This shrimp salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing. An easy make-ahead lunch option that’s high in protein and easy to make!
I love a good shrimp dish, I can never turn down surf and turf, air fryer shrimp, shrimp curry, shrimp Alfredo or Mexican shrimp cocktail. This creamy shrimp salad is one of my favorite ways to enjoy seafood, and it’s so simple that even my kids can make it.
This classic shrimp salad is an easy recipe that should be part of every home cook’s repertoire. It’s quick to prepare, can easily be doubled for a crowd, and always gets rave reviews!
Table of Contents
Shrimp Salad Ingredients
This recipe consists of shrimp, celery, red onion, lemon, salt, pepper, mayonnaise, mustard and fresh dill.
How Do You Make Shrimp Salad?
Start by cooking your shrimp in a pot of boiling water with lemon. After the shrimp are ready, place them in a bowl of ice water to stop the cooking process. The shrimp go into a bowl along with vegetables, and the dressing ingredients which include mayo, mustard, lemon juice and seasonings. Stir everything together, then serve immediately, or refrigerate for later use.
Tips For The Perfect Dish
- I use 31-40 count shrimp for this recipe because they’re bite sized. If you prefer, you can use larger shrimp, and serve them whole or cut into pieces.
- You can use pre-cooked shrimp in this recipe. If you decide to use pre-cooked shrimp, you do not need to boil them, just make sure the shrimp are thawed if frozen and proceed with the rest of the recipe.
- I recommend making sure your red onion is finely chopped so that you don’t get large pieces in each bite. You can also use sliced green onions instead of red onion for a milder flavor.
- It’s worth it to get fresh dill for this recipe, the flavor is superior to dried dill. If you need to use dried dill, you can substitute 1/2 teaspoon of dried for fresh.
- No shrimp on hand? You can also make this salad with chicken or crab.
Quick Tip
Looking to save a few calories? Try using low fat mayonnaise!
Recipe FAQs
This recipe calls for raw shrimp which are cooked in seasoned boiling water. I typically buy my raw shrimp with just the tail attached, but many shrimp also come still in the shell. If your shrimp have shells on them, you can easily remove them by pulling the main part of the shell off with your fingers, then removing the tail end of the shell. You may also need to devein your shrimp. If you see a dark line running across the top of the the shrimp, you can remove it by using a paring knife to cut a slit along the top of the shrimp, then use a knife or wooden skewer to remove the vein.
Shrimp salad will stay fresh in the refrigerator for up to 2 days. I don’t recommend freezing this dish as it can become watery when thawed.
Shrimp are low in calories and fat, and high in protein, which makes them a great choice for a healthy diet.
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Ways To Serve Shrimp Salad
You can eat this shrimp salad as-is, or serve it in a variety of different presentations.
- Lettuce: Spoon your salad into a romaine lettuce leaf to make lettuce wraps.
- Crackers: Serve your salad with a side of buttery crackers.
- Sandwich: Add your shrimp salad to a toasted and buttered roll along with some green leaf lettuce. Or you can put the salad in a tortilla to make a wrap.
- Avocado: Spoon your shrimp into an avocado half.
- Pasta: Add 8 ounces of cooked short pasta to make a pasta salad.
- Cucumber: Spoon onto cucumber slices for an easy party snack.
- Puff Pastry: Fill up cooked puff pastry shells with the salad.
- Tomato: Hollow out a tomato and fill it with shrimp salad.
Once you try this shrimp salad recipe you’ll find yourself making it all the time! It’s one of my go-to options for a simple yet satisfying meal.
More Great Salad Recipes
Cherry Tomato Salad
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Cucumber Feta Salad
11 mins
Chopped Greek Salad
15 mins
Farro Salad with Feta
30 mins
Shrimp Salad Video
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Shrimp Salad
Ingredients
- 1 pound medium shrimp peeled and deveined
- 1 lemon quartered
- 1/2 cup celery finely diced
- 3 tablespoons red onion minced
- 2 teaspoons lemon juice
- salt and pepper to taste
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh dill chopped, plus more for garnish
Instructions
- Bring a pot of salted water to a boil. Add the quartered lemon.
- Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
- Drain the shrimp then pat dry.
- Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat.
- Garnish with additional fresh dill and serve, or cover and refrigerate for later use.
Notes
- I use 31-40 count shrimp for this recipe because they’re bite sized. If you prefer, you can use larger shrimp, and serve them whole or cut into pieces.
- You can use pre-cooked shrimp in this recipe. If you decide to use pre-cooked shrimp, you do not need to boil them, just make sure the shrimp are thawed if frozen and proceed with the rest of the recipe.
- This salad will stay fresh in the refrigerator for up to 2 days.
This was everything a gourmet salad should be, and then some! Light, fresh and delicious; easily, a new favorite recipe!
Drooling over this shrimp salad. So delicious. Thanks for sharing.
This dish is a nice alternative to the traditional potato or macaroni salads and perfect for bringing to a summer cookout or potluck. The Dijon mustard gives the dressing great flavor.