Name: Shrimp Salad Recipe: Fresh and Creamy
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 lb large shrimp (peeled, cooked); 1/2 cup mayonnaise; 2 tbsp sour cream; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1/2 tsp Old Bay seasoning; 1/4 tsp kosher salt; 1/4 tsp black pepper; 1/2 cup finely chopped celery; 1/4 cup finely chopped red onion; 2 tbsp chopped fresh dill; Optional: Fresh dill (lemon zest, lemon wedges); Suggested Pairings: White wine (lettuce leaves)

Introduction

Table of Contents

Shrimp Salad is a classic light main dish or appetizer, perfect for lunches, brunches, or summer gatherings. This refreshing dish combines tender shrimp with a creamy, tangy dressing and crisp vegetables, delivering vibrant flavors in every bite. Presented in a white ceramic serving bowl, garnished with fresh dill or lemon zest, this Shrimp Salad recipe offers an appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings coastal-inspired charm to any occasion.

Ingredients

For the Shrimp Salad:

1 lb large shrimp, peeled, deveined, and cooked
1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp Old Bay seasoning
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup finely chopped celery (about 2 stalks)
1/4 cup finely chopped red onion
2 tbsp chopped fresh dill (or 1 tsp dried dill)

For Serving:

Optional: Fresh dill, lemon zest, lemon wedges
Suggested Accompaniments: Lettuce leaves, crackers, toasted baguette slices
Suggested Pairings: White wine (e.g., Sauvignon Blanc), iced tea
Suggested Aesthetic: Serve in a white ceramic serving bowl
Suggested Equipment: Large mixing bowl, medium pot, colander, whisk, knife, cutting board, measuring cups/spoons

Step-by-Step Process

Cook Shrimp: Bring a medium pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and transfer to an ice bath to cool. Pat dry and chop into bite-sized pieces.
Make Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper. Taste the dressing and adjust with a pinch of salt or extra lemon juice for a balanced flavor.
Combine Ingredients: Add chopped shrimp, celery, red onion, and dill to the dressing. Gently toss to coat evenly.
Chill: Cover and refrigerate the salad for 15–30 minutes to let flavors meld (optional, for enhanced taste).
Serve: Transfer Shrimp Salad to a white ceramic serving bowl. Garnish with fresh dill, lemon zest, or lemon wedges. Serve chilled on lettuce leaves, with crackers, toasted baguette slices, white wine, or iced tea.

Tips for Better Shrimp Salad

Cool shrimp in an ice bath after cooking to stop the cooking process and maintain tenderness.
Taste the dressing before tossing to balance creamy, tangy, and savory flavors; adjust cautiously.
Chop shrimp and vegetables uniformly for a consistent texture in every bite.
Use fresh dill for a brighter flavor; dried dill works but is less vibrant.
Present in a white ceramic serving bowl to highlight the creamy salad and vibrant garnishes.
Make ahead: Prepare salad up to 1 day in advance; store in the fridge and garnish before serving.
For a lighter texture, reduce mayonnaise to 1/3 cup and increase sour cream to 3 tbsp.
Enhance aesthetic: Garnish with dill or lemon zest in a white ceramic bowl for a fresh, coastal look.

Variations and Customization

Gluten-Free Shrimp Salad: Naturally gluten-free; serve with gluten-free crackers or lettuce wraps.
Low-Fat Shrimp Salad: Use light mayonnaise and Greek yogurt instead of sour cream; reduce mayonnaise to 1/3 cup.
Spicy Shrimp Salad: Add 1/4 tsp cayenne pepper or 1 tsp hot sauce to the dressing.
Avocado Shrimp Salad: Fold in 1/2 cup diced avocado for a creamy, rich addition.
Herb-Infused Shrimp Salad: Replace dill with fresh parsley or cilantro for a different flavor profile.
Citrus Shrimp Salad: Add 1 tsp orange zest and 1 tbsp orange juice to the dressing for a citrusy twist.
Shrimp and Cucumber Salad: Replace celery with 1/2 cup diced cucumber for extra crunch.
Curried Shrimp Salad: Add 1/2 tsp curry powder to the dressing for a warm, exotic flavor.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 2 days; stir gently before serving to refresh texture.
Do not freeze, as the creamy dressing may separate and affect texture.
Serve chilled for the best flavor and refreshing quality.
Use as a main dish on lettuce leaves, an appetizer with crackers, or a sandwich filling.
Pair with white wine or iced tea to complement the creamy, coastal flavor.
Present in a white ceramic serving bowl with garnishes for an appetizing, elegant charm.

Nutritional Information

Based on 4 servings:

Calories: 280 kcal
Total Fat: 20g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 160mg
Sodium: 680mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugars: 2g
Protein: 20g
Vitamin A: 6% Daily Value
Vitamin C: 8% Daily Value
Calcium: 8% Daily Value
Iron: 6% Daily Value

Note: Values vary by ingredient brands and substitutions (low-fat options reduce fat to ~12g). High in protein; enjoy with vegetables for balance.

Conclusion

This Shrimp Salad recipe delivers a fresh, creamy dish, perfect for any occasion, transforming simple ingredients into a coastal-inspired classic. Its easy preparation and vibrant presentation make it a favorite. The tender shrimp and tangy dressing delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.