No doubt about it, this is a shrimp salad you’ll want to eat all summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that’ll keep the requests for seconds coming.
A Soon-To-Be Favorite Summer Shrimp Salad
In short, this is one of those summer salads where you feel 100% at peace, eating a giant bowl of it outside with warm sunny rays on your skin. It’s ultra-refreshing, deliciously creamy, and almost gives my tuna salad recipe a run for its money (don’t worry tuna salad – we still love you).
Also, I’d say that this shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day). Kind of like my ultimate chicken salad. There’s plenty to go around, and it looks stunning served with butter leaf lettuces. Everyone will have their eyes on this – so good thing it’s super easy to make!
Shrimp Salad Ingredients
Since this salad puts shrimp front and center, it’s all about the dressing to accompany it. The key here is not to mask the shrimp too much though. So I’m keeping it light and fresh with mayo, lemon juice, Dijon mustard, and lots of herbs.
- Shrimp: You’ll need about 2 pounds of jumbo shrimp for this recipe. But for the specifics, I’ll talk more about what type of shrimp to buy below.
- Red Onion and Celery: This is a non-negotiable crisp combo for a creamy salad.
- Mayonnaise: Use your favorite mayonnaise – or try making this homemade mayonnaise for a change! It’s super easy to make with a stick blender.
- Lemon: As always – fresh lemon juice is best!
- Dijon Mustard: Just one tablespoon is needed for a tangy touch.
- Herbs: I love dill in this recipe, but you can also use parsley.
- Garlic, Salt, and Pepper: The essentials to tie all the flavors together.
Find the printable recipe with measurements below
What Type Of Shrimp To Buy
Honestly, both fresh or frozen jumbo shrimp will work for this recipe. But since this salad is heavy on shrimp, the quality will make a difference. Here’s a few things to note between both kinds.
- Fresh shrimp: If you’re buying fresh shrimp in a coastal area, make sure that it’s actually “fresh.” Meaning, it hasn’t been sitting on the ice in the store for a long time, or it’s just thawed from being previously frozen. Always ask specific details from your fish monger!
- Frozen shrimp: If you’re unsure about the fresh shrimp at the market, packaged frozen shrimp is always a great choice! They’re typically flash frozen once they’re caught, which helps to preserve freshness. Just make sure to buy deveined frozen shrimp, with tails removed (for convenience).
How To Make This Creamy Shrimp Salad
Fresh and easy meals are just what we need for the summer months. And good news – this shrimp salad recipe comes together in under 30 minutes. Yep, it’s that fast. Who doesn’t love that?
Make the dressing. Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Then set aside.
Boil the shrimp. Bring a pot of water to a boil, add the shrimp, and cook for 2 to 3 minutes. The shrimp should be pink and opaque!
Prep the ice water bath. While the shrimp are cooking, prep an ice water bath. Use a skimmer to remove the shrimp and transfer them to the ice water bath. Let the shrimp cool for 3 minutes or so, then drain them in a colander.
Mix up the salad. In a large mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing.
Ways To Serve Cold Shrimp Salad
This cold shrimp salad is crazy good on its own. But make each bite even more exciting with the serving ideas below. Wrap it up, layer it into a sandwich, or top it on a flatbread. Honestly, just enjoy it however you like!
- Lettuce wraps: I love to use butter leaf lettuce for lettuce cups. Romaine lettuce works too!
- Tortilla wrap: Layer baby spinach on top of a tortilla. Then add spoonfuls of this shrimp salad before rolling it up into a wrap.
- Sandwich: You could spoon this onto a flatbread and top with microgreens.
Storage Options
I will say this shrimp salad tastes the best when it’s freshly made. But it will also keep in the fridge for 3 to 4 days. Just make sure to store it in an airtight container.
Pro tip: Don’t leave this salad sitting on the countertop for too long at room temperature. The mayonnaise could spoil more quickly!
More Easy Shrimp Recipes
Not quite sure what to do with that extra bag of shrimp? You’ll love these easy shrimp recipes that’ll bring some spark back into your weeknight cooking.
- Shrimp Scampi
- Garlic Grilled Shrimp Skewers
- Shrimp Tacos
- Shrimp Fried Rice
- Garlic Butter Shrimp
- Cucumber Shrimp Salad
Looking for your next summer staple? This shrimp salad is it! If you make it, let me know how it turned out in a comment below!
Description
Video
Ingredients
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons finely chopped red onion
- 1 rib celery, finely chopped
Shrimp Salad Dressing
- 1 cup mayonnaise
- 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- pinch freshly ground black pepper
- Optional: butter lettuce leaves for serving
Instructions
- Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
- Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
- Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.
Nutrition
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Will definitely make again yes yes fresh dill and lemon yummy good. Beat the heat with this taste recipe.
