If you’re anything like me, you love recipes that taste like summer in every bite — cool, crisp, refreshing, and easy to whip up in about 30 minutes. This shrimp salad recipe checks every box! Whether you’re craving a light lunch, meal-prepping for the week, or planning a simple potluck dish, this shrimp salad is about to become your new go-to.
I remember the first time I made cold shrimp salad. I was hosting a last-minute backyard get-together and needed something quick but impressive. I had a bag of frozen shrimp, some fresh dill, celery, and a little mayo and Dijon mustard in the fridge. I tossed it all together, squeezed over some lemon juice, and piled it into crisp lettuce cups. Let me tell you — everyone asked for the recipe!
Don’t worry if you’ve never made shrimp salad at home before — I’ll walk you through exactly how to cook shrimp for this salad (or use pre-cooked!), the creamy dressing, expert tips for the freshest flavor, and easy ways to serve it up. Let’s make the best shrimp salad ever!
Why You’ll Love This Shrimp Salad Recipe
There’s so much to love about this recipe — here’s why I think you’ll make it on repeat:
- ✅ Quick & Easy: Ready in about 30 minutes.
- ✅ Cool & Refreshing: Perfect for warm weather meals.
- ✅ Protein-Packed: A satisfying, nourishing option.
- ✅ So Versatile: Serve on croissants, in lettuce cups, or on crackers.
- ✅ Uses Simple Staples: Nothing fancy, just fresh and delicious!
If you love easy shrimp recipes with clean, bright flavors, this one’s for you.
Ingredients You’ll Need
Here’s exactly what you’ll need for the best shrimp salad:
For the Salad:
- 1 pound medium shrimp, peeled, deveined, and cooked (fresh or previously frozen shrimp)
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and pepper to taste
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Optional: a pinch of Old Bay seasoning or smoked paprika
Mini-Tip:
If using frozen shrimp, thaw them under cold running water and pat dry before mixing — it keeps your salad from getting watery.
Ingredient Substitutions
This classic shrimp salad is super flexible. Here are a few swaps you can try:
- Shrimp: Use pre-cooked shrimp from the seafood counter to save time.
- Dressing: Swap some mayo for plain Greek yogurt to lighten it up.
- Dijon Mustard: Stone ground mustard or whole grain mustard works too.
- Dill: Fresh tarragon or chives are delicious alternatives.
- Add Crunch: Stir in diced cucumber or bell pepper for extra texture.
How to Make Shrimp Salad
Ready to whip up the best shrimp salad recipe ever? Here’s how:
1. Cook the Shrimp (5–8 minutes)
If you’re starting with raw shrimp, here’s how to cook shrimp for this salad:
- Bring a medium pot of water to a boil with a generous pinch of salt.
- Add the peeled and deveined shrimp and cook for 2–3 minutes, just until pink and opaque.
- Drain and transfer to an ice bath to stop the cooking.
- Pat shrimp dry with paper towels and chop into bite-sized pieces.
2. Make the Creamy Dressing (2 minutes)
In a large bowl, whisk together:
- Mayonnaise
- Dijon mustard
- Fresh lemon juice
- Lemon zest
- Old Bay or smoked paprika, if using
- Pinch of salt and pepper
Taste and adjust seasoning if needed.
3. Toss & Chill (5 minutes + chill time)
- Add cooked shrimp, celery, red onion, dill, and parsley to the bowl.
- Gently fold until the shrimp are well coated.
- Cover and chill for at least 20 minutes for best flavor.
Expert Tips for Success
✅ Don’t Overcook the Shrimp: They should be just opaque and tender — overcooked shrimp turn rubbery.
✅ Dry Well: Pat shrimp dry to avoid watery dressing.
✅ Use Fresh Herbs: Fresh dill makes all the difference — dried doesn’t compare!
✅ Chill Before Serving: A quick chill helps the flavors meld beautifully.
✅ Add a Crunch: A handful of diced cucumber or green onion adds extra freshness.
