Shrimp Salad Recipe

Prepare greens and vegetables

Wash and spin dry the romaine and mixed baby greens. Chop romaine into bite-size pieces. Place romaine and baby greens in a large bowl. Add the sliced cucumber, halved cherry tomatoes, and thinly sliced red onion to the bowl. Cover and chill while you cook the shrimp.

Add avocado and parsley

Just before serving, dice the avocado and fold gently into the salad with the chopped fresh parsley to avoid browning. Keep refrigerated until ready to toss with dressing and shrimp.

Make poaching liquid

In a medium saucepan combine 4 cups water, 1/2 cup white wine (if using), 1 bay leaf, 6 peppercorns, 1 tsp kosher salt, 1 smashed garlic clove, and 3 lemon slices. Bring the liquid to a gentle simmer over medium heat—do not boil vigorously.

Poach shrimp

Add the peeled and deveined shrimp in a single layer. Maintain a gentle simmer and cook until the shrimp are opaque and just curled, about 2 to 3 minutes depending on size. When cooked through, immediately remove the shrimp with a slotted spoon and transfer them to a bowl of ice water to stop cooking. Chill for 2 minutes, then drain and pat dry with paper towels.

Season shrimp

Once drained, toss the cooled shrimp with a pinch of the dressing salt and 1 tablespoon of olive oil (from the dressing amount) to lightly coat and flavor. Keep chilled until assembly.

Whisk dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp finely minced shallot, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning—add more lemon for brightness or more honey for sweetness.

Optional: add capers

If using capers, stir them into the dressing or scatter them over the finished salad for a briny note.

Toss salad with dressing

Remove the salad bowl from the refrigerator. Pour about two-thirds of the dressing over the greens and vegetables and toss gently to coat. Reserve the remaining dressing to drizzle over plated portions if desired.

Add shrimp and serve

Arrange the chilled poached shrimp on top of the dressed salad (or toss them in gently). Scatter the diced avocado and chopped parsley over the top. Serve with lemon wedges and optional crusty bread or crostini on the side. Drizzle any reserved dressing over individual plates as desired.

Storage

Leftover shrimp salad is best stored separately: keep extra dressing in a sealed container, shrimp in a covered bowl refrigerated for up to 2 days, and greens separately to avoid sogginess.