This delicious Shrimp Salad has crunchy celery and red onions in a creamy mayonnaise-based dressing seasoned with Old Bay Seasoning and fresh dill. It’s always a crowd-pleasing appetizer or satisfying lunch.
This refreshing salad is quick and easy to prepare, and highly versatile. There are several ways it can be customized to suit your taste. You’ll probably want to make a double batch – it’s that good!
- Red onion and celery are needed for that flavorful crunchy texture!
- Dill – Fresh is best, but I’ve also made this with dried dill. You’ll need to reduce the amount to ½ to 1 teaspoon if using dried dill.
- Old Bay Seasoning is my go-to seasoning in this recipe. It has a flavor that is both spicy and savory, with notes of celery seed, bay leaf, paprika, and pepper.
- Lemon juice – Bottled lemon juice will definitely work but I prefer freshly squeezed.
How to Prepare
Make the dressing. Stir together the mayo, lemon juice, dill, and Old Bay Seasoning in a medium bowl until combined. Cover and refrigerate.
Cook the shrimp. Bring a medium pot of water to a boil and cook the shrimp for 2 to 3 minutes, or until they’re pink and opaque.
Transfer the shrimp to an ice water bath to stop the cooking process. This will help to ensure that your shrimp are not overcooked.
Drain the shrimp and pat dry with paper towels. Add the cooked shrimp, red onions, and celery to the prepared dressing. Stir to coat as evenly as possible.
Absolutely! Just be sure that they’re thawed before cooking. Here is a helpful resource on how to properly thaw frozen shrimp.
When stored properly in an airtight container, it will last for up to 2 days in the fridge. You’ll need to give it a good stir before serving.
It’s not recommended to freeze salads with a mayonnaise-based dressing because the texture of the mayonnaise changes significantly after defrosting.
Make this shrimp salad your personal favorite to suit your taste. Here are a few ideas:
- Swap out the mayo for Greek yogurt or low-fat mayo to make it healthier.
- Add dijon mustard for a tangy twist.
- Add garlic powder for a hint of garlic flavor.
- If you love heat and spice, add crushed red pepper flakes, cayenne pepper, or chopped jalapeño.
Serve this shrimp salad:
- on a bed of lettuce
- with crackers
- in a wrap
- in a sandwich or crescent roll
Number of Servings
This recipe yields approximately 2 ½ cups, which is 2 lunch servings or 5 appetizer servings. It can be easily doubled, tripled, or quadrupled.
If you want to increase the number of servings, toggle the number of servings on the print screen of the recipe card. Please note that the final images shown are 2 batches.
- 1 pound medium shrimp in their shells peeled and deveined
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon Old Bay Seasoning
- 1 tablespoon chopped fresh dill
- ¼ cup chopped red onion
- ⅓ cup chopped celery
- Stir together mayonnaise, lemon juice, Old Bay Seasoning, and dill in a medium bowl until combined. Cover and refrigerate.
- Bring a medium pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, or until shrimp are pink and opaque (do not overcook).
- While the shrimp are cooking, prepare a large bowl of ice water.
- Remove the shrimp with a large slotted spoon and transfer to the bowl of ice water.
- Once the shrimp have completely cooled (about 2 to 3 minutes), drain in a colander. Pat the shrimp dry with paper towels.
- Add the cooked shrimp, red onions, and celery to the bowl of prepared dressing and stir to coat as evenly as possible. Serve immediately, or cover and refrigerate until ready to serve.
- If using dried dill, reduce the amount to ½ to 1 teaspoon.
- Greek yogurt or low fat mayo can be substituted for mayonnaise.
- Store in an airtight container in the fridge for up to 2 days.
- This recipe yields approximately 2 ½ cups.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published April 8, 2016. Updated with new photographs, new text, and recipe slightly revised May 2023.