I’m obsessed with shrimp salad that doesn’t taste like it came from a grocery store deli case, and this Southern coastal version hits differently. Fresh herbs make all the difference here – they transform ordinary boiled shrimp into something that screams summer beach house vibes. The secret lies in balancing creamy texture with bright, herbaceous notes that won’t leave you feeling heavy. Want to know which herb combination creates that perfect coastal flavor profile?
Why you’ll love this dish
Nostalgia hits different when it comes wrapped in a buttery, herb-kissed shrimp salad that tastes like summer afternoons on the porch.
I’m telling you, this isn’t your typical mayo-heavy mess from the deli counter. This coastal beauty brings together sweet, tender shrimp with crisp vegetables and that perfect balance of creamy dressing that doesn’t overpower the star ingredient.
The Gullah Luv seasoning adds authentic Southern flavor that’ll transport you straight to the Carolina coast.
Plus, it’s ridiculously versatile – stuff it in croissants, pile it on crackers, or eat it straight with a fork like I do.
Ingredients
You know what makes this shrimp salad absolutely sing? It’s all about getting quality ingredients and not skimping on the good stuff. I’m talking about fresh shrimp that still smells like the ocean, crisp vegetables that snap when you bite them, and seasonings that actually have some personality.
The beauty of this recipe is that it doesn’t require anything too fancy or hard to find, but each ingredient plays its part in creating that perfect coastal flavor.
- 2 lbs medium or small shrimp
- 1 1/4 green bell peppers, chopped
- 1 1/4 stalks celery, peeled and finely chopped
- 1/2 onion, chopped
- 1/2 cup sweet relish
- 1/4 cup mayonnaise (plus more as needed)
- 1/8 cup mustard (plus more as needed)
- 1 tablespoon Gullah Luv seasoning (or your favorite salt and pepper mix)
- 1 tablespoon sugar (plus more as needed)
- 3 eggs for boiling
- Lettuce leaves for serving
- Tomato slices for garnish
- Fresh parsley for sprinkling
Now, let’s talk about a few swaps and considerations that’ll make your life easier. If you can’t track down Gullah Luv seasoning, don’t panic – Old Bay works beautifully, or you can mix up your own blend with salt, pepper, paprika, and a pinch of cayenne.
When it comes to shrimp, frozen is totally fine if that’s what you’ve got, just make sure to thaw them completely before cooking. The recipe calls for peeling the celery, which might sound fussy, but trust me on this one – those stringy bits can really mess with the texture of your salad.
Directions
Getting your shrimp ready is honestly the most straightforward part of this whole operation, though it does require a little patience. Start by boiling your 2 lbs of medium or small shrimp in a large pot of salted water – they’ll only need about 2-3 minutes once the water comes back to a boil, just until they turn that gorgeous pink color and curl up. A professional stock pot set makes this boiling process much more manageable when cooking larger quantities of seafood.
Don’t walk away during this step because overcooked shrimp turns into rubber faster than you can say “coastal cuisine.” Once they’re done, drain them and let them cool completely before you even think about peeling. Trust me, trying to peel hot shrimp is like playing with tiny, slippery fire. Remove all the shells, heads, and tails, then devein them by making a shallow cut along the back and rinsing out that dark line.
While your shrimp are cooling down, you can get busy with the fun part – making the dressing that brings everything together. In a large mixing bowl, combine your 1 1/4 chopped green bell peppers, 1 1/4 stalks of finely chopped celery, 1/2 chopped onion, and 1/2 cup of sweet relish.
Add in 1/4 cup mayonnaise, 1/8 cup mustard, 1 tablespoon of Gullah Luv seasoning, and 1 tablespoon sugar, then mix everything until it’s well combined. This is where you get to play around a little – taste the mixture and see if it needs more seasoning or if the balance feels right to you.
Add your cooled, cleaned shrimp to this veggie mixture and fold everything together gently, being careful not to break up the shrimp too much.
Now comes the final touch that really makes this salad special. Chop up your 3 boiled eggs and fold them into the salad, then taste again because this is your last chance to adjust things.
If it seems too dry, add a bit more mayonnaise. If it needs more tang, go with extra mustard. Need more sweetness to balance everything out? A pinch more sugar will do the trick.
The beauty of this recipe is that it’s totally forgiving, so adjust until it tastes just right to you, then serve it up on a bed of crisp lettuce leaves, top with fresh tomato slices, and finish with a light sprinkle of parsley for that pop of color.
Substitutions and Variations
While this Southern coastal shrimp salad is pretty darn perfect as written, I totally get that not everyone has access to every single ingredient, or maybe you’ve got dietary restrictions to work around.
Can’t find Gullah Luv seasoning? Old Bay works beautifully, or just mix paprika, garlic powder, and cayenne.
Hate celery? Swap in diced cucumber for crunch.
Want it lighter? Greek yogurt can replace half the mayo without anyone being the wiser.
Add fresh dill, chives, or parsley for herbal brightness.
Even frozen shrimp works fine, though fresh is obviously my preference when possible.
Additional Things to Serve With This Dish
Since this shrimp salad is absolutely gorgeous on its own, I like to keep the supporting cast pretty simple so nothing competes with those plump, seasoned shrimp.
A warm, buttery biscuit or crusty dinner roll works beautifully for scooping. Fresh fruit like melon wedges or grapes adds a sweet contrast to the savory flavors.
Crispy crackers, especially saltines or club crackers, provide that satisfying crunch. I always set out some cold sweet tea or lemonade too.
Sometimes I’ll add a small bowl of pickled okra or cucumber slices on the side for extra tang.
Final Thought
This Southern coastal shrimp salad represents everything I love about regional cooking—it’s honest, flavorful, and connects you to a place through every single bite.
When I think about what makes food truly memorable, it’s recipes like this one that come to mind. Simple ingredients, bold flavors, and that unmistakable coastal charm that transforms an ordinary meal into something special.
Whether you’re serving it at a summer gathering or just treating yourself to lunch, this shrimp salad delivers that perfect balance of comfort and sophistication.
Sometimes the best dishes are the ones that feel like home.
