through. Avoid overcooking to keep shrimp tender.
- Shock and Dry the Shrimp: Immediately transfer the cooked shrimp to the ice water bath to halt further cooking. Once cooled, drain the shrimp thoroughly in a colander and pat dry using paper towels to remove excess moisture.
- Prepare the Sauce: In a large mixing bowl, combine the finely diced celery, red onion, minced dill, mayonnaise, 1/2 teaspoon Old Bay seasoning, celery seed, lemon juice, Dijon mustard, and salt and pepper to taste. Stir well until all ingredients are evenly incorporated. Adjust seasoning as needed.
- Combine Shrimp and Sauce: Add the chilled, dried shrimp to the dressing bowl and toss gently to coat each shrimp in the flavorful mixture, ensuring an even distribution of the sauce.
- Chill the Salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This resting period allows the flavors to meld beautifully, enhancing the taste of the shrimp salad.
- Drain for a Dryer Salad (Optional): Before serving, if you prefer a drier shrimp salad, transfer the salad to a colander and let any excess liquid drain off. Serve immediately afterward for the best texture and flavor.
Notes
- Using Diamond Crystal Kosher salt is recommended for the brine for optimal flavor balance.
- Do not overcook the shrimp during poaching; they should be slightly opaque and just cooked through to maintain tenderness.
- Chilling the salad overnight significantly improves flavor melding.
- Adjust Old Bay seasoning and lemon juice in the dressing to taste for desired tanginess and spice level.
- Leftovers can be stored covered in the refrigerator for up to 2 days but are best enjoyed fresh.
