Description
This New York Deli Shrimp Salad is a refreshing, zesty seafood dish featuring tender poached shrimp tossed in a creamy, tangy dressing with celery, red onion, dill, and Old Bay seasoning. Perfect as a light meal or appetizer, it blends classic deli flavors with a seaside twist.
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
- 2 teaspoons Old Bay seasoning
- 8 cups water
- 1 tablespoon fresh lemon juice
Salad Sauce
- 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 Old Bay seasoning. Mix well to evenly coat the shrimp and let it sit while you prepare the boiling water. This helps to tenderize and season the shrimp.
- Prepare Ice Water Bath: Fill a large bowl with ice water and set aside. This will be used to immediately cool the shrimp after poaching to stop the cooking process.
- 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, or until they turn slightly opaque and are just cooked through.
- Shock and Dry the Shrimp: Immediately transfer the cooked shrimp to the prepared ice water bath to halt further cooking. After they are fully cooled, drain them in a colander and pat dry thoroughly with paper towels.
- Prepare the Sauce: In a large mixing bowl, combine diced celery, red onion, minced dill, mayonnaise, Old Bay seasoning, celery seed, lemon juice, Dijon mustard, and salt and pepper. Stir thoroughly to blend all the flavors. Adjust seasoning to taste.
- Combine Shrimp and Sauce: Add the chilled, dried shrimp to the sauce bowl and toss gently to ensure the shrimp is evenly coated with the dressing.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This chilling step allows the flavors to meld beautifully for a more satisfying taste.
- Drain for a Dryer Salad (Optional): Before serving, if you prefer a drier consistency, place the shrimp salad in a colander to allow any excess liquid to drain off. Serve immediately and enjoy your classic deli-style shrimp salad.
Notes
- Use freshly peeled and deveined shrimp with tails removed for the best texture and ease of eating.
- Brining the shrimp briefly with baking soda helps to keep them tender and juicy after poaching.
- The ice water bath is crucial to stop cooking immediately and keep shrimp from becoming rubbery.
- Adjust the level of Old Bay seasoning in the salad dressing according to your taste preference.
- For best flavor, chill the salad overnight if time permits so flavors meld thoroughly.
- If a less creamy salad is desired, draining excess liquid before serving helps achieve a firmer texture.
