Shrimp and Calamari Seafood Salad with Lemon Vinaigrette

Seafood salad is a classic deli-style favorite that feels nostalgic and fresh at the same time. This easy recipe combines a creamy, seasoned mayonnaise dressing with tender pieces of imitation crab (surimi), cooked shrimp, small pasta, and crisp vegetables for a satisfying chilled dish. It’s ideal as a light meal or an appetizer for summer picnics, barbecues, and casual gatherings.

This seafood pasta salad requires only about 20 minutes of active prep time. Once the pasta, seafood, and vegetables are combined and coated in the dressing, refrigerate to let the flavors meld. The result is a balanced salad with a creamy texture, bright lemon notes, and the signature seafood spice that makes it irresistible.

Pair this salad with grilled corn, baked ribs, or cornbread for a complete barbecue-style meal, or serve it on crackers, in lettuce cups, or as a sandwich filling for a lighter option.

Why You’ll Love This Seafood Salad

This seafood salad is a summer staple because it’s cooling, flavorful, and easy to prepare ahead of time. The mix of tender shrimp and imitation crab with crunchy celery and red pepper creates satisfying texture, while a mayo-based dressing with mustard, relish, and lemon adds bright, savory flavor.

• Quick and easy: Ready with 20 minutes of hands-on prep—great for last-minute plans.
• Make-ahead friendly: Chilling improves the flavor; prepare up to 24 hours ahead.
• Versatile: Use it as a side, scoop it on crackers or lettuce, or make sandwiches.
• Balanced flavors and textures: Creamy dressing, tender seafood, and crunchy vegetables keep each bite interesting.

Ingredients You’ll Need

Note: Full ingredient measurements are listed in the recipe card section below.

Below is a simple ingredient overview and why each item matters for the finished salad.

• Pasta: Small shapes like bowtie (farfalle) or rotini hold the dressing well.
• Imitation crab (surimi): Flaky, tender, and economical—classic in seafood salads.
• Shrimp: Small salad shrimp or larger shrimp cut into pieces; peeled and deveined.
• Celery: Adds essential crunch and freshness to balance the mayo.
• Red bell pepper: Sweet flavor and color contrast.
• Red onion: Finely diced for a mild sharpness.
• Mayonnaise: The creamy base—use your preferred brand for best results.
• Butter: For cooking the shrimp; unsalted is recommended.
• Old Bay seasoning: Classic seafood seasoning to bring cohesive flavor.
• Garlic powder: Simple aromatics for the shrimp.
• Worcestershire sauce: Adds savory depth to the dressing.
• Dijon mustard: A touch of tang and complexity.
• Sweet relish: A little sweetness and texture for the dressing.
• Lemon juice: Freshly squeezed to brighten the salad.
• Fresh dill (optional): A light, herbaceous finish; green onions or chives also work well.
• Salt and pepper: To taste.

Note: You can swap in lump crab, lobster, or scallops if you prefer, but the salad is delicious with just shrimp and imitation crab.

How to Make Seafood Salad

Making this seafood salad is straightforward. If your shrimp are already cooked, you can skip the sauté step and proceed to assembly.

1. Prep the seafood: Roughly chop the imitation crab. Season raw shrimp with 1/4 teaspoon Old Bay and garlic powder, tossing to coat. Melt butter in a skillet over medium heat and cook the shrimp 2–3 minutes per side until pink and opaque. Transfer to a plate and cool completely.
2. Cook the pasta: Boil pasta according to package directions. Drain and cool to room temperature or chill briefly so it’s not warm when mixed with the dressing.
3. Make the dressing: Whisk together mayonnaise, Dijon mustard, sweet relish, lemon juice, and Worcestershire sauce in a large bowl.

4. Combine: Add diced celery, red bell pepper, red onion, cooked pasta, and cooled shrimp to the dressing. Toss gently to coat everything evenly.
5. Fold in crab: Gently fold in the chopped imitation crab and season with the remaining 1 teaspoon Old Bay. Be careful not to overmix so the seafood stays intact.
6. Chill and serve: Cover and refrigerate at least 1 hour to let flavors meld. Garnish with fresh dill and serve with lemon wedges if desired.

Substitutions and Variations

• Seafood swaps: Use cooked lobster, scallops, canned crab, or a mix of seafood for variety.
• Extra add-ins: Try diced cucumber, chopped hard-boiled egg, or sliced green olives for additional texture.
• Lighter dressing: Replace some or all of the mayonnaise with plain Greek yogurt for a tangier, lighter version.
• Heat: Add cayenne, crushed red pepper, or a few dashes of hot sauce for a spicy twist.

Serving Suggestions

This seafood pasta salad works as a main or as a side. It’s versatile and pairs well with many summer dishes.

• Lettuce cups: Spoon the salad into crisp lettuce leaves for a low-carb presentation.
• Crackers: Serve with sturdy crackers for scooping as an appetizer.
• Over rice: Place the salad on a bed of rice for a heartier meal.
• Sandwiches: Pile the salad into rolls or between slices of bread with lettuce and tomato.

Make Ahead and Storage

This salad is ideal for make-ahead entertaining. Prepare it up to a day in advance and store it cold in an airtight container.

To store: Refrigerate in a sealed container for up to 2–3 days. Stir gently before serving and keep chilled until ready to eat.

More Cold Dishes You’ll Love

• Mango ceviche
• Cucumber, tomato, and feta salad
• Deviled eggs with candied bacon

Seafood Salad

Creamy seafood salad with shrimp, imitation crab, pasta, and crisp vegetables—perfect for summer gatherings.

Prep: 20 mins • Chilling Time: 1 hr • Total: 1 hr 20 mins • Servings: 6

Ingredients

• 1 pound pasta of choice (bow tie or rotini recommended)
• 1 pound shrimp, peeled and deveined, tails off (21/25 count)
• 1¼ teaspoon Old Bay seasoning, divided
• 1/4 teaspoon garlic powder
• 2 tablespoons unsalted butter
• 2 cups mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons sweet relish
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Worcestershire sauce
• 3 stalks celery, diced (about 1 cup)
• 1 medium red bell pepper, chopped (about 1 cup)
• 1/2 medium red onion, finely chopped
• 8 ounces imitation crab meat, coarsely chopped (about 2 cups)
• Salt and pepper to taste; fresh dill or chives for garnish (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside to cool completely.
2. Season the shrimp: In a bowl, toss the shrimp with 1/4 teaspoon Old Bay and the garlic powder.
3. Cook the shrimp: Melt the butter in a large skillet over medium heat. Add the shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Transfer to a plate and cool.
4. Make the dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, sweet relish, lemon juice, and Worcestershire sauce.
5. Combine salad: Add the celery, bell pepper, onion, cooked pasta, and cooled shrimp to the dressing. Toss gently to coat.
6. Fold in crab: Carefully fold in the imitation crab and season with the remaining 1 teaspoon Old Bay. Adjust salt and pepper to taste.
7. Chill: Cover and refrigerate the salad for at least 1 hour before serving to let flavors develop.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2–3 days. Stir before serving. For a lighter dressing, substitute part of the mayo with plain Greek yogurt.

Mayo preference: Use the mayonnaise you prefer; it will affect the final flavor slightly, so choose one you enjoy.

Nutrition

Approximate calories per serving: 239 kcal. Nutrition information is an estimate and should be treated as approximate.

Did you try this recipe? Please leave a review to share how it turned out for you.