Cold Shrimp Salad with Capers and Dill Recipe

Name: Cold Shrimp Salad with Capers and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 large or 30 jumbo shrimp, peeled and deveined (deveining optional); 2 tablespoons olive oil; 2 cloves garlic, minced and crushed to a paste with the side of a chefs knife; 1/2 medium red onion, sliced as thinly as possible; 2 teaspoons coarse salt; 1/2 cup mayonnaise, preferably homemade; 2 tablespoons capers, drained; 3 tablespoons fresh lemon juice; 2 tablespoons fresh dill, minced; 1 small bunch parsley, large stems removed, leaves and small stems chopped fine; 1 dried chipotle chile, soaked for 30 minutes in warm water and drained, or 1 canned chipotle chile in adobo sauce, sauce rinsed off, or 1 jalapeno chile; stemmed, seeded, and chopped very fine; Salt and pepper to taste

Servings: persons

40 large or 30 jumbo shrimp, peeled and deveined (deveining optional)
2 tablespoons olive oil
2 cloves garlic, minced and crushed to a paste with the side of a chefs knife
1/2 medium red onion, sliced as thinly as possible
2 teaspoons coarse salt
1/2 cup mayonnaise, preferably homemade
2 tablespoons capers, drained
3 tablespoons fresh lemon juice
2 tablespoons fresh dill, minced
1 small bunch parsley, large stems removed, leaves and small stems chopped fine
1 dried chipotle chile, soaked for 30 minutes in warm water and drained, or 1 canned chipotle chile in adobo sauce, sauce rinsed off, or 1 jalapeno chile; stemmed, seeded, and chopped very fine
Salt and pepper to taste

1
Saute the shrimp over high heat in the olive oil for about 3 minutes for large, 4 minutes for jumbo.
2
Turn the heat down to low and add the garlic.
3
Toss or stir the shrimp with the garlic for about 30 seconds, until the garlic aroma fills the room but not enough to let it burn.
4
Set aside and let cool, then refrigerate for at least an hour.
5
Sprinkle the onion slices with the coarse salt and rub them between your hands until you no longer feel the salt.
6
Drain in a colander for 15 minutes.
7
Wring out as much liquid as you can by squeezing small bunches of the slices in your fists.
8
Combine the mayonnaise, capers, lemon juice, dill, and parsley in a salad bowl.
9
Add the shrimp, onion slices, and chile, and toss.
10
Season to taste with salt and pepper, and serve.

1275

kcal

Calories

Fat

Carbs

241

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 40 large or 30 jumbo shrimp, peeled and deveined (deveining optional), 2 tablespoons olive oil, 2 cloves garlic, minced and crushed to a paste with the side of a chefs knife, 1/2 medium red onion, sliced as thinly as possible, and more.

Yes, Cold Shrimp Salad with Capers and Dill falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Shrimp Salad with Capers and Dill

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