There’s something about summer evenings, fresh air, and the scent of cooked shrimp that just screams dinner time at my house. I remember the first time I made this creamy shrimp salad — it was a lazy Sunday, and I was craving something flavorful but light enough to enjoy on the porch with a cold glass of lemonade. I hadn’t quite planned the meal, so I rummaged through the fridge, and what I pulled out turned into this little treasure. Since then, it’s become a staple—my kids ask for it all the time, and my friends always ask for the recipe. Honestly, it’s one of those dishes that feels fancy but is dead simple to whip up after a busy day. The best part? It’s incredibly versatile, and I swear, the creamy dressing makes every bite taste like a little celebration. Trust me, once you try this creamy shrimp salad, it might just be your new favorite go-to for everything from picnics to weeknight dinners! And if you’re anything like me, you’ll love how it tastes, smells, and comes together in about 15 minutes.
Thank you for reading this post, don't forget to subscribe!What is Creamy Shrimp Salad?
Think of this as a vibrant, slightly tangy, and oh-so-creamy dish that’s perfect for spooning over a bed of greens or stuffing into a soft baguette. It’s essentially fresh shrimp mingling with a luscious dressing made from mayonnaise, a splash of lemon, and a hint of seasonings that bring everything to life. The name says it all — it’s an easy, crowd-pleasing salad that’s rich without feeling heavy. Originally, “shrimp salad” probably comes from classic seafood dishes served cold, but what makes this version special is the creamy aspect that ties all the flavors together like a warm hug. It’s like a cross between a fancy appetizer and comfort food—you get the luxury of something really delicious but with minimal fuss. Think of it as a party in your mouth, but you didn’t have to slave over open flames — just a sharp knife, a good bowl, and a little bit of loving stirring.
Why you’ll love this recipe?
What I love most about this creamy shrimp salad is how it manages to be both elegant and super easy to make. It’s packed with flavor—those perfectly cooked shrimp are tender, and the dressing’s tanginess balances beautifully with the richness of the mayo. Plus, the recipe is really budget-friendly—I always say, shrimp can be affordable if you buy them frozen, and they cook so quickly that this dish is a lifesaver on busy nights. The versatility is another big plus. You can serve it as a main dish on a warm summer day, a side at your next barbecue, or even a fancy appetizer with some crusty bread. I’ve even thrown in a dollop of Dijon mustard or a splash of hot sauce for an extra kick, and it always turns out fabulous. Honestly, it’s one of those recipes that’s comforting but feels a bit special, something my family really looks forward to. The fact that it’s light, fresh, and so satisfying means I end up making it on repeat — it never gets old!
How do I make a creamy shrimp salad?
Quick Overview
This dish comes together in just a few simple steps. First, you cook and peel the shrimp — I prefer boiling or steaming, but sautéing works too if you’re in a hurry. Then, you prepare a creamy, zesty dressing with mayonnaise, lemon juice, and seasonings. Once the shrimp are cooled, you toss everything together — adding crunchy celery or fresh herbs for extra texture. The assembly takes just minutes, and the finished salad can be eaten immediately or chilled for an hour if you want the flavors to meld even more. Trust me, it’s almost impossible to mess this up, and I promise the results are glowingly delicious every single time.
Ingredients
For the main shrimp: For the main shrimp: For the main shrimp: For the main shrimp: For the main shrimp: For the main shrimp: For
- 1 pound large shrimp, peeled and deveined (fresh or frozen, just thawed)
- Salt and pepper, for boiling
- Optional: a bay leaf or lemon slices for cooking water
For the Creamy Dressing:
- 1 cup mayonnaise (full-fat gives the best creaminess)
- Juice of 1 lemon (fresh is always best)
- 1 teaspoon Dijon mustard (for a tangy twist)
- 1 teaspoon Worcestershire sauce (adds depth)
- 1 teaspoon hot sauce or a dash of cayenne (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
For Extras and Garnishes:
“The Easy Creamy Shrimp Celery Salad Delight turned out amazing. My kids asked for seconds. Saving this one!”
- Chopped celery or green onions for crunch
- Fresh dill or parsley, chopped
- Sweet corn kernels or chopped pickles (if you like extra tang or sweetness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Bring a large pot of water to a gentle boil. Season with salt and toss in a bay leaf or lemon slices if you like. This is just to infuse a little extra flavor into the shrimp. Once boiling, add your shrimp — the goal is to cook them quickly to keep them tender. They’ll turn a pretty pink and curl up within 2-3 minutes. Don’t overcook; shrimp go from perfect to rubbery fast. Drain and set aside to cool — I usually pop mine in the fridge for about 10 minutes so they’re ready to toss with the dressing.
Step 2: Mix Dry Ingredients
While the shrimp cools, in a small bowl mix your seasonings — just salt, pepper, and maybe a pinch of paprika or cayenne if you like some heat. This helps you keep everything balanced before stirring into the mayonnaise base. Remember, season as you go — it makes a difference!
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and hot sauce if using. Trust me, I’ve made this with just plain mayo and it’s still good, but the added flavors really elevate it. Taste as you go and adjust the lemon or seasoning to your liking—it’s all about your flavor palette.
Step 4: Combine
Add the cooled shrimp into the dressing. Gently fold everything together, making sure each piece is coated in that luscious sauce. Overmixing can break the shrimp apart, so be gentle. If you feel the sauce is too thick, a little bit of milk or pickle juice can lighten it up.
