Description
This New York Deli Shrimp Salad is a refreshing and flavorful seafood dish featuring tender poached shrimp tossed in a zesty, creamy dressing seasoned with Old Bay, celery seed, and fresh herbs. Perfect for a light lunch or picnic, this salad combines a classic deli-style approach with bright citrus notes and a hint of spice.
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
Salad and 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 and let them brine at room temperature while you prepare the boiling water, about 15-20 minutes.
- Prepare Ice Water Bath: Fill another large bowl with ice water and set aside. This will be used to immediately cool the shrimp after poaching to prevent overcooking.
- 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 shrimp and cook for about 90 seconds until the shrimp turn slightly opaque and are just cooked through.
- Shock and Dry the Shrimp: Immediately transfer the cooked shrimp to the ice water bath to halt the cooking process. Once cooled, drain well in a colander and pat dry thoroughly with paper towels.
- Prepare the Sauce: In a large mixing bowl, combine the diced celery, diced red onion, minced dill, mayonnaise, 1/2 teaspoon Old Bay seasoning, celery seed, 2 ounces lemon juice, Dijon mustard, and salt and pepper to taste. Stir until thoroughly mixed and adjust seasoning if needed.
- Combine Shrimp and Sauce: Add the chilled, dried shrimp to the sauce mixture and toss gently to coat the shrimp evenly with the dressing.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and develop.
- Drain for a Dryer Salad (Optional): Before serving, if a drier consistency is preferred, place the shrimp salad in a colander to let any excess liquid drain out. Serve immediately and enjoy this classic deli-style shrimp salad!
Notes
- Do not overcook the shrimp; poaching for about 90 seconds is sufficient for tender shrimp.
- The brining step helps to enhance shrimp texture and flavor, but can be skipped if short on time.
- Adjust Old Bay seasoning and lemon juice to taste for preferred spice and tang level.
- Chilling the salad overnight improves melding of flavors for best taste.
- This salad can be served on its own, as a sandwich filling, or over greens for a light meal.
