Shrimp Salad Recipe with Lemon and Herbs Recipe
This classic New York Deli Shrimp Salad combines tender, large cooked shrimp with a creamy, tangy dressing. Enhanced by fresh lemon juice, Dijon mustard, and a blend of seasonings, it offers a refreshing and flavorful seafood salad perfect for sandwiches, wraps, or as a standalone dish. Quick to prepare and versatile with optional garnishes and substitutions, this recipe delivers a deli-style favorite that’s both satisfying and delicious.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Base Ingredients:
- 2 pounds large cooked shrimp, peeled and deveined
- 3/4 cup high-quality mayonnaise
- 2 celery stalks, finely diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
Seasonings:
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, chopped
Optional Garnishes:
- Fresh dill sprigs
- Lemon wedges
- Extra paprika for dusting
Substitution Options:
- Lower fat: Replace half the mayonnaise with Greek yogurt
- Dairy-free: Use vegan mayonnaise
- Extra crunch: Add diced red bell pepper or water chestnuts
- Herb variations: Substitute parsley or dill for chives
Instructions
- Prepare Shrimp: Ensure the shrimp are fully cooked, peeled, and deveined. If using refrigerated shrimp, pat them dry before mixing.
- Mix Dressing: In a large bowl, combine mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, paprika, salt, and black pepper. Stir until the dressing is smooth and well blended.
- Combine Ingredients: Add the cooked shrimp, finely diced celery, and chopped fresh chives to the bowl with the dressing. Gently toss to coat all ingredients evenly without breaking the shrimp.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate the shrimp salad for at least 30 minutes to allow flavors to meld together and the salad to chill thoroughly.
- Serve: Before serving, give the salad a gentle stir. Garnish with fresh dill sprigs, lemon wedges, and a light dusting of paprika if desired. Serve as a sandwich filling, atop greens, or as a standalone salad.
Notes
- For a lighter option, substitute half of the mayonnaise with Greek yogurt.
- To keep the salad dairy-free, use vegan mayonnaise.
- Add diced red bell peppers or water chestnuts for added texture and crunch.
- Swap chives with fresh parsley or dill for a different herb flavor profile.
- Use freshly cooked shrimp if possible for best flavor and texture.
- Adjust seasoning to taste, especially the salt and paprika.
