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. 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.5 stars

  2. 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!

    1. 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!

  3. 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 😊5 stars

  4. Made this for the first time and it’s very easy and delicious with flavors that pair well together. Will do again!5 stars

  5. 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 :)5 stars

  6. 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. <35 stars

  7. 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!5 stars

  8. 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.3 stars

  9. 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.5 stars

  10. 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.5 stars

  11. 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.

  12. The components and proportions are very good. However, one should NEVER peel shrimp before cooking them. You lose flavor.3 stars

  13. 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!5 stars

  14. 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 again5 stars

    1. I’m happy to hear you loved the shrimp salad, Crystal! And kudos to you for making my homemade mayo as well – well done!

  15. Absolutely loved this shrimp salad, the dressing was so delish!! I served it over a bed of lettuce, arugula, & spinach. Fantastic!5 stars

  16. 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!5 stars

  17. 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.  

  18. 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!5 stars