New York Deli Shrimp Salad
This New York Deli Shrimp Salad is creamy, tangy, and packed with tender shrimp, crunchy celery, and fresh dill. Inspired by classic deli counters, it’s perfect for sandwiches, salads, or make-ahead lunches that taste even better the next day.
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
Do not overcook the shrimp—seconds matter for tenderness. Dry shrimp thoroughly before mixing to avoid excess liquid. For best flavor and texture, refrigerate overnight before serving.