This refreshing shrimp salad takes its cue from classic New York delis, blending poached shrimp with crisp celery, red onion, and fresh dill, all wrapped in a tangy lemon-mayo dressing seasoned with celery seed and Old Bay. It’s light yet indulgent—a perfect make-ahead salad for lunch, brunch spreads, or summer gatherings.

Ingredients

For Poaching the Shrimp:

• 1.5 pounds 31–40 count shrimp, peeled, deveined, and tails removed
• 1/2 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal Kosher salt
• 2 teaspoons Old Bay seasoning
• 1 Tablespoon fresh lemon juice
• 8 cups water

For the Salad Sauce:

• 3/4 cup mayonnaise
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1 Tablespoon fresh dill, minced (plus more to taste)
• 1/2 teaspoon Old Bay seasoning
• 1 teaspoon celery seed
• 2 ounces fresh lemon juice
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper, to taste

Preparation

1. Poach the Shrimp: In a bowl, toss shrimp with baking soda, salt, and Old Bay. Let sit for 15–20 minutes.
2. Prepare a large bowl of ice water and set aside.
3. In a large pot, bring 8 cups of water and lemon juice to a boil.
4. Add shrimp and poach for 90 seconds or until opaque. Immediately transfer to the ice bath.
5. Drain shrimp well and pat dry with paper towels.
6. Make the Dressing: In a large bowl, whisk together mayonnaise, celery, red onion, dill, Old Bay, celery seed, lemon juice, and Dijon mustard.
7. Taste and season with salt and pepper as needed.
8. Assemble the Salad: Add shrimp to the bowl and toss to coat evenly.
9. Cover and refrigerate for at least 2 hours, preferably overnight, to let flavors develop.
10. Before serving, strain excess liquid for a dryer consistency if desired.

Serving Suggestions

• Serve cold on toasted rye, pumpernickel, or a buttered brioche bun.
• Scoop over butter lettuce leaves or baby arugula for a low-carb option.
• Add to a bagel sandwich with thin-sliced tomato and cucumber for a deli brunch feel.
• For a light dinner, plate with avocado slices and a lemon wedge.

Beverage Pairings

• Dry Riesling or Sauvignon Blanc – Crisp acidity complements the lemon and herbs beautifully.
• Sparkling Water with a Twist of Lemon – Keeps things clean and refreshing.
• Classic Arnold Palmer – The mix of sweet tea and lemonade balances the savory Old Bay seasoning.
• Pilsner or Kölsch-style Beer – Light, refreshing, and great with chilled seafood dishes.