If you’re craving a dish that combines the vibrant flavors of the sea with the nostalgic charm of a classic deli, this New York Deli Shrimp Salad Recipe is your ticket there. It’s bursting with tender poached shrimp, zesty lemon, and that unmistakable hint of Old Bay seasoning that transports you straight to the bustling deli counters of NYC. Creamy yet refreshing, with crunchy celery and a touch of dill, this salad balances texture and taste beautifully. Whether it’s a light lunch or the star of your next gathering, this recipe hits all the right notes in every bite.
Ingredients You’ll Need
This recipe is a wonderful example of how a handful of simple, thoughtfully chosen ingredients come together to create something truly special. Each element plays a crucial role — from the spicy kick of Old Bay to the crispness of fresh celery, they build layers of flavor and texture that make this shrimp salad unforgettable.
- Shrimp (1.5 pounds, 31-40 count, peeled and deveined): The star of the show, providing sweet, tender seafood goodness.
- Baking soda (1/2 teaspoon): Helps clean the shrimp and contributes to a better texture when poached.
- Diamond Crystal Kosher salt (1/2 teaspoon): Adds clean seasoning, essential for seasoning the shrimp during the brining.
- Water (8 cups): Used for poaching shrimp to keep them perfectly tender.
- Fresh lemon juice (1 tablespoon plus 2 ounces): Brings bright acidity that lifts the whole dish.
- Old Bay seasoning (2 teaspoons in brine, 1/2 teaspoon in dressing): Adds the signature deli spice blend known for its complex, savory character.
- Celery (1/2 cup, finely diced): Offers crunchy texture and fresh flavor that contrast beautifully with the creamy dressing.
- Red onion (1/4 cup, finely diced): Adds a mild sharpness and a lovely pop of color.
- Dill (1 tablespoon minced, plus more for garnish): Provides a delicate herbaceous note that complements seafood wonderfully.
- Mayonnaise (3/4 cup): The creamy base that coils all flavors into a luscious dressing.
- Celery seed (1 teaspoon): Enhances the celery flavor while delivering a subtle warmth.
- Dijon mustard (2 teaspoons): Adds a tangy depth, balancing richness and zest with a gentle bite.
- Salt and pepper (to taste): Final seasoning touches to perfect the salad’s flavor profile.
How to Make New York Deli Shrimp Salad Recipe
Step 1: Brining the Shrimp
Start by mixing the shrimp with baking soda, salt, and Old Bay seasoning in a large bowl. This brine step is vital because it gives the shrimp an extra boost of flavor while helping to keep them juicy and tender. Let them rest here while you get the poaching water ready — patience is key!
Step 2: Prepare an Ice Bath
Fill another large bowl with ice water and set it aside. This chilled bath will stop the shrimp from overcooking once they come out of the hot water, ensuring that perfect snap and texture.
Step 3: Poach the Shrimp
Bring 8 cups of water and a tablespoon of fresh lemon juice to a boil. The acidity here brightens the shrimp as they cook. Toss in the shrimp and watch closely — they need just about 90 seconds until they turn opaque and tender. Don’t overcook or you’ll lose that lovely delicate bite.
Step 4: Shock and Dry
Immediately transfer your shrimp to the icy bath you prepared earlier. This quick chill stops cooking instantly and locks in succulence. Once cooled, drain the shrimp and pat them dry with paper towels — excess moisture can water down your dressing.
Step 5: Make the Dressing
In a sizeable mixing bowl, combine the celery, red onion, minced dill, mayonnaise, Old Bay, celery seed, the rest of the lemon juice, Dijon mustard, and salt and pepper. Stir everything together until smooth and flavorful. This creamy dressing is where all the magic of the New York Deli Shrimp Salad Recipe truly happens.
Step 6: Mix Shrimp and Dressing
Gently fold your perfectly chilled shrimp into the dressing. This step ensures every bite is coated and bursting with layers of flavor. Handle the shrimp with care to keep them intact and beautifully coated.
Step 7: Chill and Marinate
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but overnight is best to let all those vibrant flavors mingle and deepen. This resting time makes a huge difference, turning the salad into something spectacular.
Step 8: Drain Excess Liquid Before Serving
If you prefer your salad on the drier side, place it in a colander and hang out for a bit to drain off extra liquid. This keeps your serving fresh and perfectly balanced every time.
How to Serve New York Deli Shrimp Salad Recipe
Garnishes
A sprinkle of fresh dill or a few thin lemon slices on top adds a burst of freshness and makes the presentation extra inviting. For a little crunch and color, a few celery leaves or chopped scallions work beautifully as well.
