Ingredients:

  • 1 lb (450 g) Raw, peeled and deveined large shrimp
  • 1 tsp (5 g) Coarse Sea Salt (for cooking water)
  • 1 tbsp (15 ml) Lemon juice (for steaming/boiling water)
  • 1/2 cup (120 ml) High-Quality Mayonnaise
  • 2 tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp (5 g) Lemon Zest (finely grated)
  • 1/4 cup (10 g) Fresh Dill, finely chopped
  • 1 stalk (approx. 50 g) Celery, finely diced
  • 2 tbsp (30 g) Finely Diced Red Onion or Shallot (optional)
  • 1/2 tsp (2.5 ml) Dijon Mustard
  • 1/4 tsp (1 g) Smoked Paprika (optional)
  • Kosher Salt and Freshly Ground Black Pepper (to taste)

Instructions:

  1. Prepare the Shrimp: Bring a pot of salted water (or a steaming basket) to a rolling boil. Add the shrimp and cook for 2–3 minutes until they are pink, opaque, and tightly curled.
  2. Shock and Cool: Immediately drain the cooked shrimp and plunge them into an ice bath (cold water and ice cubes) to stop the cooking process and retain their tender texture.
  3. Dry and Prepare: Once fully chilled (about 5 minutes), drain the shrimp completely and pat them dry. Chop the shrimp into 1/2-inch (1 cm) pieces. Place the chopped shrimp in the fridge while you prepare the dressing.
  4. Prep the Aromatics: Finely chop the fresh dill, celery, and red onion/shallot, ensuring the pieces are small and uniform.
  5. Whisk the Dressing Base: In a large bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, and smoked paprika (if using).
  6. Season the Base: Season the dressing generously with salt and pepper, tasting to ensure it is slightly acidic and savory at this stage.
  7. Combine Ingredients: Add the chopped celery, red onion, and chopped fresh dill to the dressing bowl. Stir lightly to coat.
  8. Fold in the Shrimp: Add the cold, chopped shrimp to the bowl. Gently fold the mixture using a rubber spatula until everything is just coated. Avoid stirring vigorously.
  9. The Essential Rest: Cover the bowl tightly and refrigerate for a minimum of 30 minutes (ideally 1 hour) to allow the dill and lemon flavours to properly infuse the shrimp.
  10. Final Taste Check: Just before serving, give the salad one last taste and adjust seasoning (salt, pepper, or lemon juice) as needed.