Creamy Shrimp Salad
A Southern creamy classic dip or side!
Servings 7 cups
Calories 182kcal
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!
Notes
Make Ahead
This is a great recipe to make ahead because the flavors continue to develop overnight. Make up to 2 days in advance.
Substitutions
Shrimp: This is great with tiny bay shrimp, too! If using bay shrimp, boil for only about 90 seconds. You can also buy pre-cooked shrimp, chop it, and then mix it with the dressing.
Dill: Fresh is really best for this one, but if you only have dried, you can substitute 1 1/2 teaspoons for the 1 1/2 tablespoons of fresh.
Apple Cider Vinegar: White vinegar, white or red wine vinegar, or even champagne vinegar all work well.
Shallots and Onion: I like the combination of both, but you can use all of one or the other.
Nutrition
Calories: 182kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 163mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg
