Ingredients
Method
- Bring a medium pot of salted water to a boil and add the quartered lemon.
- Prepare a large bowl filled halfway with ice water and set it nearby.
- Add the peeled and deveined shrimp to the boiling water and cook for 2 to 3 minutes until pink and opaque.
- Drain the shrimp and transfer them to the ice water to stop the cooking process.
- Drain the shrimp again and pat them dry.
- Combine all dressing ingredients in a small bowl and mix well.
- Place the shrimp, celery, and red onion in a medium salad bowl, add the dressing, and toss gently to coat; season with salt and pepper to taste.
- Transfer the salad to an airtight container and refrigerate for several hours, then garnish with fresh dill before serving.
Nutrition
Notes
How to peel shrimp:
One reason some people may avoid making this dish is that they do not know how to peel and devein the shrimp. So, here are some pointers on how to easily do that:- Remove the head
- Use a paring knife to cut through the back.
- Pull and peel the shell off
- Pinch the tail off if you like
- To devein, cut a shallow line along the back and use the tip of the paring knife to pull out the grayish line, which is the digestive tract.
More tips to consider:
- The shrimp cook quickly; make sure the water is boiling before adding them. They will be ready in about 3 minutes and should look pink and opaque.
- It’s equally important to flavor the bling water with some salt and lemon, and if you want, you can add peppercorns and a few garlic cloves.
- Do not skip the ice bath. If you drain the shrimp after boiling, they will continue cooking, which will change their texture. Instead of tender, they will become rubbery.