This chilled shrimp salad is exactly what warm-weather meals call for: cool, creamy, and refreshing, with crisp celery and fresh dill in every bite. A simple dressing comes together in minutes, making this an easy no-cook dish for lunches, picnics, or a light dinner.
Why You’ll Love This Recipe
- No cooking required. Just mix, chill, and serve.
- Ready in 15 minutes. One of the quickest seafood dishes you can make.
- Fresh and creamy. Dill and lemon keep the dressing bright, while mayonnaise and sour cream add richness.
- Perfect for warm days. A cool, chilled dish that’s satisfying without feeling heavy.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- ½ cup celery, diced
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- ½ tsp Old Bay seasoning
- Salt and black pepper, to taste
- Paprika, for garnish
How to Make Seafood Salad
1. Prep the shrimp. Pat the cooked shrimp dry with paper towels. Chop into bite-sized pieces if desired, or leave whole for a heartier seafood salad.
2. Make the dressing. In a large bowl, stir together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper until smooth.
3. Add the vegetables. Fold in the celery and red onion so the salad has a fresh crunch.
4. Add the seafood. Gently add the shrimp and toss until coated in the creamy dressing.
5. Add the herbs. Stir in the fresh dill and parsley, saving a little for garnish if desired.
6. Chill and serve. Cover and refrigerate for 20 to 30 minutes before serving. Sprinkle with paprika and extra herbs before serving chilled.
Tips for the Best Seafood Salad
- Pat the shrimp dry before mixing. Excess moisture can water down the creamy dressing.
- Dice the celery and onion small and even so every bite has a nice mix of crunch and creaminess.
- Chill for at least 20 minutes. This gives the flavors time to meld together before serving.
- Use fresh dill if possible. It makes a noticeable difference in brightness compared to dried.
What to Serve with Seafood Salad
This salad works beautifully on its own, scooped with crackers, piled onto a bed of greens, or tucked into a sandwich or croissant for a more filling lunch.
Frequently Asked Questions
Can I use frozen cooked shrimp?
Yes, just thaw completely and pat dry before mixing with the other ingredients.
How long will this salad keep?
Store covered in the refrigerator for up to 2 days for the best texture and flavor.
Can I add other seafood?
Yes, crab meat or cooked lobster can be mixed in alongside or in place of some of the shrimp for a heartier salad.
Seafood Salad
Ingredients
Equipment
Method
- Pat the cooked shrimp dry with paper towels. Chop into bite-sized pieces if desired, or leave whole for a heartier seafood salad.
- In a large bowl, stir together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper until smooth.
- Fold in the celery and red onion so the salad has a fresh crunch.
- Gently add the shrimp and toss until coated in the creamy dressing.
- Stir in the fresh dill and parsley, saving a little for garnish if desired.
- Cover and refrigerate for 20 to 30 minutes before serving. Sprinkle with paprika and extra herbs before serving chilled.
