Creamy Shrimp Salad

What does “Intensity Level 2” mean?
You will boil water for 90 seconds, then do light chopping and mixing. No complicated knife work, no roux, no hot oil splatter. Perfect for beginner cooks and busy weeknights.

---

🛒 Ingredients

*Makes about 4 cups (4-6 servings)*

For the Shrimp:

• 1 lb (450g) medium or large raw shrimp, peeled and deveined (tail-off for easy eating)

• 4 cups water

• 1 teaspoon salt

• 1/2 lemon (optional – for poaching liquid)

For the Creamy Dressing:

• 1/2 cup (120g) full-fat mayonnaise (or use Greek yogurt for lighter version)

• 1/4 cup (60g) sour cream (or plain Greek yogurt)

• 1 tablespoon fresh lemon juice (about 1/2 lemon)

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder (not garlic salt)

• 1/4 teaspoon onion powder

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon black pepper

For the Add-ins (Texture & Flavor):

• 1/3 cup finely diced celery (about 1 medium stalk)

• 2 tablespoons minced red onion (or shallot)

• 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)

• 1 tablespoon chopped fresh chives

• Optional: 1 hard-boiled egg, chopped

---

📋 Instructions

Step 1: Cook the Shrimp (Intensity: Low – boiling water)

1. Fill a medium saucepan with 4 cups of water. Add 1 teaspoon of salt and the juice of 1/2 lemon (if using). Bring to a rolling boil over high heat.

2. Prepare an ice bath in a medium bowl: 2 cups ice + 2 cups cold water. Set aside.

3. Add the raw shrimp to the boiling water. Stir once. Cook for exactly 90 seconds to 2 minutes – shrimp will turn pink and curl into a loose “C” shape. Do not overcook, or they become rubbery.

4. Immediately drain the shrimp and plunge them into the ice bath. This stops cooking and keeps them snappy. Let sit for 2 minutes, then drain well. Pat dry with paper towels.

Step 2: Chop the Shrimp (Intensity: Low – cutting)

5. Place the cooled shrimp on a cutting board. Cut each shrimp into 2-3 bite-sized pieces (about 1/2-inch chunks). For a premium texture, leave 4-5 whole shrimp for garnish.

Step 3: Make the Creamy Dressing (Intensity: Low – mixing)

6. In a large mixing bowl, whisk together: mayonnaise, sour cream, fresh lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.

Step 4: Combine Everything (Intensity: Low – folding)

7. Add the chopped shrimp, diced celery, red onion, fresh dill, and chives to the dressing bowl.

8. Fold gently with a rubber spatula until every piece is coated. Be careful not to smash the shrimp.

9. Taste and adjust: more lemon for brightness, more salt for depth, or extra dill for herbaceousness.

Step 5: Chill (Optional but Recommended)

10. For best flavor, cover and refrigerate for 30 minutes. This allows the dressing to meld. You can serve immediately, but the chilled version is superior.

---

🍽️ Serving Suggestions

• Low-Carb boats: Scoop into halved avocados or hollowed cucumber cups.

• Sandwiches: Pile onto toasted brioche or whole-grain bread with lettuce and tomato.

• Salad topper: Nestle onto mixed greens with hard-boiled egg slices.

• Tea sandwiches: Spread between thin white bread, trim crusts, cut into triangles.

• Dip style: Serve with crackers, endive spears, or bell pepper strips.

---

📦 Storage & Meal Prep

• Refrigerate: Store in an airtight container for up to 2 days. (Beyond that, shrimp texture degrades and onion becomes pungent.)

• Do not freeze – the creamy dressing will separate upon thawing.

• Meal prep hack: Cook and chop shrimp up to 2 days ahead. Keep dressing separate. Combine the morning you plan to serve.

---

🌿 Variations & Substitutions

---

📊 Nutrition Information

Per serving (based on 4 servings – approx. 1 cup each)