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Southern Shrimp Salad

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!

Southern Shrimp Salad

How To Serve

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. Serving it over a bed of lettuce with some Club Crackers is the most traditional way to serve it. Some fresh ripe tomato slices are a great addition. It can also be used as a filling for a sandwich or a wrap.

Creamy Southern Shrimp Salad

How To Make

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.

Make Ahead and Storage

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 (shrimp is highly perishable), if it lasts that long.  🙂

Recipe Tip

Add a pinch of crushed red pepper flakes to spice it up a little.

Southern Shrimp Salad

More Shrimp Recipes

Southern Shrimp Salad

Southern Shrimp Salad

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.
PREP: 20 minutes
TOTAL: 20 minutes


  • 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


  • 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.


Nutritional info is provided as an estimate only and will vary based on brands of products used. 


Calories: 413kcal | Carbohydrates: 3g | Protein: 35g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 290mg | Sodium: 465mg | Potassium: 520mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 2mg
Course: Lunch
Cuisine: Southern
Keyword: Seafood

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Originally posted July 13, 2018.

Disclosure: This post contains affiliate links.

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12 thoughts on “Southern Shrimp Salad”

  1. I’m from the North( Ohio) Could I use Shrimp that is already cooked? I really would like to try this salad.

  2. Friendly neighbor

    Added leftovers to lightly to medium cooked elbow macaroni. Cool down. Possibly add finely chopped celery and egg .

  3. Just made this Shrimp Salad -I added a little Stone Ground Mustard, and Basil -Wow Really Awesome!!

    1. Teresa Land

      Ummm. No they don’t. LOL I’m from Montgomery, AL and Atlanta, GA. Now live in VA (so I’ve been a Southern cook for 50+ years) and I’ve never heard of corn and carrots. You must be from Mississippi. 😉

    2. Florida…. Never Ever have seen corn and carrots in shrimp salad, to each their own, not for me

  4. This is so delicious! I added salt and extra old bay seasoning at the end. Amazing on sandwhiches.

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