Creamy Seafood Salad Recipe | Fresh Shrimp Salad With Celery Dressing

ByAlex King March 21, 2026

This creamy seafood salad brings together sweet, tender shrimp and a crisp celery-forward dressing that tastes like sunshine on a plate. It’s cool, crunchy, and perfectly balanced with bright lemon, a touch of Dijon, and just enough creaminess to coat every bite. You can prep it in advance, serve it as a light lunch, or pile it onto toasted bread for the best shrimp salad sandwich.

I make this on repeat when I want something fresh but satisfying. The secret sits in the dressing: finely minced celery folded into a silky mayo–Greek yogurt base with lemon, dill, and a pop of Old Bay. It hugs the shrimp without feeling heavy, and every forkful hits the creamy-crisp-succulent trifecta.

Why This Creamy Shrimp Salad With Celery Dressing Works

Balanced texture: Tender shrimp meet crunchy celery and scallions for a salad that never feels mushy or one-note.
Clean, bright flavor: Lemon juice and zest, Dijon, and dill cut through the creaminess for a fresh finish.
Meal-prep friendly: The flavors meld beautifully after a short chill, making it ideal for make-ahead lunches.
Versatile serving options: Scoop it over greens, spoon into lettuce cups, stuff croissants, or serve with crackers.
Quick cook method: Briefly poached or steamed shrimp deliver juicy, never-rubbery bites.

Ingredients

Shrimp and Add-Ins

1 1/2 pounds medium shrimp (26–30 count), peeled and deveined, tails removed
1 teaspoon kosher salt, plus more to taste
1 small lemon, halved (for poaching water and zest)
1 bay leaf (optional, for poaching water)
3 ribs celery, very finely diced (about 1 cup)
3 scallions, thinly sliced (white and green parts)
2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)

Creamy Celery Dressing

1/3 cup mayonnaise
1/3 cup plain Greek yogurt (whole milk for best texture)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice + 1/2 teaspoon lemon zest
1 teaspoon Old Bay seasoning (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon celery seed (optional but lovely with the celery theme)

For Serving (optional)

Butter lettuce or romaine leaves
Toasted sourdough or croissants
Avocado slices, cucumber, or tomato
Crackers for snacking and scooping

How to Make Creamy Shrimp Salad With Celery Dressing

1) Cook the Shrimp

Fill a medium pot halfway with water. Add 1 teaspoon kosher salt, the halved lemon (squeeze it in first), and the bay leaf.
Bring to a gentle simmer. Add shrimp and cook 1 1/2 to 2 1/2 minutes until opaque and just firm. Stir once for even cooking.
Drain immediately and transfer shrimp to an ice bath to stop cooking. Let chill 3 minutes, then drain and pat dry thoroughly.
Cut shrimp into bite-size pieces if large. Leave smaller shrimp whole.

2) Mix the Celery Dressing

In a large bowl, whisk mayonnaise, Greek yogurt, Dijon, lemon juice, lemon zest, Old Bay, black pepper, and celery seed until smooth.
Fold in finely diced celery, scallions, and dill. Taste and add a pinch of salt if needed.

3) Combine and Chill

Add the cooled shrimp to the bowl. Toss gently until every piece wears a light, even coating.
Cover and chill 20–30 minutes so flavors marry and the dressing slightly thickens.
Taste again before serving. Add another squeeze of lemon, extra dill, or a pinch of Old Bay to dial in your perfect balance.

Serving Ideas

Salad bowls: Spoon over crunchy chopped romaine with cucumber and cherry tomatoes.
Lettuce cups: Pile into butter lettuce for a crisp, low-carb option.
Sandwiches: Stuff into toasted croissants or sourdough with avocado slices.
Snack board: Serve with crackers, endive leaves, lemon wedges, and herbs.

How to Store Shrimp Salad With Celery Dressing

Refrigerate promptly: Store in an airtight container for up to 2 days.
Keep it cold: Place the container toward the back of the fridge, not on the door.
Stir before serving: The dressing may thicken or release a bit of moisture. A quick stir brings it back together.
Hold the greens: Store lettuce and bread separately to prevent sogginess.
Do not freeze: Freezing ruins the shrimp texture and splits the dressing.

Benefits of Making This Creamy Seafood Salad

Fast and foolproof: You cook shrimp in minutes and the dressing uses pantry staples.
Light yet satisfying: Greek yogurt cuts heaviness while keeping the creamy vibe.
Protein-packed: Shrimp delivers lean protein for lunches that actually satisfy.
Great for entertaining: The salad holds well and pairs with bubbly, crisp whites, or iced tea.
Customizable: You can swap herbs, add veggies, or adjust seasoning easily.

What Not to Do

Don’t overcook the shrimp: Rubbery shrimp happen fast. Pull them as soon as they turn opaque and pink.
Don’t skip chilling: A quick chill lets the dressing set and the flavors round out.
Don’t drown the salad: You want a light, creamy coat, not a soupy situation. Add dressing gradually if you scale up.
Don’t use watery celery: Use firm, crisp stalks. If they look limp, peel away fibrous strings and dice finely.
Don’t season blindly: Old Bay contains salt. Taste before adding more salt.

Variations You Can Try

Shrimp + crab: Fold in 1/2 pound lump crab for extra sweetness and luxe texture.
Herb swap: Try tarragon, chives, or parsley in place of dill.
Extra crunch: Add diced cucumber or fennel for a refreshing snap.
Spicy kick: Stir in 1–2 teaspoons prepared horseradish or a dash of hot sauce.
Citrus twist: Use a mix of lemon and orange zest for a subtle, aromatic lift.
Smoky note: A pinch of smoked paprika adds warmth without heat.
Dairy-free: Use all mayonnaise or a dairy-free yogurt alternative.
Low-sodium: Swap Old Bay for paprika, garlic powder, and celery seed to control salt.

FAQ

Can I use frozen shrimp?

Yes. Thaw overnight in the fridge or under cold running water. Pat very dry before cooking to keep the dressing from watering down.

Can I use pre-cooked shrimp?

Yes. Rinse quickly under cold water, pat dry, then toss directly with the dressing. Choose good-quality, firm shrimp for best texture.

What can I use instead of dill?

Chives, parsley, or tarragon all work. Start with 1–2 tablespoons chopped fresh herbs and adjust to taste.

How do I make it lighter?

Use all Greek yogurt and add an extra teaspoon of lemon juice. Season generously so it still tastes vibrant.

How long can it sit out?

Keep it under 1 hour at room temperature. For picnics, serve over a bowl of ice to keep it safe and chilled.

Can I add other seafood?

Absolutely. Fold in poached scallops or cooked crab. Keep total seafood to about 1 1/2 to 2 pounds so the dressing stays balanced.

Conclusion

This creamy shrimp salad checks every box: quick, fresh, crunchy, and luxuriously saucy without the heaviness. Make the bright celery dressing, cook the shrimp just right, and let the fridge do the rest. Serve it however you love—on greens, in lettuce cups, or piled high on toast—and enjoy a reliable, flavor-packed recipe you’ll crave again and again.

Creamy Seafood Salad Recipe | Fresh Shrimp Salad With Celery Dressing

Why This Creamy Shrimp Salad With Celery Dressing Works