Shrimp salad is always one of the favorite items on any buffet. With reasonably priced frozen shrimp now available in almost all markets, it's also a favorite for the host. Former Post recipe editor Stephanie Witt Sedgwick thinks shrimp taste better when they are cooked peel-on, but for the sake of convenience, feel free to buy peeled shrimp, she says.
In this version, the salad gets a boost of flavor and color from the diced bell peppers, while the lemon gives the dressing some zing. Dill rounds the whole thing out. You can make this up to 1 day ahead.
- For the dressing
- 2 lemons
- 1 tablespoon white wine vinegar
- 1/4 cup finely chopped dill
- 2 teaspoons sugar
- 1 teaspoon Dijon-style mustard
- Freshly ground black pepper
- 1/2 cup mildly flavored olive oil (may substitute 1/4 cup extra-virgin olive oil plus 1/4 cup canola oil)
- For the salad
- 4 pounds medium frozen deveined peel-on shrimp, thawed
- 1 medium red bell pepper, cored, seeded and cut into 1/4-inch dice
- 1 medium yellow bell pepper, cored, seeded and cut into 1/4-inch dice
- 5 to 6 scallions, white and light green parts only, diced (about 1/2 cup)
- For the garnish
- Thin slices of lemon, for garnish (optional)
- Dill, sprigs only, for garnish (optional)
For the dressing: Finely grate the zest of both lemons and set aside; squeeze enough juice from both to make 1/4 cup.
In a small bowl, combine the lemon zest and juice, vinegar, dill, sugar, mustard and salt and pepper to taste. Whisk in the oil in a slow, steady stream until well combined. Set aside.
For the shrimp and salad: Have ready a large bowl of ice water.
Bring a large pot of lightly salted water to a boil over high heat. Add the shrimp, then turn off the heat and cover the pot. Let the shrimp steep for 3 minutes. Remove the lid and check; the shrimp should be pink and just starting to curl. (If they are not done, replace the lid and let them sit for another 1 to 2 minutes.) Using a slotted spoon, transfer the shrimp to the ice water to cool. After 10 minutes, drain and pat the shrimp dry with paper towels and peel them. Transfer to a large bowl. Add the diced red and yellow bell peppers and scallions, then the dressing, tossing to combine. Taste and adjust seasoning as needed.
Cover and refrigerate at least 30 minutes and up to 1 day. Before serving, stir the salad to redistribute the dressing. Garnish with lemon slices and dill sprigs, if desired.
Former Post recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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