Description

This classic New York Deli Shrimp Salad features perfectly poached shrimp tossed in a zesty, creamy dressing with celery, red onion, dill, and Old Bay seasoning. The shrimp are first brined for enhanced texture and flavor, then quickly boiled and chilled in an ice bath to retain their tenderness. Combined with a tangy lemon-Dijon mayonnaise dressing, this salad is refrigerated to meld flavors and served chilled for a refreshing and satisfying seafood dish perfect for sandwiches, salads, or as a flavorful appetizer.

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 Mix

1/2 cup finely diced celery
1/4 cup finely diced red onion
1 tablespoon dill, minced (plus more to taste)

Dressing

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

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Instructions

Brine the Shrimp: In a large bowl, combine the shrimp with baking soda, kosher salt, and Old Bay seasoning. Mix well to coat evenly. Let the shrimp brine for about 15-20 minutes while you prepare other components.
Prepare Ice Water Bath: Fill another large bowl with ice water and set it aside. This will be used to quickly chill the shrimp after poaching to stop the cooking process and maintain texture.
Poach the Shrimp: Bring 8 cups of water combined with 1 tablespoon fresh lemon juice to a rolling boil in a large pot. Add the shrimp to the boiling water and cook for approximately 90 seconds until they become slightly opaque and are just cooked through.
Shock and Dry the Shrimp: Immediately transfer the cooked shrimp into the prepared ice water bath to halt further cooking. Once fully chilled, drain the shrimp in a colander and pat dry thoroughly with paper towels to remove excess moisture.
Prepare the Sauce: In a large mixing bowl, combine diced celery, diced red onion, minced dill, mayonnaise, Old Bay seasoning, celery seed, lemon juice, Dijon mustard, and salt and pepper to taste. Mix thoroughly to ensure even seasoning. Taste and adjust seasoning if necessary.
Combine Shrimp and Sauce: Add the chilled and dried shrimp to the sauce mixture. Toss gently to coat all the shrimp evenly with the dressing, ensuring good distribution of flavors.
Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally overnight. This resting period allows the flavors to meld and intensify, resulting in a more flavorful salad.
Drain for a Dryer Salad (Optional): Before serving, if a firmer, drier salad is preferred, place the shrimp salad in a colander to drain any excess liquid. Serve immediately and enjoy your fresh New York deli-style shrimp salad.

Notes

Brining the shrimp before poaching enhances their texture and flavor.
Do not overcook the shrimp; poaching for about 90 seconds keeps them tender and juicy.
Using an ice bath immediately after poaching stops the cooking process and helps retain the shrimp’s ideal texture.
The salad tastes best after chilling overnight to allow flavors to fully develop.
If preferred, adjust the amount of Old Bay seasoning according to your spice tolerance.
For a lighter version, consider using low-fat mayonnaise or Greek yogurt as a substitute.