Easy Southern Shrimp Salad

Finding a light, refreshing lunch that actually tastes good and doesn’t leave you feeling weighed down can be tough, especially during those hot summer months when you want something satisfying but not too heavy. Plus, if you’re trying to use up fresh seafood before it goes bad or need something quick for unexpected guests, the pressure is on to make something both impressive and easy.

Thankfully, this Southern shrimp salad hits all the right notes: it’s packed with flavor thanks to Old Bay and fresh dill, comes together in under 30 minutes, and works perfectly on its own, stuffed in a sandwich, or served over greens.

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What Kind of Shrimp Should I Use?

Medium shrimp are perfect for this salad because they’re easy to bite into and hold up well when mixed with the other ingredients. You can use fresh or frozen shrimp – just make sure frozen shrimp are fully thawed before cooking. If you can only find large shrimp, that’s totally fine, you might just want to cut them into smaller pieces after cooking so they’re easier to eat in the salad. Whether you buy them peeled or unpeeled is up to you, though buying them unpeeled and doing it yourself often means fresher shrimp and you can use the shells to add extra flavor to your cooking water.

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Options for Substitutions

This shrimp salad is pretty straightforward, but here are some swaps you can make if needed:

• Medium shrimp: You can use large or small shrimp instead – just adjust the cooking time slightly. Larger shrimp need an extra minute or two, while smaller ones cook faster. Already cooked shrimp works too, just skip the boiling step and chop them up.
• Old Bay seasoning: If you don’t have Old Bay, make a quick substitute with equal parts paprika, celery salt, and a pinch of cayenne pepper. It won’t be exactly the same, but it’ll give you that savory, slightly spicy kick.
• Mayonnaise: Greek yogurt or sour cream can replace half the mayo for a lighter version. You can also use all Greek yogurt if you prefer, though the texture will be a bit tangier and less creamy.
• Fresh dill: Dried dill works in a pinch – use about 1 teaspoon instead of the tablespoon of fresh. You could also swap it for fresh parsley or chives if that’s what you have on hand.
• Apple cider vinegar: White vinegar or white wine vinegar will work just fine for boiling the shrimp. The difference in flavor is minimal once you drain them.

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 off the heat as soon as they turn pink and opaque, usually just 2-3 minutes after the water returns to a boil.

Another common error is not cooling the shrimp completely before mixing them with the mayo-based dressing, as warm shrimp can cause the mayonnaise to separate and become oily.

Make sure to dice your celery and red onion into small, uniform pieces so they distribute evenly throughout the salad and don’t overpower the shrimp in any single bite.

Finally, don’t skip the step of rinsing the cooked shrimp with cold water – this stops the cooking process immediately and helps keep them tender and juicy.

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What to Serve With Shrimp Salad?

This shrimp salad is perfect piled high on a buttery toasted bun or croissant for a classic shrimp salad sandwich that’s great for lunch or a light dinner. If you want to skip the bread, serve it over a bed of butter lettuce or mixed greens with some sliced tomatoes and cucumbers on the side. I also love scooping it up with crackers like Ritz or Club crackers for an easy appetizer when friends come over. For a Southern-style meal, pair it with some coleslaw and potato chips, or serve it alongside fresh fruit like watermelon or grapes to balance out the richness of the mayo.

Storage Instructions

Store: Keep your shrimp salad in an airtight container in the fridge for up to 2 days. Since it’s made with fresh seafood and mayo, you’ll want to eat it pretty quickly for the best flavor and food safety. I like to make this the morning of serving or the night before at most.

Serve: This salad tastes best when it’s nice and cold, so give it a good stir before serving straight from the fridge. It’s perfect piled on crackers, stuffed in a croissant, or served over a bed of lettuce. Just don’t leave it sitting out at room temperature for more than an hour or two, especially on warm days.

Estimated Nutrition

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

• Calories: 900-1000
• Protein: 90-100 g
• Fat: 60-70 g
• Carbohydrates: 10-14 g

Ingredients

For the poached shrimp:

• 1.5 lb shrimp
• 6 cups water
• 3 tbsp seafood seasoning (Old Bay)
• 1 tbsp apple cider vinegar

For the salad:

• 2/3 cup Duke’s mayonnaise
• 1.5 tbsp lemon juice
• 1/3 cup onion (finely diced)
• 1/2 cup celery (diced for extra crunch)
• 3/4 tsp seafood seasoning
• 1 tbsp fresh dill
• 1/2 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper

Step 1: Prepare the Mise en Place

• 1/3 cup onion
• 1/2 cup celery
• 2/3 cup Duke’s mayonnaise
• 1.5 tbsp lemon juice
• 1 tbsp fresh dill
• 3/4 tsp seafood seasoning
• 1/2 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper

Dice the onion and celery into small, uniform pieces—this ensures even texture throughout the salad.

Measure out the mayonnaise, lemon juice, dill, Dijon mustard, and both quantities of seafood seasoning into separate small bowls.

Having everything prepped and measured streamlines the final assembly and prevents scrambling once the shrimp is cooked.

