You’ll want to eat this shrimp salad all summer long! The combination of chilled shrimp, crisp celery, and a bright, herby dressing hits that perfect balance of creamy and refreshing.
Why This Shrimp Salad Is A True Classic
- The dressing is creamy but still light. I keep it slightly more lemon-forward so it doesn’t feel heavy, even after chilling.
- There’s texture in every bite. Crisp celery and finely diced onion balance the soft shrimp so every bite has a little crunch.
- It comes together in under 30 minutes. I love that shrimp are a fast-cooking protein.
- It’s perfect for gatherings. I’ve made this recipe durable enough to make ahead and serve cold. Just place the bowl over ice to keep it nice and chilled!
When the sun is shining bright, and you want a cooling salad, it’s hard to beat this classic shrimp salad. I’m a summer girl through and through, and between the 4th of July, Memorial Day, and the endless BBQ’s and picnics, it seems I’m always making potluck salads in the summer months for family and friends.
And while other shrimp salads may be a bit liquidy or overly-dressed or not crunchy enough (you know I’m all about textures), this shrimp salad hits that perfect balance. It’s ultra-refreshing, deliciously creamy, has a fresh crunch, and almost gives my tuna salad recipe a run for its money (don’t worry tuna salad, I still love you!).
To serve it up, it’s wonderful on butter leaf lettuce or even diced into small bits for a scoopable cracker appetizer. You could even just dig in with a fork, which is what I most often do. Either way, everyone will be going back for seconds!
Shrimp Salad Ingredients
- Shrimp: You’ll need about 2 pounds of jumbo shrimp, whether that’s fresh or frozen. I have more tips on that in the next section!
- Red onion and celery: My favorite ingredients to add a crisp, refreshing bite to creamy salads.
- Mayonnaise: Use your favorite mayonnaise or try making my homemade mayonnaise if you haven’t already! It’s super easy to make with a stick blender.
- Lemon: As always, freshly squeezed lemon juice is best.
- Dijon mustard: Just one tablespoon is needed for a tangy touch.
- Fresh herbs: I love dill in this recipe (it complements seafood so well), 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
How To Make The Best Creamy Shrimp Salad
First, make the dressing. Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt, and pepper. Set that aside while you cook the shrimp.
Second, boil the shrimp. Bring a medium pot of water to a boil. Then, add the shrimp and cook for 2 to 3 minutes. Keep a close eye here as shrimp cook really fast! They should be just opaque and slightly firm, not rubbery.
Third, prep the ice water bath. Use a skimmer to transfer the shrimp to an ice water bath and let them cool for 3 minutes or so, then drain them in a colander. Chill the shrimp before mixing them into the salad, so the dressing stays thick and creamy.
Lastly, mix up the salad. In a large mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing. And if you prefer the shrimp in smaller bits, like my shrimp cucumber salad, chop the shrimp before tossing everything together.
Storage tip: I do think this shrimp salad tastes best when it’s freshly made. But it will also keep in the fridge in an airtight container for 3 to 4 days. Pro tip: Don’t leave this salad sitting on the countertop for too long at room temperature. The mayonnaise could spoil more quickly!
Fresh vs Frozen Shrimp
Both fresh and frozen jumbo shrimp work great for this recipe. But since this salad is heavy on shrimp, the quality will make a difference. Here are a few things to note between the two kinds:
- Fresh shrimp: If you’re buying fresh shrimp in a coastal area, make sure that they’re actually “fresh.” Meaning, they haven’t been sitting on the ice in the store for a long time, or they’re just thawed from being previously frozen. Always ask specific details from your fishmonger!
- 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 caught, which helps preserve freshness. Just make sure to buy deveined frozen shrimp, with tails removed. It’s a convenient time saver!
Ways I Love Serving Cold Shrimp Salad
- Lettuce wraps: I love topping shrimp salad onto butter leaf lettuce or romaine lettuce for a refreshing meal. This also works great if you cook with smaller shrimp, rather than jumbo.
- 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 it with microgreens. Easy and delicious!
Common Questions
Absolutely! If you’re short on time and happen to have cooked shrimp on hand, feel free to use them. It’s a great way to speed up the process.
It’s really personal preference. I’ll often use large shrimp if I’m serving it in a bowl with a fork. But if you’d like to place it into lettuce leaves or wrap it up, smaller shrimp are a bit easier. Though again, you can always chop the shrimp into smaller, more bite-sized pieces as well.
