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Creamy Shrimp and Celery Salad

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This Creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce.

This Creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce. 
Creamy Shrimp and Celery Salad

It’s a light and refreshing salad, perfect for those days you want to a quick lunch that’s doesn’t require heating up. The Old Bay seasoning gives it a little kick, the cucumbers and celery give it the perfect crunch. Great for those hot summer days and a good option for those who are gluten free, need a keto recipe or are simply clean eating.  For a mayo-free, dairy-free shrimp salad, you may also love my Zesty Lime Shrimp and Avocado Salad recipe.

This Creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce. 

To make this fast, you can use thawed frozen shrimp. I always have a bag in my freezer to whip up quick meals. But if you want to make this even tastier, cook the shrimp yourself, it’s easy!

How To Cook Shrimp for Shrimp Salad:

Bring a pot of water to boil with 1/2 lemon. Add the shrimp and cook 2 to 3 minutes, until just opaque. Next, transfer to a colander and rinse with cold water to stop the shrimp from cooking. You can also add them to a bowl filled with ice and water. Then drain and make your salad.


  • You can swap sour cream for Greek yogurt.
  • Swap old bay with curry powder.

How Long Does Shrimp Salad Last?

My rule of thumb when it comes to fish and seafood is always to eat it fresh and right away. This is not only for taste but for freshness and prevention of the growth of any bacteria that can lead to food poisoning. However, you can keep shrimp up to 3 days in the fridge and store properly in an airtight container. Make sure to store the shrimp within 2 hours after cooking it.

How to make shrimp saladcreamy dressing for shrimp salad.This Creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce.

More Shrimp Recipes You Might Enjoy:

Creamy Shrimp and Celery Salad

4.85 from 19 votes
This light and creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce.
Course: Lunch, Salad
Cuisine: American
This Creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce. 
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Yield: 4 servings
Serving Size: 4 oz shrimp


  • 16 ounces large cooked peeled and deveined shrimp
  • 2 medium cucumbers, peeled and sliced
  • 1 large celery stalk, sliced thin
  • 1/4 cup low fat sour cream, regular for Keto
  • 2 tbsp lite mayonnaise, regular for Keto
  • 2 tbsp lime juice
  • 1 tsp Old Bay seasoning
  • salt to taste
  • chopped dill, optional for garnish


  • In a medium bowl, combine sour cream, mayonnaise, lime juice, Old Bay and salt.
  • Add shrimp, celery, cucumbers and mix.
  • Refrigerate until ready to serve.

Last Step:

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Serving: 4 oz shrimp, Calories: 160 kcal, Carbohydrates: 4 g, Protein: 25 g, Fat: 4.5 g, Fiber: 0.7 g, Sugar: 1.8 g


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59 comments on “Creamy Shrimp and Celery Salad”

  1. This was really good! I was concerned that the amount of lime juice would overtake the dish, but after it chilled for a bit, it was perfect. Adding to my regular lunch rotation. Betting it would be great over some romaine and a few green onions or chives. It’s satisfying and refreshing for someone trying to watch that carb count. Thank you!

  2. Avatar photo
    Joanne Mary P.

    Delicious! I live in Florida and Publix cooked my shrimp with old bay for no extra charge. The lime and old bay made the dish. For 8 oz of shrimp, I used only 1/2 tbsp Mayo, 1 tbsp fat free yogurt, and 1 tbsp of guacamole. I added guacamole because my cardiologist wants me to add avocado to my diet. I will make this again.

  3. You had me at Old Bay. 😉 Made this tonight and served it on tortillas.  It was a hit with the whole family!  I doubled the Old Bay, but otherwise made as written.  Will make this again!

  4. Avatar photo

    Hi, I’m from Maryland and Old Bay is amazing on any kind of seafood. It’s a must have on steamed shrimp, shrimp salad, crabs, it’s even great on french fries. Here is a recipe I found that can be made and saved. I’m sure it can be ordered on Amazon.

