Creamy Dill Shrimp Salad: Easy Summer Eats

Enjoy this delicious and easy creamy dill shrimp salad—ideal for summer meals. Featuring tender Key West Pink Shrimp, crunchy celery, red onion, and a creamy dill dressing, it’s fresh, flavorful, and effortless. Whether you’re hosting a casual gathering or preparing a quick weeknight dinner, this salad is perfect for any occasion.


  • 3/4 tablespoon kosher salt, plus 1/4 teaspoon kosher salt
  • 1/4 lemon, cut into quarters
  • 1 lb large shrimp, in the shell (16 to 20 shrimp per pound)
  • 1/2 cup good mayonnaise
  • 1/4 teaspoon Dijon mustard
  • 1/2 tablespoon white wine or 1/2 tablespoon white wine vinegar
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/2 tablespoons minced fresh dill
  • 1/4 cup minced red onion (1 onion)
  • 3/4 cup minced celery (about 6 stalks)
Serves: 4


  1. Bring 5 quarts of water, 3 tablespoons of salt, and lemon quarters to a boil in a large saucepan.

  2. Add half of the shrimp and cook over medium heat for 3 minutes until just cooked through. Remove with a slotted spoon to a bowl of cold water.

  3. Repeat with the remaining shrimp, then peel and devein all shrimp once cooled.

  4. In a separate bowl, whisk together mayonnaise, Dijon mustard, white wine or vinegar, 1 teaspoon salt, pepper, and dill.

  5. Combine the peeled shrimp with the mayonnaise mixture, then add red onion and celery. Adjust seasoning to taste.

  6. Serve immediately or refrigerate for a few hours before serving.