I’ve tried this with Greek yogurt, and it works fine! Just be mindful that it has a thicker consistency than mayo, with a tangier flavor. If that’s something you don’t mind, I say go for it!
More Easy Shrimp Recipes
- Shrimp Scampi: The easiest, fanciest shrimp dinner.
- Garlic Grilled Shrimp Skewers: Perfect for summer grilling.
- Shrimp Tacos: A wonderful seafood option.
- Shrimp Fried Rice: A true family favorite.
- Garlic Butter Shrimp: So easy and delicious.
- Or give these other shrimp recipes a try!
If you try this shrimp salad recipe, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
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.
Lisa’s Tips
- Storage tip: This is best served fresh, but will stay good in the fridge for 3 to 4 days.
- Use smaller shrimp or dice the jumbo shrimp if you plan to serve these in lettuce cups.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted May 2022, but updated to include new photos, tips, and information for your benefit!
Made this for lunch today. Really simple and really good.
I’m glad you enjoyed it, Tracy!
Love this recipe! Made it several times now. It’s a keeper!
Wonderful! Glad this shrimp salad is now in your regular rotation, Hibber.
I was looking for a light and refreshing recipe that reminded me of summer. This recipe was just I what I needed to feel like I was sitting at the beach. Thank you so much!
Yay, so happy you loved this shrimp salad, Carrie! It really is the perfect recipe for summer. Enjoy!
My grandgirls are picky eaters and while I was making this for lunch today, they had a sampling of it and wanted lunch now……at 8:30 in the am! I at least know lunch will be a hit today. Thanks!
Haha, now that’s what I call tantalizing the tastebuds. ;) I hope you and your grandgirls all enjoy today’s shrimp salad lunch, Debbie!
Hi Lisa,
What size shrimp do you recommend for this recipe? I always buy 16-20 but feel these may be too large for this recipe.
Hi Tina – it’s really personal preference, and depends on how you might want to serve it. Large shrimp are fine if you’re serving it in a bowl with a fork. But if you’d like to place it into lettuce leaves or wrap it up, smaller shrimp are a bit easier. You could also chop the shrimp, like I do on my cucumber shrimp salad. Hope that helps!
Great salad, one of the best I made. Thank you………..Gunther
You’re more than welcome, Gunther! I’m happy you enjoyed it.
Love this recipe! Hate to see comments how viewers beat up what’s a perfect salad, with their changes. However, I’m a cop and I’m fairly certain that it’s Maryland law here requiring Old Bay in any seafood salad. That said, I had no choice but to adjust your composition … just a bit.
Thanks for your hard work,
Mike
You can never go wrong with Old Bay seasoning with fresh seafood like this! Glad you still loved it, Mike.
The dressing is excellent! I didn’t want such a large amount of shrimp salad so I halved the dressing recipe and used a 12 oz. bag of tiny, pre-cooked salad shrimp.
Since the dressing seemed a bit runny for my salad where I used 3/4 lb of defrosted tiny cooked ‘salad’ shrimp instead of 1 lb of larger shrimp and a half recipe for the dressing, I added about a half of a cup of plain Panko crumbs which absorbed some of the liquidy part, did not disintegrate and added a lovely texture to the salad’s appearance. (The salad shrimp is sold in 12 oz. bags.)
Tip: I always keep fresh dill frozen, wrapped the long way and stored in a plastic freezer bag. I rarely need to use the whole bunch right away and often make small batches of refrigerator pickles so I keep some ready for recipes like this lovely shrimp salad.
Happy to hear you enjoyed this shrimp salad, Deborah!
Yes it tastes great!!
So happy you enjoyed it, Manuella!
I made this last night for lunch at work and it is excellent! The flavor reminds my of my mom’s seafood pasta salad. I don’t really eat pasta anymore, so I hadn’t even thought of it for a long while. Delicious!
Hi Laurie – I’m so glad you enjoyed this shrimp salad! It really is such a great option for a work lunch.
I made this salad for my book club and had rave reviews. Now they ask tor it on our salad days. I use large Gulf shrimp and cut them into bite size pieces. The recipe is so easy!!!
Oh yay, so happy to hear that, Patsy!
So good. I chop the shrimp into smaller pieces and serve as a sandwich on toasted croissants….delicious.
That sounds like a delicious way to enjoy this shrimp salad!
