Recipes > Lunch

Shrimp Salad with Creamy Lemon Herb Sauce

Prep Time

20 minutes

Cook Time

10 minutes


6-8 people

Perfect on lettuce with crackers or on a sandwich, this Shrimp Salad with Creamy Lemon Herb Sauce by The Cooking Mom is full of zesty lemon and Creole flavors making this meal your new lunch favorite!

Shrimp Salad with Creamy Lemon Herb Sauce

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  • 2 Pounds Medium Raw Shrimp, Peeled, Deveined and Tails Off

  • 6 Cups Water

  • 1/4 Cup Dry White Wine

  • 3 1/2 Teaspoons Tony’s Original Creole Seasoning, Divided

  • 1 Cup Mayonnaise

  • 2 Teaspoons Fresh Lemon Zest

  • 2 Tablespoons Fresh Lemon Juice

  • 2 Teaspoons Worcestershire Sauce

  • 1 1/2 Cups Celery, Finely Diced

  • 4 Green Onions, Sliced Thin (Use Both White and Green Parts)

  • 2 1/2 Tablespoons Fresh Dill, Chopped and Divided

  • 2 Tablespoons Fresh Tarragon, Chopped

  • Lemon Wedges

  • Clear


  1. In a large saucepan, bring water, wine and 2 teaspoons of Tony’s Original Creole Seasoning to a boil.
  2. Add raw shrimp and turn down heat and simmer for 2 minutes.
  3. Remove pan from heat and let shrimp cook in liquid for another 2-4 minutes or until it turns pink. Drain shrimp well and place in the refrigerator to cool.
  4. In a large bowl, whisk together mayonnaise, remaining 1 1/2 teaspoons of Tony’s Original Creole Seasoning, 2 tablespoons fresh lemon juice, fresh lemon zest and Worcestershire sauce.
  5. Add cooled shrimp, celery, green onions, 2 tablespoons of chopped dill and tarragon to the bowl. Gently toss to coat shrimp with lemon herb sauce.
  6. Cover salad and refrigerate at least 2 hours before serving.
  7. Serve with remaining 1/2 tablespoon fresh dill on top and lemon wedges.

This Shrimp Salad is delicious served on lettuce leaves with crackers or on a sandwich!

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