Salads
Carey Hilliards' shrimp salad recipe delivers the perfect balance of creamy, herby cheese and perfectly cooked shrimp with crisp celery crowns. This elegant yet approachable dish transforms simple ingredients into a restaurant-worthy meal that's perfect for lunch gatherings or light dinners.
The secret lies in the creamy herb cheese dressing that ties everything together while keeping the salad fresh and vibrant.
What sets this recipe apart is the attention to texture—juicy shrimp, crisp celery, and tender greens create a satisfying bite every time. I've perfected this version to ensure the shrimp stays tender and the celery maintains its satisfying crunch, even when tossed with the dressing.
The recipe comes together in just 20 minutes, making it ideal for busy weekdays or weekend entertaining.
By the time you're done, you'll have a salad that's visually stunning with its creamy swirls of herb cheese and bright green vegetables. The shrimp adds a luxurious touch without overwhelming the dish, while the celery crowns provide that satisfying crunch.
This is the kind of salad that elevates any meal and leaves everyone asking for seconds.
The best part? It scales beautifully for any occasion—double the ingredients for a crowd or keep it as-is for a satisfying solo lunch. Let's get started on this refined yet accessible recipe that brings Carey Hilliards' signature style to your table.
Ingredients for carey hilliards shrimp salad
Fresh shrimp, crisp celery, and creamy herb cheese—this salad is restaurant-quality magic in a bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | Cooked and chilled |
| Fresh Celery Stalks 🧅 | 3 whole | Cut into 1-inch crowns |
| Mixed Greens 🥬 | 6 cups | Butter lettuce or spring mix |
| Cream Cheese (Full-Fat) 🧀 | 8 oz | Room temperature for blending |
| Mayonnaise 🥫 | ½ cup | Best quality preferred |
| Fresh Dill (Chopped) 🌿 | ¼ cup | Stems removed |
| Fresh Chives (Chopped) 🌱 | ¼ cup | Finely minced |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For drizzling |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For finishing |
| Red Wine Vinegar 🍷 | 1 tbsp | For brightness |
| Crushed Red Pepper Flakes 🔥 | ¼ tsp | Optional for heat |
The shrimp is everything here. Grab frozen peeled shrimp from Trader Joe's—they're pre-cooked and perfect for tossing cold. If you're using fresh, cook them just until pink (about 2 minutes per side) and shock in ice water to stop the cooking. Celery crowns are a game-changer—crisp, bright, and satisfying. Look for stalks that are firm and white, not stringy or yellowing. For the greens, butter lettuce or spring mix gives that delicate crunch without overpowering the other flavors. I always double-check the shrimp size—you want 16/20 count for that perfect bite.
No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh is ideal. The cream cheese should be full-fat—it makes the dressing luscious. For a lighter option, swap half with Greek yogurt, but trust me on the full-fat version. Short on chives? Green onion works too. The lemon juice is non-negotiable—it brightens everything. If you're feeling fancy, add a pinch of lemon zest to the dressing. For the celery, don't skip the crowns—it's all about that satisfying crunch. And if you're out of red wine vinegar, apple cider vinegar is a great swap.
This salad is best made fresh, but the dressing keeps for 3 days in the fridge if you want to prep ahead. Store the shrimp and celery separately until ready to toss. The greens should go in last to keep them crisp. For a crowd, double the dressing and shrimp—it scales perfectly. Leftovers? The dressing thickens when chilled, so give it a stir before serving. And if you're serving this at a party, garnish with extra chives and a drizzle of olive oil right before serving—it looks stunning.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of dish that lets me not stress. Five ingredients, maybe 15 minutes of chopping—celery and greens only—and the shrimp just needs a quick sauté. Honestly, I’ve made it while scrolling through my phone.
- Creamy Crunch Magic: That full-fat cream cheese mixed with mayo? It’s the secret weapon. The texture is ridiculously good—smooth but with a little bite from the celery—and the shrimp soak up the dressing like a dream. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this salad is my go-to for meal prep. It holds up for days in the fridge, and the flavors actually get better as the dressing marinates into the shrimp. Toss it in a thermos, and you’ve got a lunch that’ll make coworkers ask for the recipe.
- Budget-Friendly Luxe: Shrimp might sound fancy, but this recipe stretches it further than you’d think. A pound of shrimp feeds four, and the other ingredients are pantry staples. I’ll be real: it’s the kind of dish that makes expensive takeout feel like a splurge.
Step-by-step instructions for Carey Hilliards' shrimp salad
Here's how to create this velvety, herb-packed shrimp salad with crisp celery crowns that'll impress everyone.
Prepare the Creamy Herb Dressing
In a medium bowl, combine the 8 oz cream cheese (full-fat) and 0.5 cup mayonnaise using a hand mixer or fork. Mix until completely smooth and creamy—no lumps allowed. This is the foundation of our rich, velvety dressing.
Next, add the 0.25 cup chopped fresh dill, 0.25 cup chopped fresh chives, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 0.5 tsp Diamond Crystal kosher salt, 0.25 tsp freshly ground black pepper, and 0.25 tsp crushed red pepper flakes (if using). Mix on low speed until everything is evenly incorporated. The dressing should be thick but pourable—if it's too stiff, add 1 tsp extra lemon juice to loosen it. Taste and adjust seasoning if needed, keeping in mind the shrimp will add its own flavor later.
Assemble the Salad Base
In a large serving bowl, combine the 6 cups mixed greens with the 3 whole fresh celery stalks cut into 1-inch crowns. Gently toss everything together with your hands or a large spoon. You want the greens to be well-coated but still retain their crisp texture—don't overmix or you'll bruise the leaves.
Drizzle 2 tbsp extra-virgin olive oil over the greens and celery, then toss again to lightly coat. This step enhances the natural flavors and prepares the base for the creamy dressing. The celery crowns should look fresh and vibrant, not wilted. If you're serving this immediately, you can skip the final toss with dressing until just before serving to maintain maximum crispness.
Add the Shrimp and Final Touches
Gently fold the 1 lb cooked and chilled large shrimp (peeled & deveined) into the greens and celery mixture. Use a large spoon to distribute them evenly throughout the salad. The shrimp should be cool enough to handle but still retain their pink color—if they're too warm, they'll cook the greens when mixed.
Now, pour the creamy herb dressing over the salad and toss everything together gently but thoroughly. You want the dressing to coat each piece of shrimp and leaf without making the salad soggy. If the dressing seems too thick after mixing, add 1-2 tbsp additional lemon juice to reach your preferred consistency. The perfect shrimp salad should have a creamy, herby flavor with each bite delivering a crisp celery crown and tender shrimp.
Serve Immediately for Best Results
Transfer the salad to a platter or individual bowls and serve right away. The contrast between the cool, creamy dressing and the crisp celery crowns is what makes this salad special. If you need to prepare it ahead of time, keep the dressing and greens separate until just before serving to maintain the best texture.
For an extra touch, garnish with additional chopped fresh dill and chives. I like to arrange the salad with the shrimp fanned out on top for visual appeal. This salad serves 4 and makes a fantastic lunch or light dinner—especially when paired with crusty bread or crackers to soak up every last bit of that creamy dressing.
Pro Tips For Making Carey Hilliards Shrimp Salad
- CHOP CELERY SMALLER THAN YOU THINK: I used to cut celery into thick chunks like I was prepping for a stew—big mistake. For Carey Hilliard’s shrimp salad, you want those celery stalks so finely diced they almost disappear into the mix. Aim for 1/8-inch pieces or smaller, or the texture gets uneven. (Yes, it takes a few extra minutes, but the salad stays cohesive.)
- SWEAT THE SHRIMP FIRST: Skipping the quick sweat in butter or oil before adding the cream cheese is where salads get greasy. Sear the shrimp for 30 seconds per side in a hot pan until just opaque—this renders fat and firms them up. Then toss them with the dressing while still warm; they’ll absorb flavor better and stay tender.
