Shrimp Salad Recipe

Why You’ll Love This Shrimp Salad Recipe

• Bright, fresh flavors that feel light but satisfying—perfect for warm weather or quick lunches.
• Ready in about 30 minutes with simple poaching and a quick chill—weeknight friendly.
• Versatile: serve as a sandwich, on greens, or as an elegant appetizer.
• Easy to meal prep and holds well in the fridge for 2–3 days.
• Family-friendly with optional swaps to suit picky eaters.

introduction

This Shrimp Salad Recipe is a simple, crowd-pleasing seafood salad that balances creamy mayo with zesty lemon and fresh herbs for an easy, flavorful meal. If you like crisp, chilled seafood salads, you might also enjoy a lighter cucumber twist like the healthy cucumber shrimp salad for more summer-ready ideas.

Ingredients Needed

Protein

• 1 pound raw shrimp, peeled and deveined

Dressing

• 1/2 cup mayonnaise
• 1 1/2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard (optional)

Veggies & Mix-ins

• 2 ribs celery, finely diced
• 2 tablespoons red onion, finely minced

Herbs & Seasoning

• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon parsley or capers (optional)

Step-by-Step Instructions

1. Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
2. Add the raw shrimp and poach for 2–3 minutes, until pink and opaque.
3. Transfer shrimp to an ice water bath immediately. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
4. In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
5. Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
6. Cover and chill for 30 minutes before serving. Serve on toasted sourdough, inside a brioche roll, atop mixed greens, or as an appetizer on cucumber rounds.

Serving Suggestions Shrimp Salad Recipe

Serve this shrimp salad chilled for the best texture and flavor:

• Pile on toasted sourdough or inside a lightly buttered brioche roll for a classic sandwich.
• Spoon over a bed of mixed greens with a drizzle of extra lemon vinaigrette.
• Offer as bite-sized appetizers on cucumber rounds or endive leaves at parties.
• Pair with a refreshing side—try something sweet and crunchy like an apple broccoli salad for a picnic or potluck.

Tips for Success Shrimp Salad Recipe

• Don’t overcook the shrimp: remove from heat as soon as they turn pink and opaque. They’ll finish cooking in the hot water otherwise.
• Chill properly: an ice bath stops carryover cooking and keeps texture firm.
• Adjust mayo vs. lemon to taste: add more lemon for a zesty, lighter salad or more mayo for a creamier result.
• Make-ahead: the salad keeps well for 2–3 days; make it the day before and serve chilled with crunchy toppings added just before serving. For dessert inspiration to finish the meal, bake something simple like the best banana bread recipe — easy, moist, delicious.
• Swap-ins: use Greek yogurt for half the mayo to cut calories, or add a pinch of Old Bay for a coastal twist.

variation (if any)

• Avocado Shrimp Salad: Fold in diced avocado right before serving for creaminess.
• Curried Shrimp Salad: Add 1–2 teaspoons curry powder and a squeeze of lime for a warm spice profile.
• Spicy Shrimp Salad: Mix 1–2 teaspoons Sriracha into the dressing for heat.
• Mediterranean: Replace dill with oregano and stir in chopped cucumber, cherry tomatoes, and a sprinkle of feta.

FAQs

Q: How long will shrimp salad keep in the fridge?
A: Store in an airtight container for up to 2–3 days for best texture and flavor.

Q: Can I use precooked shrimp?
A: Yes—thaw, pat dry, and chop if needed. Skip the poaching step and stir into the dressing cold.

Q: Can I make this gluten-free?
A: Absolutely—serve over greens or on a gluten-free roll to keep it GF.

Shrimp Salad

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A light and flavorful shrimp salad with creamy mayo, zesty lemon, and fresh herbs—perfect for warm weather or quick lunches.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 pound raw shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1 1/2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard (optional)
• 2 ribs celery, finely diced
• 2 tablespoons red onion, finely minced
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon parsley or capers (optional)

Instructions

1. Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf.
2. Add the raw shrimp and poach for 2–3 minutes, until pink and opaque.
3. Transfer shrimp to an ice water bath immediately. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
4. In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
5. Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
6. Cover and chill for 30 minutes before serving. Serve on toasted sourdough, inside a brioche roll, atop mixed greens, or as an appetizer on cucumber rounds.

Notes

Don’t overcook the shrimp; they keep cooking in the hot water. Chill properly with an ice bath for the best texture.

• Author: jayne
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Poaching
• Cuisine: American
• Diet: Pescatarian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 2g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 150mg

Keywords: shrimp salad, seafood salad, summer salad, quick lunch, healthy meal prep