New York Deli Shrimp Salad
Ingredients
- 1½ lbs medium shrimp, peeled and deveined
- 1 tablespoon kosher salt (for boiling water)
- 1 bay leaf
- 1 lemon, halved (half for water, half for dressing)
- ½ cup mayonnaise, full fat
- 1 tablespoon Dijon mustard
- 2 stalks celery, finely diced
- 2 tablespoons red onion, very finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped (or ½ teaspoon dried)
- Salt and black pepper to taste
- Pinch of paprika (optional)
Instructions
- Fill a medium pot with water. Add kosher salt, bay leaf, and the squeezed lemon half. Bring to a full boil.
- Add the shrimp and cook for 2 to 3 minutes until they turn pink and curl into a C-shape. Do not overcook.
- Immediately transfer shrimp to a bowl of ice water. Let them sit for 5 minutes to stop the cooking.
- Drain the shrimp and pat them thoroughly dry with paper towels.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, and dill. Taste and adjust as needed.
- Add the shrimp, diced celery, and minced red onion to the bowl. Fold gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 20 minutes before serving.
- Serve cold on toasted bread, in a roll, or with crackers. Finish with a pinch of paprika if desired.
Notes
Pull the shrimp from the boiling water the moment they turn pink and curl – they keep cooking after you drain them. The ice bath is what keeps them tender instead of rubbery, so don't skip it.