I am a Marylander and tbh I had no idea you could make shrimp salad without Old Bay, I’m in shock. It’s good with Old Bay, for anyone who’s wondering. 🔥🍤🔥
Haha, yep, there are many ways you can make it. Hope you love this version as well!
I made this today and it was to die for! It was easy to make and so flavorful.
So happy you loved it, Lynne!
Shrimp Salad without Old Bay is like Mutt without Jeff, George without Gracie, Johnny without June. But, I must admit this is pretty good as well.
I usually don’t leave a comment on anything. However, this particular recipe for shrimp salad was the most delicious recipe that I have ever tried. What was most amazing was the fact that once the sauce for the shrimp was put together, my wife and I tried it and although it was tasty, you really tasted all of the individual ingredients rather than how the sauce was to taste once all of the ingredients worked together. Long story short, this is a very tasty dish that I would recommend to anyone wanting to try a shrimp salad dish. We will definitely be using this recipe in the future.
Thanks so much for that lovely review! I’m thrilled you both loved this shrimp salad. :)
Absolutely perfect !!!
Glad you enjoyed this shrimp salad, Lorraine!
Just made this for my husband and I to enjoy at the pool. He said it was the best shrimp salad he’s ever had, which is high praise from him since he’s a fabulous cook/home chef!!
Wonderful! Tell him thank you for the compliment. :)
Lisa, what could i substitute for celery? I love it but my brother does not.
Thanks!
Great! I wonder if you could purchase the shrimp already cooked and deceived? The salad looked delicious!
Hi Ellen – That’s totally fine!
My daughter & I are making this delicious recipe now, enjoying all my favorite ingredients. I know this shrimp salad will rock seeing that you understand the “happy dance”. Love this!
These were a nice change from having a shrimp stir fry with rice. It was delicious and light, my hubby loved them. Will definitely make these again.
Hi Tina – I’m glad you and your hubs both loved this shrimp salad!
There are plenty of other choices for flavourful crisp veggies. As one with an allergy to celery, I can list plenty.
Made this for dinner and it was delicious. I think the lemon zest, garlic and dijon mustard added nicely to the flavor profile. I served it on a bed of butter lettuce with steamed broccoli, corn on the cob and garlic bread. This recipe is definitely a keeper!
The dressing for the Shrimp Salad was amazing but I was wondering how that same dressing would taste when combined with cucumber to make a Cucumber Salad. Guess what? It was also amazing. The ingredients in the dressing goes extremely well with a variety of vegetables as well.
Hi Lisa. I’m making this for a party tonight. Should I mix everything just before serving? Or should I mix everything up and let the dish “meld” in the fridge for 3-4 hours. I don’t want things to get watery or mushy. Thanks!
Hi Tom – I would mix it beforehand and let it sit in the fridge. You might get a little water in the bottom, but shouldn’t be a bit deal when you re-stir. Enjoy!
Soooo delicious! I am usually pretty good at making these types of recipes off the top of my head, but I am certain it the shrimp salad would not have been this delicious! I think the combo of the zest, lemon juice and mustard made it! I did not have fresh dill on hand, I used dried, it was fine 😊
Hi Jane – I’m so glad you ended up loving this shrimp salad!
SO GOOD 👍
Hi Rena – I’m so glad you love this shrimp salad!
Made this for the first time and it’s very easy and delicious with flavors that pair well together. Will do again!
Hi Vaul – I’m so glad you love this shrimp salad!
This recipe should be the standard for shrimp salad! Bright flavorful recipe!
Hi Kristine – I’m so glad you enjoyed this shrimp salad!
I made your recipe as written except… I added roasted walnuts, pineapple chunks and some sugar substitute to the dressing. Wow, so good. This will be my go-to base for shrimp salad. I want to try adding so other ingredients next time. Maybe some jalapeño or wasabi :)
Hi Kenneth – That sounds amazing with walnuts and pineapple! Glad this was a hit.
This is one of my top 5 favorite recipes. The dressing is bright, simple and phenomenal. To thank you for this one, I also need to thank you for your simple mayo recipe. <3
Yay, I’m so thrilled you love it, Bonnie! This simple shrimp salad is definitely a keeper. :)
Like others, I had a bag of shrimp I needed to use. Made this recipe and OMGoodness it is divine! I cannot get over the amazing flavor combination! I only had a few bites on a ritz cracker because I want it to chill overnight in the fridge but wow, looking forward to enjoying this dish tomorrow! Definitely taking it to my next family potluck!
