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    Home > Main Dishes Seafood > Creamy Shrimp Salad Recipe

    Creamy Shrimp Salad Recipe

    Published: Nov 24, 2014 · Modified: Jul 26, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Creamy Shrimp Salad

    This Creamy Shrimp Salad with Lime Zest is perfect for a light meal, appetizer and would be a lovely selection for a ladies luncheon. How can anyone say no to shrimp, cream, mayo, celery and dill? A make ahead and travels well recipe.

    Creamy shrimp salad with celery, dill, lime zest.

    We’ve been invited to several potluck parties over the coming weeks, so I’ve been looking for recipes that will travel well, that won’t compete with a main course and fit into the holiday rich and luxurious category.

    This Creamy Shrimp Salad with Lime Zest can be made ahead of time and refrigerated several hours in advance. Served cold, it travels like a champ and will make an impressive addition to any party buffet. It’s a great make ahead salad recipe.

    Ready for the big Turkey day? We’re spending the next few days in Kansas visiting my mom and cousins. We’ll be celebrating with a traditional Thanksgiving feast for our lunch time meal, followed by a Mexican feast for dinner.

    Thanks to Jamie (my cousin’s daughter) for that request, this is going to be a killer food day. My contribution for the Mexican food, will be a cornbread dressing with jalapeño and chorizo. Wish me luck with that one, being the traditional sage white bread dressing lover, I’ve never worked with corn bread and broth.

    Tis the season for baking and entertaining. I spent the weekend baking my stand-by holiday quick bread, Mom’s Banana Nut Bread. Twelve loaves to be exact.

    Starting early Sunday morning, I was done just in time to watch a Broncos win over Miami. Some of these loaves will make the trip to Kansas and some a trip to the freezer to share with friends over the next few weeks. Another stand by Thanksgiving baking recipe is this Pumpkin Bread made with Pumpkin Ale. Goodness is it good.  Let the holiday games begin.  🙂

    Wishing everyone a safe and bountiful Thanksgiving filled with deliciousness, family and friends. Now let’s talk about this beautiful creamy shrimp salad recipe.

    Recipe for Creamy Shrimp Salad

    Make ahead creamy shrimp salad with celery lime and dill.

    How can you go wrong with cream and mayo for a starting base for a salad. Blend in some citrus flavor with lime juice and lime zest. Add a little bit of crunch with celery. The crowning glory is adding dill. A luxurious recipe that works well for an appetizer or a light meal. One of our favorites that we make often.

    More Shrimp Salad Recipes

    • Shrimp Salad with Basil Oil
    • Blackened Shrimp Salad with Champagne Vinaigrette
    • Roasted Shrimp Salad with Avocado

    Don’t miss my Seafood Category for a ton more fishy ideas. 🙂 And my most popular post for Heavenly Halibut.

    Make ahead creamy shrimp salad with celery lime and dill.

    Creamy Shrimp Salad with Lime Zest

    This Creamy Shrimp Salad with Lime Zest is perfect for a light meal, appetizer and would be a lovely selection for a ladies luncheon. How can anyone say no to shrimp, cream, mayo, celery and dill? A make ahead and travels well recipe.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course Seafood
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 516kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 cup kosher salt
    • 6 cups cold water
    • 2 1/2 lbs medium shrimp shelled and deveined
    • 3 Tbs heavy cream
    • 1/2 cup mayonnaise
    • 1 1/2 Tbs fresh lime juice
    • 1 1/2 tsp finely grated lime zest
    • 1/4 cup finely diced celery
    • 2 Tbs finely chopped dill
    • 1 Tbs thinly sliced chives
    • Salt and freshly ground pepper
    Prevent your screen from going dark

    Instructions

    • Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water.
    • In a large bowl, dissolve the kosher salt in the water. Add the shrimp and let stand for 30 seconds, then rinse well. Add the shrimp to the boiling water and cook until firm and pink, 2 to 3 minutes. Drain the shrimp and transfer to the ice water to cool. Drain again and pat dry.
    • In a bowl, beat the cream until stiff. Whisk in the mayonnaise, lime juice and zest, and stir in the celery, dill and chives. Add the shrimp and toss well. Season with table salt and pepper and serve.
    • Make Ahead. The shrimp salad can be refrigerated for up to 5 hours. Serves 4.

