Shrimp Salad

Name: Shrimp Salad
Prep time: 10 min
Cook time: 2 h 5 min
Total time: 2 h 15 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 large lemon; 1 tablespoon plus 1 teaspoon all-purpose seasoning, such as Old Bay or Cajun seasoning, divided; 1 pound large peeled and deveined shrimp; 2/3 cup mayonnaise; 1/2 cup finely chopped shallots; 1/2 cup finely chopped celery; 1 heaping teaspoon chopped dill; 1/2 teaspoon black pepper; Salad greens, crackers or a combination, for serving

By Millie Peartree

Updated July 21, 2025

Total Time: 15 minutes, plus 2 hours’ optional chilling
Prep Time: 10 minutes
Cook Time: 5 minutes, plus 2 hours’ optional chilling
Rating: (0)
Comments: Read comments

This Southern shrimp salad is so easy to throw together. It uses fresh or frozen shrimp, quickly and gently cooked in a pot of just-boiled water that’s well seasoned and spiked with lemon. Once cooled, the shrimp is then tossed in a savory, tangy, creamy dressing with a crunch from crisp vegetables for a perfect balance of texture. It’s an ideal light lunch, and also keeps in the fridge for a few days, ready to serve as a snack with crackers when you need something in a hurry.

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Ingredients

Yield:4 to 6 servings

1large lemon
1tablespoon plus 1 teaspoon all-purpose seasoning, such as Old Bay or Cajun seasoning, divided
1pound large peeled and deveined shrimp
⅔cup mayonnaise
½cup finely chopped shallots
½cup finely chopped celery
1heaping teaspoon chopped dill
½teaspoon black pepper
Salad greens, crackers or a combination, for serving

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of water to a rapid boil. In a separate large bowl, make an ice bath. Cut the lemon in half and squeeze the juice into a small bowl, reserving the squeezed-out lemon halves. (You should have about 3 tablespoons juice.)
Step 2
To the pot of boiling water, stir in the squeezed-out lemon halves, 2 tablespoons of the lemon juice and 1 tablespoon all-purpose seasoning, and stir to combine. Turn off the heat and add the shrimp to the pot. Let the shrimp cook for 4 to 6 minutes, until they turn opaque and curl slightly.
Step 3
Using a slotted spoon or spider, transfer shrimp from the pot to the ice bath. Once the shrimp are cool enough to handle, pat dry with paper towels. Roughly chop and set aside.
Step 4
In a medium bowl, stir together mayonnaise, shallots, celery, dill, remaining 1 tablespoon lemon juice, remaining 1 teaspoon all-purpose seasoning and the black pepper. Add shrimp and mix until well coated; taste for seasonings. Enjoy right away or refrigerate for at least 2 hours (or up to 3 days). Serve with salad greens, crackers or both.