Shrimp Salad Recipes

There’s something undeniably refreshing about a perfectly made shrimp salad. Whether you’re escaping the summer heat or craving something light yet satisfying, shrimp salad hits all the right notes. I created this recipe out of my own need for something that could be prepped ahead, taste vibrant, and still feel like a complete meal.

Shrimp salad is more than just a tossed-together lunch—it’s a celebration of texture, temperature, and taste. Cool, juicy shrimp pair with crisp veggies and a creamy dressing to create a dish that feels indulgent, but is deceptively easy to make.

If you’ve ever struggled to find a light meal that still fills you up, you’re going to want to keep reading. This is one shrimp salad recipe you’ll find yourself returning to again and again.

Why I Love This Recipe

Shrimp salad is the kind of dish that’s easy to love for so many reasons.

First, it’s incredibly versatile. You can serve it in lettuce cups, pile it on a croissant, tuck it into a tortilla wrap, or simply enjoy it on its own. It makes a stunning centerpiece at a brunch table, a perfect addition to a picnic spread, or even a healthy desk lunch that won’t leave you feeling sluggish.

But what really makes this shrimp salad special is the balance of flavor and texture. The shrimp is lightly poached or sautéed to stay juicy and tender, while the fresh vegetables add crunch and brightness. The dressing? A dreamy combination of creamy, tangy, and herby, made with Greek yogurt, Dijon mustard, a touch of mayo, and lemon juice for lift.

It’s a recipe that feels fancy, but takes very little effort—and that’s exactly why I love it.

Ingredients for Shrimp Salad Recipes

This shrimp salad is made with fresh, whole ingredients you likely already have on hand. The key is balancing crunch, creaminess, and zing in a way that lets the shrimp shine.

Let’s take a closer look at what you’ll need:

Shrimp – Fresh or frozen, peeled and deveined. I prefer medium-sized shrimp (around 31-40 per pound), as they’re bite-sized and tender. Boiled or sautéed works best.

Celery – For crunch and freshness. Dice it finely for even texture.

Red Onion – Adds sharpness and contrast. You can soak it in cold water to mellow the flavor if needed.

Fresh Dill or Parsley – Herbs lift the salad and keep it tasting bright. Dill is classic, but parsley works beautifully too.

Greek Yogurt + Mayonnaise – I love using Greek yogurt to keep things light, with just a spoonful of mayo for richness. The combo adds creaminess without being heavy.

Dijon Mustard – A small amount gives depth and tang.

Lemon Juice – For acidity and freshness.

Salt + Pepper – Essential for seasoning. Taste as you go!

Optional Add-Ins:

• Chopped cucumbers or avocado for more texture
• Capers or pickles for briny contrast
• A dash of hot sauce for heat

Everything in this salad is chosen to enhance—not overpower—the delicate flavor of the shrimp. That’s what makes it special.

How Much Time Will You Need

This shrimp salad recipe is a time-saver without sacrificing quality. Here’s what you can expect:

Prep Time: 10–15 minutes
Cooking Shrimp: 5–8 minutes
Chilling Time (optional): 30 minutes
Total Time: Around 20 minutes (or 50 with chilling)

It’s ideal for quick meals or make-ahead lunches. You can easily double the recipe and store it for the next few days.

How to Make This Shrimp Salad Recipe

Here’s your step-by-step guide to crafting the perfect shrimp salad, the kind you’ll actually look forward to eating. It’s simple but detailed so you get great results every time.

Step – 1: Prepare the Shrimp

If using frozen shrimp, thaw them first in a bowl of cold water for about 15 minutes. Once thawed, peel and devein them if they aren’t already cleaned.

To cook, bring a medium pot of water to a gentle boil. Add a pinch of salt and squeeze in some lemon juice.

Add the shrimp and cook until pink and just opaque—about 2–3 minutes. Immediately transfer them to a bowl of ice water to stop the cooking. Drain well and pat dry.

Alternatively, you can sauté the shrimp in a hot skillet with a drizzle of olive oil, 2–3 minutes per side, until lightly golden.

Step – 2: Dice the Vegetables

While the shrimp cools, finely chop your celery, red onion, and fresh herbs. You want everything bite-sized for even mixing and eating.

If you’re sensitive to raw onion, soak the diced red onion in ice water for 10 minutes, then drain. This removes some of the bite.

Step – 3: Mix the Dressing

In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Adjust seasoning to taste. The dressing should be creamy, tangy, and a little sharp.

You can also add a teaspoon of honey or a pinch of paprika if you like subtle sweetness or warmth.

Step – 4: Combine Everything

Add the cooled shrimp, diced vegetables, and herbs into the bowl with the dressing. Gently fold to combine, making sure the shrimp are well-coated but not mashed.

Taste and adjust seasoning. Want more brightness? Add lemon. Need more richness? A spoonful more mayo does the trick.

Step – 5: Chill and Serve

For best results, cover and refrigerate the salad for 30 minutes before serving. This allows the flavors to meld.

Serve it cold in a sandwich, over greens, or just with a fork. It’s endlessly versatile.

