Creamy Shrimp Salad
Our Creamy Shrimp Salad uses our Copycat Old Bay Seasoning and fresh dill to make this Southern classic. It’s a cold make-ahead salad packed full of flavor and it makes a delicious dip, side, crostini, or lettuce wrap!
Bring on the summer recipes! Nothing says summer salad here in the States like a creamy mayo-based one, am I right? Our latest recipe is our take on this Southern classic that’s made with our Copycat Old Bay Seasoning! Our Creamy Shrimp Salad is an absolutely delicious and super easy-to-make cold side salad, dip, or lettuce wrap. It’s great to make ahead and have ready for any get-together or gathering this summer!
Ingredients Needed
- Shrimp – Fresh or frozen works for this recipe, just be sure they’re deveined and peeled.
- Old Bay Seasoning – Since first making this seasoning, we have used it so much. It’s one of my new favorites to make!
- Lemons – Fresh lemon juice not only to cook the shrimp in but also to add the finishing touch of acidity.
- Celery, Shallot, and Onion – To add texture and onion and slight garlic flavor and a subtle sharp, spicy bite.
- Mayonnaise and Apple Cider Vinegar – The base of the dressing. Add some serious, from-scratch flair by making your own mayonnaise!
- Dill – Fresh dill complements it all!
- Black Pepper – Just a touch.
Ready FAST
Cook Shrimp
Add some of that homemade Old Bay Seasoning and fresh lemon juice to the pot of boiling water to quickly boil the shrimp.
Make the Dressing
Meanwhile, whip up that bright, dill-packed, mayo-based dressing!
Assemble
Once the shrimp is cooked (it only takes a couple of minutes), give it a quick chop before adding it to a large bowl with the onion, shallot, and celery to mix with the creamy dill mayo dressing!
All mixed up for our Creamy Shrimp Salad! This salad is best served cold so let it chill at least 30 minutes in the fridge before serving – or even better, overnight!
So much flavor. So creamy. So refreshing and easy to make for summer!
Make Ahead!
This cold Creamy Shrimp Salad is ideal to make ahead! We love to make it the night before and just grab-and-go when needed. Unlike pasta, this creamy salad stays nice and creamy the next day, and the flavors have time to develop. Plus, anything that makes lunch or your contribution to the party easier is welcome, right?
Our Creamy Shrimp Salad makes an amazing dip with your favorite crackers!
Or in lettuce wraps! We use romaine lettuce here, but butter lettuce would also be delicious.
Ways to Serve
We love this Creamy Shrimp Salad in a variety of ways! On our favorite crackers (special shout out to our Homemade Ritz Crackers and Saltines From Scratch), as a crostini (heeeyy Easy Crusty French Baguette), wrapped. in lettuce, or just with a spoon!
You Also May Like
- Shrimp Ceviche Lettuce Wraps
- Easy Ham Salad
- Curry Chicken Salad
- American Potato Salad
- German Dill Potato Salad
- Classic Macaroni Salad
- Chicken Caesar Pasta Salad
- Avocado Corn Salsa
- Mexican Street Corn Salad
Creamy Shrimp Salad, our protein-packed salad of the summer that can be served in a variety of ways!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Equipment
- pot
Ingredients
- 2 lbs shrimp peeled and deveined
- 1 lemon
- 1 1/2 tablespoon Old Bay Seasoning divided
- 1/4 cup red onion
- 3/4 cup celery
- 1/4 cup shallot
- 3/4 cup mayonnaise 6 oz
- 2 tablespoons lemon juice
- 1 1/2 tablespoon fresh dill minced
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon ground black pepper
Instructions
- Prep Shrimp: Peel and devein shrimp, or if they are already peeled and deveined, take them out of the fridge while the water comes to a boil.
- Boil Water: Add 8 cups of water to a medium to large sized pot and heat on high. Cut the fresh lemon in half and squeeze the lemon juice from both halves of the lemon into the pot.
- Boil Shrimp: Once the water comes to a boil, add 1 tablespoon of Old Bay Seasoning to the water. Add the shrimp to the water and cook for 3 minutes or until the shrimp is opaque (white or pearly pink) and it has curled into a "C" shape.
- Drain: Immediately drain the shrimp, shake off excess liquid, and add to a large cutting board and spread it all out to cool slightly.
- Make Dressing: While the shrimp cools, add the mayonnaise, vinegar, lemon juice, dill, and pepper to a small mixing bowl and mix until it is all well combined.
- Chop Shrimp: Roughly chop the shrimp into bite sized pieces (or smaller if desired) and then add them to a large mixing bowl.
- Mix Salad: Add celery, onion, and shallots to the large bowl with the chopped shrimp and mix. Add the mayo dressing and mix to coat all of the shrimp with the dressing.
- Chill: Cover the bowl and chill it in the fridge to chill for at least 30 minutes.
- Serve and Enjoy! Garnish with a little more fresh chopped dill and serve and enjoy with crackers, on lettuce, or on crostini!
