Shrimp Salad Recipe

A plate of shrimp salad with creamy dressing, chopped herbs, and red onions served on green lettuce leaves, garnished with a lemon wedge.

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

Course Main Course

Cuisine American

Keyword Creamy Shrimp Salad, Shrimp Salad, shrimp salad with poached shrimp

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings

Calories 538kcal

Author Lisa O'Driscoll

Ingredients

For the Poached Shrimp

8 cups water
1 lemon halved
1 bay leaf
2 teaspoons black peppercorns
1 tablespoon kosher salt
pinch red pepper flakes optional
1 pound uncooked fresh or frozen large shrimp peeled, deveined, and tails removed

For the Creamy Dressing

1 cup mayonnaise
¼ cup sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
1 lemon juiced
¼ cup chopped fresh dill plus more for serving
2 tablespoons fresh minced chives plus more for serving
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
pinch red pepper flakes optional
2 ribs celery finely minced
¼ cup red onion finely minced
Butter or Boston lettuce leaves optional for serving

Instructions

Bring water, juice of 1 lemon and lemon halves, bay leaf, peppercorns, salt, and red pepper flakes to a boil in a large stockpot.
8 cups water, 1 lemon, 1 bay leaf, 2 teaspoons black peppercorns, 1 tablespoon kosher salt, pinch red pepper flakes
Turn off the heat and add shrimp. Poach for 4-5 minutes, or until the shrimp are firm to the touch and opaque.
1 pound uncooked fresh or frozen large shrimp
Drain and transfer shrimp to an ice-water bath until cool. Drain the shrimp and transfer them to a paper-towel-lined plate when finished.
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.
1 cup mayonnaise, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 lemon, ¼ cup chopped fresh dill, 2 tablespoons fresh minced chives, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, pinch red pepper flakes, 2 ribs celery, ¼ cup red onion
Add poached shrimp and gently toss to coat. Adjust seasoning and herbs as needed.
Cover with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to overnight.
Garnish with more dill and chives before serving on lettuce leaves or bread. Enjoy!
Butter or Boston lettuce leaves

Notes

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.
Keep chilled: 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.
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: Small pieces of celery and red onion to keep them from overpowering the shrimp.

Nutrition