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New York Deli Shrimp Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 59 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 23 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

This New York Deli Shrimp Salad is a refreshing and flavorful seafood dish featuring tender poached shrimp tossed in a zesty, creamy dressing with celery, red onion, and fresh dill. Perfect for a light lunch or a deli-style picnic, this shrimp salad combines a vibrant Old Bay seasoning kick with tangy Dijon mustard and lemon juice for a classic East Coast taste.

Ingredients

Scale

Shrimp and Brine Ingredients

  • 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 Dressing Ingredients

  • 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

  1. Brine the Shrimp: In a large bowl, combine the shrimp with baking soda, kosher salt, and 2 teaspoons of Old Bay seasoning, mixing well to evenly coat. Let the shrimp brine while you prepare boiling water, about 15-20 minutes. This helps tenderize the shrimp and enhances flavor.
  2. Prepare Ice Water Bath: Fill another large bowl with ice water and set aside. This will be used to rapidly cool the shrimp after poaching to stop the cooking process and maintain their firm texture.
  3. 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 and cook for approximately 90 seconds, or until they become slightly opaque and just cooked through. Avoid overcooking to keep the shrimp tender.
  4. Shock and Dry the Shrimp: Immediately transfer the cooked shrimp into the prepared ice water bath to halt cooking. Once cooled, drain the shrimp thoroughly using a colander and pat dry with paper towels to prevent excess moisture in the salad.
  5. Prepare the Sauce: In a large mixing bowl, combine finely diced celery, 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 well until all ingredients are fully incorporated. Adjust seasoning to your preference.
  6. Combine Shrimp and Sauce: Add the chilled and dried shrimp to the dressing bowl. Toss gently but thoroughly to coat each piece of shrimp evenly with the flavorful sauce.
  7. Chill the Salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, allowing the flavors to meld and develop a richer taste.
  8. Drain for a Dryer Salad (Optional): If a less watery salad is preferred, transfer the shrimp salad to a colander just before serving to allow any excess liquid to drain. Serve chilled and enjoy your New York-style deli shrimp salad!

Notes

  • Peeling and deveining the shrimp beforehand ensures a cleaner texture and presentation.
  • Do not overcook the shrimp during poaching; they should be slightly opaque and tender.
  • Allowing the salad to chill overnight enhances the melding of flavors.
  • Optional draining before serving can help maintain a firmer salad texture.
  • Adjust Old Bay seasoning and lemon juice amounts to taste for preferred spice and tang levels.

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Find it online: https://simplemealsbykim.com/new-york-deli-shrimp-salad-recipe-2/