Can I use pre-cooked shrimp for this salad?

Absolutely. If using pre-cooked shrimp, skip the poaching step. Just chop (if needed), pat dry well, and proceed with the recipe. You’ll miss a touch of infused flavor, but it’s still delicious and saves even more time.

What’s the best shrimp size for this recipe?

Medium shrimp (31-40 count per pound) are ideal—they’re bite-sized and soak up the dressing. Larger shrimp work too; just cut into smaller pieces for best bite and texture.

Can I make the salad in advance?

Yes, and you really should! Preparing it at least a few hours ahead (or even the night before) lets the flavors meld and means less to do at mealtime.

How do I avoid a watery shrimp salad?

Dry the shrimp thoroughly after poaching and draining, and strain the finished salad if it sits overnight. A gentle toss before serving helps too.

New York Deli Shrimp Salad Recipe

Name: New York Deli Shrimp Salad Recipe
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Cuisine: American (New York Deli-style)
Ingredients: 1.5 pounds shrimp (31-40 count, peeled, deveined, tails removed); 1/2 teaspoon baking soda; 1/2 teaspoon Diamond Crystal Kosher salt; 8 cups water; 1 tablespoon fresh lemon juice; 2 teaspoons Old Bay seasoning; 1/2 cup finely diced celery; 1/4 cup finely diced red onion; 1 tablespoon dill, minced (plus more to taste); 3/4 cup mayonnaise; 1/2 teaspoon Old Bay seasoning; 1 teaspoon celery seed; 2 ounces lemon juice; 2 teaspoons Dijon mustard; Salt and pepper, to taste

Bring a taste of classic New York delis to your kitchen with this irresistible New York Deli Shrimp Salad recipe. If you’ve ever craved that juicy, creamy, delightfully tangy shrimp salad you see piled high in deli cases, this is your ticket to deli nirvana—right at home in almost no time. Each bite bursts with juicy, tender shrimp mingling with crisp celery, fresh dill, and the just-right bite of red onion, all united by a creamy, zippy dressing. Even better? It’s a snap to make, requires minimal cooking, and sits beautifully in the fridge for perfect make-ahead meals. This is the ultimate answer for busy weeknights, quick lunches, or an impressive (yet outrageously simple) dish for gatherings.

Why You’ll Love This Recipe

Quick and Easy: Hands-on time is minimal, and the whole dish is ready in less than half an hour — most of that is letting the flavors come together in the fridge.
No-fuss Deliciousness: The poaching technique ensures shrimp are plump, juicy, and never rubbery while the Old Bay-infused dressing gives an unmistakable deli flavor.
Crowd-Pleaser: Whether serving on a bed of lettuce, on a crusty roll, or by the spoonful, this salad is always a hit.
Make Ahead: It only gets tastier as it chills, meaning prep today, enjoy tomorrow (or even several days after, if it lasts that long).
Perfect for Variety: Open to endless tweaks—swap herbs, change up the tang, or adjust crunch to fit your preferences and fridge contents.

Ingredients You’ll Need

All of these ingredients are easy to find, and every single one plays a starring role. Here’s what brings this shrimp salad together:

Shrimp: Using peeled, deveined, medium shrimp ensures every bite is tender; the brine makes them plump and perfectly seasoned.
Baking Soda: Added to the brine to help the shrimp stay juicy and firm during poaching.
Kosher Salt: For seasoning and bringing out the natural sweetness of the shrimp.
Old Bay Seasoning: Essential for that deli kick—adds a savory, peppery note that’s familiar and irresistible.
Fresh Lemon Juice: Brings brightness to the poaching water and the sauce, keeping the salad fresh and lively.
Ice Water: Shocking the shrimp after cooking is the secret for juicy, perfectly textured shrimp every single time.
Celery: Adds crispness and classic deli crunch; dice it fine for best texture.
Red Onion: Lends a gentle bite and color—use red for its mild, sweet heat.
Fresh Dill: The defining herb—brings grassy, almost citrusy notes. Use extra if you love the flavor!
Mayonnaise: The creamy base for binding all the flavors together; go for good-quality mayo for best results.
Celery Seed: A subtle, earthy spice that layers extra celery flavor into the dressing.
Dijon Mustard: Adds tang and depth—don’t skip it, it’s the secret to a balanced, bright sauce.
Salt & Black Pepper: Season to taste—don’t be shy, you want bold flavor.

Tip: Good shrimp make all the difference, so choose the freshest you can find. If using frozen, be sure to thaw and pat dry.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s no need to stick strictly to tradition—here are some ways to mix things up:

Herb Swap: Try tarragon, chives, or even parsley in place of dill for a different herbal note.
Add Crunch: Stir in diced pickles, radish, or fresh fennel for extra texture and zing.
Make it Lighter: Swap half (or all) the mayo for Greek yogurt, or use light mayo for a lighter dressing.
Spice It Up: Add a dash of hot sauce or a sprinkle of cayenne for a gentle kick.
Go Eggy: Add a couple of chopped hard-boiled eggs for protein and richness—classic deli move!
Shellfish Lovers: Substitute half the shrimp with cooked lobster or crab for a luxury twist.

