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Seafood Salad

This cool and creamy seafood salad combines tender cooked shrimp, crisp celery, red onion, fresh dill, parsley, and a tangy Old Bay dressing. It comes together in minutes and makes a refreshing appetizer, lunch, or light meal for warm days.
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Prep Time 15 minutes
Chilling Time 20 minutes
Total Time 15 minutes
Servings: 4 persons
Course: Appetizer, Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked shrimp, peeled and deveined
  • 1/2 cup celery, diced
  • 1/4 cup red onion, finely diced
  • 1/4 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
  • 1/2 tsp Old Bay seasoning
  • Salt and black pepper, to taste
  • Paprika, for garnish

Equipment

  • large mixing bowl
  • Rubber spatula or large spoon
  • knife and cutting board
  • Paper towels

Method
 

  1. Pat the cooked shrimp dry with paper towels. Chop into bite-sized pieces if desired, or leave whole for a heartier seafood salad.
  2. In a large bowl, stir together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper until smooth.
  3. Fold in the celery and red onion so the salad has a fresh crunch.
  4. Gently add the shrimp and toss until coated in the creamy dressing.
  5. Stir in the fresh dill and parsley, saving a little for garnish if desired.
  6. Cover and refrigerate for 20 to 30 minutes before serving. Sprinkle with paprika and extra herbs before serving chilled.

Notes

Pat the cooked shrimp dry before mixing so excess moisture does not thin the dressing.
Chop the shrimp into bite-sized pieces or leave them whole for a heartier texture.
Fold the shrimp into the dressing gently to keep the pieces intact.
Refrigerate the salad for 20 to 30 minutes before serving for the best flavor and texture.
Reserve a little dill and parsley for garnish, if desired.
Serve chilled and sprinkle with paprika just before serving.