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

Description

This New York Deli Shrimp Salad is a classic, creamy seafood salad made with perfectly poached shrimp, a flavorful dill and celery dressing, and a signature Old Bay kick. The shrimp are prepared for optimal tenderness and melded with a crisp, zesty sauce, making this salad perfect for sandwiches, salads, or light main courses.

Ingredients

Units Scale

For poaching the shrimp

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

For the sauce

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

Cook Mode Prevent your screen from going dark

Instructions

Brine the Shrimp: In a large bowl, combine the shrimp with baking soda, salt, and Old Bay seasoning, mixing well. Set the mixture aside and let the shrimp brine while you prepare boiling water (about 15-20 minutes). Meanwhile, prepare the sauce.
Prepare Ice Water Bath: In another large bowl, fill with ice water. Set aside to immediately cool the shrimp and prevent overcooking after poaching.
Poach the Shrimp: In a large pot, add 8 cups water and fresh lemon juice and bring to a boil. Once boiling, add the shrimp. Cook for about 90 seconds, or until the shrimp turn slightly opaque and are just cooked through.
Shock and Dry the Shrimp: Immediately transfer the cooked shrimp to the prepared ice water bath to halt the cooking process. Once cooled, drain the shrimp in a colander and pat dry thoroughly with paper towels.
Prepare the Sauce: In a large mixing bowl, combine celery, red onion, dill, mayonnaise, Old Bay seasoning, celery seed, lemon juice, Dijon mustard, and salt and pepper to taste. Stir until thoroughly mixed. Taste and adjust seasoning as needed.
Combine Shrimp and Sauce: Add the chilled, dried shrimp to the sauce bowl. Toss to coat the shrimp well with the dressing.
Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Drain for a Dryer Salad (Optional): Before serving, if a drier salad is desired, place the shrimp salad in a colander to allow excess liquid to drain. Serve immediately and enjoy!

Notes

For best flavor, allow the shrimp salad to chill overnight.
Strain the salad before serving for a less soupy consistency.
Use fresh or high-quality frozen shrimp for optimal texture.
Adjust dill and lemon juice to your preference.
Serve on bread, lettuce wraps, or on its own as a light meal.

Nutrition

Serving Size: 1/6 of recipe
Calories: 250
Sugar: 1g
Sodium: 860mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 20g
Cholesterol: 165mg