I did put a teaspoon of old bay seasoning to it. Spice it up a bit. Delicious on a toasted hotdog bun similar to lobster roll.
Thrilled you’re loving this shrimp salad, Jeri!
I’ve made this twice now. The first time I made it, I followed the recipe exactly as written. It was delicious. I served it to a group of friends and they loved it. I’ve just made it a second time. This time I used greek yogurt instead of mayo. I love it. I’d say if you prefer your salad to be richer, use mayo. If you’d like a bit more tang, use the greek yogurt. It’s delicious both ways, but personally I like the tang of yogurt a bit more. Thanks for a great recipe!
Happy to hear you’re loving this shrimp salad so much, Tyson!
INCREDIBLE SALAD! I don’t think I’ve ever had shrimp salad before, so I was excited to try this. It’s so good that next time I have to bring a dish, this is what I’m bringing!
I read comments before making and decided to try to settle the Old Bay debate. I divided the salad in half. One bowl got Old Bay, one didn’t.
RESULT: they’re both 5 star! So the question is, when I make this recipe next, will I be adding Old Bay. The answer is YES.
It didn’t make a world of difference but it added a little complexity / layers to the flavors which was super nice. With the Old Bay you get a touch of salty flavor with each bite and It compliments the dressing beautifully whereas without the Old Bay you notice the creaminess of the dressing. Either way, it is absolutely outstanding and so simple to make, even for people who hate cooking.
This recipe is so darn good I plan to make it again tomorrow.
Thrilled to hear your first time trying this salad was an exceptional experience, Thyme!
I made this recipe for my husband and myself. It was truly a hit! I used frozen, cooked shrimp (because that’s what I had on hand). This is the second recipe of yours that I’ve tried with awesome success! THANK YOU! Sadly, I always forget to take a picture of the finished product.
I will be making this again in the near future!
Glad this shrimp salad was a success with frozen shrimp you had on hand, Nancy!
Absolutely delicious. I normally make a shrimp pasta salad but tried this for a change and we both loved it!
Wonderful! Glad you loved this variation of a shrimp salad, Pixie.
Great recipe! Thank you for sharing. I added preserved lemon as that is what I had on hand. Delicious!
Love the addition of preserved lemon on top, Susie. Enjoy!
Wow, amazing I love it.
Glad you’re loving this shrimp salad, Maison!
This is one of my favorite shrimp recipes to make. It is fresh and delicious. Thank you Lisa.
I’m so glad you found a go-to shrimp recipe with this salad Rosie!
I made this recipe for lunch today and it was delicious! Our family favorite is to slice Haas avocado on Cuban bread and top w shrimp salad, lettuce & tomato. It was fantastic.
Wonderful! Love the way you served this shrimp salad, and glad it was a hit, Holly.
I prefer keywest USA shrimp. No FARM RAISED. Do the work
and peel it yourself. Forget deveining. Otherwise all is good
plus you are hot. Good video.
RGL
Glad you enjoyed this shrimp salad video, Ray!
Very nice recipe chef 👍👌 👏. Thank you for your effort 🌞😎.
So glad you enjoyed this shrimp salad, Jasson!
This shrimp recipe is Phenomenal.💯
Glad you’re loving this shrimp salad, Sheryl!
My whole family enjoyed!!!
Everyone love all your recipes that I made.
My granddaughter ask me for this recipe for lunch at least once a week, she really liked. I bought your recipe book to establish Tuesdays, when my married daughter and her husband come to have family dinner with us, as “Downshiftology Recipe Day.” We love your recipes. Thank you!
That’s amazing, Alicia! Happy to hear the whole family is loving this shrimp salad, along with a Downshiftology dinner day!
Excellent I just made it.
Happy to hear you loved this shrimp salad, Rick!
I am from the Chesapeake Bay area. We add Old Bay to almost all seafood. I chopped the shrimp into thirds, then added a tablespoon of Old Bay. and an extra celery rib. It was served on mini-croissant rolls with an inserted leaf of Butter lettuce. Word spread that it was delicious and it disappeared.
Hi Lynne – I’m sure this tasted amazing served on mini croissant rolls! Glad it was a hit.
My first time cooking shrimp (from frozen) and this salad was just wonderful!
Oh wonderful, Ruth! Happy to hear you chose this shrimp salad to use your frozen shrimp for the first time, and that you loved it!
I must admit It was delicious !! Only thing I added was I gently layered the middle of the bowl of shrimp salad with jumbo lump crab meat then covered it with the remaining shrimp salad and gently covered it with more jumbo lump crab meat ( not to much though) and it was gone in seconds
Hi Jay, I’m sure that extra layer of lump crab meat made this shrimp salad a seafood sensation!