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Shrimp Salad Recipe

Name: Shrimp Salad Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 pound shrimp (peeled and deveined); 1 lemon (quartered); 1 cup celery (finely diced); 1/2 red onion (finely minced); 2 teaspoons lemon juice; 2 cloves garlic (minced); 1/2 cup mayonnaise; 1 teaspoon Dijon mustard; 1 1/2 tablespoons fresh dill (chopped - plus more for garnish); Salt and pepper to taste

ByCatalina Castravet March 30, 2024February 5, 2026

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This is undoubtedly the only shrimp salad recipe you will ever need. It’s a delicious take on the old-school salad classic, maintaining its simplicity while adding more flavor. The subtle addition of crunchy celery and the refreshing citrus mayo dressing make this cold salad the perfect summer potluck dish!

bowl with shrimp salad with lemons in the background

As a huge seafood lover, I am happy to report that this shrimp salad is one of my blog’s most popular recipes. And it makes sense why: This is far from the sad-looking, tiny shrimp covered in way too much mayo type of salad you see at your corner deli. It is a tasty and easy recipe that is ready in 30 minutes! This is the perfect side dish for potlucks, summer BBQ parties, and get-togethers, along with my crack corn salad!

Why you will love it
What you will need
How to make it
Expert tip:
Recipe Variations/Add-ins:
Serving suggestions:
How to store leftovers:
Frequently Asked Questions
More delicious salad recipes:

This cold summer salad is bursting with flavor and a variety of textures. I combined perfectly cooked shrimp, crisp veggies, a creamy salad dressing that does not overpower the shrimp, fresh dill, garlic, and lemon juice. Anyone who tries it either asks for seconds or the recipe, and in most cases, for both.

a bowl of shrimp salad topped with fresh dill

Why you will love it

Easy to make: This recipe is incredibly easy; if you use cooked shrimp, you can make it in just 15 minutes!
Make it in advance: I love that I can prepare it ahead of time. I usually chop all the ingredients the day before, add them to a food container, and keep them in the fridge. I mix the dressing in a mason jar, and when ready to serve, I combine everything.
Tastes great: This is the type of recipe that gets great feedback. All my friends usually ask me to make this salad for potlucks or summer picnics.
Versatility: There are endless possibilities for serving it – as a salad, added to a wrap, sandwiches, on a bed of lettuce, etc.

What you will need

This type of salad has three main components that all work together in terms of texture and flavor. The main ingredient is shrimp; ensure it’s high-quality. The crunchy veggies and the creamy salad dressing tie everything together.

Shrimp

First, let’s talk about shrimp because shrimp is the star of the dish, and it should get all the attention. I like to use and recommend jumbo shrimp. However, based on your budget, you can choose other types. When it comes to choosing between fresh or other types of shrimp, here are my recommendations:

Fresh—I recommend using fresh shrimp, as anything fresh tastes better! The downside of using fresh shrimp is that you must peel and devein them.
Frozen—This option is a second favorite because you can easily find high-quality peeled, tails-off, and deveined shrimp. You will just have to cook them for a few extra minutes.
Pre-cooked—While this is a great time-saver, it is my least favorite option. Pre-cooked shrimp is usually less flavorful. You can elevate the flavor by quickly blanching it in seasoned boiling water with lemon peel, peppercorns, and plenty of dill.
Canned—I recommend this option ONLY if you do not have access to any of the above.

Veggies

It’s essential to keep these simple and use veggies that complement the salad without masking the shrimp. I use fresh celery and minced red onion. Both add some texture to the salad and just enough flavor, as they are mild enough in taste not compete with the main ingredient.

Refreshing dressing

This easy salad is ALL about the dressing! If you use just mayo, it will seem tasteless and greasy, but with the addition of lemon, garlic, dijon mustard, and dill, the dressing becomes light and bright!