  5. Fantastic for a summer salad. I’ll make this again and would recommend. Hits all the healthy marks. I didn’t have dill on hand (which I love) and wanted a little crunch so I added a sprinkle of fukikake. Not traditional but a good addition. Added more citrus because I can never seem to get too much and just finished the whole lemon. Yum.

  6. This is a great recipe. I make it all the time in the summer and it usually lasts for a couple of lunches. I remove the seeds from the cucumbers and I use Bea Monde seasoning instead of Old Bay, just because I don’t have any Old Bay seasoning. I think it tastes best after being in the fridge for a couple of hours. If you like Shrimp, this is a winner.

  7. Avatar photo
    Arlene | From Pennies to Plenty

    I made this for dinner tonight after searching for a low-carb meal. It was delicious! I was concerned that the sauce would be overpowering but it was perfect. The dill added a nice flavor too. I’ll be making this regularly. Thanks for the recipe.

    1. It is a seasoning used for shrimp and crawfish boils, I think it’s from Maryland.  Of Chef Paul Prudomme’s  seasoning mixes are a good substitute.

  8. Trying this tonight! May add a little avocado as I have a ripe one ready to go!  This looks so yummy – I may have to substitute plain yogurt for the sour cream as well – Love this website!

  9. Holy YUM!!! I added a 1/2 cup of whole wheat pasta  (free on purple plan) and added 1/2 cup of tomatoes……. unbelievable how yummy it is!!!

  10. Made this salad for dinner tonight. My husband loved it. He said it’s defintely a keeper. Fantastic for those of us who count calories. The dressing has a nice bite to it. Will be great for a luncheon. Due to the moisture from cucumber and lime juice it should be eaten shortly after preparation.

  11. Made this salad for dinner tonight. My husband loved it. He said it’s defintely a keeper. Fantastic for those of us who when count calories. The dressing has a nice bite to it. Will be great for a luncheon. Due to the moisture from cucumber and lime juice it should be eaten shortly after preparation.

  12. I love my friends and family but I kept this is the fridge during the BBQ. Is that bad? I ate afterwards and for lunch the next day.

  13. Avatar photo
    Cheryl Dawson

    Why do the pictures look like these shrimp were not cleaned? To bite into shrimp with the poop still inside is next to disgusting. Its extremely hard to get fish not from Asia. Other than that, it looks like a great recipe.

    1. They are very clean on my screen but you left a lower star review because of what you incorrectly thought the pictures looked like instead of trying the recipe yourself? Smdh

    2. Avatar photo
      Amy Johanna Kussmann

      What you are thinking of as poop is actually a vein – and these shrimp have been deveined!

  14. Avatar photo
    Ghulam Mohyudin

    This was really interesting to read! I love the range of post, there is really something for everyone. Thank you for sharing your suggestions too, great post!

  15. I have not tried this recipe, but I’m always so amazed at your creative abilities. When choosing a recipe, I look at ingredients…because I know what works well together, but not necessarily the ratios. Really good cooks are able to improvise. You do that for us.
    Do you have any suggestions for Argentinean Shrimp? I have it in my freezer and want to showcase it’s taste.

  16. I am not a fan of Old Bay seasoning (I know…in the minority in that! LOL) so I used curry powder instead to taste and it was YUMMY!~!! I stole that idea from a crab curry salad recipe I’ve had for a million years from Gourmet magazine.  I liked your combination of sour cream with the mayo better and addition of cucumber.  By the way, I stumbled on your site and have loved trying your low carb recipes and each one has been a winner!!!  I’m haunting your site all the time now 🙂

  17. Avatar photo
    Loralee Gerstenberger

    I made this last evening for dinner and it was very good!!! I also added a little fresh dill, chopped, to the sauce!