How to Make New York Deli Shrimp Salad

You won’t believe how simple and foolproof this method is. Here’s exactly how to get deli-worthy shrimp salad every single time:

Step 1: Prep and Brine the Shrimp

Start by tossing the peeled, deveined shrimp with baking soda, kosher salt, and a touch of Old Bay. Let this sit for about 15-20 minutes—this ensures the shrimp cook up extra plump and flavorful while you prepare the sauce.

Step 2: Poach the Shrimp

Fill a large pot with water and fresh lemon juice, bring it to a boil, and have a bowl of ice water ready for shocking the shrimp. Cook the shrimp for just about 90 seconds; they should turn opaque and barely firm. Scoop them out immediately and drop them into the ice water bath—this locks in that perfect, juicy texture.

Step 3: Drain and Dry

Once the shrimp are cool, drain them well and pat dry with a towel; this step keeps your salad from getting watery and ensures the dressing clings just right.

Step 4: Make the Sauce

In a big bowl, mix together the finely diced celery and red onion, chopped dill, mayo, Old Bay, celery seed, Dijon mustard, lemon juice, and a bit of salt and pepper. Give it a taste and adjust as you like—shrimp salad is all about dialing in those flavors for you.

Step 5: Combine and Chill

Toss the cooled, dry shrimp with the sauce, turning gently so every piece is generously coated. Cover the bowl and refrigerate for at least 2 hours—overnight if possible—so the flavors meld and the texture sets.

Step 6: Serve and Savor

When ready to serve, give the shrimp salad a gentle toss. If you like it a little drier, pour off any extra dressing that’s settled at the bottom. Enjoy your creation straight away!

Pro Tips for Making the Recipe

Don’t Overcook the Shrimp: Watch closely—they only need 90 seconds. Overcooking makes them rubbery.
Always Shock in Ice Water: This step is non-negotiable! It guarantees perfectly juicy shrimp every time.
Dice Ingredients Finely: Especially celery and onion. Tiny bits mean a more cohesive texture and even flavor.
Rest in the Fridge: Letting the finished salad chill for a few hours melds the flavors and makes everything pop.
Adjust for Taste: Always sample before refrigerating and tweak lemon, dill, salt, or Old Bay to your preference.

How to Serve

This salad is a star on its own, but there are so many ways to serve it:

Classic Deli-Style: Scoop generously onto a bed of crispy iceberg or butter lettuce. For the true NY deli effect, add a wedge of lemon and a sprig of dill.
Sandwiches & Rolls: Pile high on toasted brioche, a split-top hot dog roll, or a bagel. It’s heaven tucked between slices of rye with lettuce and tomato.
Appetizer: Spoon into endive leaves, cucumber cups, or serve atop crackers for an elegant starter.
Salad Plate: Pair with sliced tomatoes, hard-boiled eggs, and a slice of dark rye for a light but satisfying meal.

Tip: Garnish with a little extra dill and a sprinkle of paprika for a pop of color.

Make Ahead and Storage

Storing Leftovers

Tuck any leftovers into an airtight container and refrigerate. Shrimp salad keeps well for up to 3 days and often tastes even better on day two after the flavors have really married.

Freezing

Note: Shrimp salad doesn’t freeze well, as the mayonnaise and celery can become watery or grainy when thawed. It’s best enjoyed fresh.

Reheating

No reheating needed—this dish is made to be served chilled or at cool room temperature.

FAQs

Can I use pre-cooked shrimp for this salad?

Absolutely. If using pre-cooked shrimp, skip the poaching step. Just chop (if needed), pat dry well, and proceed with the recipe. You’ll miss a touch of infused flavor, but it’s still delicious and saves even more time.
What’s the best shrimp size for this recipe?

Medium shrimp (31-40 count per pound) are ideal—they’re bite-sized and soak up the dressing. Larger shrimp work too; just cut into smaller pieces for best bite and texture.
Can I make the salad in advance?

Yes, and you really should! Preparing it at least a few hours ahead (or even the night before) lets the flavors meld and means less to do at mealtime.
How do I avoid a watery shrimp salad?

Dry the shrimp thoroughly after poaching and draining, and strain the finished salad if it sits overnight. A gentle toss before serving helps too.

Final Thoughts

This New York Deli Shrimp Salad brings all the nostalgia—and flavor—of a true NYC deli right to your table, without the fuss or wait. The creamy dressing, snappy shrimp, and crunchy veggies are all about comfort and big taste in almost no time. With such effortless prep and endless ways to serve, this is one recipe you’ll want to keep in your weekly rotation. Try it soon and see for yourself—deli happiness is just a bowl away!