Perfectly poached shrimp, crisp celery, tangy red onion, and a creamy lemon dill dressing that ties it all together in the most satisfying way. This shrimp salad recipe takes about 20 minutes from start to finish, and the result is something you'll genuinely crave. Pile it onto a buttery croissant, scoop it into lettuce cups, or eat it straight from the bowl with a fork - I won't judge.
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There's a little seafood shack near the beach where my family vacations every summer. They make this incredible shrimp salad that my kids talk about for months afterward. Last year, my youngest actually asked if we could "go back to the shrimp place" in the middle of December. That got me thinking - why am I waiting all year for one specific shrimp salad when I could just make my own? So I started testing. I went through probably six or seven versions before landing on this one, and the moment I nailed the dressing ratio (equal parts creamy and bright, with a real punch of fresh dill), I knew I'd cracked the code. My husband said this version is actually BETTER than the beach shack. I'm not sure I'd go that far, but it's close. Really close.
The secret to a great shrimp salad is twofold. First, you poach the shrimp gently instead of boiling them to death - this keeps them tender and juicy instead of rubbery. Second, the dressing has to be balanced. Too much mayo and it tastes heavy. Too much lemon and it's sharp. This recipe hits the sweet spot with mayo, fresh dill, lemon juice AND zest, garlic powder, and a touch of black pepper. It coats the shrimp beautifully without drowning anything.
Why You'll Love This Recipe
- Ready in about 20 minutes - including poaching the shrimp from scratch, which only takes a few minutes
- Incredibly versatile - serve it on croissants, rolls, lettuce cups, crackers, or just eat it on its own
- Make-ahead perfection - this shrimp salad actually gets better after chilling in the fridge for a few hours (or overnight!)
- Simple, fresh ingredients - no weird items to track down, just good shrimp, fresh herbs, and pantry staples
- High protein and naturally gluten-free - a filling meal that works for many dietary needs
- Tastes like a vacation - there's something about the lemon-dill combo with cold shrimp that just screams summer
Shrimp Salad Ingredients
This recipe has three parts: the poached shrimp, the creamy dressing, and the salad mix-ins. Everything comes together in one bowl.
The Dressing
- ½ cup mayonnaise - full-fat gives the best flavor and creamiest texture. This is the base of everything, so use a brand you love. Greek yogurt can replace half the mayo if you want something lighter.
- ¼ cup chopped fresh dill - this is a LOT of dill, and I mean that in the best way. Fresh dill is what makes this shrimp salad taste special. Dried dill just doesn't compare here (but if it's all you have, use about 2 teaspoons).
- ½ lemon, juiced and zested (about 2 tablespoons juice) - the juice brings brightness, and the zest adds that gorgeous aromatic lemon flavor without the sourness. Please use fresh!
- ½ teaspoon garlic powder - a subtle savory note that rounds out the dressing without being overpowering
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
The Salad
- 1 pound poached large shrimp (21/25 count), peeled and tails removed - poaching your own gives you the best texture and flavor. Pre-cooked frozen shrimp works too if you're short on time.
- ½ cup minced celery - adds that essential crunch and a mild, refreshing flavor
- ½ cup minced red onion - brings a sharp, tangy bite that balances the creamy dressing perfectly
- 2 tablespoons minced chives - these add a gentle onion flavor and a pop of green color
Poaching the Shrimp
- 1 pound uncooked large shrimp (21-25 count), peeled, deveined, and tails removed
- 8 cups water
- 1 lemon, halved
- 1 bay leaf
- 4 peppercorns
- 1 tablespoon kosher salt
Check the recipe card below for complete measurements.
Substitution notes: Swap half the mayo for Greek yogurt or sour cream to lighten the dressing. Use parsley or tarragon instead of dill for a different herb profile. If fresh shrimp isn't available, frozen pre-cooked shrimp is a perfectly good shortcut.
How to Make The Shrimp Salad
The beauty of this recipe is that while the shrimp cools down, you make the dressing. By the time everything's ready, you just toss it all together. Easy.
