Bring iconic deli flavor straight to your kitchen with this New York Deli Shrimp Salad Recipe. Creamy, tangy, and packed with tender shrimp, crunchy celery, and fresh herbs, this classic seafood salad delivers bold flavor with minimal effort. It’s perfect for quick lunches, elegant brunches, or easy make-ahead meals that taste even better the next day. If you love old-school deli salads with a fresh, modern touch, this recipe belongs in your rotation.
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Ingredients
For the Shrimp
- 1½ pounds medium shrimp (peeled, deveined, tails removed)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons classic seafood seasoning
- 8 cups water
- 1 tablespoon fresh lemon juice
For the Creamy Dressing
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 1 tablespoon fresh dill, minced (plus more to taste)
- ¾ cup full-fat mayonnaise
- ½ teaspoon seafood seasoning
- 1 teaspoon celery seed
- 2 ounces fresh lemon juice
- 2 teaspoons Dijon mustard
- Salt and black pepper, to taste
Instructions for New York Deli Shrimp Salad
Step 1: Brine the Shrimp
In a bowl, toss the shrimp with baking soda, salt, and seafood seasoning. Let rest for 15–20 minutes to enhance texture and seasoning.
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Step 2: Poach Gently
Bring water and lemon juice to a boil. Add shrimp and cook for about 90 seconds, just until opaque.
Step 3: Ice Bath
Transfer shrimp immediately to ice water to stop cooking. Once cool, drain thoroughly and pat dry.
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Step 4: Mix the Dressing
In a large bowl, combine celery, red onion, dill, mayonnaise, seasoning, celery seed, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth and well blended.
Step 5: Combine and Chill
Fold shrimp into the dressing until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
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Step 6: Serve
Stir gently before serving. Drain excess liquid if needed for a thicker consistency.
Pro Tips
- Do not overcook shrimp—seconds matter for tenderness
- Always dry shrimp well to avoid watery salad
- Finely diced vegetables give the best deli-style texture
- Chill overnight for maximum flavor
Why This Recipe Works
- Quick stovetop cooking keeps shrimp juicy
- Balanced creamy and tangy dressing
- Classic deli flavors with fresh ingredients
- Ideal for meal prep and entertaining
Substitutions & Variations
- Swap dill for chives or parsley
- Use Greek yogurt for a lighter dressing
- Add chopped pickles for extra tang
- Mix in lobster or crab for a seafood upgrade
- Add cayenne or hot sauce for heat
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prepare up to 24 hours in advance
- Storage: Refrigerate in an airtight container up to 3 days
- Reheating: Not recommended; serve chilled
Serving Ideas for New York Deli Shrimp Salad
- Spoon onto butter lettuce or iceberg
- Pile onto toasted rolls or bagels
- Serve with crackers or cucumber slices
- Pair with sliced tomatoes and rye bread
Nutrition (Per Serving Estimate)
- Calories: 250
- Protein: 20g
- Fat: 18g
- Carbohydrates: 4g
- Sodium: 860mg
Frequently Asked Questions
Can I use pre-cooked shrimp?
Yes. Skip poaching and ensure shrimp are fully dry before mixing.
What shrimp size works best?
Medium shrimp offer the best bite and texture.
Does it taste better the next day?
Absolutely. Chilling enhances flavor and consistency.
How do I keep it from getting watery?
Dry shrimp thoroughly and drain before serving if needed.
This New York Deli Shrimp Salad Recipe delivers classic deli comfort with fresh, vibrant flavor. Creamy, satisfying, and endlessly versatile, it’s perfect for sandwiches, salads, or elegant entertaining. Simple ingredients, quick prep, and unbeatable taste make this a recipe you’ll come back to again and again.
New York Deli Shrimp Salad
Equipment
- Mixing bowls
- saucepan
- slotted spoon
- knife
- cutting board
Ingredients
- 1 1/2 lb medium shrimp, peeled and deveined
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp seafood seasoning
- 8 cups water
- 1 tbsp fresh lemon juice
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 1 tbsp fresh dill, minced
- 3/4 cup full-fat mayonnaise
- 1/2 tsp seafood seasoning
- 1 tsp celery seed
- 2 oz fresh lemon juice
- 2 tsp Dijon mustard
- salt and black pepper, to taste
Instructions
- Toss the shrimp with baking soda, kosher salt, and seafood seasoning. Let rest for 15–20 minutes.
- Bring the water and lemon juice to a boil. Add shrimp and cook for about 90 seconds, just until opaque.
- Transfer shrimp immediately to an ice bath. Once cool, drain thoroughly and pat dry.
- In a large bowl, mix celery, red onion, dill, mayonnaise, seafood seasoning, celery seed, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Fold the shrimp into the dressing until evenly coated.
- Cover and refrigerate for at least 2 hours or overnight. Stir gently and drain excess liquid before serving.
Notes
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