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!
This turned out great, everyone wanted the recipe, definitely a keeper. Thank You.
Glad everyone enjoyed this shrimp salad, Nick!
Hi! I’m not a fan of dill. Can I leave it out and still good results? Or should I replace it with another herb? Suggestion? Thanks!!
Hi Ally – Yes! You can absolutely leave the dill out and still get great results. Parsley, chives, or tarragon would be great substitutions. If you want the safest swap that keeps the recipe closest to the original, I’d go with parsley or a mix of parsley and chives. Enjoy!
So easy and so tasty! This shrimp salad is perfect. I can’t wait to try more downshiftology recipes.
Glad you loved this shrimp salad, Susan!
Fresh and light, delicious, thanks!
So glad you enjoyed it!
Love it as is… I added lump crab and old bay to it the last time to change it up but excellent recipe.
That sounds amazing, Kosmo! Thanks for sharing!
I cut up the shrimp in smaller pieces to be “cracker friendly”. There was a bit too much liquid but it was still absolutely fantastic. Part of the Superbowl fare.
Glad this made it to your Super Bowl party, John!
I made this shrimp salad over and over again!! its soo yumy and refreshing my husband and my kids love it.
I’m so glad the whole family can enjoy this shrimp salad. I consider that a win! Enjoy, Nawal.
As a new older male cook this shrimp salad recipe is delicious . I have made it 2 times and yesterday I got it perfect after watching your video many times. My wife said it was the best shrimp salad she ever ate. The video’s help alot, rather than just reading the recipe. Thank you.
Amazing! I’m so glad both of you are loving this shrimp salad, Gerald.
I made this shrimp salad for our picnic today. It was delicious and everyone loved it!! Thank you for another amazing and delicious recipe!!
Glad this shrimp salad hit the spot for a nice picnic day, Michelle!
I’ve made this recipe twice now and it received rave reviews. I had a bit of the dressing left over and used it as coleslaw dressing and preferred it over traditional coleslaw dressing. I’ll be making this over and over!
I’m so glad you’re loving this shrimp salad so much, Nancy!
This is totally delicious! And easy to make. I didi’t change the recipe at all and got rave reviews at my backyard cookout. I’m going to make it again today for my lunch. It’s already become a favorite.
Glad you enjoyed this shrimp salad recipe, Trish!
Do yourself a favor and make this salad. I learned my lesson after the first time I took it to a potluck. Make lots of copies of the recipe because everyone wants to know! Delicious and easy to make with a few ingredients..
Thrilled to hear this shrimp salad was such a hit at your potluck, Colleen!
Can you use already cooked shrimp?
Yes, you can do that, and then just mix with the dressing.
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!