Creamy Lemon Herb Shrimp Salad
This creamy lemon herb shrimp salad is packed with fresh dill, chives, and Old Bay seasoning for the ultimate summer lunch. Serve it on buttery brioche buns, over lettuce, or with crackers for an easy meal everyone will love.
Ingredients
- 1½ pounds cooked shrimp peeled, deveined, and chopped
- ½ cup mayonnaise or use ⅓ cup mayonnaise + ¼ cup plain Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard
- ½ teaspoon lemon zest
- 1 teaspoon fresh lemon juice or a small splash
- 2 celery stalks finely diced
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 to 1½ teaspoons Old Bay seasoning
- Salt and black pepper to taste
- 4-6 brioche hot dog buns or split-top buns
- Butter for toasting buns
- Butter lettuce for serving
Let's Make It
- If cooking raw shrimp, bring a large pot of salted water to a gentle boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Immediately transfer to an ice bath to stop the cooking. Drain well, pat dry, and chop into bite-sized pieces.
- In a large bowl, whisk together the mayonnaise (or mayonnaise and Greek yogurt), Dijon mustard, lemon zest, lemon juice, Old Bay seasoning, salt, and pepper.
- Fold in the chopped shrimp, celery, red onion, dill, and chives until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Butter the brioche buns and toast them in a skillet until golden brown.
- Add butter lettuce to each bun and generously pile on the chilled shrimp salad.
- Garnish with extra dill, cracked black pepper, and an extra sprinkle of Old Bay if desired.
Recipe Notes
- The shrimp salad tastes even better after a few hours in the refrigerator.
- Old Bay is the key ingredient that gives this recipe its classic seafood flavor.
- Toasted brioche buns make this feel like a restaurant-quality meal.
- Delicious served over lettuce or with buttery crackers.