Best Creamy Shrimp Salad

Here is my favorite creamy shrimp salad recipe, with tender poached shrimp, crisp celery and green pepper, fresh herbs, and a tangy mustard-mayo dressing that brings it all together.

This shrimp salad is perfect for summer lunches or a quick weeknight dinner. I love serving it on butter lettuce or stuffed into a toasted roll. Either way, it disappears fast at our house!

What Kind of Shrimp Should I Use?

For this creamy shrimp salad, you’ll want to grab small shrimp in the 51- to 60-count range, which means you get about 51 to 60 shrimp per pound. These smaller shrimp are perfect because they’re easier to eat in a salad and give you a nice shrimp flavor in every bite. You can use either fresh or frozen shrimp – just make sure they’re already peeled and deveined to save yourself some time. If you’re buying frozen, thaw them overnight in the fridge or run them under cold water for a quick thaw before cooking.

Options for Substitutions

This shrimp salad is pretty forgiving when it comes to swaps, so here are some options:

• Shrimp size: If you can’t find 51- to 60-count shrimp, larger shrimp (31- to 40-count) work fine – just chop them into bite-sized pieces after cooking. Smaller shrimp (71- to 90-count) are okay too, though they may cook faster, so keep an eye on them.
• Old Bay seasoning: Don’t have Old Bay? Mix together paprika, celery salt, black pepper, and a pinch of cayenne for a similar flavor profile.
• Green bell pepper: Red or yellow bell peppers add a slightly sweeter taste and work just as well. You could also use diced cucumber for extra crunch.
• Fresh herbs: The tarragon and mint give this salad its signature flavor, but if you’re missing one, you can use all of the other or substitute with fresh dill or parsley. Dried herbs won’t give you the same fresh taste here.
• Mayonnaise: For a lighter version, try Greek yogurt or a half-and-half mix of mayo and Greek yogurt. Just know it’ll be tangier and less creamy.
• Dijon mustard: Regular yellow mustard works in a pinch, though you’ll lose some of that sharp, sophisticated flavor that Dijon brings.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shrimp salad is overcooking the shrimp, which turns them rubbery and tough – pull them from the heat as soon as they turn pink and curl slightly, usually around 2-3 minutes depending on size.

Skipping the ice bath is another error that leads to overcooked shrimp, since they’ll continue cooking from residual heat even after you drain them.

Make sure to dry your shrimp thoroughly after the ice bath, as excess water will dilute your dressing and make the salad watery instead of creamy.

Finally, don’t skip the chilling time – letting the salad rest for at least an hour allows the flavors to blend together and makes a noticeable difference in taste.

What to Serve With Shrimp Salad?

This shrimp salad is perfect piled high on buttery toasted brioche buns or croissants for a classic shrimp salad roll that feels like summer in New England. If you want to keep things low-carb, serve it over a bed of butter lettuce or stuff it into endive leaves for a crunchy, fresh bite. I also love spreading it on crackers like Ritz or Club crackers for an easy appetizer when friends come over. For a full meal, pair it with some crispy potato chips, a simple cucumber salad, or fresh fruit like watermelon or grapes on the side.

Storage Instructions

Store: Keep your shrimp salad in an airtight container in the fridge for up to 2 days. Since seafood is best enjoyed fresh, I recommend eating it within that timeframe for the best flavor and texture. The celery might soften a bit over time, but it’ll still taste great.

Make Ahead: You can cook and chill the shrimp up to a day in advance, then mix everything together right before serving. This keeps the veggies crisp and the herbs fresh. Just store the cooked shrimp separately from the mayo mixture until you’re ready to combine them.

Serve: This salad tastes best when it’s nice and cold, so pull it out of the fridge just before you’re ready to eat. Give it a quick stir and add a sprinkle of fresh celery leaves on top to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 90-105 g
• Fat: 35-45 g
• Carbohydrates: 10-16 g

Ingredients

For poaching the shrimp:

• 4 cups water
• 1 lemon (sliced into half-inch rounds)
• 1 1/2 tbsp salt
• 1 1/2 tsp seafood seasoning
• 2 lb shrimp (I use Kirkland Signature frozen raw shrimp)

For the salad:

• 2 1/2 celery stalks (diced into 1/4-inch pieces)
• 1/2 cup celery leaves
• 1/3 cup green pepper (finely diced for a subtle crunch)
• 1/4 cup chives
• 1/2 tsp tarragon
• 1/4 tsp mint
• 2/3 cup mayonnaise (I prefer Hellmann’s for the best creamy texture)
• 1 1/2 tbsp mustard (I use Grey Poupon Dijon)
• 1 1/4 tsp seafood seasoning
• 1 tsp fresh lemon zest
• 1/4 tsp freshly ground black pepper

Step 1: Prepare the Mise en Place

• 2 1/2 celery stalks
• 1/2 cup celery leaves
• 1/3 cup green pepper
• 1/4 cup chives
• 1/2 tsp tarragon
• 1/4 tsp mint
• 2/3 cup mayonnaise
• 1 1/2 tbsp mustard
• 1 tsp fresh lemon zest
• 1/4 tsp freshly ground black pepper

Dice the celery stalks into 1/4-inch pieces, finely dice the green pepper, and chop the chives.

Set aside the celery leaves for garnish.

Measure out the mayonnaise, mustard, tarragon, mint, lemon zest, and black pepper into small bowls so everything is ready when you need it.

This prep work ensures you won’t be scrambling while the shrimp cooks.

