This Creamy Shrimp and Celery Salad is brightened with lime juice and seasoned with Old Bay for a subtle, savory kick. Tossed in a light creamy dressing, it combines crunchy celery and cucumbers with tender shrimp for a quick, refreshing lunch or light dinner. It’s naturally low in carbs and suitable for gluten-free and many keto-style meal plans when made with full-fat mayo or sour cream. For a mayo-free option, try a lime-and-avocado version of shrimp salad with the same basic flavors.
Creamy Shrimp and Celery Salad
This salad is ideal for warm weather or any time you want a no-heat-required meal. Ready in about 10 minutes if you use pre-cooked shrimp, it’s also easy to make from raw shrimp by briefly poaching them. The lime juice brightens the dressing while Old Bay adds a classic seafood spice profile. The cucumber and celery provide a satisfying crunch and keep the dish light and refreshing.
Quick Tips and Serving Suggestions
- Use thawed, cooked shrimp from frozen for speed—keep a bag in the freezer for quick meals.
- Serve the salad on a bed of mixed greens, in lettuce cups, on toast, or wrapped in a low-carb tortilla for a portable option.
- Add chopped avocado for extra creaminess and healthy fats, or mix in a few halved cherry tomatoes for color and sweetness.
- Garnish with fresh dill, parsley, or chives to enhance aroma and presentation.
How to Cook Shrimp for Shrimp Salad
To poach fresh or thawed raw shrimp: bring a pot of water to a gentle boil with the juice of half a lemon (or a few lemon slices). Add the shrimp and cook 2 to 3 minutes, or until the shrimp turn opaque and curl slightly. Immediately drain and rinse under cold running water or transfer to an ice bath to stop the cooking. Drain well, pat dry, and chop if desired before tossing into the salad.
Variations
- Swap low-fat sour cream for plain Greek yogurt for a tangier dressing and extra protein.
- Replace Old Bay with curry powder or smoked paprika for a different spice profile.
- Use full-fat sour cream and regular mayonnaise for a richer, keto-friendly version.
- For a dairy-free, mayo-free salad, dress shrimp with lime juice, olive oil, and smashed avocado.
How Long Does Shrimp Salad Last?
Seafood is best when eaten fresh. For safety and quality, refrigerate the shrimp salad in an airtight container within two hours of preparation and consume within 2–3 days. Always smell and inspect leftovers before eating; discard if anything seems off. Keep the salad cold while serving if it will sit out for more than a short time.
Ingredients
- 16 ounces large cooked, peeled and deveined shrimp
- 2 medium cucumbers, peeled and sliced
- 1 large celery stalk, thinly sliced
- 1/4 cup low-fat sour cream (use regular sour cream for keto)
- 2 tablespoons light mayonnaise (use regular mayonnaise for keto)
- 2 tablespoons fresh lime juice
- 1 teaspoon Old Bay seasoning
- Salt to taste
- Chopped dill or parsley, optional, for garnish
Instructions
- In a medium bowl, whisk together sour cream, mayonnaise, lime juice, Old Bay and salt until smooth.
- Add the cooked shrimp, sliced celery and cucumbers; gently toss until everything is evenly coated.
- Cover and refrigerate for at least 10–15 minutes to let flavors meld, or chill until ready to serve. Garnish with chopped dill or parsley if using.
Nutrition (per serving, approximate)
Serving: 4 oz shrimp. Calories: 160 kcal; Protein: 25 g; Carbohydrates: 4 g; Fat: 4.5 g; Fiber: 0.7 g; Sugar: 1.8 g.
More Notes
This recipe is purposefully simple and adaptable. If you prefer more acidity, add an extra tablespoon of lime juice. If you like more heat, add a pinch of cayenne or a dash of hot sauce. Textural additions like chopped red onion or toasted nuts can add complexity, while herbs such as basil or cilantro change the overall flavor. Keep ingredients chilled and work gently with the shrimp so they retain their texture. This salad makes an excellent meal prep option for quick lunches throughout the week.
