Shrimp Salad

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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.

Shrimp salad in a large white bowl

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!

Ingredients for a shrimp salad on a table

It’s All in The Shrimp Salad Dressing

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.

Boiling shrimp in a pot for shrimp salad

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.

Shrimp salad in butter leaf lettuces

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.

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!

A white bowl with shrimp salad next to lettuces

Classic Shrimp Salad

4.95 from 78 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

This is a shrimp salad recipe you'll want to eat all summer long! It's ultra-refreshing, deliciously creamy, and oh so easy to make.

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.
    A glass bowl of shrimp salad dressing
  • 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.
    Boiling shrimp in pot for shrimp salad
  • 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.
    Shrimp in an ice water bath for shrimp salad
  • 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.
    A glass bowl of shrimp salad ingredients

Nutrition

Calories: 370kcal | Carbohydrates: 4g | Protein: 21g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 1218mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 1mg
Course: Dinner, Main Meal, Salad
Cuisine: American
Keyword: Shrimp Salad, Shrimp Salad Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




143 Comments

  1. This is by far one of the best shrimp salad recipes I’ve ever tried.
    It is quick, simple, healthy, refreshing and SO tasty. Added it to my repertoire.5 stars

  2. This recipe arrived in my email at a perfect time. Had all the ingredients on hand.
    It is delicious! Easy to make, great flavors. Love that it will be easy to adjust recipe based on what veggies and herbs are available.5 stars

  3. I get to run a ‘special’ at the restaurant I work at once or twice a week. I have been looking for something like his now that NC is warming up! I’ll let everyone know how it goes. If it’s a huge sell I may need to get ready!! Thanks!

  4. This is fresh and delicious! Just made a batch and the flavor is so bright and savory. Perfect for lunch, dinner, ir any Spring/Summer gathering. Thanks! 😋5 stars

  5. I fixed this for a girls’ lunch today. It was a big hit! I ended up buying 2# frozen, medium sized shrimp, cooked, de-veined, with shell on. I just defrosted and peeled them. I put it together last night so the flavors had a chance to come together. We had several cold salads and this will be on my menu this summer. As an option I may chop the shrimp up a little to serve it on crusty bread. Thanks!5 stars

  6. I made this last night and the only change was that I added some toasted, sliced almonds and served on a bed of baby arugula. It was the most delicious dish I have had in recent memory. So fresh and flavorful. Your recipes are incredible and you make them easy to follow. I will be making the tuna salad tomorrow! 5 stars

  7. Team Lisa Bryan here!! I am so happy to have come across your Shrimp Salad, after what seemed to be a hopeless pursuit of the Costco Shrimp Salad I had become addicted to, without being a member! I had no interest in paying an annual fee and a gas expense for the sole purpose of purchasing their salad, which I loved, a few times a year. Sooooo, enter Lisa’s recipe with a simple approach to making a salad with all the appeal and ingredients I loved in a store brand!! And, it was BETTER!! I followed your recipe (almost) to a T, adding green onions with the red onions and using 3 tbsp lemon concentrate. It did come out soupier than your perfect consistency but, even so, it was so good, served atop spinach leaves – YUM! I WOULD like your thoughts on what adjustment(s) I could make to get a creamier consistency next time. Thank you on so many levels, including your personable presentation in the video!!👏🤪5 stars

  8. This was so good. I served over butter and radicchio lettuce with crusty bread. I followed the recipe to a T. The only thing I did different is boil the shrimp with some old bay and lemon peals left over from the dressing. I let it sit in the refrigerator for 30 minutes and let the flavors develop. Wow, I loved it.5 stars

    1. Always tastes delicious served over butter lettuce and I’m sure the crusty bread was the cherry on top!

  9. Gave this recipe 5 stars! It is delicious~ Used what I had on hand…spring onions, no garlic and dried dill. I will be serving this to guests.5 stars

  10. I will most likely sound stupid asking this, but, I am not very experienced with seafood. I have purchased the frozen shrimp but I don’t know if they should be thawed before I cook them or do I put them in the boiling water frozen?

  11. I cut the recipe in half for my husband and I.  This was absolutely delicious.  Fantastic recipe!  Thank you for sharing!5 stars

  12. This salad is absolutely delicious. I personally do not like shrimps boiled like this since they taste super shrimpy, but after adding the mix and letting it sit for a few mins, I feel like the shrimp taste became less overpowering. The only thing I changed was I added paprika and some green onions and ate it with toasted potato bread and lettuce. But this is absolutely amazing. Ofc, I’d recomend not following the recipe to a T since I used a half the amount of Zest and lemon juice and enjoyed it. But thank you for an tasty meal!5 stars

  13. This looks great and pretty easy. I am thinking about modifying if for a dip, namely running everything through a food processor. Any hints on that? Also, I don’t have access to any fresh dill weed, so I’m going to substitute about 1 TSP instead. As for the lemon zest, I’m kind of stuck, as I just don’t have access to any kind of a zester (ugh … substitutions, substitutions …. LOL).5 stars

  14. I haven’t made the Classic Shrimp Salad yet, but it sounds delicious and easy!!!

    I just copied it down and plan to make it very soon. Thank You…. :)

  15. I made this shrimp salad exactly as the recipe suggested using dill instead of parsley and served it as a stuffing for a baked potato. Served 4 very happy people! Excellent! Will definitely make it again.

