Creamy Shrimp Salad A bright mayonnaise dressing with lemon and Old Bay seasoning marries the flavors of shrimp, celery and scallions. Serve this easy shrimp salad over Bibb lettuce or a spring mix.

active: 25 mins
total: 2 hrs 45 mins
Servings: 6


  • 3 quarts water
  • 2 large lemons, divided
  • 2 pounds medium unpeeled raw shrimp, tail-on
  • ¾ cup chopped celery
  • ⅓ cup chopped scallions
  • ⅓ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne pepper
  • Chopped fresh dill for garnish


    Step 1

    Pour water into a large Dutch oven. Halve 1 lemon; squeeze juice from both halves into the water, then add the lemon halves to the pot. Bring to a boil over high heat. Add shrimp; cook, stirring occasionally, just until the shrimp turn pink, 2 to 3 minutes. Drain. Spread the shrimp in an even layer on a large rimmed baking sheet. Let cool for 20 minutes. Peel, devein and coarsely chop the shrimp.

    Step 2

    Squeeze 2 tablespoons juice from the remaining lemon into a large bowl. (Reserve the remaining juiced lemon for another use.) Add celery, scallions, mayonnaise, mustard, Old Bay and cayenne; stir to combine. Stir in shrimp. Cover and refrigerate until the salad is cold and the flavors have melded, at least 2 hours (and up to 3 days). Garnish with dill just before serving, if desired.

Nutrition Facts

Serving Size: about 3/4 cup Per Serving: 198 calories; fat 11g; cholesterol 196mg; sodium 433mg; carbohydrates 3g; protein 21g; sugars 1g; niacin equivalents 3mg; saturated fat 2g; vitamin a iu 424IU; potassium 228mg.


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