Creamy shrimp salad is one of my go-to lunches in the summer. It's perfect for piling on sandwiches or eating with chips or crackers. Also great for crowds and gatherings. Everyone is always surprised at how good it tastes. Make it for your next lunch or picnic!
Looking for more lunch recipes? Try my crab salad next!
About This Recipe
My wife is someone most people would call a "shrimp girlie." She literally cannot eat enough shrimp. If we go to a pub, she's getting shrimp cocktail. If we go to a buffet, she's filling up half her plate with the tiny crustacean. Needless to say, this shrimp salad was an instant hit with her.
This was my first time making shrimp salad. I know it's very popular in many parts of the United States, with many regional differences. The version I'm making is called a chopped shrimp salad, which is basically chopped shrimp mixed with mayonnaise, seasonings, and some veggies. It's most popular in San Francisco, but you'll find it in many delis on the East Coast as well.
It's incredibly easy to make and tastes amazing in croissants or hot dog buns (like a lobster roll). I love to serve it with freshly made cucumber pickles as well.
Key Ingredients
Shrimp: Any small to medium-sized shrimp is fine. I'm using U31-40 today, which means 31-40 shrimps per pound.
Celery: Adds a beautiful crunch to the salad.
Red onion: I think red onion is essential for the flavor of this salad. However, my wife does not like onions that so she would prefer it without them.
Mayonnaise: A good quality mayonnaise is key. I actually used Japanese-style mayonnaise today, which ended up tasting amazing.
Fresh dill: This is extremely important as it gives the salad a fresh flavor. If you don't have dill, I would suggest buying some or substituting with another fresh ingredient like parsley or cilantro.
Lemon juice: This brightens up the entire salad.
Old Bay seasoning: Old Bay is the king of seasonings. Need I say more?
Sugar: Just a tiny bit of sweetness to balance the flavors.
Instructions
STEP 1: Bring a large pot of water to a boil. Add the shrimp and cook for about 2 minutes until cooked through. Drain and immediately plunge the shrimp into cold water to prevent them from cooking longer.
STEP 2: Chop the shrimp into small pieces and transfer to a bowl.
STEP 3: Add the rest of the ingredients to the bowl of shrimp.
STEP 4: Mix to combine. Keep in the fridge for up to 2 days or serve immediately in croissants, buns, or with crackers and chips.
๐ Recipe
Shrimp Salad
Ingredients
- 1 pound frozen shrimp (thawed; any small to medium size is fine)
- 2 ribs celery (diced)
- ยผ small red onion (finely chopped)
- โ cup mayonnaise
- 1 tablespoon freshly chopped dill
- 2 teaspoons lemon juice
- 1 teaspoon Old Bay seasoning
- ยฝ teaspoon sugar
Instructions
- Prepare a large bowl of ice water and set it aside.
- Bring a medium pot of water to a rolling boil. Add the shrimp and cook for about 2 minutes until cooked through. Drain and plunge into the bowl of ice water. Once the shrimp is cooled, drain and pat dry with paper towels.
- Transfer the shrimp to a cutting board and chop into pieces. Transfer to a medium bowl.
- Add the rest of the ingredients to the shrimp and mix to combine.
- Serve immediately or refrigerate for up to 2 days. We love to serve these with crackers or in toasted croissants with pickles.
Susan
After 50yrs of cooking this Shrimp Salad recipe is one of the best!
71 yrs of living at the beach and access to fresh seafood I sure wished Iโd had this recipe sooner. My husband thoroughly enjoyed it! Very good flavors! Try it!
Iโve printed and added it to my collection. Itโs a keeper!!