Step 2: Cook the Shrimp in Seasoned Water

• 4 cups water
• 1 lemon
• 1 1/2 tbsp salt
• 1 1/2 tsp seafood seasoning
• 2 lb shrimp

Bring 4 cups of water to a boil in a large pot.

Add the lemon slices (which add brightness and subtle flavor), salt, and 1 1/2 tsp seafood seasoning, then reduce heat to medium-low and maintain a gentle simmer.

Add the frozen shrimp directly to the simmering water and cook for 2-3 minutes until they turn pink and opaque throughout.

I find that cooking shrimp just until they turn color prevents them from becoming rubbery, so watch the clock carefully.

Step 3: Chill and Prepare the Shrimp

• cooked shrimp from Step 2

Using a slotted spoon, transfer the cooked shrimp to a bowl filled with ice water to stop the cooking process immediately.

Let them cool for a couple of minutes, then drain well.

Once cool enough to handle, chop the shrimp into bite-sized pieces—I prefer leaving them a bit chunky rather than mincing them too fine, as this gives the salad better texture and makes each bite more satisfying.

Step 4: Combine Vegetables and Seasonings with Shrimp

• chopped shrimp from Step 3
• 1 1/4 tsp seafood seasoning
• prepared celery, green pepper, and chives from Step 1

In a large mixing bowl, combine the chopped shrimp with the diced celery, green pepper, and chives prepared in Step 1.

Add the remaining 1 1/4 tsp seafood seasoning, tarragon, and mint from your mise en place, and gently toss everything together to distribute the seasonings evenly.

This step ensures the herbs and spices are incorporated throughout before the creamy dressing is added.

Step 5: Build the Creamy Dressing and Finish

• shrimp and vegetable mixture from Step 4
• 2/3 cup mayonnaise
• 1 1/2 tbsp mustard
• 1 tsp fresh lemon zest
• 1/4 tsp freshly ground black pepper

In a separate small bowl, whisk together the mayonnaise, mustard, lemon zest, and black pepper until smooth and well combined.

Pour this dressing over the shrimp and vegetable mixture, then gently fold everything together until the salad is evenly coated and creamy.

Taste the salad and adjust seasoning as needed—sometimes a pinch more salt brings out the flavors beautifully.

Step 6: Chill and Serve

• finished shrimp salad from Step 5
• 1/2 cup celery leaves

Transfer the creamy shrimp salad to a serving bowl or storage container and refrigerate for at least 1 hour before serving.

This chilling time allows the flavors to meld and develop.

Just before serving, give it a gentle stir and garnish with the reserved celery leaves for a fresh, herbaceous finish.

Best Creamy Shrimp Salad

Delicious Best Creamy Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 5 servings

Calories: 750

Ingredients Method

Ingredients

  

For poaching the shrimp:

• 4 cups water
• 1 lemon (sliced into half-inch rounds)
• 1 1/2 tbsp salt
• 1 1/2 tsp seafood seasoning
• 2 lb shrimp (I use Kirkland Signature frozen raw shrimp)

For the salad:

• 2 1/2 celery stalks (diced into 1/4-inch pieces)
• 1/2 cup celery leaves
• 1/3 cup green pepper (finely diced for a subtle crunch)
• 1/4 cup chives
• 1/2 tsp tarragon
• 1/4 tsp mint
• 2/3 cup mayonnaise (I prefer Hellmann's for the best creamy texture)
• 1 1/2 tbsp mustard (I use Grey Poupon Dijon)
• 1 1/4 tsp seafood seasoning
• 1 tsp fresh lemon zest
• 1/4 tsp freshly ground black pepper

Method

 

1. Dice the celery stalks into 1/4-inch pieces, finely dice the green pepper, and chop the chives. Set aside the celery leaves for garnish. Measure out the mayonnaise, mustard, tarragon, mint, lemon zest, and black pepper into small bowls so everything is ready when you need it. This prep work ensures you won't be scrambling while the shrimp cooks.
2. Bring 4 cups of water to a boil in a large pot. Add the lemon slices (which add brightness and subtle flavor), salt, and 1 1/2 tsp seafood seasoning, then reduce heat to medium-low and maintain a gentle simmer. Add the frozen shrimp directly to the simmering water and cook for 2-3 minutes until they turn pink and opaque throughout. I find that cooking shrimp just until they turn color prevents them from becoming rubbery, so watch the clock carefully.
3. Using a slotted spoon, transfer the cooked shrimp to a bowl filled with ice water to stop the cooking process immediately. Let them cool for a couple of minutes, then drain well. Once cool enough to handle, chop the shrimp into bite-sized pieces—I prefer leaving them a bit chunky rather than mincing them too fine, as this gives the salad better texture and makes each bite more satisfying.
4. In a large mixing bowl, combine the chopped shrimp with the diced celery, green pepper, and chives prepared in Step 1. Add the remaining 1 1/4 tsp seafood seasoning, tarragon, and mint from your mise en place, and gently toss everything together to distribute the seasonings evenly. This step ensures the herbs and spices are incorporated throughout before the creamy dressing is added.
5. In a separate small bowl, whisk together the mayonnaise, mustard, lemon zest, and black pepper until smooth and well combined. Pour this dressing over the shrimp and vegetable mixture, then gently fold everything together until the salad is evenly coated and creamy. Taste the salad and adjust seasoning as needed—sometimes a pinch more salt brings out the flavors beautifully.
6. Transfer the creamy shrimp salad to a serving bowl or storage container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and develop. Just before serving, give it a gentle stir and garnish with the reserved celery leaves for a fresh, herbaceous finish.