Step 5: Prepare Filling
If you want extra crunch, toss in chopped celery or green onions now. Fresh herbs like dill or parsley give it a bright note — sprinkle generously. For an added twist, I sometimes mix in a couple of chopped pickles or a handful of sweet corn for more texture and flavor. It’s really flexible, so go with what you and your family love.
Step 6: Layer & Swirl
If you’re making this for a fancy presentation, layering is fun. Put some lettuce or bed of greens on your plate, spoon the shrimp mixture on top, then swirl the dressing around with a skewer or toothpick for a decorative pattern. Because I love a little visual punch, I often sprinkle extra herbs on top and maybe a few lemon slices for that “chef’s kiss” finishing touch.
Step 7: Bake
No baking needed! It’s all about quick assembly. However, if you want to serve it chilled, just pop it into the fridge covered for at least 30 minutes. The flavors meld together beautifully — it’s almost addictive once it’s had a little time to rest.
Step 8: Cool & Glaze
Once chilled, you can add a light drizzle of more lemon juice or a spoonful of sour cream on top for extra creaminess. If you’re feeling fancy, a little paprika or smoked salt sprinkled on the surface enhances the look and taste — but honestly, I just love it plain and simple.
“Made the Easy Creamy Shrimp Celery Salad Delight tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step 9: Slice & Serve
This salad is best served cold, straight from the fridge. I find that using a sharp knife to gently slice through the shrimp makes for neat, bite-sized pieces. Serve it over a bed of crisp greens, with crackers, or stuffed into a croissant. Every time I make this, it disappears in minutes — I swear, it’s that addictive.
What to Serve It With
This creamy shrimp salad is so adaptable. For a relaxed weekend lunch, I love piling it onto some toasted baguette slices with fresh arugula — it’s a tiny, elegant open-faced sandwich that always impresses. If I want to keep it casual, I toss it with some mixed greens and add a handful of cherry tomatoes for color. It’s perfect as a poolside appetizer, especially if you serve it alongside a cold glass of white wine or some sparkling water with lime. For a dinner party, I like to set up a little buffet with this salad alongside grilled veggies, crusty bread, and perhaps some deviled eggs for good measure. And if leftovers are a thing at your house, try scooping leftovers into lettuce wraps or stuffing in a pita for a quick, delicious lunch the next day. This dish just keeps giving!
Top Tips for Perfecting Your Creamy Shrimp Salad
Having made this dish dozens of times, I’ve picked up a few tricks that really make a difference. First, don’t overcook your shrimp — tender is the goal. Once they turn pink and curl, they’re done. Overcooked shrimp gets rubbery fast, and nobody wants that. I also recommend peeling the shrimp just before mixing; if you do it too early, they can lose their juiciness. When mixing the dressing, take your time — a gentle fold is better than vigorous stirring, which can mash the shrimp up. For a more colorful presentation, try swirling different colored ingredients into the dressing, like diced red bell peppers or even a few drops of natural food coloring mixed into the mayo. Ingredient swaps are plentiful — if you’re watching calories, Greek yogurt can replace some mayo, or you can add in diced avocado for creaminess and healthy fats. When baking or chilling, my best advice is patience. Let the flavors meld for at least an hour — it’s worth the wait. And for the glaze, I’ve tested honey-drizzled options and even balsamic reduction — each brings a unique twist. Just remember, the simpler, the better — this dish shines with quality ingredients and a light hand.
Storing and Reheating Tips
This salad is best enjoyed fresh but can be stored if needed. Keep it covered in an airtight container in the fridge for up to 2 days; after that, the shrimp can start to get a bit rubbery, and the sauce might separate. If you want to make it ahead, I think the best move is to cook and peel the shrimp the day before, then assemble just before serving. Don’t freeze it — shrimp can become tough once thawed, and the texture suffers. If you do need to freeze leftovers, store it well-wrapped in a freezer-safe container for up to 1 month — just be aware that the texture might change slightly once thawed, especially the shrimp. When reheating, I don’t recommend doing so — cold leftovers are simply better, and the dish is best served chilled or at room temperature. If it needs a little brightening, a squeeze of lemon right before serving perks everything up again. I like to add fresh herbs just as I serve for maximum flavor punch. This way, it stays vibrant and delicious.
Frequently Asked Questions
Final Thoughts
This creamy shrimp salad has truly become one of my kitchen MVPs. It’s effortless, flavorful, and always makes me feel like I’ve whipped up something special — even if it’s just a Tuesday. Whether I’m serving it as an appetizer at a dinner party or enjoying it plain for a quick lunch, it hits all the right notes. I love how flexible it is; I can swap out ingredients based on what I have on hand or tailor the spice level to suit my mood. Plus, the smell alone when it’s just coming together? Pure comfort. If you’ve never tried it, give it a shot — I promise it’s worth every minute. I hope you have as much fun making and customizing this dish as I do — and I’d love to hear your twists and tips in the comments. Happy baking!
Creamy Shrimp Salad
Ingredients
Main Ingredients
- 16 ounces large cooked peeled and deveined shrimp
- 2 medium cucumbers peeled and sliced
- 1 large celery stalk sliced thin
- 0.25 cup low fat sour cream
- 2 tablespoons lite mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon Old Bay seasoning
- salt to taste
- chopped dill optional garnish
Instructions
Preparation Steps
- In a medium bowl, combine sour cream, mayonnaise, lime juice, Old Bay and salt.
- Add shrimp, celery, cucumbers and mix well.
- Refrigerate until ready to serve. Garnish with chopped dill if desired.
