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Southern Shrimp Salad is super easy and flavored with a little Old Bay and fresh dill. Serve this creamy shrimp salad on a bed of bibb lettuce for an easy and elegant low-carb lunch or on a buttery croissant with lettuce and tomato. Either way it is absolutely delicious!

This recipe will serve about 4 for lunch but it can easily be doubled or even tripled. It’s a great lunch to make when you’re on a summer beach trip and you have access to super fresh shrimp. It hardly takes any time to prepare.

To make Southern Shrimp Salad, first cook the shrimp with a little apple cider vinegar and Old Bay seasoning. The vinegar should make the shrimp easier to peel. Let them cool and then peel them.

Combine the shrimp with a mixture of mayonnaise and fresh lemon juice. Add some red onion and celery for crunch and Old Bay and chopped fresh dill for seasoning.

It tastes a little better if made about an hour before serving and refrigerated. It will keep in the fridge for 2 to 3 days, if it lasts that long.  🙂

More Shrimp Recipes

• Creamy Parmesan Shrimp Dip
• Spicy Beer Shrimp
• Copycat Bang Bang Shrimp
• Garlic Butter Shrimp

Southern Shrimp Salad

Course: Lunch

Cuisine: Southern

Servings: 4

Southern Shrimp Salad is super easy and flavored with a little Old Bay and fresh dill. It's so creamy and makes a wonderful summer lunch.

Print Recipe

Ingredients

• 1.5 pounds medium shrimp unpeeled
• 6 cups water
• 2 tablespoons Old Bay seasoning
• 1 tablespoon apple cider vinegar
• 2/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1/3 cup finely diced red onion
• 1/3 cup finely diced celery
• 1/2 teaspoon Old Bay seasoning
• 1 tablespoon chopped fresh dill

Instructions

• Place shrimp in a saucepan. Add water, Old Bay, and vinegar. 
• Place over medium-high heat. Stir frequently. When shrimp have turned completely white, they are done. You may see 1 or 2 start to float. This is a sign that they are done. The water may not come to a boil. Do not worry about this. You do not want the shrimp to overcook. If you are unsure, pick one up and gently squeeze it. It should feel firm.
• Run cold water over shrimp to stop cooking. Let cool and then peel shrimp.
• If shrimp are on the larger side, cut them in half or thirds.
• In a medium bowl, stir together mayonnaise, lemon juice, onion, celery, and Old Bay.
• Add shrimp and mix them in. Sprinkle dill on top.
• If desired, Sprinkle a little more Old Bay on top. Serve immediately or refrigerate.

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