New York Deli Shrimp Salad

The shrimp sit in a baking soda brine for 15 minutes before cooking, poach for exactly 90 seconds, shock in ice water, and go into the dressing completely dry. These steps are not fussy habits — they’re what produces shrimp with a firm, snappy texture that holds up in the salad rather than turning rubbery and releasing water into the mayo.

Make this the night before. Two hours in the fridge is the minimum; overnight is the version worth eating. The dill and lemon soften, the flavors integrate, and it tastes like a deli counter that knows what it’s doing. Pat the shrimp completely dry before folding them in — wet shrimp dilute the dressing and the salad becomes loose.

Prep: 25 minutes  ·  Chill: 2 hours minimum  ·  Serves 6

What You Need

For poaching:

• 1.5 lbs (680g) shrimp — 31-40 count, peeled, deveined, tails removed
• 1/2 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal kosher salt
• 2 teaspoons Old Bay seasoning
• 8 cups water
• 1 tablespoon fresh lemon juice (for the poaching water)

The dressing:

• 3/4 cup (180ml) mayonnaise
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1 tablespoon fresh dill, minced — plus more to taste
• 1/2 teaspoon Old Bay seasoning
• 1 teaspoon celery seed
• 2 oz (about 2 tablespoons) fresh lemon juice
• 2 teaspoons Dijon mustard
• Salt and black pepper to taste

this now & bake later ❤️

How to Make It

Step 1: Brine the Shrimp (15–20 Minutes)

In a bowl, toss the shrimp with the baking soda, salt, and Old Bay. Let sit for 15 to 20 minutes. The baking soda raises the pH of the shrimp surface, affecting how the proteins set during cooking — the result is a firmer, more snappy texture rather than the rubbery springiness of shrimp cooked without it.

Step 2: Make the Dressing

While the shrimp brine, whisk together all the dressing ingredients in a large bowl. Season with salt and pepper. Taste and adjust — more dill, more lemon, more Old Bay. Set aside.

Step 3: Poach and Shock

Fill a large bowl with cold water and plenty of ice and set it next to the stove. Bring 8 cups of water and the tablespoon of lemon juice to a full rolling boil.

Add the brined shrimp and cook for exactly 90 seconds until just opaque — no translucent center, no overcooked gray. Immediately transfer with a slotted spoon or spider to the ice bath. Leave for 2 to 3 minutes until completely cold.

Drain and pat completely dry with paper towels. This step matters — wet shrimp dilute the mayo and the salad becomes loose.

Step 4: Combine and Refrigerate

Add the dried shrimp to the dressing bowl and fold to coat well. Cover with plastic wrap and refrigerate for at least 2 hours. Overnight is better.

Before serving, taste and adjust seasoning. If the salad has released liquid in the fridge, strain it through a colander for a firmer texture. Serve immediately.

How to Serve It

• On toasted brioche or a soft roll with lettuce
• On crackers or cucumber rounds for an appetizer
• Over butter lettuce as a light lunch
• Stuffed into an avocado half

Per Serving

• ~285 calories
• 22g protein, 20g fat, 5g carbs

Make This the Day Before

This salad is genuinely better after overnight refrigeration than it is at the 2-hour mark. If you’re serving it for guests or a weekend lunch, make it the evening before and drain and taste before serving. It holds well for up to 3 days refrigerated.

Tell me in the comments how you served it and whether you went overnight or the 2-hour version. Rate the recipe, save it on Pinterest, and subscribe for more.

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