What shrimp should I use?
Use medium or large shrimp. You will often see bags labeled with count ranges like 51/60, 41/50, or 31/40. I like peeled and deveined for sanity, tail-off for sandwich friendliness. Fresh or frozen both work, just thaw frozen shrimp in the fridge first.
Can I use pre-cooked shrimp?
Yes, and it will still be delicious. Just know pre-cooked shrimp can be a little firmer (and sometimes a little bland). If using it, skip the poaching and go straight to chilling and mixing. Taste and add extra lemon or a pinch of salt if needed.
How do I avoid rubbery shrimp?
Do not boil it aggressively. Use a gentle poach and pull the shrimp as soon as they turn pink and opaque. They should curl into a loose C; an O shape is a sign they went a little too far. Then chill quickly so they stop cooking. Overcooking is the main villain, but cheap pre-cooked shrimp and letting shrimp sit warm too long can also make things tough.
What can I use instead of mayonnaise?
You can do half mayo and half Greek yogurt for a lighter vibe, or swap in avocado mayo. If you go all yogurt, add a drizzle of olive oil for a richer mouthfeel. For egg-free, use your favorite vegan mayo.
What are the best ways to serve shrimp salad?
Toasted brioche or hot dog buns for a shrimp roll moment, butter lettuce cups for a lighter option, or crackers and cucumber slices for snack plate energy. For a meal prep bowl, pile it over greens with avocado and tomatoes, or serve it with cooked grains on the side.
Any allergen notes?
This recipe contains shellfish and typically egg (in mayonnaise).
