This shrimp salad recipe combines tender shrimp, crunchy celery and red onion, and fresh dill with a creamy Old Bay dressing. Using precooked shrimp means it comes together in just 10 minutes, making it an incredibly easy lunch or light dinner.
The Old Bay is what really sets this shrimp salad apart. It gives the creamy lemon and dill dressing plenty of savory flavor without overpowering the shrimp. Serve it on a buttery croissant or toasted roll, spoon it over lettuce, or enjoy it with crackers.
I love this shrimp salad and my family loves it. I’m on Weight Watchers and this recipe fits perfectly with the program.
The Secret to the Best Shrimp Salad
Old Bay seasoning is the ingredient that takes this shrimp salad from basic to incredibly flavorful. Its salty, savory flavor and slight kick pair perfectly with the mild shrimp. While you can usually buy this in the spice aisle of your grocery store, it is also easy to make a batch at home with common spices you probably already have on hand. Combine that with mayonnaise, lemon juice, and fresh dill, and you have a dressing that is the perfect balance of creamy and zesty in every bite.
What Shrimp to Use
- Use fully cooked, peeled, and deveined shrimp. Frozen cooked shrimp works perfectly and keeps this a true 10-minute recipe.
- Thaw according to the package directions or overnight in the refrigerator, then pat the shrimp very dry to keep the salad from becoming watery.
- Small shrimp can be left whole, while larger shrimp should be cut into bite-sized pieces. I typically use 61–70 count or 100–200 count shrimp.
How to Make Shrimp Salad
- Mix together the shrimp, diced red onion, and diced celery.
- Whisk together the dressing ingredients, starting with half of the salt called for. Taste and add more salt and pepper if needed.
- Combine main ingredients and dressing and stir until well combined. Serve or cover and chill in the refrigerator until ready to serve.
Key Ingredients for Shrimp Salad
- Shrimp: Cooked, peeled, and deveined shrimp make this recipe incredibly quick and easy.Â
- Celery + red onion: These give a great crunch and another layer of flavor to this salad.
- Mayonnaise: I love using light mayo because it is lower in calories and fat without sacrificing flavor.
- Lemon Juice: The addition of lemon here adds a burst of bright flavor while also balancing the rich creaminess of this dish.
- Old Bay Seasoning: A mix of different spices and herbs, this is used often on the East Coast of the United States while eating shellfish. Try my homemade Old Bay seasoning blend!
- Fresh Dill: I will always spring for fresh dill when making recipes because it brings such a great flavor to recipes like this salad or my pickled eggs. You can also substitute with 1/2 teaspoon of dry dill. Both are great in this recipe!
- Salt and Pepper: These flavors will deepen the sauce, so don’t wait to add them until the end. That being said, I like to recommend that you start with half of the salt called for and then adjust the seasonings at the end once all of the ingredients are combined.
Tips and Tricks
- Prevent watery shrimp salad:Â Pat thawed shrimp very dry.
- Shrimp size:Â Leave small shrimp whole; chop large shrimp.
- Don’t overmix:Â Gently fold everything together so the shrimp don’t break apart.
- Taste before adding all the salt:Â Because Old Bay contains salt, I recommend starting with half the salt called for and then tasting the dressing and adjusting before mixing it in with the rest of the ingredients.
How to Serve Shrimp Salad
This shrimp salad is delicious served:
- On a toasted bun or brioche roll
- On a buttery croissant
- As a shrimp salad sandwich with lettuce and tomato
- In lettuce cups for a lighter option
- Over salad greens
- With crackers as an appetizer
Storing and Making Ahead
Store your shrimp salad in an airtight container for up to four days in the refrigerator. This makes it a great recipe to prepare ahead for easy lunches throughout the week. I would not recommend freezing shrimp salad because of the mayonnaise.
More Easy Lunch Salads
If you try this recipe for shrimp salad or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Recipe Video
Shrimp Salad Recipe
Ingredients
- 1 pound shrimp cooked, deveined, and thawed, see note (453 grams)
- 1/2 small red onion diced small
- 2 stalks celery diced
- 3/4 cup mayonnaise I used light (169.5 grams)
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Old Bay Seasoning
- 1/2 tablespoon fresh dill or 1/2 teaspoon dry dill
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- black pepper to taste
Instructions
- In a large bowl, combine the shrimp, red onion, and celery.1 pound shrimp, 1/2 small red onion, 2 stalks celery
- In a small bowl, whisk together the mayonnaise, lemon juice, Old Bay Seasoning, fresh dill, and half the salt called for. Taste and add salt and pepper to taste.3/4 cup mayonnaise, 1 tablespoon lemon juice, 1 1/2 teaspoons Old Bay Seasoning, 1/2 tablespoon fresh dill, 1/2 teaspoon kosher salt, black pepper
- Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to 4 days in an airtight container.
Notes
Pattie Wilson says
I made this recipe…i didn’t have mayo so i used hiddenvalley ranch dressing and instead of old bay i used creole seasoning…very great recipe!!!
I’m so glad you enjoyed it!
Joseph says
I seen this recipe I said I’ll make this wow I love this shrimp salad and my family loves it. I’m on Weight Watchers and this recipe fits perfectly with the program
I’m so glad to hear that!
Jeryl pickett says
Loved this shrimp salad
I’m glad to hear it!
Ruth says
Thank you for including ingredients along with instructions. So convenient! I’m making shrimp sandwiches for a friend and know this recipe will be delicious!
I hope you both love this one!
Angela says
I made this, it was so good! It is my new summer salad. I don’t like celery, so I substituted some cucumber minus the seeds. I served on buttered, toasted Hawaiian hot dog buns. So delicious!
I’m so glad you liked it!
Anita says
Love shrimp and nice recipe for hot day.
Danielle says
Can u omit dill?
You might find that it lacks flavor without the dill, but of course you should make it to your liking.
Donna S. says
Hi Lisa. I love your recipes.
Your recipes are easy and help give me ideas of different things to add to food.
Thank you so much for the kind words, Donna!
Linda Talanian says
I made this to serve to friends at a luncheon and we all just loved it. Thank you. This will be a go to recipe.
I’m so glad to hear it, Linda!