  16. This is singlehandedly the most disgusting shrimp salad recipe I’ve ever tried. If this is some suburban mom, blogging from the soccer practise, please stop. I thought I’d try something different and only ended up throwing out a lot of shrimp. The lemon makes it horrific and I didneven use as much as called for in fear it would be too much. I actually gagged upon trying this.

    1. Hi Stephen – I’m sorry you didn’t enjoy this recipe. But it also appears you may have woken up on the wrong side of the bed this morning, given your visceral and melodramatic review of a classic shrimp recipe. While I take all reviews to heart, this recipe has received all 5 star reviews at this point, so I’ll consider yours the outlier. And given that you don’t seem to like lemon with shrimp, I’d recommend you steer clear of my lemon garlic shrimp recipe or ceviche. :)

    2. My goodness Stephen… I wonder how you handle life’s actual challenges if lemon with shrimp produces this kind of reaction. You realize that Lisa is a real person, right? Would you say this to her face?5 stars

      1. Well said… I feel I would have been a little less diplomatic and polite, but then again… I’m so tempted!  I think Stephens sour disposition got to him. We should feel sorry from him missing out on one of my most favorite lunch salads ☺️

  17. Loved it. Very fresh and great flavor. I served it over shredded romaine with grilled asparagus on the side for a light late summer dinner. Would also be good as a lettuce wrap or a sandwich. I did read some of the review and did cut back on the lemon juice, but not the lemon zest. I did use frozen shrimp and did cut them up into smaller pieces so I can use on a wrap sandwich during the week for lunch. This was not a difficult recipe to make. I made it a couple hours in advance so that all the flavors could meld. My “VPH” …Very Pickie Husband…agreed it was very good. Definitely a keeper.5 stars

  18. Simple and delicious. I made 2 changes. First I swapped the celery for fresh fennel which is a pretty standard swap in our house when something needs crunch because I absolutely despise celery. The fennel added the crunch and an extra layer of flavour. I also added a bit of honey 1-2 tbsp. I may have needed this because I overdid the zest a bit and it helped balance it. We tend to add a bit of honey to most dressings anyway, especially citrusy ones.

    I served it with lettuce leaves for wraps. I cut the shrimp in half to make it easier to eat in the wraps. While it was good we decided that crusty garlic butter lobster roll bread with some crisp butter lettuce is probably the way to go next time.

    I will note that I only used about 1 lb of shrimp but made a full recipe of sauce. Typically I don’t reduce the dressing or sauce recipes when I scale dishes. Definitely scale the sauce on this one if you half the shrimp!5 stars

  19. Excellent exactly as shared! Everyone loved it. I did cut the shrimp into smaller pieces considering their size. Great on lettuce but also great on soft buns … with a lettuce base. Like a lobster roll. Thanks!!!5 stars

  20. Made it using the Olive oil Mayonnaise delish, I also substituted the dill for fresh Rosemary, it said parsley I didn’t have fresh so I used what I had. Bib lettuce and with tomato and Avocado My husband who is picky loves it gave it a thumbs up 👍🏿5 stars

  21. Love this recipe! It is so simple, nice and tangy with the lemon, and really tasty topped on top of salad, in wraps, or just on its own.5 stars

  22. Hi! Big fan of your FB page. How could I make this dish without mayo? I don’t eat mayo mainly for its fat content. What could I replace it with? Would love to try this salad.

    1. You might be able to try this with a plain yogurt, but I’m not sure how it would taste. Give it a try and let me know how it turns out!

      1. Thanks for your reply. Well, not knowing how it tastes with mayo, with Greek yogurt this salad has a nice tangy taste, I would add next time a wee bit of sugar to neutralize the tang perhaps, or add a bit more red wine vinegar or Dijon mustard. I like it… and am happy to not have all the fat calories from the mayo. I’d love to see you make a version that was much, much less fat grams per serving. 42 grams of fat per one serving of salad really seems excessive IMHO.