- Poach the shrimp. In a large stockpot, combine 8 cups of water with the juice of 1 lemon (toss the squeezed halves in too), the bay leaf, peppercorns, and 1 tablespoon kosher salt. Bring everything to a rolling boil, then TURN OFF THE HEAT. Add the raw shrimp to the hot water and let them poach for 3-4 minutes. You're looking for opaque, pink shrimp that are just firm to the touch - not curled into tight little balls. (If they curl into a tight C shape, they're overcooked. You want a loose C.) Immediately drain and transfer the shrimp to an ice water bath. Let them cool completely, then drain and pat dry with paper towels.
- Make the dressing. While the shrimp cool, whisk together the mayo, chopped fresh dill, lemon juice, lemon zest, garlic powder, salt, and pepper in a small bowl. Give it a taste - you want it to be bright and herby with just enough creaminess. Adjust the lemon or salt to your liking.
- Mix and chill. In a large bowl, combine the poached shrimp, minced celery, minced red onion, and chives. Pour the dressing over everything and gently toss until well coated. Taste for seasoning and adjust if needed. Cover and refrigerate for at least 30 minutes (or up to overnight) before serving. The flavors meld together beautifully as it chills. Right before serving, add a little extra dill and chives on top for freshness.
Pro tip: The key to perfectly poached shrimp is turning OFF the heat before adding them. The residual heat of the water cooks the shrimp gently, which keeps them incredibly tender. Boiling shrimp directly makes them rubbery - trust me, I learned this the hard way.
Storage & Reheating
- Refrigerator: Store leftover shrimp salad in an airtight container in the fridge for up to 3 days. It actually tastes better the next day after the flavors have had time to really soak in.
- Make-ahead instructions: You can make this shrimp salad up to 24 hours before serving. In fact, I'd recommend it if you're bringing it to a party or potluck. The chilling time allows the dill, lemon, and garlic to really permeate the shrimp.
- Can you freeze it? No - the mayo-based dressing doesn't hold up well to freezing, and the texture of the vegetables changes. This one is best kept fresh in the fridge.
- Food safety note: Since this salad contains mayo and seafood, don't leave it sitting out at room temperature for more than 1-2 hours, especially in warm weather. If you're bringing it to a cookout or picnic, keep it in a cooler with ice packs until ready to serve.
Shrimp Salad Tips and Variations
I've made this recipe for family dinners, summer parties, and Tuesday lunches when I just wanted something that felt a little fancy. Here's what I've learned:
- The ice bath is not optional. Skipping it means your shrimp will keep cooking from residual heat and turn tough. A quick dunk in ice water stops the cooking instantly and gives you that perfect tender bite.
- Buy the right size shrimp. The 21/25 count (meaning 21-25 shrimp per pound) is ideal. They're large enough to be satisfying in every bite but not so big that they dominate the salad. Smaller shrimp get lost in the dressing.
- Fresh dill is worth the trip. I know dried herbs are easier, but fresh dill is what makes this shrimp salad taste like something from a restaurant. The aroma alone is worth it.
- Serve it a million ways. What's your favorite way to eat shrimp salad? Mine changes depending on the day. On toasted croissants for a fancy lunch. In butter lettuce cups for a lighter option. Scooped onto crackers as an appetizer. Over a bed of mixed greens for a full dinner salad. On a toasted brioche bun for a lobster-roll vibe.
- Want some crunch? Dice half a cucumber and toss it in. The cool crunch plays perfectly with the creamy dressing.
- Add a little heat. A pinch of cayenne or a few dashes of hot sauce in the dressing gives it a subtle kick that's really addictive.
- Go Old Bay. Add half a teaspoon of Old Bay seasoning to the poaching water AND the dressing for a coastal, Maryland-style twist.
FAQ
Yes, absolutely! Thaw the shrimp in the fridge overnight or run them under cold water in a colander for about 10 minutes. Pat them very dry before mixing with the dressing. Poaching from scratch gives a slightly more flavorful result, but pre-cooked shrimp is a great shortcut when you're pressed for time. I'd estimate about 70% of the time I make this, I use the frozen pre-cooked bags.
