This Shrimp Salad is packed with succulent, plump shrimp and a creamy, flavorful dressing. It's a perfect blend of textures and tastes, sure to be a hit at any gathering.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Light and refreshing salads are my thing, and this shrimp salad is the perfect recipe to add to my collection. I've been making a version of a mayo-based salad for years, particularly this cold seafood salad recipe. But once I started making this simple shrimp salad recipe, I was hooked.
I tried the shrimp salad at Costco, and it inspired me to make my version. I used a creamy mayonnaise base for my salad and added Old Bay and smoked paprika to give it extra flavor. The salad tastes excellent when served as a side, on lettuce wraps, or bread.
Ingredients Needed
- Shrimp—For this recipe, I use raw medium-sized shrimp, peeled and deveined, with tails removed. I don't use cooked shrimp; it'll just end up rubbery.
- Poaching Liquid - Water, Lemon, Bay leaf, Old Bay seasoning
- Vegetables and herbs - celery, red onion, fresh dill
- Dressing Ingredients - mayonnaise, Dijon mustard, Lemon Juice, Old Bay seasoning, smoked paprika, ground black pepper
Tools Needed
Find a list of my recommended tools on my Storefront. Here's what you need to gather to make this recipe.
- Large pot for boiling shrimp
- Slotted spoon
- Mixing bowls of various sizes
- Sharp knife for chopping vegetables
- Cutting board
- Measuring spoons and cups
- Whisk for mixing dressing
- Serving platter or large salad bowl
How to Make Shrimp Salad - Step-by-Step
1. Prepare the Shrimp
Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.
Add the shrimp and cook for 3-4 minutes until they are pink and opaque. Remove the slotted spoon and place the shrimp on a plate to cool.
2. Make the Dressing
While the shrimp cool, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl. Mix well until all the ingredients are fully incorporated.
3. Assemble the Salad
Add the chopped celery, red onion, and fresh dill to the bowl with the dressing. Stir to combine everything well. Gently fold in the cooled shrimp.
4. Chill and Serve
Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld together.
Serving Suggestions
- On Lettuce: For a light, refreshing dish, serve the shrimp salad on a bed of crisp lettuce.
- On Bread: Turn it into a sandwich by slathering it between two slices of your favorite bread.
- On Crackers: For a quick snack or appetizer, serve it on crunchy crackers.
Whether you're enjoying it for lunch, dinner, or a snack, this shrimp salad will surely please!
Storage and Make-Ahead Tips
For optimal freshness, store shrimp salad in an airtight container in the refrigerator for up to 3 days.
Tanya's Top Tips
- Buy raw shrimp and poach the shrimp before adding it to the salad. That will ensure that the salad has succulent, tender shrimp.
- The shrimp can be served immediately or chilled for at least an hour for even better flavor.
- I prefer to use medium-sized shrimp in this salad, but feel free to use smaller or larger shrimp if you like. Just keep in mind that smaller shrimp will cook more quickly, while larger shrimp may need a bit more time to poach until fully cooked.
I hope you like this shrimp salad as much as we do. If you are looking for more delicious shrimp recipes, try these out.
I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!
Shrimp Salad Recipe
Ingredients
For the Shrimp
- 1 pound medium raw shrimp peeled and deveined
- 1 lemon halved
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- Water for boiling
For the Salad
- ½ cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground black pepper
- ¼ cup chopped celery stalks
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh dill
Instructions
- Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.
- Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove the slotted spoon and place them on a plate to cool.
- Meanwhile, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl and mix well.
- Add the chopped celery, red onion, and fresh dill to the bowl. Stir to combine. Gently fold in the shrimp.
- Cover and refrigerate for at least 1 hour for the best flavor. Serve and enjoy.
Lonetree says
Needs more onion, hard boiled eggs, dill or sweet pickles chopped, less mayo, a little garlic which goes great with the lemon juice and some chopped olives would be great.
Tanya says
Thanks Lonetree, your recipe sounds good too.
Nina says
So good! All I had was yellow onion so I subbed that for red, and used a bit less than the recipe called for so it wouldn’t be overpowering. Using raw shrimp and cooking it myself really made a difference! Love the flavor from the smoked paprika. Ate it on croissants. Yum yum yum!
Tanya says
Hi Nina, thanks so much and I'm so happy you liked the recipe. Yes, fresh shrimp does really make such a difference.
Bev Carney says
This looks like it will be both easy and terrific. I plan to make it for the annual picnic trip to Shakespeare in the park. The whole gang will love it. THANKS.
Tanya says
Thanks so much Bev Carney! I hope you all love it 🙂