Wonderful! So thrilled you loved this shrimp salad.
You said not to leave the shrimp salad on the counter, too long, because the mayonnaise will spoil, that is not true, mayonnaise does not need refrigeration. It is shelf stable. What spoils are the ingredients mixed with the mayonnaise! Ken Cooke C.E.C.
Love the recipe, I am preparing for Super Bowl Party. I usually use Moms recipe, but wanted something new.
Could you include, Be sure and use Wild Caught Domestic, not imported farm raised CR_P, contaminated with Antibiotics. It Irks me to no end, That Consumer labeling is not more informative. Farm raised is not as good or as healthy, as Wild Caught. Over 90% of shrimp consumed in U.S. are farm raised Imports. Few people realize, they may never have eaten Wild Caught Shrimp. You are what you eat. I will jump off my soapbox.
i Henry – I hope everyone enjoys this for Super Bowl!
Can you use salad dressing instead of mayo in the shrimp salad?
Hi Phyllis – Yes you can, it will just change the texture and taste completely!
this is the best shrimp salad I have ever eaten. Just delicious. I made this recipe last June for a friend, and she and I loved it. I did not use the garlic. I added some oil, vinegar and sugar to the dressing. Reduced it to 1 lb of shrimp. Just sent this recipe to a friend. You want to impress someone; make this recipe. Its important to use the red onion and fresh dill. Thank you Lisa.
Hi Ruth – Happy to hear you love this shrimp salad!
I am definitely NOT a fan of dill. So, I made two batches of your shrimp salad but in one batch, I included 2.5 tablespoons of chopped fresh Cilantro and with the other I used the dill you listed in your recipe. The difference? HUG DIFFERENCE. The salad with the Cilantro was the first to go AWOL. It went the fastest. Must faster than with the dill.
Oh, interesting! Thanks for sharing and glad the other alternative worked out great.
my husband brought home 2 bags of salad shrimp. i found this recipe and it was amazing
So happy you both loved it, Amanda! Enjoy!
I made this and it was fabulous and easy to make. Well worth the try!
Glad to hear you love this shrimp salad, Peggy!
Love the recipes. They’re simple and easy to make.
Thanks Kathy!
Just made this it is outstanding!
Thanks so much, Andrew!
Love it….thank you!
Happy to hear it!
The components and proportions are very good. However, one should NEVER peel shrimp before cooking them. You lose flavor.
You can certainly keep them in shell if you so choose. :)
Incredibly good ! Family loved it , want to know when I’m going to make it again. I used cooked shrimp from the grocery store. Made my own mayonnaise, only had a small amount of fresh dill used some dried . Look forward to making it with all fresh dill next time. Definitely a keeper!
I’m happy you and your family loved the recipe, Jane! Yay!
I made this recipe because I had some shrimp I needed to use. I did choose to make the homemade mayo and it was just as easy as delicious. When you use the homemade mayonnaise, it makes the salad so much lighter. 💕 will definitely make this again
I’m happy to hear you loved the shrimp salad, Crystal! And kudos to you for making my homemade mayo as well – well done!
Absolutely loved this shrimp salad, the dressing was so delish!! I served it over a bed of lettuce, arugula, & spinach. Fantastic!
Happy to hear you enjoyed this shrimp salad!
did I miss the cucumber?
There is no cucumber in this version, but I do have another cucumber shrimp salad on the website!
Have you considered yogurt instead of mayo?
Yes, you can use yogurt instead of mayo!
A fantastic, refreshing recipe! Thanks so much for taking the time to teach us all how to cook better and live healthier! My wife is not a mayo fan but the lemon juice, lemon zest, and hint of Dijon make it so much more like a light dressing. So, so good!
Glad you both enjoyed this shrimp salad, David!
A big no for me! The dressing is super runny which makes this kind of gross. The celery and onion kind of sinks to the bottom. Cold shrimp soup!
The flavor is okay. But it’s a little strong and too runny to stick to the shrimp!
If you try this do not add the lemon juice. Keep the zest.
I make a lot of your recipes, but this one I had to write about! I don’t like mayonnaise but thought I’d give it a try because I love shrimp and dill, and I’m so glad that I did! This recipe is simple and delicious! The lemon and dill take it to new heights and you hardly taste the mayonnaise, though I did only use a 3/4 cup instead of 1 cup. I didn’t change anything else. Yummy, easy to prepare recipe!
I’m glad you took a chance on this and ended up loving it, Violet!