Best Shrimp Salad Recipe
This creamy shrimp salad combines tender seasoned shrimp, crisp celery, red onion, fresh dill, lemon, and a tangy dressing for an easy lunch or sandwich filling.
Equipment
- Large pot
- Mixing bowl
- Small whisk
- Colander
- Knife and cutting board
Ingredients
- 1 pound raw shrimp peeled and deveined
- 1 tablespoon Old Bay seasoning or seafood seasoning
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 stalks celery finely diced
- 2 tablespoons red onion finely diced
- 2 tablespoons fresh dill chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt plus more to taste
- 1/8 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of water to a gentle boil and season it with Old Bay seasoning.
- Add the shrimp and cook for 2 to 4 minutes, until pink and opaque.
- Transfer the cooked shrimp to an ice-water bath, chill for several minutes, drain, and pat dry.
- Roughly chop the shrimp into bite-sized pieces, leaving some chunks larger.
- Whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Fold in the celery, red onion, dill, and chopped shrimp until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Pat the shrimp dry before mixing to prevent a watery dressing.
- Serve on toasted bread, croissants, lettuce cups, crackers, or salad greens.
- Store covered in the refrigerator and enjoy within two days.