Plump poached shrimp dressed in a creamy wasabi and Meyer lemon dressing.

Cloaked in a velvety sauce that's creamy, umami-rich, and refreshingly bright, the plump shrimp yields with a satisfying snap in every bite. Add the fresh crunch of scallions and celery, and you've got an indulgent and refreshing salad that's downright addictive.

The star of the show? Plump, snappy shrimp that practically burst in your mouth, and it's all about the brine. A quick dip in a baking soda solution works wonders for the texture of shrimp, and you can get more details about this in my post on cleaning and deveining shrimp.

For the dressing, the creamy Japanese mayo provides a luscious base, while fragrant Meyer lemon and pungent wasabi add a bright kick that cuts through the richness. One teaspoon of wasabi gives the perfect balance of flavor and kick for me, but you can adjust the amount up or down based on your tolerance for its nose-puckering heat.

While this salad is a protein-packed meal, my favorite way to serve it is stuffed into a buttery roll for the ultimate shrimp salad sandwich. It makes for a decadent guest-worthy brunch that comes together in no time.

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