Description
This classic New York Deli Shrimp Salad features large cooked shrimp tossed in a creamy, tangy dressing made with mayonnaise, lemon juice, and Dijon mustard. Crisp celery and fresh chives add crunch and herbal brightness, making it a perfect spread or salad for a light, flavorful meal. Easy to prepare and ready in under an hour, this shrimp salad is a deli favorite that can be customized with lower-fat or dairy-free options.
Ingredients
Scale
Main Ingredients
- 2 pounds large cooked shrimp, peeled and deveined
- 3/4 cup high-quality mayonnaise
- 2 celery stalks, finely diced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, chopped
For Garnish
- Fresh dill sprigs
- Lemon wedges
- Extra paprika for dusting
Optional Variations
- Lower fat: Replace half the mayonnaise with Greek yogurt
- Dairy-free: Use vegan mayonnaise
- Extra crunch: Add diced red bell pepper or water chestnuts
- Herb variations: Substitute parsley or dill for chives
Instructions
- Prepare the Shrimp: Rinse the cooked shrimp under cold water and pat completely dry with paper towels. Remove any remaining shells or tails. Cut larger shrimp into bite-sized pieces, leaving smaller shrimp whole to ensure uniform size for even distribution in the salad.
- Make the Creamy Base: In a large mixing bowl, whisk together the mayonnaise, fresh lemon juice, and Dijon mustard until smooth and well combined. This mixture forms the tangy, creamy base essential for authentic deli-style shrimp salad.
- Add Seasonings and Aromatics: Stir in the garlic powder, paprika, salt, and freshly ground black pepper. Then add the finely diced celery and chopped fresh chives, mixing gently to combine while maintaining the crunch of the celery.
- Fold in the Shrimp: Add the prepared shrimp to the bowl and carefully fold them into the dressing mixture with a large spoon or spatula. Avoid overmixing to prevent the shrimp from breaking apart, ensuring each piece is evenly coated.
- Season and Chill: Taste the salad and adjust seasoning as needed. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling step allows the flavors to meld and the salad to firm up for easy spreading or serving.
Notes
- For a lower-fat version, substitute half of the mayonnaise with Greek yogurt to maintain creaminess with fewer calories.
- Dairy-free option: use vegan mayonnaise instead of traditional mayonnaise.
- To add extra crunch and color, consider adding diced red bell pepper or water chestnuts.
- Herbal flavor variations can be achieved by substituting fresh chives with parsley or dill according to your preference.
- Serve chilled as a sandwich spread, atop a salad, or with crackers for a classic deli experience.
