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Shrimp Salad in a glass bowl beside round buttery crackers

Shrimp Salad

This creamy Shrimp Salad seasoned with dill and Old Bay Seasoning is always a welcomed appetizer or satisfying lunch!
Prep Time 25 minutes
Cook Time 3 minutes
Total Time 28 minutes
Servings 5


  • 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
  • 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 ½ cups.