Boiled Shrimp Salad Recipe

Bring poaching liquid to a simmer

In a medium saucepan combine 8 cups water, 1 tablespoon kosher salt, bay leaf, peppercorns and the halved lemon (squeeze one half into the water, then add the halves). Bring to a rolling simmer over medium-high heat.

Poach shrimp

Add the shrimp to the simmering liquid in a single layer. Cook until shrimp are opaque and just firm, about 2 to 3 minutes depending on size (16/20 typically 2–3 minutes). Do not overcook.

Shock and drain

Using a slotted spoon, transfer shrimp immediately to a bowl of ice water to stop cooking. Let cool 2 minutes, then drain well and pat dry with paper towels. Refrigerate briefly if not assembling right away.

Wash and dry romaine lettuce, then chop into bite-sized pieces to measure about 3 cups. Place in a large salad bowl or divide among serving plates.

Slice the tomato into wedges or slices and arrange over the lettuce.

Slice the avocado just before assembly to avoid browning; fan or tuck slices between lettuce and tomato.

Thinly slice red onion and cucumber; scatter evenly over the greens.

Peel and quarter the hard boiled eggs; arrange on top of the salad.

Sprinkle shredded cheddar cheese and bacon crumbles evenly over the salad.

In a small bowl or jar combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Add the chilled, drained shrimp to the salad (distribute evenly). Drizzle about half the dressing over the assembled salad and gently toss or lift components to coat—be careful not to mash the avocado or eggs. Add remaining dressing to taste.

Garnish with chopped parsley and serve with lemon wedges on the side for an extra squeeze.