Costco Shrimp Salad Copycat Recipe
This Costco shrimp salad recipe brings home that creamy, tangy deli counter staple you’ve probably grabbed a container of more than once.
It takes about 20 minutes to pull together, and the result is something you can eat straight from the bowl, stuff into a roll, or serve over greens all week.
Why I Love This Recipe
The dressing is what keeps me coming back to this one. It’s creamy but not heavy, with a good zip from lemon and a little bite from celery that keeps every forkful interesting.
It holds up in the fridge for days without going watery, because the shrimp are thoroughly dried before they go in.
Recipe Ingredients
- 1 lb cooked shrimp, peeled and deveined – Medium or large (41/50 or 31/40 count); thawed if frozen, and fully dried
- 1/2 cup mayonnaise – Full-fat gives the best texture; Duke’s or Hellmann’s work well
- 1 tbsp sour cream – Adds a slight tang without thinning the dressing
- 2 tbsp fresh lemon juice – About 1 large lemon; bottled juice will flatten the flavor
- 1 tsp lemon zest – Brightens the whole dressing without extra acidity
- 2 stalks celery, finely diced – For crunch and freshness; about 1/2 cup once cut
- 2 tbsp red onion, finely minced – Soak in cold water for 5 minutes first to mellow the sharpness
- 1 tbsp fresh dill, chopped – Dried dill works in a pinch; use 1 tsp
- 1/2 tsp garlic powder – Stir in at the end so it disperses evenly
- 1/2 tsp Old Bay seasoning – The signature flavor note in the Costco version
- Salt and black pepper to taste – Season after mixing since the shrimp and Old Bay already carry salt
Variations / Substitutions
- Greek yogurt instead of mayonnaise – The salad will be noticeably tangier and lighter in texture; use a full-fat yogurt so it doesn’t go runny.
- Imitation crab instead of shrimp – The dressing works just as well, and the end result has a slightly sweeter flavor.
- Tarragon instead of dill – Gives the salad a faintly anise-like note that pairs well with the lemon.
- Smoked paprika instead of Old Bay – Adds a mild warmth and color without the celery-salt backbone of Old Bay.
- Coconut milk mayo for dairy-free – Swap both the mayo and sour cream for a dairy-free mayo; the texture holds up fine.
- Apple cider vinegar instead of lemon juice – Works when you’re out of lemons; the sharpness is similar but the citrus brightness is gone.
If you like creamy seafood salads, Costco Crab Salad Copycat Recipe is worth making next.
How To Make Shrimp Salad
Step 1: Dry and Chop the Shrimp
Spread the 1 lb cooked shrimp on a sheet of paper towels, then press another layer on top and let them sit for at least 5 minutes. The goal is completely dry shrimp. Even a little extra moisture will water down the dressing and make the salad loose within an hour.
Once dry, chop each shrimp into 2 or 3 pieces. You want rough, chunky pieces rather than a fine mince, so every bite has something to chew.
Step 2: Whisk the Dressing
In a medium bowl, whisk together the 1/2 cup mayonnaise, 1 tbsp sour cream, 2 tbsp fresh lemon juice, and 1 tsp lemon zest until smooth. Then add the 1/2 tsp garlic powder, 1/2 tsp Old Bay, and a few cracks of black pepper. Whisk again for about 30 seconds until everything is evenly combined, with no streaks of white from the sour cream.
Taste the dressing on its own here. It should be creamy, bright, and a little sharp. If it tastes flat, add a squeeze more lemon before the shrimp go in.
Step 3: Fold in the Vegetables and Shrimp
Add the 2 stalks of finely diced celery and 2 tbsp minced red onion to the dressing and stir to coat. Then add the chopped shrimp and 1 tbsp fresh dill. Fold everything together gently with a spatula, about 10 to 15 folds, so the shrimp stay in chunky pieces rather than getting broken up.
Taste for salt now. Old Bay already carries some salt, so you may not need much, but a small pinch usually pulls the whole thing together.
Step 4: Chill and Serve the Salad
Cover the bowl and refrigerate for at least 30 minutes before serving. This gives the dressing time to settle into the shrimp and the flavors time to come together.
Spoon the salad into a serving bowl and finish with a few sprigs of fresh dill and a thin slice of lemon laid against the edge. The pale pink shrimp against the creamy dressing looks exactly like what you’d pull from the Costco deli case.
Recipe Tips
- Buy the shrimp pre-cooked and pre-peeled. It saves the most time in this recipe, and the quality at most grocery stores for a deli salad is perfectly fine.
- The 30-minute chill is not optional if you’re serving guests. Right after mixing, the flavors are flat and separate. After 30 minutes, the salad tastes like it came from a deli counter.
- Mince the red onion very fine. Big pieces stay sharp even after soaking, and they overpower the shrimp. A fine mince distributes the flavor without any harsh bites.
- Don’t skip drying the shrimp. Even well-drained frozen shrimp hold water inside. Pressing them between paper towels for a full 5 minutes makes a real difference in how long the salad stays creamy.
Chill time by fridge temperature:
| Fridge Temp | Minimum Chill | Best Flavor |
|---|---|---|
| 35°F (2°C) | 30 mins | 1 hour |
| 38°F (3°C) | 30 mins | 1 hour |
| 40°F (4°C) | 45 mins | 1.5 hours |
How To Store
- Refrigerate – Store in an airtight container for up to 3 days. Give it a gentle stir before serving since a little liquid may settle at the bottom.
- Serve Cold – This salad is meant to be eaten cold. It doesn’t reheat, and warming it will break the dressing and turn the shrimp rubbery.
What To Serve With Shrimp Salad
A toasted brioche roll is the most straightforward pairing because the slight sweetness of the bread balances the tangy dressing without competing with it. Butter lettuce leaves work as a low-carb wrap, and the mild flavor doesn’t crowd out the dill and Old Bay. For something more substantial, serve it over a bowl of thinly sliced cucumber and avocado, where the cool crunch and fat from the avocado round out the acidity in the dressing.
Frequently Asked Questions
Can I use raw shrimp and cook them myself?
Yes. Simmer raw shrimp in salted water for 2 to 3 minutes until they’re pink and curled, then transfer to an ice bath to stop the cooking. Just make sure they’re fully cooled and dried before mixing in.
Can I make this salad the night before?
Yes, and it actually tastes better the next day. Keep it covered in the fridge and stir once before serving.
Can I freeze shrimp salad?
No. Mayonnaise-based dressings break when frozen and thawed, leaving you with a watery, separated mess.
How do I keep the salad from getting watery after a day?
The main culprits are wet shrimp and under-drained celery. Pat both dry before mixing, and the salad should stay creamy through day 3.
Shrimp Salad Recipe
Ingredients
Method
- Spread the shrimp on paper towels and press dry, at least 5 minutes, then chop each shrimp into 2 or 3 rough pieces.
- Whisk together the mayonnaise, sour cream, lemon juice, lemon zest, garlic powder, Old Bay, and black pepper in a medium bowl until smooth, about 30 seconds.
- Fold in the celery, red onion, shrimp, and dill with a spatula, about 10 to 15 gentle folds. Taste and adjust salt.
- Cover and refrigerate for at least 30 minutes, then spoon into a serving bowl and garnish with fresh dill sprigs and a lemon slice.
