Shrimp Salad to Die For Recipe

Name: Shrimp Salad to Die For
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb extra-large shrimp, peeled, deveined, and tails removed (21-25 per lb.); ¼ cup fresh lemon juice (plus 1 tbsp., spent lemon halves reserved); 5 sprigs fresh fresh parsley leaves, plus; 1 teaspoon minced fresh parsley leaves; 3 sprigs fresh tarragon leaves, plus; 1 teaspoon minced fresh tarragon leaves; 1 teaspoon whole black peppercorn, plus f; reshly ground black pepper; 1 tablespoon sugar; table salt; ¼ cup mayonnaise; 1 small shallot, minced; 1 small celery, minced

Servings: persons

1 lb extra-large shrimp, peeled, deveined, and tails removed (21-25 per lb.)
¼ cup fresh lemon juice (plus 1 tbsp., spent lemon halves reserved)
5 sprigs fresh fresh parsley leaves, plus
1 teaspoon minced fresh parsley leaves
3 sprigs fresh tarragon leaves, plus
1 teaspoon minced fresh tarragon leaves
1 teaspoon whole black peppercorn, plus f
reshly ground black pepper
1 tablespoon sugar
table salt
¼ cup mayonnaise
1 small shallot, minced
1 small celery, minced

1
Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoons salt with 2 cups cold water in medium sauce pan.
2
Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8-10 minutes (water should be just bubbling around edge of pan and register 165 on instant read thermometer).
3
Remove pan from heat, cover and let shrimp in broth for 2 minutes.
4
Meanwhile, fill medium bowl with ice water.
5
Drain shrimp into colander, discard lemon halves, herbs, and spices.
6
Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes.
7
Remove shrimp from ice water and pat dry with paper towels.
8
Whisk together mayonnaise, shallot, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl.
9
Cut shrimp to half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine.
10
Adjust seasoning with salt and pepper.
11
Serve chilled.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb extra-large shrimp, peeled, deveined, and tails removed (21-25 per lb.), ¼ cup fresh lemon juice (plus 1 tbsp., spent lemon halves reserved), 5 sprigs fresh fresh parsley leaves, plus, 1 teaspoon minced fresh parsley leaves, and more.

Yes, Shrimp Salad to Die For 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.

That's it — enjoy your meal!

Shrimp Salad to Die For

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions