Creamy Shrimp Salad

“Shrimp salad is one of those dishes that feels as comfortable on a dining room table as it does on a beach trip,” says Amethyst Ganaway. It’s bright, creamy, and perfectly herbaceous — just the way I like it. For this recipe, I stay true to my roots but add my own personal touch: a trio of fresh herbs like chives, tarragon, and mint.

Small, tender shrimp get a quick poach in a flavorful bath of lemon and Cajun seasoning before being tossed with a blend of crunchy vegetables and fragrant herbs. I personally prefer the small, brown shrimp that I find in the Lowcountry waterways. Tarragon and mint wouldn’t be used in the shrimp salad my family makes, but they add a subtle, fresh complexity that makes this dish stand out. Don’t skimp on the celery leaves if you have some from your celery stalk — they bring an earthy, almost peppery punch that ties everything together. When I can find it, I use a celery varietal known as Tango celery from local South Carolina farmers at Fire Ant Farm on Johns Island. A good mayonnaise (I’m looking at you, Duke’s) pulls it all together in classic Southern style.

What should I serve with this shrimp salad?

You can serve this shrimp salad with butter crackers, spooned onto crostini, or tucked into lettuce cups for a lighter bite. It also makes a great sandwich filling when layered between slices of your favorite bread.

Can I substitute another type of Cajun seasoning for Old Bay?

You can substitute any brand of store-bought Cajun seasoning — such as Biscayne Bay Seafood Seasoning or Slap Ya Mama — for Old Bay, or use a homemade Cajun seasoning blend.

Notes from the Food & Wine Test Kitchen

This recipe is all about the quality of the shrimp. Wild-caught shrimp have a more pronounced minerality and sweet flavor compared to farmed varieties. If you can’t find wild-caught, look for responsibly farmed options. Signs that your shrimp are no longer fresh are softened shells, a slimy feel, and an ammonia-like aroma.

Make ahead

Store shrimp salad in an airtight container in the refrigerator for up to two days.