Creamy Shrimp Salad with Celery and Red Onion
Tender shrimp, crunchy celery and red onion tossed in a creamy lemon-Dijon dressing. An easy, refreshing seafood salad for lunches and entertaining.
This creamy shrimp salad with celery and red onion is fresh, crunchy and packed with tender shrimp in a tangy lemon-Dijon dressing. The crisp celery adds just the right amount of bite, while fresh parsley keeps every spoonful bright. It is an easy cold seafood salad for summer lunches, potlucks or serving in lettuce cups, croissants and sandwiches. Best of all, it comes together quickly and tastes even better after a little time in the fridge.
Fresh and Creamy Shrimp Salad with a Delicious Crunch
This creamy shrimp salad with celery and red onion combines plump, tender shrimp with crisp vegetables, fresh herbs and a tangy lemon-Dijon dressing. The celery adds a refreshing crunch, while the red onion gives every bite a little sharpness. Everything is tossed in just enough creamy dressing to bring the flavours together without overwhelming the shrimp. It’s a delicious seafood salad that’s fresh, satisfying and easy to prepare.
Why You’ll Love This Easy Creamy Shrimp Salad
The combination of juicy shrimp, crunchy celery and creamy lemon dressing makes this salad especially appealing. There’s very little cooking involved if you use precooked shrimp, and most of the preparation is simply chopping and mixing. A little time in the refrigerator allows the flavours to develop while keeping the vegetables crisp. It’s also wonderfully versatile. Serve it on its own, tuck it into a sandwich or spoon it into lettuce cups.
When to Serve This Delicious Shrimp Salad
This easy shrimp salad is perfect for summer lunches, backyard barbecues and relaxed family gatherings. It’s also a lovely make-ahead appetizer for Christmas parties, holiday entertaining or a seafood buffet. Serve it over fresh lettuce, tuck it into buttery croissants or pair it with crackers for an easy appetizer. For a light dinner, add crusty bread and a simple green salad. Keep it chilled until you’re ready to serve.
Tips and Tricks for the Best Creamy Shrimp Salad
• Choose tender, juicy shrimp: Fresh or frozen shrimp both work beautifully in this creamy shrimp salad. If using frozen shrimp, thaw them completely and pat dry so excess moisture doesn’t water down the dressing.
• Don’t overcook the shrimp: If cooking your own shrimp, watch them carefully. They should be pink, opaque and just firm. Overcooked shrimp can become rubbery, especially after chilling.
• Keep the celery crunchy: Finely chop fresh, crisp celery into small, even pieces. It adds a lovely crunch without overpowering the delicate texture of the shrimp.
• Finely dice the red onion: Small pieces distribute the flavour more evenly throughout the salad. If your red onion tastes particularly sharp, soak it in cold water for a few minutes, then drain thoroughly.
• Balance the creamy dressing: The lemon juice and Dijon mustard add a delicious tang that balances the richness of the dressing. Taste before adding extra salt, as shrimp already have a naturally savoury flavour.
• Chill before serving: Refrigerate your creamy shrimp salad for about 30 minutes before serving. This gives the lemon-Dijon dressing time to develop its flavour while keeping the celery wonderfully crisp.
• Keep it fresh and creamy: Add just enough dressing to coat the shrimp and vegetables without drowning them. If preparing the salad ahead, give it a gentle stir before serving and finish with a sprinkle of fresh herbs.
Delicious Variations for Creamy Shrimp Salad
• Avocado Shrimp Salad: Add diced ripe avocado just before serving for a rich, buttery texture. A little extra lemon juice keeps the avocado fresh and complements the creamy dressing beautifully.
• Spicy Cajun Shrimp Salad: Toss the cooked shrimp with a pinch of Cajun seasoning and add a little hot sauce to the lemon-Dijon dressing. Perfect if you enjoy a creamy seafood salad with a bit of heat.
• Lemon Dill Shrimp Salad: Stir freshly chopped dill and a little extra lemon zest into the dressing. The bright, fresh flavours pair beautifully with tender shrimp and crunchy celery.
