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.
I love the speed and convenience of cold salads! I often make this easy Classic Tuna Salad, but when I’m in the mood for shrimp this is my go-to recipe.
It’s 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 shrimp salad last in the refrigerator?
This will last up to 3 days in the fridge when stored properly in an airtight container.
Shrimp Salad Ingredients
- I prefer to cook my shrimp (you’ll need 1 pound), but feel free to use precooked to slash time. You’ll need 2 cups of chopped fully cooked shrimp.
- I love this salad with mayonnaise, but Miracle Whip can be substituted if you’re a fan of it.
- Red onion and celery are needed for that flavorful crunchy texture!
- Dried dill weed is a must!
- Old Bay Seasoning is my go-to seasoning in this recipe.
- You’ll need one teaspoon of lemon juice (bottled is fine but I prefer fresh!).
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!
More Shrimp Recipes You’ll Love
- 1 pound medium shrimp in their shells
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon Old Bay Seasoning
- ½ teaspoon dried dill weed
- ¼ cup chopped red onion
- ⅓ cup chopped celery
- Boil 1 ½ cups water in a medium saucepan and add shrimp. Reduce heat to medium and cook for 2 ½ 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.
- Prep time includes time allowed for shrimp to cool.
- If using precooked shrimp, you will need 2 cups of chopped fully cooked shrimp.
- Store in an airtight container in the fridge for up to 3 days.
- This recipe yields approximately 2 1/2 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 and recipe slightly revised on August 30, 2019.