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Close-up of plump, pink poached shrimp chunks covered in a glossy mayonnaise dressing with tiny crisp celery squares.

Authentic New York Deli Shrimp Salad

A thick, creamy, deli-style shrimp salad featuring plump poached shrimp chunks, crisp celery, and fresh dill in a glossy mayonnaise dressing, finished with a reddish-orange spice dusting.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 lb raw large shrimp Peeled and deveined
  • 1/2 cup high-quality mayonnaise Such as Hellmann's or Duke's
  • 1/4 cup fresh green celery Finely diced into tiny squares
  • 1 tbsp fresh green dill Finely chopped
  • 1 tsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1 tsp kosher salt For poaching water
  • 1/4 tsp smoked paprika or Old Bay For the reddish-orange spice dusting
  • 1 pinch salt and black pepper To taste

Equipment

  • 1 Medium Saucepan For gently poaching the shrimp.
  • 1 Large Mixing Bowl For preparing the ice-water bath.
  • 1 Chef's Knife For chopping shrimp, celery, and dill.
  • 1 Simple White Ceramic Bowl For a visually stunning deli presentation.

Method
 

Preparation Steps
  1. Bring a medium saucepan filled with water to a gentle simmer. Add 1 tsp of kosher salt. Drop in the raw shrimp and cook for exactly 2 to 3 minutes until vibrant opaque pink.
  2. Remove the poached shrimp with a slotted spoon and plunge directly into an ice-water bath. Cool for 3 minutes, then pat completely dry with paper towels.
  3. Cut the dried shrimp into uniform, bite-sized chunks. Dice the celery into tiny squares and finely chop the fresh dill. Place them all into a large bowl.
  4. In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and a pinch of salt and pepper until thick and glossy.
  5. Pour the dressing over the shrimp mixture. Gently fold until the shrimp are generously coated and ingredients are mixed evenly.
  6. Transfer to a serving bowl. Dust the top lightly with smoked paprika or Old Bay. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Tip 1: Dry your shrimp completely after the ice bath to prevent a watery dressing.
Tip 2: Do not overcook the shrimp; a gentle simmer for 2-3 minutes is all you need.
Tip 3: Chill the salad for 30 minutes before serving to allow flavors to meld and the dressing to thicken.