New York Deli Shrimp Salad Recipe

Let’s set something straight right off the bat: shrimp salad is underrated. Sure, it’s not sitting at the top of anyone’s culinary bucket list, but hear me out. We’re in this wild world where everyone’s fawning over a trendy vegetarian dish and totally ignoring the gorgeous, pink, sea-sweet glory of a New York Deli shrimp salad. This isn’t just any salad, folks; it’s a creamy, crunchy, tangy hug in a bowl, and if you haven’t tried it yet, what are you even doing? 🦐

Now, let’s dive into the chaotic world of how I learned to properly make this dish – Spoiler alert: it was a journey of many embarrassing detours.

Oh the Many Ways I Failed

Picture this: I’m in my tiny kitchen, attempting to channel my inner New York deli chef. The shrimp? They’re slippery little devils. I grabbed them from the store and felt like a complete hero until I remembered (too late) that bubbles of boiling water and shrimp don’t mix well with impatience. One moment I’m feeling like Julia Child, and the next, I’m flopping around like a fish out of water (quite literally!). I mean, who knew shrimp could end up resembling rubber bands if you just stare at them for too long? Did you know they make weird sounds when overcooked? Slightly like a sad whistle. My cooking prowess had me red-faced and a little panicked. Splattering mayo everywhere, praying for some kitchen miracle, while my smoke alarm chimed the “all is lost” melody. Yeah, not my proudest moment.

Every failed attempt came with a new discovery—the smell of burnt shrimp is best left to the professionals. What was supposed to be a delightful creamy shrimp salad turned into a crusty, sad mixture that even my dog politely refused to eat. I meandered from crunchy to mushy textures, culminating in a total fiasco that ended with me burrowed on the couch, contemplating my life choices… while secretly eyeing takeout menus. Can you relate? 😂

Finally Getting it Right

So, here’s the thing: after many, and I do mean MANY, tears and awkward moments involving weird shrimp noises, I finally started to figure it out. A few things changed—like my approach to cooking (I admit, panic is not a good seasoning). I recognized that sometimes simplicity is key. I reduced my emotional chaos; maybe you don’t need 50 ingredients to please your taste buds? (Still, there’s a good chance I almost thought twice about slathering on that mayo like it was going out of style.)

And that may be the most laughable part—the confidence that comes with knowing my shrimp salad could actually be something I could serve to people I like (or am forced to share a meal with). It’s all about the right balance, you know? This version works now because it’s not just about flavors; it’s about enjoying the process, mingling emotions with practical wizardry. Yes, that’s right, I said wizardry.

Get Ready for the Good Stuff

Here’s what you’ll need for my gloriously chaotic New York Deli shrimp salad:

• 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 (more is better, right?)
• 2 teaspoons Old Bay seasoning (the flavor, darling!)
• 1/2 cup finely diced celery (fun crunch factor)
• 1/4 cup finely diced red onion (for zing)
• 1 tablespoon dill, minced (plus more to taste because dill is life)
• 3/4 cup mayonnaise (I know, I KNOW. Don’t roll your eyes yet.)
• 1/2 teaspoon Old Bay seasoning (yep, again)
• 1 teaspoon celery seed (keeping it fresh)
• 2 ounces lemon juice (just in case you need an extra zing)
• 2 teaspoons Dijon mustard (this is just fancy mustard, people)
• Salt and pepper, to taste (I go heavy. Don’t judge me.)

If you’re budget-conscious (and who isn’t?), consider that shrimp isn’t always the cheapest. But honestly, you can savor the delights of this dish without shelling out your life savings—use frozen shrimp if you’re in a pinch! It works. Trust me (though that does sound a little shady).

The Mad Scientist Cooking Process

So you want to whip this up? Here’s what you need to do:

• In a large bowl, combine shrimp with baking soda, salt, and the fabulous Old Bay seasoning. Mix well. (Seriously mix because YOU DON’T WANT CHEWY SHRIMP.)
• Set it aside to (let’s call it “brine”) while you prepare boiling water for the next steps. Give it about 15-20 minutes if you can manage that level of patience—like meditation for shrimp, I guess?
• Meanwhile, fill another bowl with ice water. (You need this for cooling.)
• In a large pot, add 8 cups of water and that fresh lemon juice. Bring to a boil, then carefully add the shrimp like you’re some sort of calming serene chef. Cook for about 90 seconds.
• Important: shrimp should only turn slightly opaque. If you hear a sad whisper of death signals, (NO) you’ve gone too far.
• Transfer cooked shrimp to ice water bath, stop cooking, halt the panic. Drain those little suckers using a colander and pat them dry like they deserve some pampering.
• In a large mixing bowl, combine celery, red onion, dill, mayonnaise, Old Bay seasoning, celery seed, lemon juice, Dijon mustard, and generously add salt and pepper. Stir! Taste! Adjust! Channel your inner chef!
• Add those chilled shrimp to the mix, and toss them around like they deserve it (they do!).
• Cover with plastic wrap and refrigerate for at least 2 hours—seriously, let those flavors become best buds. Overnight is even better!
• Finally, before serving, drain the excess liquid if that’s your vibe. You can serve this like a fresh, dapper delight. Enjoy!

The Kitchen Chaos of Our Lives

Hey there! So what do you think? If you’ve ever tried to make shrimp salad or totally bombed it, you’re in good company. Isn’t it so relatable when you envision brunch with friends, and instead, you serve them a slightly too-soggy version of the dish instead? What’s the worst that could happen? Honestly, we could all just order takeout instead. 😅 Have you seen how food delivery changes our lives? Are there really any true kitchen ninjas out there that haven’t faced an embarrassing culinary fail? Discuss, please.

Honestly, I just imagine this cozy gathering (or chaotic free-for-all) as each one of us shares flavors of our favorite dishes while simultaneously reminiscing about failed attempts. Cheers to the connected chaos of cooking! If you’ve survived the dreaded celery cutting like me, we’re already friends!

FAQ:

I mean, here we are. Just hanging out over shrimp salad, contemplating life’s quirks. Isn’t it funny how something as simple as a recipe can stir so many feelings and chaotic memories? So get ready for some quirky, flavor-packed adventures, serve it all off, and let the taste buds lead the way (or at least distract us from our existential dread). 🦐

New York Deli Shrimp Salad

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• Author: courtney-editor
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

A creamy, crunchy, tangy shrimp salad reminiscent of classic New York Deli flavors.

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Ingredients

Scale 1x2x3x

• 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
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1 tablespoon dill, minced
• 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

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Instructions

1. Combine shrimp with baking soda, salt, and Old Bay seasoning in a large bowl. Mix well.
2. Set it aside to brine for 15-20 minutes.
3. Fill another bowl with ice water for cooling.
4. Bring 8 cups of water and lemon juice to a boil in a large pot, then carefully add the shrimp and cook for about 90 seconds.
5. Transfer cooked shrimp to the ice water bath to stop the cooking process, then drain and pat dry.
6. Combine celery, red onion, dill, mayonnaise, Old Bay seasoning, celery seed, lemon juice, Dijon mustard, and add salt and pepper to taste in a mixing bowl.
7. Add chilled shrimp to the mix and toss to combine.
8. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
9. Serve cold, draining excess liquid if necessary.

Notes

Use frozen shrimp if necessary; just thaw properly before use. Keeps well for about three days in the fridge.

• Prep Time: 25 minutes
• Cook Time: 2 minutes
• Category: Salad
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 200mg

Keywords: shrimp salad, New York deli, seafood salad, creamy salad, shrimp recipes