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!
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.
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.
More Shrimp Recipes
- Creamy Shrimp Parmesan Dip
- Spicy Beer Shrimp
- Copycat Bang Bang Shrimp
- Garlic Butter Shrimp
- Spicy Party Shrimp
- Cajun Butter Shrimp
- Bourbon Shrimp
Southern Shrimp Salad
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.
Notes
Nutrition
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Originally posted July 13, 2018.
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I’m from the North( Ohio) Could I use Shrimp that is already cooked? I really would like to try this salad.
Yes, you can use already cooked shrimp.
Added leftovers to lightly to medium cooked elbow macaroni. Cool down. Possibly add finely chopped celery and egg .
Added some course ground pepper, extra Old Bay, and Olive Oil!!! Mmmmm mmm mmmm fantastic!!
Just made this Shrimp Salad -I added a little Stone Ground Mustard, and Basil -Wow Really Awesome!!
Can not wait to make for Easter lunch!
Shrimp salad was wonderful. Sending to several people thank you!
Delicious! Real southern cooks add some whole kernel corn & grated carrot to the mix !
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. 😉
I agree with you on that one
Florida…. Never Ever have seen corn and carrots in shrimp salad, to each their own, not for me
This is so delicious! I added salt and extra old bay seasoning at the end. Amazing on sandwhiches.