- DON’T OVERMIX THE DRESSING: The mayo-cream cheese base is delicate. After folding it into the greens, stop when you see streaks of white—overworking it turns the dressing greasy. If it looks too thick, add a splash of lemon juice or a teaspoon of buttermilk to loosen it up. (I learned this after serving a salad that looked like it had been through a blender.)
- USE COLD CREAM CHEESE: Straight from the fridge, full-fat cream cheese is your friend. Let it sit out for 10 minutes before mixing it into the mayo, or it’ll clump like glue. If you’re in a hurry, grate it first—it melts faster and blends smoother. (Trust me, your salad will thank you.)
Wine and beer pairings for this recipe
Crisp White Wine
A chilled Sauvignon Blanc from New Zealand or California is my go-to pairing for this salad. The bright citrus notes and herbal undertones complement the creamy herb dressing beautifully while cutting through the richness.
Look for wines with 20% acidity—this keeps your palate refreshed between each satisfying bite of shrimp and celery. A bottle like Cloudy Bay Sauvignon Blanc or Kim Crawford elevates the dish without overpowering it. 🍷
Crisp Lager Beer
For beer lovers, a German Pilsner or crisp American lager creates the perfect balance. The clean, slightly sweet malt profile of a Stella Artois or Peroni enhances the salad's creamy texture while the light carbonation cleanses your palate.
If you prefer something with a bit more character, try a Belgian Witbier like Hoegaarden—its coriander and citrus notes play wonderfully with the lemon and dill in the dressing.
Light Rosé Wine
If you're serving this salad at a brunch or outdoor gathering, a dry Provence rosé is an excellent choice. The delicate floral and berry notes of a Whispering Angel or Miraval complement the fresh herbs and shrimp without competing.
Serve it well-chilled (45-50°F) to maintain its crispness and refreshing quality. This pairing feels especially elegant for daytime entertaining.
Sparkling Water with Citrus
For a non-alcoholic option that still feels special, serve sparkling mineral water with a splash of fresh lemon juice. The effervescence enhances the salad's freshness, while the citrus brightens each bite. I like to add ice cubes infused with cucumber slices for an extra refreshing touch.
This pairing is perfect for health-conscious guests or when you want to keep things light and refreshing. ✨
Dessert Wine Pairing
If you're serving this salad as part of a larger meal, finish with a Moscato d'Asti for dessert. The light sweetness and effervescence of this Italian sparkling wine won't overpower the salad's flavors but will complement the creamy dressing beautifully.
The slight tartness of the wine also helps cleanse the palate, making it an excellent transition to sweeter desserts. 🍇
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh for this recipe?
Frozen shrimp works perfectly—just look for peeled and deveined varieties labeled "cooked" or "ready-to-eat." Thaw them overnight in the fridge, then pat dry before adding to the salad. For extra crispness, shock them in ice water for 5 minutes after thawing.
How do I keep the celery crowns crisp instead of soggy?
Toss the celery crowns with the greens only after adding the dressing—never mix them in ahead of time. For extra crunch, dip the celery in cold water for 10 seconds before drying and adding. Keep the salad chilled until serving, and serve immediately after tossing.
Can I make this salad ahead of time?
Yes, but separate the components: store the dressing in a jar, greens in one container, and shrimp/celery in another. Assemble just before serving to maintain crispness. The dressing will thicken slightly when chilled—thin with 1 tsp lemon juice before tossing.
What's the best way to reheat leftover shrimp salad?
This salad isn't meant to be reheated—it's best enjoyed fresh. However, if you have leftovers, gently warm the shrimp portion separately in a pan with 1 tbsp butter for 2 minutes, then toss with the chilled salad components. The texture won't be identical, but it's still delicious.
Can I substitute Greek yogurt for the cream cheese?
For a lighter version, replace half the cream cheese with Greek yogurt (about 4 oz). The texture will be slightly tangier but still creamy. Add 1 extra tbsp mayonnaise to compensate for the reduced fat. For best results, use full-fat Greek yogurt to maintain richness.