How to make it

Cook the shrimp: In a pot, I boil salted water with lemon and cook the shrimp for a couple of minutes until they turn pink. Then I immediately transfer the shrimp to a bowl of ice water to prevent overcooking. After that, I remove the shrimp from the water, pat each piece dry, or arrange them in a single layer on paper towels to absorb excess water.

boiling shrimp and giving it an ice bath

Chop the veggies: I finely chop the red onion and celery, add them to a bowl, and add the cooked shrimp.

Prepare the dressing: In a bowl, I mix the lemon juice, garlic, mayo, dijon mustard, fresh dill, and season to taste.

collage of steps showing how to make shrimp salad

Combine: I add the dressing to the bowl with the shrimp and veggies, then stir to combine. I refrigerate the salad for a few hours so the flavors meld before serving.

Expert tip:

How to peel shrimp:

One reason some people may avoid making this dish is that they do not know how to peel and devein the shrimp. So, here are some pointers on how to easily do that:

Remove the head
Use a paring knife to cut through the back.
Pull and peel the shell off
Pinch the tail off if you like
To devein, cut a shallow line along the back and use the tip of the paring knife to pull out the grayish line, which is the digestive tract.

More tips to consider:

The shrimp cook quickly; make sure the water is boiling before adding them. They will be ready in about 3 minutes and should look pink and opaque.
It’s equally important to flavor the bling water with some salt and lemon, and if you want, you can add peppercorns and a few garlic cloves.
Do not skip the ice bath. If you drain the shrimp after boiling, they will continue cooking, which will change their texture. Instead of tender, they will become rubbery.

Recipe Variations/Add-ins:

Veggies: I add a cucumber or a bell pepper for an extra crunch. You may also try it with avocado, tomatoes, and cilantro.
Grill: You may grill the shellfish instead of boiling it.
Spicy: Toss in some cayenne pepper or jalapenos for some kick. Another option is to mix in some Sriracha or Tabasco sauce into the dressing.
Pasta: Make it heartier by mixing in some pasta, such as rotini.
Dressing: Use half mayo and half Greek yogurt for a lighter dressing.

Serving suggestions:

I always serve shrimp salad refrigerated and give it a good stir before serving it. I like to stuff it inside large hollowed-out tomatoes, bell peppers, or grilled avocado halves. This stuff is great on lettuce, napa cabbage leaves, or cucumber boats. The salad is equally delicious and great served with crackers or tortilla chips.

I always add leftovers to wraps or make a quick sandwich. Recently, I had this great idea and made Cheesy Shrimp Salad Sliders. For summer barbecue parties, I serve it in hot dog buns, making it the ideal finger food; it’s so much easier and more fun to enjoy this way.

How to store leftovers:

Refrigerate: This recipe should be served cold, so refrigerate it for a few hours before serving. Add the salad to an airtight container and store in the fridge for 2-3 days. Exposing leftovers to room temperature for a few hours reduces their shelf life.
Freeze: Do not freeze this recipe.

close shot of shrimp salad with celery in a bowl

Frequently Asked Questions

Can you make shrimp salad in advance?

Yes, it can be stored in the refrigerator in an airtight container for 2-3 days. However, keep a few factors in mind. If it was left at room temperature for a few hours, it reduced the storage life. It also depends on the temperatures the salad has been exposed to and for how long. This recipe uses a mayo-based dressing, and if left at room temperature or warmer, it is more likely to spoil and may cause digestive discomfort. Keep the salad refrigerated, and just serve as much as you think it will be consumed.

Why is my shrimp salad soggy?

This happens when shrimp are not properly dried after cooking. Make sure you pat it dry before adding it to the salad. Also, using fat-free mayo may make the salad watery. Keep an eye on how much lemon juice you add, and if you add extra veggies, such as cucumbers, which have higher water content, they will make the salad watery if not served immediately. I recommend discarding the seeds when using cucumbers.

Can I use cocktail shrimp?

Cocktail shrimp is an incredibly convenient and versatile ingredient, as it has already been cleaned, peeled, deveined, and, you guessed it, COOKED. While it can be used to make shrimp salad, which will save you some time and effort, it will not be as flavorful and, in some cases, can have a tougher texture. Make sure to get the freshest cocktail shrimp and season them with lemon juice before using them.

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