You can make it up to 24 hours ahead, and honestly it tastes even better the next day. The dill, lemon, and garlic flavors deepen as the salad sits. Just keep it covered in the fridge and give it a gentle stir before serving. I wouldn't go past 3 days, though, as the celery and onion start to soften.
The options are almost endless! My favorites are stuffed into a buttery croissant, scooped into crisp lettuce cups, piled on toasted sourdough, or served over a bed of mixed greens with some sliced avocado. It also makes an incredible appetizer when scooped onto crackers or cucumber rounds. For something special, try it on a toasted brioche bun - it's giving lobster roll energy.
The shrimp are ready when they turn from translucent gray to opaque pink and feel just firm (not hard) to the touch. They should curl into a loose C shape. If they've curled into a tight O, they're overcooked. The whole process takes about 3-4 minutes in the hot water after you've turned off the heat. When in doubt, pull one out and cut it in half - it should be white and opaque all the way through with no gray or translucent spots.
Recipes You May Like
If this shrimp salad is right up your alley, give these a try:
- Salmon Caesar Salad - Another seafood-forward salad that's perfect for a quick and satisfying lunch or dinner.
- Southern Potato Salad - The ideal creamy side dish to serve alongside this shrimp salad at your next cookout.
- BBQ Shrimp Recipe - When you want shrimp with a completely different (and equally delicious) flavor profile.
Make This Shrimp Salad Your New Go-To
This shrimp salad recipe is one of those rare dishes that's simple enough for a weeknight yet impressive enough for company. The perfectly poached shrimp stays tender and sweet, the creamy lemon dill dressing is bright without being heavy, and the crunchy celery and sharp red onion keep every bite interesting.
I've brought this to summer barbecues, packed it for beach picnics, and made it on random Tuesday evenings just because I wanted something that tasted special. Every time, the bowl comes back empty. If you're someone who's always loved shrimp salad at restaurants but never tried making it at home, let this be the recipe that changes that. It's easier than you think, and the homemade version honestly tastes better.
Give it a try and let me know what you think in the comments! I'd love to hear how you served it. And don't forget to snap a photo - I always love seeing your creations.
Save this recipe to Pinterest so it's right there whenever the craving strikes!
Happy cooking, Sophie
📖 Recipe
The Best Shrimp Salad Recipe with Creamy Lemon Dill Dressing
Perfectly poached shrimp, crisp celery, tangy red onion, and a creamy lemon dill dressing make this shrimp salad irresistibly fresh and flavorful.
Ingredients
- 1 pound uncooked large shrimp (21-25 count), peeled, deveined, and tails removed (for poaching)
- 8 cups water
- 1 lemon, halved
- 1 bay leaf
- 4 peppercorns
- 1 tablespoon kosher salt
- ½ cup mayonnaise
- ¼ cup chopped fresh dill
- ½ lemon, juiced and zested (about 2 tablespoons juice)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound poached large shrimp (21/25 count), peeled and tails removed
- ½ cup minced celery
- ½ cup minced red onion
- 2 tablespoons minced chives
Instructions
- In a large stockpot, combine 8 cups water, juice of 1 lemon and its halves, bay leaf, peppercorns, and 1 tablespoon kosher salt. Bring to a boil, then turn off the heat.
- Add raw shrimp to the hot water and poach for 3–4 minutes until pink and opaque with a loose C shape. Drain and transfer to an ice water bath, then pat dry.
- In a small bowl, whisk together mayo, dill, lemon juice and zest, garlic powder, salt, and pepper. Adjust seasoning to taste.
- In a large bowl, combine poached shrimp, celery, red onion, and chives. Pour dressing over and toss gently to coat.
- Refrigerate for at least 30 minutes before serving. Garnish with extra dill and chives if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Best served chilled. Not suitable for freezing. For a twist, add a pinch of cayenne or Old Bay to the dressing. Serve on croissants, lettuce cups, crackers, or salad greens.
Nutrition Information:
Serving Size:
¼ of recipeAmount Per Serving: Calories: 240Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 165mgSodium: 850mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 18g
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