If you need a quick and easy make-ahead meal, this creamy shrimp salad is just the thing.
It features succulent shrimp coated in a light, creamy dressing. Flavored with citrus and dill, it’s mega-flavorful and can be ready in 20 minutes or less.
The next time you need a light lunch or nutritious dinner, give this shrimp salad a try. I know you’ll love it!
Easy Shrimp Salad Recipe
If you’re picturing a leafy green salad with shrimp, think again. This is totally different.
Cool, creamy, light, and refreshing, this shrimp salad is perfect for summer.
It tastes great, looks fancy enough for parties, and is wonderfully easy to pull together.
In total, it requires about 2 to 3 minutes of actual cooking. The rest is just mixing and waiting for it to chill.
So, in other words, it’s a must-make!
Ingredients
Ready for something light, creamy, and insanely meaty? Let’s get cooking!
You need the following ingredients:
- Shrimp – Fresh shrimp gives the best flavor and it only takes a few minutes to cook. Grab some that are already peeled and deveined for easy prepping.
- Lemon & Lemon Juice – For bright, zesty flavor that lifts the creamy dish off the plate.
- Mayo & Dijon Mustard – They’re the base of the dressing Use whatever brands you like best.
- Celery & Green Onions – Use fresh veggies for the best taste and nice, crunchy texture. For extra crunchiness and peppery heat, substitute red onions.
- Fresh Dill – Some people don’t appreciate dill, but I love it. And in this recipe, it’s non-negotiable. It adds something bright, tangy, and earthy. The salad just isn’t the same without it.
- Salt & Pepper – Season with salt and pepper to suit your tastes.
- Fresh Herbs – Though optional, these really round out the dish. I like extra cilantro. But you can go with rosemary, parsley, or anything else you like. Add them immediately before serving.
How to Make Shrimp Salad
Follow these steps to make the best shrimp salad:
1. Cook the shrimp. Add them and the lemon quarters to a boiling pot of water. Cook for 2 to 3 minutes, just until the shrimp are pink.
2. Cool the shrimp. Immediately transfer the shrimp to an ice water bath to stop them from cooking. Let them cool. Once they’ve fully cooled, cut them into bite-sized pieces.
3. Make the salad. Combine the shrimp with all the salad dressing ingredients. (Mayo, celery, onions, Dijon, lemon juice, dill, salt, and pepper.) Mix well, adding more of anything that’s needed.
4. Chill. Let the salad chill in the fridge for at least 30 minutes.
5. Garnish and serve. Once the salad is cold, add the fresh herbs and serve. Enjoy!
Recipe Tips and Variations
Here are a few final tips for the best shrimp salad:
- Trying to eat healthier? Use light mayonnaise instead of full-fat. Plain Greek yogurt is another good substitute.
- In a hurry? Save time with pre-cooked shrimp. You don’t even have to boil them! Just thaw them (if frozen) and add them to the recipe cold!
- Don’t overcook the shrimp! No one wants rubbery shrimp in their salad, after all.
- Make everything bite-sized. This includes the shrimp, onions, and celery. Remember, you want to use this as a cracker topping or sandwich spread. Large chunks will make that difficult.
- Add some heat. You can add your favorite hot sauce or a pinch or two of cayenne pepper. Red pepper flakes work, as well.
Ways to Serve Shrimp Salad
You can serve shrimp salad practically any way you’d serve chicken salad or tuna salad, including:
- On a sandwich with or without extras like tomatoes, lettuce, etc.
- In a lettuce or tortilla wrap
- On top of crackers
- With chips, crackers, pretzels, veggies, and other dippers
- On top of plain pasta noodles or in cooked pasta jumbo shells
- In a halved avocado or large bell pepper
- Inside celery stalks or hollowed-out cucumbers
- Squeezed into puff pastry shells
How to Store
As with most seafood recipes, shrimp salad tastes best fresh. Still, you don’t have to trash your leftovers right away.
To Store: Transfer the salad to an air-tight container and refrigerate it for up to 3 days. Be sure not to leave it out at room temperature too long, as the mayo will spoil.
*Note: Because this salad is best served cold, it’s also an excellent make-ahead dish. Prepare it up to 24 hours in advance and refrigerate it. Just wait until serving to add the herbs.
More Delicious Shrimp Recipes
Copycat Red Lobster Shrimp Scampi
Honey Walnut Shrimp
5-Minute Cajun Shrimp
Easy Popcorn Shrimp
Creamy Shrimp Newburg
Shrimp Salad
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minutesThis shrimp salad is light, creamy, and delicious! You’ll love the contrasting flavors of lemon, dill, and Dijon mustard. Try it today!
Ingredients
1 pound raw shrimp, peeled and deveined
1 lemon, cut into four pieces
1/2 cup mayonnaise
1/4 cup celery, chopped
2 green onions, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh dill
salt and pepper to taste
1/4 cup chopped fresh herbs, such as parsley or cilantro (optional)
Instructions
- Fill a large bowl with ice water. Set aside. Then, fill a large pot with water. Bring to a boil over high heat.
- Once the water is boiling, add the shrimp and the quartered lemon. Cook for 2 to 3 minutes or until the shrimp is pink. Drain the water immediately and drop the shrimp into the ice water bath. (This will prevent it from cooking further.) Discard the lemon quarters.
- Let the shrimp cool. Then, dice it into bite-sized pieces.
- Combine the shrimp, mayo, celery, onions, mustard, lemon juice, dill, salt, and pepper in a large bowl. Mix gently but thoroughly, ensuring everything is well mixed. Taste and adjust the ratio of lemon juice and mayo as needed. Add more seasonings if necessary.
- Chill the bowl in the refrigerator for at least 30 minutes. (Longer is fine.) Immediately before serving, add the (optional) fresh herbs.
- Serve as a dip or on crackers, lettuce wraps, or bread, and enjoy!
