• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Dinner at the Zoo

  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food

Home » Salads » Shrimp Salad Recipe

Published: August 18, 2022 Last Modified: August 18, 2022 By Sara 47 Comments

Shrimp Salad Recipe

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
This shrimp salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing.
This shrimp salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing.
This shrimp salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing.

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 shrimp Alfredo or Mexican shrimp cocktail. This creamy shrimp salad is one of my favorite ways to enjoy shrimp, and it’s so simple that even my kids can make it.

Shrimp salad in a serving bowl, topped with fresh dill.

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!

Shrimp Salad ingredients

Bowls of ingredients including shrimp, vegetables, mayonnaise, mustard and seasonings.

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 mayonnaise, mustard, lemon juice and seasonings. Stir everything together, then serve immediately, or refrigerate for later use.

Step by step process shots showing how to make shrimp salad.

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.
  • You can use low fat mayonnaise if desired.
A bowl of shrimp salad with celery and dill, garnished with lemon.

Recipe FAQs

How do you peel shrimp?

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.

How long can shrimp salad be refrigerated?

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.

Are shrimp healthy?

Shrimp are low in calories and fat, and high in protein, which makes them a great choice for a healthy diet.

Creamy shrimp served on a bed of lettuce.

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.
  • 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.
  • 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 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
  • Watermelon Salad
  • Cucumber Feta Salad
  • Chopped Greek Salad
  • Mediterranean Farro Salad

Shrimp Salad Video

Shrimp salad in a serving bowl, topped with fresh dill.
Print Pin
5 from 26 votes

Shrimp Salad

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!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 318kcal
Author Sara Welch

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

  1. 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.
  2. 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.
  3. This salad will stay fresh in the refrigerator for up to 2 days.

Nutrition

Calories: 318kcal | Carbohydrates: 4g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 297mg | Sodium: 684mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 20.9mg | Calcium: 176mg | Iron: 2.6mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!
  • Facebook
  • Twitter
  • Email

Filed Under: Salads

FREE TOOLKIT: 5 Secrets to Meal Planning

Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

    ​
    ​

    Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

    « Baked Tilapia with Garlic Butter
    Cucumber Tomato Salad »

    Comments

    1. Mike says

      July 29, 2020 at 4:26 pm

      5 stars
      An easy, beautifully fresh salad. We serve it on a bed of lettuce and make it into a light meal.

      Reply
    2. andrea says

      June 14, 2020 at 11:38 am

      5 stars
      so good and easy! I used a Chipotle lime Mayo, so no added pepper; also no dill. really really good. thank you.

      Reply
    3. Nolan Lori says

      May 30, 2020 at 12:15 pm

      I made this for guests last night and we all loved it!! I have shared the recipe with my friend who said she is making it tomorrow! Love the celery in it for the crunch factor. I added a dash of chili flakes and a chopped up sweet pepper to mine.
      So good! Thank you for sharing!!

      Reply
    4. Elizabeth says

      January 13, 2020 at 11:54 am

      How long is this good in the fridge? I’m bariatric so I eat a couple ounces 3 times a day lol. Do you think it’ll be good for 48 hours?

      Reply
      • Sara says

        January 13, 2020 at 1:49 pm

        Yes that is fine!

        Reply
      • Charles Atwell says

        June 20, 2020 at 10:15 am

        As long as you do not let the shrimp salad set at room temperature to long. Keep it refrigerated and you will be fine! Bon Appétit

        Reply
    5. Mary Cazier says

      September 10, 2019 at 6:14 pm

      5 stars
      Made it just like the recipe ….put it on top of avocado halves…the family loved it…Thanks

      Reply
      • chicken says

        October 5, 2019 at 6:23 pm

        5 stars
        amazing

        Reply
    6. Trish says

      September 3, 2019 at 2:22 pm

      Can you use pre cooked frozen shrimp ? How much of a difference in taste would it be?

      Reply
      • Sara says

        September 3, 2019 at 8:52 pm

        You can, they just tend to be a bit tougher in texture than freshly cooked shrimp!

        Reply
    7. Abigail Davis says

      August 26, 2019 at 7:04 pm

      Made all ingredients tonight for a lunch tomorrow. Will toss just before serving. Added a tsp of Vietnamese chili garlic sauce to the mayo mix. If you like a little spice, this (or sriracha) adds a gentle kick. Plan to add chopped avocado & cilantro just before serving with a mix of chopped romaine, baby arugula and good old iceberg for the crunch. This is a super recipe–endlessly adaptable and easy to prep ahead. Thanks!

      Reply
      • Lucy Geck says

        May 20, 2020 at 9:03 pm

        Ah…perfection!