    2. Hellmanns LIGHT mayo, much less fat than regular. Go for it !!!!
      Mayo is KEY. Otherwise don’t make it. You’ll be disappointed. 
      This is a recipe for Four. 5 stars

  23. Fantastic addition to my shrimp recipes! Made it as written and couldnt believe how good it was. Where has this been all my life! Easy to make and easier to eat!

  24. This was delicious! Love the lemon dill flavor. Your nutrition facts say only 1g protein per serving though5 stars

  25. This salad was the big “hit” of this summer, absolutely delicious and healthy. Since it was my first effort I only used one pound of fresh Carolina shrimp, plus I added a handful of chilled cherry tomatoes (halved) to provide color and fresh taste. Served on a bed of fresh butter lettuce. Wow, awesome!5 stars

    1. Absolute the best recipe for shrimp salad ever!!! Bright and fresh! I could eat this every single day…bonus it’s low carb!!5 stars

  26. My sister shared this recipe and I’ve made it several times because it’s easy to make and so very delicious!!!5 stars

  27. Such a super delicious recipe . . . looking forward to trying the salad in a wrap with lots of spinach. I made this recipe without dill and celery because I didn’t have any on hand . . . I imagine the salad would be much better with both.5 stars

  28. Just tried this reipe and absolutely LOVED it! Packed with flavor, light and refreshing. The dressing is amazing and I’m sure can be used in many ways. Thanks for the great recipe.5 stars

  29. Just made this for lunch and it was very good!  I wasn’t  very carful as I did get some dressing on
    shirt ;) you warned us but I couldn’t wait to put a bib on !  It was so delicious.

    Best wished in your wonderful adventures !5 stars

  30. I love shrimp, I love all dishes with them, but unfortunately in my city they are very expensive, so we can not often afford them. Thank you for this recipe, as soon as I get the opportunity to immediately prepare this salad.5 stars

  31. LISA!!
    O…M…G…!!! Greetings from Northern BC Canada! Every month or so we host a dinner for my fella’s boss who comes in from out of town. The guest list is a combination of business contacts and close friends. . . it’s a big deal. This recipe showed up in my inbox and I had to try it! Now I’ve replicated a several of your recipes over the years so I had thee utmost confidence this was going to be a grand one! I made a double batch the night before which allowed for the flavours to party all night. Just before dinner ( 2 day marinated grilled flank steak) I plated the salad in a shallow bowl for each guest lined with butter lettuce. This was a huge hit and emailed the recipe to everyone before the night was over. Thank you, Thank you, Thank you!!! for being a part of making us have yet another memorable dinner! This one is going in my arsenal of go to favourites for certain!
    L5 stars

  32. This recipe is absolutely delicious.  I made the dressing with homemade mayo and used parsley instead of dill. I would use it on just about anything! My husband who is not a huge shrimp eater LOVED it. This recipe will now be a staple in our home.5 stars

  33. Another recipe/method guidepost!  I added I diced hard boiled egg and a bit of diced pickle to the list of ingredients along with celery salt to the dressing in place of Kosher salt.  So good!  Perfect alternative to crab salad.  Also, I cut the shrimp in bite sized pieces to stretch the sharing and to eat easily with a fork.

    I really love your methods! Pre Ordered the cookbook this week.  5 stars

    1. Loving the little adjustments you made to this salad Hillary! And can’t wait for you to get your cookbook :)

  34. I want to make a general comment and request – not in relation to this recipe.
    First, I haven’t made a single recipe on your site that I haven’t loved!! Not a single exception. I’m GF so your recipes are doubly appreciated. Of course, I look for things/ingredients I like (never brussel sprouts! LOL). Moving on, many of us live alone or as couples or as fixed-income seniors. Inflation is hitting some of us hard. Especially in terms of groceries. So my request – when you post a recipe using fresh ingredients (dill, thyme, etc.) – things that are a bit costly to purchase but don’t last too long – would it be possible to have a note of some sort listing other recipes to utilize some of the more unique ingredients so we don’t end up wasting? And please, feel free to take my comments under consideration and delete post from public view. Thank you so much!!5 stars

    1. Thanks for the comment, as I’m always open to things this community is looking for when it comes to cooking and convenience! I will be sure to keep that in mind and try to incorporate more helpful tips like that.

  35. Saw this recipe pop into my inbox today and immediately knew how my boyfriend and I would cook up our big bag of frozen shrimp! Soooo delicious and easy! We added a bit more garlic for personal preference. Ate it with sourdough toast like the Aussie’s do! (Perfect shrimp for shrimp toast)! Thanks for the recipe Lisa we will be making this dish all summer! 5 stars

      1. I found this recipe on Google this morning. It’s going to be 105 in my hometown today. I just made the dressing and will mix in shrimp once dressing is chilled and flavors mingle. The dressing is delish already thinking of other ways I can use it. Thank you