Side Dishes
This shrimp salad shines alongside crusty rye bread or buttery crackers, capturing the deli vibe. It also pairs wonderfully with light green salads, pickles, or even a crisp coleslaw to round out a satisfying meal.
Creative Ways to Present
Try serving the salad in halved avocado halves or hollowed-out tomato cups for a stunning appetizer. Layer it on a bagel with cream cheese for a New York-style brunch treat that will make your guests swoon.
Make Ahead and Storage
Storing Leftovers
Store your New York Deli Shrimp Salad Recipe in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, making it perfect for quick lunches or easy entertaining.
Freezing
Because this salad has mayonnaise and fresh veggies, freezing is not recommended — it can affect the texture and flavor. It’s best enjoyed fresh or within a few days in the fridge.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not necessary. Just give it a gentle stir before serving if it’s been chilled.
FAQs
What type of shrimp works best for this recipe?
Medium-sized shrimp (31-40 count) are ideal because they hold up well to poaching and offer perfect bite-sized pieces for the salad. Fresh or thawed frozen shrimp both work great.
Can I use a different seasoning instead of Old Bay?
Old Bay seasoning is classic for a reason, but if you don’t have it, a mix of paprika, celery salt, and a touch of cayenne can mimic its flavor profile nicely.
How long should I let the salad chill before serving?
While 2 hours is the minimum, overnight chilling develops deeper flavor and harmony between the ingredients, so try to plan ahead if you can!
Is this recipe gluten-free?
Yes, the New York Deli Shrimp Salad Recipe is naturally gluten-free as long as your mayonnaise and seasoning blends do not contain gluten additives.
Can I add other vegetables or herbs?
Absolutely! Feel free to experiment with diced bell peppers, fennel, or fresh parsley to add your own twist while keeping that classic deli vibe alive.
Final Thoughts
This New York Deli Shrimp Salad Recipe is truly one of those dishes you’ll find yourself coming back to again and again. It’s simple to make, bursting with flavor, and perfect for any occasion where you want to impress without stress. So go ahead, treat yourself and your loved ones to a little taste of a New York deli right in your own kitchen — you won’t regret it!
Print
New York Deli Shrimp Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 2 hours 23 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This classic New York Deli Shrimp Salad combines tender, poached shrimp with a zesty, creamy dressing seasoned with Old Bay, fresh herbs, and a hint of mustard. Perfectly balanced with crunchy celery and red onion, this refreshing salad is chilled to meld the flavors for a vibrant, deli-style treat that’s quick to prepare and great for entertaining.
Ingredients
Shrimp and Brine
- 1.5 pounds shrimp (31–40 count, peeled, deveined, tails removed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal Kosher salt
- 8 cups water
- 1 tablespoon fresh lemon juice
- 2 teaspoons Old Bay seasoning
Salad and Dressing
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 1 tablespoon dill, minced (plus more to taste)
- 3/4 cup mayonnaise
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon celery seed
- 2 ounces lemon juice
- 2 teaspoons Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the shrimp brine: In a large bowl, combine the shrimp with baking soda, salt, and 2 teaspoons of Old Bay seasoning. Mix well to coat the shrimp evenly. Set aside to brine while you bring water to a boil, about 15-20 minutes.
- Prepare ice bath: Fill another large bowl with ice water and set it aside. This will be used to immediately cool the shrimp after poaching, preventing overcooking.
- Poach the shrimp: In a large pot, bring 8 cups of water and 1 tablespoon fresh lemon juice to a rolling boil. Add the shrimp and cook for about 90 seconds, or until the shrimp turn slightly opaque and are just cooked through.
- Shock the shrimp: Immediately transfer the shrimp to the ice water bath to stop the cooking process. Once fully cooled, drain the shrimp in a colander and thoroughly pat dry with paper towels.
- Make the dressing: In a large mixing bowl, combine the diced celery, red onion, minced dill, mayonnaise, 1/2 teaspoon Old Bay seasoning, celery seed, 2 ounces lemon juice, Dijon mustard, and salt and pepper to taste. Stir until fully blended. Taste and adjust seasoning if needed.
- Combine shrimp and dressing: Add the chilled, dried shrimp to the bowl with the dressing. Toss gently to coat all shrimp well with the sauce.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and develop.
- Serve: Before serving, if you prefer a drier salad, drain excess liquid by placing the shrimp salad in a colander. Serve immediately and enjoy the refreshing deli-style shrimp salad.
Notes
- Use fresh shrimp or properly thawed frozen shrimp for best texture and flavor.
- Do not overcook shrimp during poaching to maintain a tender bite.
- Adjust Old Bay seasoning according to your spice preference.
- The salad tastes better after resting overnight in the refrigerator, allowing flavors to meld.
- Serve chilled on its own, with crackers, or on a bed of greens for a light meal.
