Shrimp Salad


Summer’s here in Southeastern North Carolina and that means SHRIMP SEASON! Our local NC/SC shrimp are to die for. We always look so forward to this time of year and when the season nears its end, we stock up the freezer!

One of my favorite things to do with leftover shrimp is make Shrimp Salad. I love it. The kids love it. Heck, everyone pretty much loves it!

I’ve found that I much prefer my Shrimp and Chicken Salads more finely chopped so it’s easier to pile onto crackers, sandwiches, etc. It’s easier for the kids to eat too. So, my recipe will show things pretty finely chopped but obviously you can do this to your preference. I always bust out my handy dandy hand chopper!

I mix the Mayo and seasonings together, then the onion and celery, then the Shrimp.

Adjust the Salt/Pepper and any other seasonings to taste and then let it chill for at least 30 minutes.

Enjoy with crackers, on a sandwich, in a wrap or with a spoon. It’s so good!

The key to this recipe is the quality of Shrimp. If you don’t have access to fresh, local Shrimp, I can’t imagine what this would taste like. This dish is light, sweet and fresh. If I had any fresh herbs handy (like Dill, Chives, etc.) I would throw those in as well!


Shrimp Salad

  • Servings: 2-3 cups
  • Difficulty: Easy
  • Print


  • 1/2 lb cooked Shrimp, chopped
  • 2 large stalks Celery, finely diced
  • 1/4 large Onion, finely diced
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1/4 tsp Creole Seasoning
  • 1/4 tsp Old Bay Seasoning
  • 1/8 tsp Celery Seed
  • Pinch Dried Dill
  • Pinch Sugar
  • Dash Worcestershire Sauce
  • Juice of 1/4 Lemon, or more to taste
  • Salt/Pepper to taste


  1. Mix together Mayo, Mustard, seasonings, sugar, Worcestershire Sauce and Lemon.
  2. Add Onion and Celery and mix well.
  3. Add chopped Shrimp and mix well.
  4. Season to taste with Salt and Pepper.
  5. Let refrigerate at least 30 minutes before serving.

Let me know how it turns out!



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