Variations & Add-Ons
Mix it up! Here are a few tasty twists on the classic:
- Avocado Shrimp Salad: Stir in diced ripe avocado for creaminess.
- Spicy Shrimp Salad: Add a dash of hot sauce or a sprinkle of cayenne.
- Shrimp Pasta Salad: Toss with cooked, cooled pasta shells for a heartier meal.
- Lettuce Cups: Serve in butter lettuce leaves for a low-carb option.
- Tropical Twist: Add chopped mango or pineapple for sweetness.
Serving Suggestions
This shrimp salad recipe is so versatile — here’s how I love to serve it:
- On Sandwiches: Pile it on toasted brioche buns or buttery croissants.
- With Crackers: Serve as a dip at parties.
- In Lettuce Cups: Crunchy, refreshing, and low-carb!
- On a Salad: Spoon over mixed greens for a light lunch.
- As a Wrap: Roll it up in a tortilla with extra veggies.
Garnish with a sprinkle of fresh dill, lemon wedges, and cracked black pepper. So simple, so good!
Storage & Reheating
Fridge: Store shrimp salad in an airtight container in the refrigerator for up to 2 days. It’s best served fresh and cold.
Freezer: Not recommended — mayonnaise doesn’t freeze well and shrimp texture changes.
Reheating: Not needed! This salad is meant to be enjoyed chilled.
Nutrition Information (per serving)
Approximate values:
- Calories: 230
- Protein: 18g
- Carbs: 2g
- Fat: 16g
- Fiber: 0g
- Sodium: 620mg
Prep, Cook & Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 5 minutes | 30 minutes |
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Thaw frozen shrimp under cold water and pat dry before using. Make sure they’re fully defrosted to keep the salad fresh and not watery.
Can I use pre-cooked shrimp?
Absolutely! Pre-cooked shrimp are a huge time saver — just chop them into bite-sized pieces and you’re good to go.
How long does shrimp salad last?
Shrimp salad is best eaten within 1–2 days. Keep it covered and chilled in the fridge until ready to serve.
What shrimp is best for this recipe?
Medium shrimp (31–40 per pound) work well. You can use fresh or frozen, but be sure they’re peeled, deveined, and cooked properly for the best texture.
Can I make shrimp salad ahead of time?
Yes! You can make it a few hours ahead and keep it chilled — the flavors get even better as it sits.
Conclusion
There you have it — the freshest, creamiest shrimp salad recipe you’ll ever try! It’s light yet satisfying, bursting with flavor, and comes together in about 30 minutes. Perfect for sandwiches, lettuce cups, or on its own. If you give it a try, I’d love to hear how it turns out — leave a comment, rate the recipe, or share your delicious twist. Happy cooking!
Shrimp Salad Recipe
Ingredients
Method
- Cook the Shrimp (5–8 minutes)
- Bring a medium pot of water to a boil with a generous pinch of salt.
- Add the peeled and deveined shrimp and cook for 2–3 minutes, just until pink and opaque.
- Drain and transfer to an ice bath to stop the cooking.
- Pat shrimp dry with paper towels and chop into bite-sized pieces.
- Make the Creamy Dressing (2 minutes)
- In a large bowl, whisk together:
- Mayonnaise
- Dijon mustard
- Fresh lemon juice
- Lemon zest
- Old Bay or smoked paprika, if using
- Pinch of salt and pepper
- Taste and adjust seasoning if needed.
- Toss & Chill (5 minutes + chill time)
- Add cooked shrimp, celery, red onion, dill, and parsley to the bowl.
- Gently fold until the shrimp are well coated.
- Cover and chill for at least 20 minutes for best flavor.
Notes
✅ Dry Well: Pat shrimp dry to avoid watery dressing.
✅ Use Fresh Herbs: Fresh dill makes all the difference — dried doesn’t compare!
✅ Chill Before Serving: A quick chill helps the flavors meld beautifully.
✅ Add a Crunch: A handful of diced cucumber or green onion adds extra freshn
