Description

This New York deli shrimp salad is a creamy, flavorful dish that’s perfect for sandwiches, lettuce wraps, or as a protein-packed side. Tender shrimp are poached to perfection, then tossed with a rich, herby dressing made with celery, red onion, dill, and lemon juice. Whether you’re making it for a quick lunch, meal prep, or a weekend brunch, this classic shrimp salad is a guaranteed hit!

Ingredients

Scale

For Poaching the Shrimp:

1.5 pounds shrimp (31–40 count, peeled & deveined)
½ teaspoon baking soda
½ teaspoon kosher salt
8 cups water
1 tablespoon fresh lemon juice
2 teaspoons Old Bay seasoning

For the Dressing:

½ cup finely diced celery
¼ cup finely diced red onion
1 tablespoon minced fresh dill (or more to taste)
¾ cup mayonnaise
½ teaspoon Old Bay seasoning
1 teaspoon celery seed
2 ounces lemon juice
2 teaspoons Dijon mustard
Salt and black pepper, to taste

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Instructions

Prepare the Shrimp – Toss shrimp with baking soda and kosher salt, then let sit for 10 minutes.
Poach the Shrimp – Bring 8 cups of water to a simmer. Stir in lemon juice and Old Bay seasoning, then add shrimp. Cook for 2–3 minutes until pink and opaque.
Cool the Shrimp – Transfer shrimp to an ice bath to stop the cooking process. Drain and pat dry.
Make the Dressing – In a bowl, mix mayonnaise, celery, red onion, dill, Old Bay seasoning, celery seed, lemon juice, and Dijon mustard. Stir well.
Assemble the Salad – Chop the cooled shrimp and toss them in the dressing. Mix gently to coat.
Chill & Serve – Cover and refrigerate for 30 minutes before serving.

Notes

Use fresh shrimp – Avoid pre-cooked shrimp for the best texture.
Customize the flavor – Add more lemon juice or Old Bay seasoning to taste.
Storage – Store in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Poaching
Cuisine: American