1-First Step: Set up your ingredients Before you start cooking, gather everything you need and prep the vegetables. Dice the red bell pepper finely, chop the celery, and slice the green onion thinly. Roughly chop the fresh dill and measure out the mayonnaise, lemon juice, salt, and pepper. Having everything ready makes the process smooth and keeps the shrimp from overcooking while you search for ingredients.

2-Second Step: Build the poaching liquid Pour 2 quarts of water into a medium pot and bring it to a boil. Add the 1 lemon cut in half, 2 cloves garlic, 1 bay leaf, 3 twists black pepper, 1 1/2 tablespoons salt, and 1/2 teaspoon Cajun seasoning if you want a little heat. This seasoned water gives the shrimp flavor before they even hit the salad bowl.

3-Third Step: Poach the shrimp gently Once the water is boiling and seasoned, remove the pot from the heat. Add 1 pound large raw shrimp right away and let them poach for about 3 minutes. The shrimp should turn pink and firm, but still stay tender. Do not leave them in the hot water too long, or they can become rubbery. Gentle poaching is the secret to great texture.

4-Fourth Step: Cool the shrimp fully Drain the shrimp and transfer them to the refrigerator until they are completely cool. Cooling matters because warm shrimp can thin out the mayonnaise and make the salad watery. If you are short on time, you can spread the shrimp on a plate or tray to cool faster before chilling them. Make sure they are fully cold before mixing.

5-Fifth Step: Mix the salad In a large bowl, add the cooled shrimp, 1/2 cup finely diced red bell pepper, 1/2 cup finely diced celery, 1/2 cup thinly sliced green onion, 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1/4 cup roughly chopped fresh dill, 1/4 teaspoon fine sea salt, and 4 twists black pepper. Stir gently so the shrimp stay in nice pieces. Taste the salad and adjust with a little more salt, pepper, or lemon juice if needed.

6-Final Step: Chill and serve Cover the bowl and refrigerate the shrimp salad for at least one hour before serving. This resting time helps the flavors blend and gives the salad a better taste. When ready, serve it cold with crackers, over lettuce, in a sandwich, or in avocado halves. If you like easy chilled meals, this also pairs nicely with a light side like yogurt cucumber salad.