Substitutions

Shrimp salad is one of those recipes that invites personalization. Here’s how to switch it up without losing its charm:

No Greek Yogurt? Use sour cream or more mayo. If you’re avoiding dairy, opt for a dairy-free yogurt alternative with similar thickness.

No Dijon Mustard? Yellow mustard works, though it’s milder. A splash of vinegar can also help with tang.

Want It Spicier? Add a diced jalapeño, a few dashes of hot sauce, or a pinch of cayenne.

Can’t Find Fresh Dill? Parsley, tarragon, or even basil will work in a pinch. Fresh is best, but dried can be used sparingly.

No Lemon? Use white wine vinegar or apple cider vinegar to bring acidity.

The beauty of this salad is its adaptability—you can tailor it to your pantry and still get a delicious result.

Best Side Dish of Shrimp Salad Recipes

To turn this salad into a complete and satisfying meal, pair it with one of these classic and refreshing side dishes:

1. Garlic Butter Toasted Baguette – Perfect for scooping up bites of shrimp salad. The buttery crispness pairs well with the creamy texture.

2. Cucumber and Tomato Salad – A fresh, acidic salad adds contrast and keeps the meal light and vibrant.

3. Roasted Sweet Potato Wedges – These add warmth and natural sweetness, balancing the cool tanginess of the shrimp.

These sides not only complement the flavors but also make the meal feel more intentional and satisfying. Whether you’re prepping for a weekday lunch or weekend brunch, these pairings bring out the best in your shrimp salad.

Serving and Presentation Tips

There’s something special about the way a well-presented shrimp salad draws people in before they’ve even taken a bite.

The key to a beautiful presentation is color, texture, and elevation. Serve your shrimp salad on a bed of crisp lettuce—like romaine or butterhead—for a classic, fresh look. A scattering of chopped fresh herbs on top adds color and liveliness.

For brunch or entertaining, scoop the salad into halved avocados or pile it onto crostini as a passed appetizer. You can also spoon it into chilled glasses or mason jars for individual servings—perfect for picnics or bridal showers.

Another tip? Use a white platter or bowl. It helps the pink shrimp, green herbs, and red onion pop. Drizzle a little extra lemon juice over the top just before serving to keep it glistening and fresh.

Tips and Tricks to Make This Recipe Better

Want to level up your shrimp salad? These tips will help you bring out the best flavors and textures:

• Use freshly cooked shrimp for the best flavor. Pre-cooked shrimp tend to be watery and rubbery.
• Shock the shrimp in ice water immediately after boiling to lock in juiciness and avoid overcooking.
• Season in layers—add salt when cooking the shrimp, season the dressing separately, and adjust again once everything is combined.
• Let it chill for at least 30 minutes. This helps the flavors meld and gives the salad a creamier texture.
• Add crunch wisely. Celery and onions are traditional, but diced bell peppers or even jicama work if you want variety.

If you’re serving this at a gathering, make a double batch. It disappears fast.

Common Mistakes to Avoid

Even with a simple recipe like shrimp salad, a few missteps can affect the final result. Avoid these to get it right every time:

• Overcooking the shrimp. This is the #1 mistake. Shrimp only need 2–3 minutes in boiling water. Any longer and they turn rubbery.
• Not drying the shrimp. Wet shrimp will water down the dressing. Always pat them dry before mixing.
• Using too much mayo. It should enhance, not smother. Keep it light and balanced with yogurt or citrus.
• Skipping seasoning. Undersalted shrimp or dressing can leave the whole dish flat. Taste as you go.
• Using low-quality shrimp. If they taste bland or fishy raw, they won’t improve when cooked.

Stick to these principles and your shrimp salad will always come out restaurant-worthy.

How to Store It

Shrimp salad is ideal for making ahead—but like all seafood dishes, it requires a little care to store properly.

Refrigeration:
Transfer the salad to an airtight container and store in the coldest part of your fridge. It’s best eaten within 2 days. After that, the shrimp can start to degrade in texture and flavor.

Meal Prep Tip:
If you’re planning to eat this over a couple of days, store the dressing separately and mix just before serving. This keeps everything crisp and prevents sogginess.

Freezing:
Unfortunately, shrimp salad doesn’t freeze well due to the creamy dressing and fresh vegetables. Stick to refrigerating for short-term use.

FAQ

Can I use frozen shrimp for this recipe?
Yes! Just be sure to thaw them properly and dry them thoroughly before cooking.

What’s the best way to cook shrimp for salad?
Boiling or sautéing both work well. Boiling keeps it classic, while sautéing adds flavor with a little caramelization.

Can I make this shrimp salad spicy?
Absolutely. Add a few dashes of hot sauce, some cayenne pepper, or diced jalapeño to the dressing for a kick.

Is this recipe keto or low-carb friendly?
Yes, this salad is naturally low in carbohydrates, especially if you serve it in lettuce wraps or on its own.

Can I substitute the shrimp with another protein?
You can! Diced chicken breast or flaked canned tuna make excellent substitutes if you’re out of shrimp or need a change.

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