The Blond Cook
Simple Family-Friendly Recipes
This delicious Shrimp Salad has crunchy celery and red onions in a creamy mayonnaise-based dressing seasoned with Old Bay Seasoning and fresh dill. It’s always a crowd-pleasing appetizer or satisfying lunch.
I love the speed and convenience of cold salads! I often make Classic Tuna Salad and Imitation Crab Salad, but this is my go-to recipe when I’m craving shrimp.
This refreshing salad is quick and easy to prepare, and highly versatile. There are several ways it can be customized to suit your taste. You’ll probably want to make a double batch – it’s that good!
Ingredients
Lemon juice – Bottled lemon juice will definitely work but I prefer freshly squeezed.
Transfer the shrimp to an ice water bath to stop the cooking process. This will help to ensure that your shrimp are not overcooked.
Common Questions
Serving Ideas
Number of Servings
This recipe yields approximately 2 ½ cups, which is 2 lunch servings or 5 appetizer servings. It can be easily doubled, tripled, or quadrupled.
If you want to increase the number of servings, toggle the number of servings on the print screen of the recipe card. Please note that the final images shown are 2 batches.
More Shrimp Deliciousness
Ingredients
Instructions
Notes
- If using dried dill, reduce the amount to ½ to 1 teaspoon.
- Greek yogurt or low fat mayo can be substituted for mayonnaise.
- Store in an airtight container in the fridge for up to 2 days.
- This recipe yields approximately 2 ½ cups.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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Reader Interactions
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Martha Huthmaker
I came across this recipe a couple of years ago and it is FANTASTIC!! I have made it so many times for my family, and they still beg for me to bring it to family gatherings. Recently, as a Christmas treat to my co-workers, I brought it to work for lunch. They are begging me to do so again. Thank you for sharing this!
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Thank you, Martha – I’m so glad everyone has enjoyed the shrimp salad!
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Jo Williamsonson
I also add ripe olive slices to this. As well as red pepper flakes.
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CINDY L REED
Easy and my guests loved it! This will be my go-to shrimp salad. I did mix small shell macaroni with it and loved the fact that the quantity of the mayonnaise did not overpower the overall flavors.
I made the recipe and let it sit overnight before adding the macaroni. Totally marinated to perfection.
Glad I found this one.
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BRP
I ate something similar to this at a seafood restaurant in Dallas in the late 1970’s All I remembered it containing was lots of celery, tiny shrimp and boiled eggs, maybe scallions. OThe dressing was pretty much yours. It was THAT memorable. Yum…
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Jill
Ok. This was YUMMY.
Advice to anyone thinking about making this….the longer you let the flavors meld in the fridge the better it is… truly. I was concerned at first that it was too mayonnaise-y BUT after an hour in the fridge it was PERFECT…and its probably going to rock even more tomorrow!!! (( I will confess that I did add a dash of garlic since I am a garlic hound!…lol) but it was amazing…thank you thank you-
Amy @ The Blond Cook Thanks so much, Jill – So glad you enjoyed the shrimp salad! 🙂
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Karen walker
Love this salad best I’ve had in a long time.Thank you for sharing this recipe.
- Amy @ The Blond Cook
Hi Karen, I’m so glad you enjoyed it… thank you! 🙂
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Cindy Demme
We’re making this tonight, so I’ll write again. What I loved about your website was the ability to increase the recipe.
Thank you – look forward to using your site further.
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Amy @ The Blond Cook Thanks so much, Cindy… I hope you enjoy the shrimp salad! 🙂
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Lucy Snipes
I abandoned a shrimp salad recipe I had used for 40+ years for your recipe, but I do roast my shrimp in the over rather than boiling them. Perfect shrimp salad recipe! Thank you.
- Amy @ The Blond Cook
Wow, thanks so much, Lucy! So happy to hear you love it! 🙂
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Gepetta
My mother and I used to get a shrimp sandwich when I was much younger….but could only remember the taste…and not where we bought the sandwiches. So, for years we have been trying different locations, and their shrimp sandwiches…with no luck. I finally broke down (20+++ years later) and tried this recipe.
Although my first taste (immediately after making the mix) was a bit mayonnaise’y, that once it’s rested…OH MY GOODNESS!! YUMMMMMY! Its finally a shrimp mix that has got the right amount of dill!!
Thank you so much for sharing this super simple recipe!
Gepetta
- Amy @ The Blond Cook
Sweet memories… thanks so much for sharing, Gepetta! So happy you loved the shrimp salad!
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Denise
Can I use already cooked shrimp?
- Amy @ The Blond Cook
Hi Denise, yes you can. Hope you enjoy it! 🙂
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Luwana
Could I get more information on this recipe, such as carbs, etc?
By the way, my husband loves it.- Amy @ The Blond Cook
Hi Luwana, thanks so much! I don’t have nutritional info for this recipe. You can Google “nutritional calculator” and there are a lot of online free resources to enter ingredients of recipes for nutritional values. Hope this helps! 🙂
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Gina
I came up with:
201 Calories
14.2 g Total Fat
1.7 g Carbs
15.9 g Protein
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Stephanie
Thanks for a cool and simple recipe!
- Amy @ The Blond Cook
Thanks so much, Stephanie! 🙂
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Patricia
I’d recommend deveining the shrimp before boiling. I added small langostino that I purchase by the bag at Costco (thaw & drain very well). Great recipe.
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Elizabeth Guappone
Can you use frozen shrimp for shrimp salad?
- Amy @ The Blond Cook
Hi Elizabeth, As long as the shrimp are thawed and fully cooked and peeled they’re fine to use in this salad. Hope you enjoy! 🙂
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Ann
I just tried this simple shrimp recipe today. Love it!
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