Step 2: Boil and Cook the Shrimp

• 1.5 lb shrimp
• 6 cups water
• 3 tbsp seafood seasoning
• 1 tbsp apple cider vinegar

Bring 6 cups of water to a rolling boil in a large pot over medium-high heat.

Add 3 tablespoons of Old Bay seasoning and 1 tablespoon of apple cider vinegar to the water—the vinegar adds subtle tang and helps season the shrimp from the inside out.

Once boiling, add the shrimp and stir occasionally.

Cook for 2-3 minutes until the shrimp turn bright pink and feel firm when pressed; don’t overcook or they’ll become rubbery.

I like to slightly undercook shrimp by a few seconds since they’ll continue cooking slightly as they cool.

Step 3: Cool and Peel the Shrimp

Drain the shrimp immediately into a colander and rinse thoroughly with ice-cold water to stop the cooking process and cool them down quickly.

Once cooled, peel away the shells gently, starting from the head end.

Pat the peeled shrimp dry with paper towels to remove excess moisture—this prevents the final salad from becoming watery.

Step 4: Chop and Prepare the Shrimp

Chop the cooked shrimp from Step 3 into bite-sized pieces, about 3/4 inch—this creates better texture and makes the salad easier to eat.

Don’t mince them too finely or the salad will feel mushy; you want distinct pieces that maintain some texture.

Step 5: Build the Dressing and Combine

• chopped shrimp from Step 4
• diced onion and celery from Step 1
• 2/3 cup Duke’s mayonnaise
• 1.5 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 3/4 tsp seafood seasoning

In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and the 3/4 teaspoon of seafood seasoning until smooth and well combined.

Fold in the diced onion and celery from Step 1, which will soften slightly and absorb the flavors as they sit.

Add the chopped shrimp from Step 4 and gently fold everything together until evenly coated, being careful not to break up the shrimp pieces.

I prefer to fold rather than stir vigorously—it keeps the shrimp pieces intact and prevents the salad from becoming too dense.

Step 6: Finish and Chill

• 1 tbsp fresh dill
• 1/4 tsp freshly ground black pepper

Taste the salad and adjust seasoning with the freshly ground black pepper and additional seafood seasoning if needed.

Top with fresh dill and a light sprinkle of extra seasoning.

Refrigerate for at least 30 minutes before serving—this allows the flavors to meld and the salad to chill thoroughly, making it more refreshing and easier to serve.

Easy Southern Shrimp Salad

Delicious Easy Southern Shrimp Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 950 kcal

Ingredients

  

For the poached shrimp

• 1.5 lb shrimp
• 6 cups water
• 3 tbsp seafood seasoning (Old Bay)
• 1 tbsp apple cider vinegar

For the salad

• 2/3 cup Duke's mayonnaise
• 1.5 tbsp lemon juice
• 1/3 cup onion (finely diced)
• 1/2 cup celery (diced for extra crunch)
• 3/4 tsp seafood seasoning
• 1 tbsp fresh dill
• 1/2 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper

Instructions

 

• Dice the onion and celery into small, uniform pieces—this ensures even texture throughout the salad. Measure out the mayonnaise, lemon juice, dill, Dijon mustard, and both quantities of seafood seasoning into separate small bowls. Having everything prepped and measured streamlines the final assembly and prevents scrambling once the shrimp is cooked.
• Bring 6 cups of water to a rolling boil in a large pot over medium-high heat. Add 3 tablespoons of Old Bay seasoning and 1 tablespoon of apple cider vinegar to the water—the vinegar adds subtle tang and helps season the shrimp from the inside out. Once boiling, add the shrimp and stir occasionally. Cook for 2-3 minutes until the shrimp turn bright pink and feel firm when pressed; don't overcook or they'll become rubbery. I like to slightly undercook shrimp by a few seconds since they'll continue cooking slightly as they cool.
• Drain the shrimp immediately into a colander and rinse thoroughly with ice-cold water to stop the cooking process and cool them down quickly. Once cooled, peel away the shells gently, starting from the head end. Pat the peeled shrimp dry with paper towels to remove excess moisture—this prevents the final salad from becoming watery.
• Chop the cooked shrimp from Step 3 into bite-sized pieces, about 3/4 inch—this creates better texture and makes the salad easier to eat. Don't mince them too finely or the salad will feel mushy; you want distinct pieces that maintain some texture.
• In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and the 3/4 teaspoon of seafood seasoning until smooth and well combined. Fold in the diced onion and celery from Step 1, which will soften slightly and absorb the flavors as they sit. Add the chopped shrimp from Step 4 and gently fold everything together until evenly coated, being careful not to break up the shrimp pieces. I prefer to fold rather than stir vigorously—it keeps the shrimp pieces intact and prevents the salad from becoming too dense.
• Taste the salad and adjust seasoning with the freshly ground black pepper and additional seafood seasoning if needed. Top with fresh dill and a light sprinkle of extra seasoning. Refrigerate for at least 30 minutes before serving—this allows the flavors to meld and the salad to chill thoroughly, making it more refreshing and easier to serve.