        Reply
    8. Kathy says

      August 16, 2019 at 4:18 am

      5 stars
      I’m making your recipe. I love shrimp and this is going to be made into an appetizer that I will serve on taco scoops for a bachelorette party I am attending at an Airbnb apartment in Galena IL. It will be so much fun with this great shrimp recipe!

      Reply
    9. Valerie Harwood says

      June 26, 2019 at 9:09 am

      5 stars
      Hello Sara,
      Wanted to leave a comment about your Pin site. I absolutely love the way you have it set up where you can go straight to recipe or to print a recipe. That is a great option.

      The best part is getting to the Shrimp Salad recipe which is really good. So good that my daughters and I are making it for a big family celebration. 40 people. Yikes! No we will be fine.

      Valerie Harwood

      Reply
    10. Mardy Halk says

      May 28, 2019 at 3:21 pm

      Help! I picked up 2 cans of tiny shrimp by accident. I thought I’d grabbed crab. What can I do with these? Would they be good in this salad?

      Reply
      • Sara says

        May 28, 2019 at 3:58 pm

        That should work fine, just drain well and toss very gently so you don’t break up the shrimp!

        Reply
    11. Jacquelyn says

      April 21, 2019 at 7:29 pm

      5 stars
      I have been incorporating grilled shrimp into my meals as a substitute for the usual chicken, but I’ve ran out of different ways to try it! This sounds awesome; I am looking forward to making this for lunch tomorrow!

      Reply
    12. Krista says

      April 15, 2019 at 7:50 am

      This looks like a great lunch option! Sounds so refreshing!

      Reply
    13. Erin | Dinners,Dishes and Dessert says

      April 14, 2019 at 12:02 am

      5 stars
      Looks delicious and so easy to make! This looks perfect!

      Reply
    14. Victoria says

      April 11, 2019 at 7:24 pm

      5 stars
      Made 5 times already, I surround with lettuce leaves and baguette slices.. no leftovers and people use my bread bits to clean the bowl. Hubbie hates mustard and mayo…. didn’t tell him… put a shake of curry powder as well. Yumbles!

      Reply
    15. Jordan Hansen says

      April 11, 2019 at 2:25 pm

      5 stars
      Oh my goodness, this looks delicious! I would definitely want to try serving this shrimp salad in an avocado 🙂

      Reply
    16. Beth Pierce says

      April 11, 2019 at 8:57 am

      5 stars
      This looks like such a refreshing salad! Will make a great side for a spring picnic!

      Reply
    17. Katerina @ diethood .com says

      April 11, 2019 at 2:16 am

      5 stars
      Such an amazing salad!! I can’t wait to make this!

      Reply
    18. Jocelyn (Grandbaby Cakes) says

      April 10, 2019 at 4:50 pm

      This is seriously getting me so excited for the summer. I would love some of this.

      Reply
    19. Steph says

      April 10, 2019 at 1:41 pm

      5 stars
      Such a great summer salad! Can’t wait to make this for a BBQ this weekend!

      Reply
    20. Jennifer says

      April 10, 2019 at 12:27 pm

      5 stars
      One of my favorite salad recipes to bring to a party!!! YUM!

      Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More

    Game Day Snacks

    These super crispy lemon chicken wings are baked not fried, the secret is in the special brine.

    Lemon Chicken Wings

    A slow cooker full of barbecue chicken wings.

    Slow Cooker Chicken Wings

    Bacon wrapped water chestnuts on a sheet pan, garnished with parsley.

    Bacon Wrapped Water Chestnuts

    A bowl of pico de gallo with a tortilla chip in it.

    Pico de Gallo Recipe

    A crock pot full of cranberry meatballs.

    Cranberry Meatballs (Slow Cooker)

    Make your own ranch dip and skip all the MSG and preservatives in the store bought kind.

    Homemade Ranch Dip

    More Posts from this Category

    Featured Recipes

    Pineapple chicken stir fry in a skillet, topped with sauce, sesame seeds and green onions.

    Pineapple Chicken

    A pan of pasta with ground beef, onion, pasta shells, cheddar cheese and bacon.

    Cheeseburger Pasta

    Filet mignon steaks topped with garlic butter and garnished with fresh rosemary.

    Filet Mignon with Garlic Butter

    Baked rosemary chicken in a lemon sauce, garnished with fresh herbs.

    Rosemary Chicken

    FREE TOOLKIT: 5 Secrets to Meal Planning

    Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

      ​
      ​

      Categories

      Sites I am featured In
      PRIVACY POLICY ACCESSIBILITY STATEMENT © Sara Welch and Dinner at the Zoo® LLC, 2015-2022.
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter
      • About Me
      • Contact Me
      • All Recipes
      • Dinner
      • Appetizers
      • Dessert
      • One Pot Meals
      • Slow Cooker
      • Asian Food