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How to make a Shrimp Salad sandwich

Shrimp Salad

Shrimp Salad is very similar to everyone's favorite chicken salad or tuna salad, however this recipe combines gently poached shrimp, vegetables for crunch, and a light and creamy lemon dill sauce. Perfect for lunch as a sandwich or a tasty snack with crackers, you'll love this easy and delicious seafood recipe! 
Course Salad
Cuisine American
Prep Time 20 mins
Cook Time 3 mins
Total Time 23 mins
Servings 6 servings
Calories 207


  • 1 pound shrimp (raw)
  • 3 tablespoon kosher salt
  • 2 teaspoon lemon juice (squeezed from half a lemon, reserve lemon half for boiling)
  • ½ cup mayonnaise
  • 1 teaspoon white wine vinegar
  • ½ cup celery (chopped)
  • ¼ cup red onion (finely diced)
  • ½ teaspoon salt
  • ½ teaspoon Old Bay Seasoning
  • 1 tablespoon dill (fresh, minced)
  • ¼ teaspoon Worcestershire sauce


  • Bring 5 quarts of water, 3 tablespoons salt, and the remaining lemon half to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Let cool, drain, and set on a paper towel. Peel (if needed) and devein (if needed) the shrimp. You can leave whole or cut into thirds.
  • In a separate bowl, whisk together remaining ingredients. Combine with the cooked shrimp. Taste and adjust seasonings, if needed. Best served if refrigerated a few hours first to let all of the flavors fully combine.
  • Serve cold on a roll with a bed of lettuce or with crackers.


Calories: 207kcal | Carbohydrates: 1g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 198mg | Sodium: 4397mg | Potassium: 92mg | Vitamin A: 50IU | Vitamin C: 4.5mg | Calcium: 115mg | Iron: 1.7mg