  18. Pingback: Weight Watchers Tex Mex Shrimp Rolls - 4 SmartPoints

  19. Made this for lunch today-SO good! Nice and light and super easy. I boiled the shrimp in Old Bay and salt and also added extra Old Bay to the dressing. Thank you for another great recipe!!

  20. My mother used to make something similar to this and it was incredible. It was chopped more like a chunky dip and served with Old London whole wheat melba toast. I am definitely trying this one out! All your recipes look amazing!

  21. I made this today – Delicious!!! My husband and I had a hard time not eating it all in one meal. I did use precooked shrimp to save time, and I sprinkled a little extra Old Bay on top. Other than that, I made the recipe as is. Yum-o!

    I don't know of a substitute for Old Bay, but I've never had trouble finding it. I should mention that I've never found it on the spice isle. I always find it right around the meat/seafood counter.

  22. So i feel a litte dumb asking this but what is Old Bay seasoning? I've never heard of it and my grocery store didn't have it. Also is there something else I can use as a substitute for it?

    1. Avatar photo

      When I have a recipe for an spice I don’t have and have searched the stores in my immediate area, I google, the spice and there have been a few times I have had to order it from sources given on the internet.

  23. I've been drooling over many of your delicious-sounding/looking recipes and am going to make this one soon, can't wait! I started WW last Nov., lost 25 lbs in 5 mo's and my loss has inspired friends (married couple) and my hubby to follow the WW plan as well! :o) Ok, back to cruising your wonderful recipe pages…

  24. Wow- this site is such a great find! I returned to WW three weeks ago and have been struggling. Ahh this looks like food I really want to eat, can eat and stay on point. Thank you thank you

  25. This recipe is the gift that keeps on giving. The seafood guy at Safeway even asked why I was buying a pound of shrimp so frequently! Tonight, I did the jalapeno thing, but realized I was out of light mayo. However, I did have some Kraft Fat Free Thousand Island Dressing – so I substituted. I also added a little low salt ketchup to increase the tomato taste. It was great! Kind of like Shrimp “Louis”.

  26. Made this again tonight – added some very finely minced pickled jalapeños with juice (deleted lime), changed the spices up a bit. *sigh* I’m addicted. Now on to the Turkey Stuffed Zucchini…

  27. Peter, how prescient of you! I just came back to this comments section to say I used this basic recipe to recreate an old favorite pasta salad of mine, which had shrimp and dill in it! It also had tons of mayo and olive oil – but with a couple of minor changes to this recipe, it was every bit as wonderful as my old favorite. Possibly better, because it’s better for me!

    Gina: I really don’t mean to verge on spamming this particular comments section – but this recipe is just so great I can’t help myself. I am about to make this AGAIN…for the third time this week! Now if my cucumber plants would just grow a little faster…


  28. Thanks Patrick! I love to cook, eat and garden as well! Food is all I think about 🙂 Of course, I have my days when experimenting doesn’t work out, but those recipes don’t get published. It’s a challenge remaking some favorites without all the fat and yet still tasting like exceptional, but I enjoy the challenge.

  29. And for full disclosure: I used Seasoned Rice Wine Vinegar instead of the lime. My lime tree is bare right now! :/ So, whenever I see a recipe that calls for just a bit of lemon of lime, and I don’t have one, I substitute the vinegar. Seems to me the point is to add a touch of acid for brightness, and a bit of sweetness, and SRWV does both, without having to run to the store.

  30. I stumbled onto your website just yesterday. Let me say, as a person who just started WW, who LOVES food, LOVES recipes, LOVES cooking and LOVES vegetable gardening, your website is truly a spectacular find.

    I made this recipe tonight – unbelievable! Your recipes are all so simple to pull together – and anyone who cooks a lot just “knows” when a recipe is going to work or not. I’ve not seen one on this site that I don’t think will be exceptional.

    Thanks, Gina – I’m excited about WW, and your website will be a constant companion.

  31. This is a great site! I found it through entrecard and just bookmarked it! This shrimp salad looks yummy!!