• Shrimp Salad with Cucumber: Add finely diced cucumber for extra crunch and freshness. Remove the watery seeds first so your creamy shrimp salad doesn’t become too thin.
• Shrimp and Pasta Salad: Toss the creamy shrimp mixture with cooled rotini or small pasta shells. Add a little extra dressing to coat the pasta for a satisfying lunch or an easy summer potluck dish.
• Shrimp Salad Lettuce Wraps: Spoon the chilled shrimp salad into crisp romaine or butter lettuce leaves. A delicious alternative to sandwiches that’s particularly nice for summer lunches and holiday appetizers.
• Old Bay Shrimp Salad: Add a little Old Bay seasoning to the creamy dressing for a classic seafood flavour. Finish with fresh parsley and a squeeze of lemon for a delicious shrimp salad that’s lovely served in toasted rolls.
Real Kitchen Tip: Keep Creamy Shrimp Salad Fresh and Crunchy
The secret to a delicious creamy shrimp salad is removing excess moisture before mixing everything together. Pat the cooked shrimp dry and drain the chopped celery and red onion thoroughly. This prevents the lemon-Dijon dressing from becoming watery and helps it cling beautifully to every shrimp. Refrigerate for about 30 minutes before serving for a creamy, flavourful salad with plenty of crunch.
Creamy Shrimp Salad with Celery and Red Onion
Equipment
- Large mixing bowl
- Small bowl for the creamy dressing
- Whisk
- Cutting board
- Sharp kitchen knife
- Measuring cups and spoons
- Paper towel for drying the shrimp
- Rubber spatula or large spoon
- Airtight container for chilling and storing
Ingredients
For the Shrimp Salad
- 1½ pounds shrimp cooked large sized, peeled and deveined
- 3 celery stalks finely chopped
- ⅓ cup red onion finely diced
- ⅓ cup fresh parsley finely chopped
- 2 tablespoons fresh chives chopped, optional
For the Creamy Lemon-Dijon Dressing
- ¾ cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
Instructions
Prepare the shrimp.
- Pat the cooked shrimp thoroughly dry with paper towel. Cut very large shrimp in half, leaving medium shrimp whole. This makes the salad easier to serve while keeping plenty of tender shrimp in every bite.
Make the creamy dressing.
- Add the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, paprika, salt and black pepper to a large mixing bowl. Whisk until smooth and creamy.
Add the vegetables and herbs.
- Stir the finely chopped celery, red onion, parsley and chives into the lemon-Dijon dressing. Keeping the vegetables fairly small gives the shrimp salad a nice crunch without any one flavour taking over.
Fold in the shrimp.
- Add the prepared shrimp and gently fold until evenly coated in the creamy dressing. Avoid stirring too firmly, as cooked shrimp can break apart.
Chill before serving.
- Cover the bowl and refrigerate the creamy shrimp salad for at least 30 minutes. Taste just before serving and add another squeeze of lemon juice, a pinch of salt or a little black pepper if needed.
Notes
- Pat the cooked shrimp very dry before mixing. This helps the creamy shrimp salad dressing stay thick instead of turning watery.
- Medium or large shrimp work best. Leave medium shrimp whole and cut extra-large shrimp in half for easier serving.
- Chop the celery and red onion finely so you get a little crunch in every bite without overpowering the tender shrimp.
- Let the cold shrimp salad chill for at least 30 minutes. The lemon, Dijon mustard and Old Bay flavours become better balanced as it rests.
- Fold the shrimp into the dressing gently. Stirring too firmly can break the shrimp into small pieces.
- For a lighter easy shrimp salad recipe, replace half of the mayonnaise with plain Greek yogurt.
- Taste again just before serving. Chilled salads sometimes need an extra squeeze of lemon juice or a small pinch of salt.
- Store leftover creamy shrimp salad in an airtight container in the refrigerator and enjoy within 2 days.
- Do not freeze this seafood salad. The dressing may separate, and the celery can become soft and watery after thawing.