✨ This refreshing shrimp salad combines tender poached shrimp, creamy avocado, and crisp romaine, all tossed in a zesty lemon dressing. Perfect for a light meal or elegant appetizer! 🌟
🛒 Ingredients:
For the shrimp salad:
- 🧂 Kosher salt
- 🍤 1 pound large shrimp, peeled and deveined
- 🥒 1 celery rib, finely chopped
- 🌱 2 green onions, trimmed and thinly sliced
- 🥑 1 large ripe avocado
- 🌿 ½ cup chopped parsley leaves and tender stems
- 🥬 1 head romaine lettuce, cut into large pieces, rinsed, and dried
- ⚫ Freshly grated black pepper
For the dressing:
- 🧄 1 small garlic clove, finely grated or minced
- 🥚 1 egg yolk
- 🧂 Kosher salt
- 🥄 ½ cup extra virgin olive oil
- 🍋 2 lemons
- 🥄 1 tablespoon grainy Dijon mustard
- 🥄 1 tablespoon chopped capers
- 🌶️ Pinch of paprika
- 🥄 ½ teaspoon Worcestershire sauce (optional)
👩🍳 Instructions:
- Get Ready:
- Bring a medium pot of water to a boil over high heat.
- Line a sheet tray with paper towels.
- Poach the Shrimp:
- Once boiling, season the water generously with salt and reduce the heat to medium.
- Add the shrimp and simmer until they turn opaque, about 2 minutes.
- Use a slotted spoon to transfer them to the prepared sheet tray and spread in one layer to dry.
- Make the Dressing:
- Add garlic and egg yolk to a small mixing bowl and whisk to combine.
- Slowly incorporate the olive oil, starting with one drop at a time, then drizzling as you whisk continuously, until emulsified.
- Zest in one lemon and add the juice of half. Taste and adjust with more lemon juice or salt.
- Mix in the Dijon mustard, capers, paprika, and Worcestershire sauce (if using).
- Mix the Salad:
- Pat the shrimp dry with paper towels again and transfer to a large mixing bowl.
- Add the celery and green onions, tossing to combine.
- Add the dressing to taste (use all of it for full flavor).
- Chill:
- Chill the salad in the fridge for 20 minutes or up to overnight.
- Finish:
- Cube the avocado into chunks about the same size as the shrimp. Gently fold it into the salad.
- Serve:
- Line a serving platter with romaine lettuce and squeeze on half a lemon.
- Top with the shrimp salad and garnish with freshly grated black pepper and more parsley.
- Serve with lemon wedges for an extra zesty finish.
📊 Nutritional Information:
- ⏰ Prep Time: 20 minutes
- 🔥 Cooking Time: 5 minutes
- ⏳ Total Time: 25 minutes (plus chilling time)
- 🔥 Kcal: ~250 kcal per serving
- 🍽️ Servings: 4