    Nutrition

    Calories: 516kcal | Carbohydrates: 1g | Protein: 58g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 742mg | Sodium: 30701mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 14mg | Calcium: 449mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    More Seafood Recipes

    • Rustic Roasted Red Pepper Coulis
    • Refreshing Halibut Ceviche Veracruz
    • Creme Fraiche Pasta Sauce With Gremolata
    • Salmon and Pasta with Paprika Wine Sauce

    Reader Interactions

    Comments

    1. Chris says

      December 13, 2014 at 8:03 am

      Yeah, this would be perfect for parties with toasted sliced baguettes. Good idea!

      Reply
      • Lea Ann Brown says

        December 14, 2014 at 1:24 pm

        Thanks Chris

        Reply
    2. Roz says

      November 30, 2014 at 3:48 pm

      5 stars
      If I could still eat shrimp, I’d be all over this and wouldn’t share! My daughter said that on my deathbed, I will eat as much shrimp as I want! What a way to go!
      Wishing you a most beautiful Christmas season Lea Ann,
      Roz

      Reply
      • Lea Ann Brown says

        December 13, 2014 at 6:33 am

        I didn’t know you couldn’t eat shrimp. That would be hard. I love shrimp cocktail … shrimp remoulade… yum.

        Reply
    3. Carol at Wild Goose Tea says

      November 26, 2014 at 3:55 pm

      The salad is utterly divine. I imagine the bowl empties at lightening speed at any potluck. I know it would if I was at that particular potluck!!!!

      Reply
      • Lea Ann Brown says

        December 07, 2014 at 5:28 am

        Thanks Carol. I agree with that lightening speed disappearing act, especially if I’m around.

        Reply
    4. Rocky Mountain Woman says

      November 26, 2014 at 2:29 pm

      Lovely idea to take to a potluck as an appetizer!

      Reply
      • Lea Ann Brown says

        December 07, 2014 at 5:28 am

        Thanks RMW.

        Reply
    5. Larry says

      November 26, 2014 at 1:33 pm

      I’m in to decadent and this looks to be just as you said and mom’s banana nut bread sounds delicious as well. Have a great Thanksgiving.

      Reply
      • Lea Ann Brown says

        December 07, 2014 at 5:27 am

        Thanks Larry.

        Reply
    6. John@Kitchen Riffs says

      November 26, 2014 at 11:18 am

      Shrimp salad is always a favorite at our house! Such good stuff, and a nice lighter meal right before Thanksgiving. Don’t you love all the cooking for Thanksgiving? I sure do! Happy Thanksgiving!

      Reply
      • Lea Ann Brown says

        December 07, 2014 at 5:27 am

        Thanks John. Shrimp is my go-to when I’m feeling over indulged. Even if it has cream and mayo on it. 🙂

        Reply
    7. mick says

      November 26, 2014 at 6:55 am

      5 stars
      Try it in a cooked artichoke or on an avocado half with a rustic loaf – yum!

      Reply
      • Lea Ann Brown says

        December 07, 2014 at 5:27 am

        Love it! That’s why they pay you the big bucks! 🙂 Thanks Chef Mick, always good when you pop in for a comment.

        Reply
    8. Vickie says

      November 26, 2014 at 6:45 am

      That sounds like an impressive pot luck dish! Love the cream in the sauce! We used to do Mexican food Friday and make turkey enchiladas. With 20+ people it was a perfect follow up that fed a lot. Happy Thanksgiving, Lea Ann!

      Reply
    9. cheri says

      November 25, 2014 at 5:42 pm

      Hi Lea Ann, my goodness 12 loaves of bread, kudos to you. Love this shrimp salad, looks amazing!

      Reply
    10. Holly says

      November 25, 2014 at 4:46 pm

      Shrimp sounds perfect for a holiday menu, great idea! Be ready to share the link to this recipe at the party. : )

      Reply
    11. Jaime, the German granddaughter says

      November 25, 2014 at 3:22 pm

      Happy Thanksgiving LeaAnn ! Safe Travels
      Your stuffing will be incredible I’m sure. That sounds like a perfect Thanksgiving to me!

      Reply
    12. Sam @ My Carolina Kitchen says

      November 25, 2014 at 4:09 am

      I don’t know a soul who can resist shrimp Lea Ann. Happy Thanksgiving and safe travels.
      Sam

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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