Description
Scandinavian kitchens inspire this Nordic shrimp salad, blending crisp vegetables with delicate marine flavors. Fresh dill, tangy mayo, and succulent shrimp create a light, refreshing dish you’ll crave on warm summer days.
Ingredients
Scale
Main Protein:
- 1 1/2 pounds large or jumbo shrimp (with shells, heads, and tails on)
- 1 1/2 pounds shrimp, poached and cooled, coarsely chopped if desired
Fresh Vegetables and Herbs:
- 1/2 cup finely diced cucumber
- 1/2 cup finely diced celery
- 1/3 cup finely diced radish
- 1/4 cup minced red onion
- 2 tablespoons fresh chopped dill, plus more for garnish
- 1 handful fresh thyme leaves
- 1 handful fresh flat-leaf parsley
- 2 handfuls fresh lettuces, chopped (for serving)
Seasonings and Dressing:
- 2 teaspoons sea salt
- 3 tablespoons seafood seasoning (Old Bay or Zatarains shrimp boil)
- 2 lemons, halved
- 3 bay leaves
- 1/4 cup mayonnaise
- 1/3 cup Skyr or Greek yogurt
- 1 teaspoon Dijon mustard
- 23 teaspoons lemon juice
- Salt and pepper, to taste
Instructions
- Prepare a spacious pot with water, incorporating salt, lemon juice, herbs, and seafood seasoning. Allow the liquid to reach a rolling boil and simmer for 5 minutes to develop robust flavor profiles.
- Gently lower shrimp into the aromatic liquid, maintaining a steady medium-low temperature. Cook uncovered until shellfish transform to a vibrant pink and elegantly curl, approximately 4-5 minutes.
- Extract shrimp using a perforated utensil and plunge immediately into an ice bath. Ensure complete cooling before meticulously peeling each morsel.
- Dice cucumber, celery, radish, and red onion into uniform, petite cubes. Finely chop fresh dill, reserving some sprigs for garnishing.
- Blend mayonnaise, Skyr, lemon juice, Dijon mustard, salt, and pepper in a separate vessel. Whisk until ingredients harmonize, adjusting consistency and flavor with additional citrus if necessary.
- Combine chilled shrimp with prepared vegetables in a generous mixing bowl. Drizzle creamy dressing over the mixture, gently folding to ensure comprehensive coating.
- Artfully present the salad atop crisp lettuce leaves, nestled in lettuce cups, spread across toast, or cradled within a halved avocado. Garnish with reserved dill sprigs for an elegant finish.
Notes
- Perfectly poach shrimp by ensuring water barely simmers to prevent rubbery texture and maintain tender, delicate meat.
- Chill shrimp immediately in ice water after cooking to stop the cooking process and preserve their sweet, delicate flavor and crisp texture.
- Layer flavors by infusing poaching liquid with herbs, lemon, and seafood seasoning for a more complex and aromatic seafood base.
- Customize serving options for various dietary preferences like low-carb (avocado), gluten-free (lettuce cups), or classic toast presentation.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Lunch, Appetizer
- Method: Simmering
- Cuisine: Nordic
Nutrition
- Serving Size: 4
- Calories: 270
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 150 mg