Creamy Shrimp Salad With Poached Shrimp

This Creamy Shrimp Salad is cool, creamy, and packed with tender shrimp, crunchy celery, fresh dill, and zesty lemon. Pile it on crusty bread, stuff it into lettuce wraps, or eat it straight from the bowl with a fork!

Creamy Shrimp Salad

It’s no secret that my love for shrimp runs pretty deep, so there is almost always some kind of shrimp recipe on my mind. This shrimp salad is my latest obsession and honestly, I have been finding every excuse to keep a bowl of it in the refrigerator. It’s delicious for everything from after school snacks to last minute appetizers when friends come over.

This salad is also so incredibly easy to make that it’ll make you forget those little store-bought tubs ever existed. I make it with tender poached shrimp tossed in a creamy lemon and dill dressing with crunchy celery and red onion. With crackers, in lettuce cups, or on buttery croissants…no matter how you serve it, this shrimp salad is impossible to stop eating!

For a light summer lunch, I love serving this creamy shrimp salad alongside my Easy Fruit Salad for a little something sweet on the side.

Ingredients

For the Poached Shrimp

• Water: Helps gently poach the shrimp without overcooking them.
• Lemon: Adds fresh citrus flavor while the shrimp cook.
• Bay leaf: Gives the poaching liquid extra flavor without overpowering the shrimp.
• Black peppercorns: Adds subtle warmth to the cooked shrimp.
• Kosher salt: Seasons the shrimp while they poach.
• Red pepper flakes: Optional, but great if you like a little heat.
• Large shrimp: Use peeled and deveined shrimp with tails removed for easy prep. Fresh shrimp or thawed frozen shrimp both work great.

For the Creamy Shrimp Salad

• Mayonnaise: Creates the creamy dressing and gives the salad its rich texture.
• Sour cream or plain Greek yogurt: Adds a little tangy flavor and keeps the dressing light.
• Dijon mustard: Gives the shrimp salad dressing extra flavor and balance.
• Lemon juice: Fresh lemon juice brightens the entire salad.
• Fresh dill: Adds fresh herby flavor that pairs perfectly with seafood.
• Fresh chives: Gives the salad a mild onion flavor without overpowering it.
• Kosher salt: Helps bring all the flavors together.
• Black pepper: Adds simple seasoning and balance.
• Garlic powder: Gives the dressing extra savory flavor.
• Red pepper flakes: Optional for a little kick.
• Celery: Adds crisp texture and crunch.
• Red onion: Finely minced red onion keeps every bite balanced.
• Poached shrimp: Tender cooked shrimp are the star of this easy shrimp salad.
• Butter lettuce or Boston lettuce: Perfect for serving this cold shrimp salad in lettuce wraps.

How To Make Easy Shrimp Salad

Step 1. Bring water, juice of 1 lemon and lemon halves, bay leaf, peppercorns, salt, and red pepper flakes to a boil in a large stockpot.

Step 2. Turn off the heat and add shrimp. Poach for 4-5 minutes, or until the shrimp are firm to the touch and opaque.

Step 3. Drain off the water and transfer your shrimp to an ice-water bath until cool. Transfer the cooled shrimp to a paper-towel-lined plate.

Step 4. In a large mixing bowl, combine mayonnaise, sour cream, Dijon, lemon juice, dill, chives, salt, black pepper, garlic powder, red pepper flakes, celery, and red onion. Stir until combined.

Step 5. Add poached shrimp and gently toss to coat. Give it a taste and adjust seasoning and herbs as needed.

Step 6. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to overnight.

Step 7. Garnish with more dill and chives before serving on lettuce leaves or bread. Enjoy!

Storage Instructions

Store leftover shrimp salad in an airtight container in the refrigerator for 2 to 3 days. Stir before serving since the creamy dressing may thicken up some while chilled. I do not recommend freezing this shrimp salad.

Variations And Add-ins

You can switch up this recipe so many ways. Here are some of my favorite variations.

• Greek yogurt: Swap the sour cream for plain Greek yogurt for a lighter dressing with a little extra tang.
• Old Bay flavor: Add a tablespoon of Old Bay seasoning to the poaching liquid for a shrimp salad with Old Bay flavor.
• Extra crunch: Stir in diced cucumber or sliced radishes for even more fresh crunch and texture.
• Briny twist: Mix in chopped capers or a splash of pickle juice for a salty pop of flavor.
• Seafood combo: Add lump crab meat for a shrimp and crab version that feels extra special.
• Spicy kick: Add extra red pepper flakes or a little hot sauce if you like a little heat.

Tips And Tricks

A few of these tips can make all the difference in the flavor and texture of this salad.

• Use large shrimp: Large shrimp stay juicy and meaty after poaching while smaller shrimp can disappear into the dressing.
• Thaw frozen shrimp completely: If using frozen shrimp, thaw them overnight in the refrigerator or under cold running water before cooking.
• Watch the shrimp closely: Perfectly cooked shrimp curl into a loose C shape while tightly curled shrimp are usually overcooked.
• Dry the shrimp well: Pat the cooled shrimp dry with paper towels before mixing them into the dressing so the salad stays creamy.
• Adjust the shrimp size: Leave the shrimp whole for a chunkier salad or cut them into bite-sized pieces for easier scooping.
• Chill before serving: Let the shrimp salad chill for at least 30 minutes so the flavors have time to blend together.
• Finely chop the vegetables: Cut small pieces of celery and red onion to keep them from overpowering the shrimp.

FAQS

More Easy Shrimp Recipes

• Cilantro Lime Shrimp Tacos
• Shrimp Scampi Without Wine
• Shrimp and Clams Over Rice
• Shrimp Stuffed Peppers
• Phyllo Wrapped Shrimp