This easy Shrimp Salad with crunchy celery and red onion in a creamy dressing is always a crowd-pleasing appetizer or satisfying lunch.
The creamy dressing is seasoned with dill and Old Bay Seasoning and is nothing short of flavor-packed. If your shrimp are already cooked, this recipe comes together in just a matter of minutes.
This is always a welcomed appetizer served with crackers, but is also delicious served on croissants or over a bed of crisp lettuce for lunch.
How long does this shrimp salad last in the refrigerator?
This will last up to 3 days in the fridge when stored properly in an airtight container.
I prefer to cook my shrimp, but feel free to use precooked shrimp if you need to save time… you’ll need 2 cups of chopped fully cooked shrimp in this recipe.
How Much Does This Recipe Yield?
This recipe yields approximately 2 1/2 cups, which is 2 lunch servings or 5 appetizer servings. Feel free to double or triple the recipe depending on the amount of people you’re serving. Enjoy!
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Shrimp Salad
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Total Time: 28 minutes
- Yield: 2 1/2 cups 1x
Description
This creamy Shrimp Salad seasoned with dill and Old Bay Seasoning is always a welcomed appetizer or satisfying lunch!
Ingredients
- 1 pound medium shrimp in their shells
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon dried dill weed
- 1/4 cup chopped red onion
- 1/3 cup chopped celery
Instructions
- Boil 1 1/2 cups water in a medium saucepan and add shrimp. Reduce heat to medium and cook for 2 1/2 to 3 minutes (stirring occasionally), or until shrimp are cooked and have just turned pink (do not overcook).
- Drain shrimp in a colander, rinse with cold water and allow to cool.
- While shrimp are cooling, whisk together mayonnaise, lemon juice, dill weed and Old Bay Seasoning in a medium bowl. Cover and refrigerate until shrimp are ready to be added.
- Peel and devein shrimp and cut in half (or chop, depending upon preference).
- Add shrimp, red onions and celery to mayonnaise mixture and stir well to coat. Cover and refrigerate for at least 1 hour before serving.
Notes
Prep time includes time allowed for shrimp to cool.
- Category: Seafood
- Method: Boil
- Cuisine: American
Keywords: shrimp salad, shrimp salad recipe
Originally published April 8, 2016. Updated with new photographs and recipe slightly revised on August 30, 2019.
BRP says
I ate something similar to this at a seafood restaurant in Dallas in the late 1970’s All I remembered it containing was lots of celery, tiny shrimp and boiled eggs, maybe scallions. OThe dressing was pretty much yours. It was THAT memorable. Yum…
Jill says
Ok. This was YUMMY.
Advice to anyone thinking about making this….the longer you let the flavors meld in the fridge the better it is… truly. I was concerned at first that it was too mayonnaise-y BUT after an hour in the fridge it was PERFECT…and its probably going to rock even more tomorrow!!! (( I will confess that I did add a dash of garlic since I am a garlic hound!…lol) but it was amazing…thank you thank you
★★★★★
Amy @ The Blond Cook says
Thanks so much, Jill – So glad you enjoyed the shrimp salad! 🙂
Karen walker says
Love this salad best I’ve had in a long time.Thank you for sharing this recipe.
★★★★★
Amy @ The Blond Cook says
Hi Karen, I’m so glad you enjoyed it… thank you! 🙂
Cindy Demme says
We’re making this tonight, so I’ll write again. What I loved about your website was the ability to increase the recipe.
Thank you – look forward to using your site further.
★★★★★
Amy @ The Blond Cook says
Thanks so much, Cindy… I hope you enjoy the shrimp salad! 🙂
Lucy Snipes says
I abandoned a shrimp salad recipe I had used for 40+ years for your recipe, but I do roast my shrimp in the over rather than boiling them. Perfect shrimp salad recipe! Thank you.
Amy @ The Blond Cook says
Wow, thanks so much, Lucy! So happy to hear you love it! 🙂
Gepetta says
My mother and I used to get a shrimp sandwich when I was much younger….but could only remember the taste…and not where we bought the sandwiches. So, for years we have been trying different locations, and their shrimp sandwiches…with no luck. I finally broke down (20+++ years later) and tried this recipe.
Although my first taste (immediately after making the mix) was a bit mayonnaise’y, that once it’s rested…OH MY GOODNESS!! YUMMMMMY! Its finally a shrimp mix that has got the right amount of dill!!
Thank you so much for sharing this super simple recipe!
Gepetta
★★★★★
Amy @ The Blond Cook says
Sweet memories… thanks so much for sharing, Gepetta! So happy you loved the shrimp salad!
Denise says
Can I use already cooked shrimp?
Amy @ The Blond Cook says
Hi Denise, yes you can. Hope you enjoy it! 🙂
Luwana says
Could I get more information on this recipe, such as carbs, etc?
By the way, my husband loves it.
Amy @ The Blond Cook says
Hi Luwana, thanks so much! I don’t have nutritional info for this recipe. You can Google “nutritional calculator” and there are a lot of online free resources to enter ingredients of recipes for nutritional values. Hope this helps! 🙂
Gina says
I came up with:
201 Calories
14.2 g Total Fat
1.7 g Carbs
15.9 g Protein
Stephanie says
Thanks for a cool and simple recipe!
Amy @ The Blond Cook says
Thanks so much, Stephanie! 🙂
Patricia says
I’d recommend deveining the shrimp before boiling. I added small langostino that I purchase by the bag at Costco (thaw & drain very well). Great recipe.
Elizabeth Guappone says
Can you use frozen shrimp for shrimp salad?
Amy @ The Blond Cook says
Hi Elizabeth, As long as the shrimp are thawed and fully cooked and peeled they’re fine to use in this salad. Hope you enjoy! 🙂
Ann says
I just tried this simple shrimp recipe today. Love it!