Creamy Shrimp Salad with celery, red onion and a dill mayonnaise dressing is a great sandwich filling or lettuce topper you can make in just minutes.
This shrimp salad is the perfect bbq, potluck, picnic accompaniment to serve alongside Macaroni Salad, Cole Slaw, Baked Beans and Crab Salad (Seafood Salad). Your guests will LOVE all the easy, delicious and fresh sides and sandwich fillings.
Cold Shrimp Salad may not sound like the perfect back to school meal, but it is the PERFECT Labor Day recipe for your last cookout of the season. Think lobster roll meets shrimp. You butter up and toast a split top bun and fill it with this shrimp salad and your guests are going to feel like they’re on the coast of Maine. See you later lobster.
The other way people tend to eat this is as a classic sandwich/avocado/tomato filling. The shrimp that is classically used is significantly smaller, but if you look through your weekly ads you can grab these giant shrimp for a great deal. The shrimp in the photo above were under $7.00/lb in an urban part of CA.
So what is so great about the shrimp salad? The pop of dill, the crunch of the celery, the tang of the mustard, the acid of the vinegar. This dish is luxurious, delicious and EASY. Plus it’s just completely impressive if served to guests.
How do you make a shrimp salad?
- Do not use pre-cooked shrimp, it will be rubbery and flavorless.
- Do not leave the lemon out in boiling the shrimp, it adds a ton of flavor.
- Do not skip the ice bath or the shrimp will overcook and become rubbery.
- Fresh dill pumps up the freshness and flavor, and with so few ingredients you don’t want to skimp.
- The celery adds a nice crunch, you can substitute in a pinch with bell pepper or even cucumber. Try to stick to celery if possible though.
- Let it sit once mixed, preferably for a couple of hours so it doesn’t taste like boiled shrimp dipped in a dressing.
What dressing goes on shrimp salad? Shrimp salad is coated in a creamy dijon and vinegar based mayonnaise dressing that is specific to shrimp salad. This mayonnaise dressing is different than that of macaroni or potato salad.
What food goes with shrimp salad? Aside from all the other summer side dishes above we love make a shrimp salad sandwich or croissant as a meal. We love to top it over a salad or shrimp salad with avocado. You can also butter and toast a baguette and pile the shrimp on top for a play on shrimp toast.
Can you toss this dish with pasta? YES, absolutely. You should be okay to add a half a pound of uncooked pasta to the recipe, cook it and add it to the mixture when the pasta is cold. You should also toss the pasta in a bit of oil first to coat it and prevent it from soaking up all the dressing.
Can you add chopped avocado? Not only can you I highly recommend it! I battled myself on including it in the recipe but at the end of the day left it out because I wanted to give you all the best classic shrimp salad recipe vs my favorite variation.
Shrimp Salad Tacos/Lettuce Wraps? One of my favorite ways to enjoy this recipe is as a shrimp salad with lettuce. Butter lettuce to be specific. I make them into lettuce tacos topped with (you guessed it) chopped avodado!
- Yield: 12 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Salad
- Cuisine: American
- Author: Sabrina Snyder
- 1 teaspoon kosher salt
- 1 lemon cut into quarters
- 4 pounds shrimp (16 to 20 count) peeled
- 2 cups mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons dill
- 1 red onion minced
- 3 stalks minced celery minced
Note: click on times in the instructions to start a kitchen timer while cooking.
Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.
In a large bowl, add together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
Yield: 12 servings, Amount per serving: 258 calories, Calories: 258g, Carbohydrates: 1g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 828mg, Potassium: 20mg, Sugar: 1g, Vitamin A: 30g, Vitamin C: 0.7g, Calcium: 5g, Iron: 0.1g
All images and text © for Dinner, then Dessert.