The key to good shrimp salad is to undercook the shrimp. I know it sounds amazing, but they really do cook in 3 minutes. This salad makes a delicious lunch on its own, a first course for dinner, or a great sandwich filling. Be sure all your ingredients are cold before you mix them.–Ina Garten
LC Shrimp Salad Note
Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world. And your cocktail party…and your nieces’s bridal shower…and, well, you tell us. Let us know in a comment below.
Barefoot Contessa Shrimp Salad by Ina Garten Recipe
- Quick Glance
- 1 H
- 1 H, 15 M
- Serves 12
- 3 tablespoons kosher salt, plus 1 teaspoon
- 1 lemon, cut into quarters
- 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
- 2 cups good mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons good white wine or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 6 tablespoons minced fresh dill
- 1 cup minced red onion (1 onion)
- 3 cups minced celery (about 6 stalks)
- 1. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through.
- 2. Remove with a slotted spoon to a bowl of cool water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool, then peel and devein the shrimp.
- 3. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve, or cover and refrigerate for a few hours.
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Barefoot Contessa Shrimp Salad by Ina Garten Recipe © 2001 Ina Garten. Photo © 2001 James Merrell. All rights reserved.