Shrimp Salad Recipe
This is undoubtedly the only shrimp salad recipe you will ever need. It’s a delicious take on the old-school classic salad, maintaining its simplicity but with more flavor. The subtle addition of crunchy celery and the refreshing citrus mayo dressing make this cold salad the perfect summer potluck dish!
As a huge seafood lover, I am happy to report that this shrimp salad is one of the most popular recipes on my blog. 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!
Table of contents
This cold summer salad is bursting with flavor and different 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.
Why you will love it
- Easy to make: This recipe is incredibly easy to make; if you decide to use cooked shrimp, you can make it in just 15 minutes!
- Make it in advance: I love that I can make it in advance. 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 the shrimp; you should 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 and prefer to use fresh shrimp, as anything fresh tastes better! The downside of using fresh shrimp is that you must peel and devein it.
- Frozen—This option is a second favorite because you can easily find some high-quality peeled, tails removed, and deveined shrimp. You will just have to cook them a few minutes extra.
- 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 and improve the flavor by quickly blanching it in seasoned boiling water with lemon peel, peppercorns, and lots 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 to 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 it turns pink. Then, I immediately transfer the shrimp to a bowl of iced water to ensure I don’t overcook it. After that, I remove the shrimp from the water, pat dry each piece, or arrange it in a single layer on paper towels to remove excess water.
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.
Combine: I add the dressing to the bowl with shrimp and veggies and stir to combine. I refrigerate the salad for a few hours so that all the flavors meld well before serving.
Expert tip:
How to peel shrimp:
One of the reasons why 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 cooks 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 just drain the shrimp after boiling, they will continue cooking, and that will change their texture. Instead of tender, they will become rubbery.
Recipe Variations/Add-ins:
- Veggies: I add cucumber or 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 like rotini.
- Dressing: Use half mayo and half Greek yogurt for a lighter dressing.
Serving suggestions:
I like to stuff it inside large hollowed-out tomatoes, bell peppers, or avocado halves. My favorite is to use grilled avocados! I enjoy serving it on lettuce, napa cabbage leaves, or cucumber boats. The salad is 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.
How to store leftovers:
- Refrigerate: This recipe should be served cold, so make sure you refrigerate it for a few hours before serving. Add the salad to an airtight container and store in the fridge for 2-3 days. Exposure to room temperature for a few hours reduces the shell life of leftovers.
- Freeze: Freezing this recipe is not recommended.
Frequently Asked Questions
Yes, since it can be stored in the refrigerator in an airtight container for 2-3 days. However, keep in mind a few factors. If it stayed at room temperature for a few hours, that reduced the storage life. It also depends on the temperatures the salad has been exposed to and for how long. This recipe has a mayo-based dressing, and if exposed to room temperature or hotter temperatures, it has an increased risk of spoiling and can lead to digestive discomfort. Keep the salad refrigerated, and just serve as much as you think it will be consumed.
This happens when the shrimp has not been correctly dried after being cooked. 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, cucumbers, for example, have an increased water content; they will turn the salad watery if not served immediately. I recommend discarding the seeds when using cucumbers.
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 it with lemon juice before using it.
More delicious salad recipes:
Shrimp Salad Recipe
Ingredients
- 1 pound shrimp peeled and deveined
- 1 lemon quartered
- 1 cup celery finely diced
- 1/2 red onion finely minced
Dressing:
- 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
Instructions
- Bring a medium pot of salted water to a boil. Add the quartered lemon to the water.
- Place nearby a large bowl filled halfway with ice water.
- Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes or until pink and opaque.
- Drain and transfer the shrimp to the bowl of ice water to stop the cooking process.
- Drain the shrimp then pat dry.
- Mix all the dressing ingredients in a small bowl.
- Place the shrimp, celery, and red onion, in a medium salad bowl. Add dressing and toss gently to coat. Season with salt and pepper to taste.
- Transfer the salad to an airtight container and refrigerate for a few hours before serving. Garnish with additional fresh dill when serving.
