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.
Notes
This salad is best made a few hours ahead or even the night before — the flavor improves significantly with time in the fridge. If you're using frozen shrimp, give them extra time on the paper towels since they tend to hold more water than fresh. The Old Bay is the key seasoning here, so don't swap it out the first time you make this.
