Shrimp Salad Recipe
If you’re searching for a dish that delivers both cool refreshment and satisfying flavor, Shrimp Salad is the answer you’ve been craving. Juicy, tender shrimp are tossed in a creamy, zippy dressing with crunchy veggies and fresh herbs, making every bite a ridiculously bright and satisfying experience. Whether you serve it as a light lunch, an elegant starter, or stuffed into a sandwich, this Shrimp Salad is a crowd-pleaser that’s perfect for impressing friends or simply treating yourself.
Ingredients You’ll Need
This salad comes together with just a handful of simple but impactful ingredients, each one earning its place in the bowl. Fresh veggies bring crunch, herbs add vibrance, and the creamy dressing ties everything together for the ultimate Shrimp Salad experience.
- 1 lb large shrimp, peeled and deveined: The undeniable star—choose fresh or frozen, just be sure they’re high quality for the best texture and flavor.
- 1 tablespoon olive oil: A drizzle of olive oil ensures the shrimp stay juicy and tender during cooking.
- ½ teaspoon salt: Essential for drawing out the sweet flavor of the shrimp and balancing the dressing.
- ¼ teaspoon black pepper: Just a touch gives a subtle kick that enhances every bite.
- ½ cup mayonnaise: The creamy base that holds the salad together—feel free to swap half for Greek yogurt to lighten things up.
- 1 tablespoon Dijon mustard: Adds mellow heat and a burst of tanginess that makes the flavors pop.
- 1 tablespoon fresh lemon juice: Brightens things up and adds that irresistible sunny zing.
- 1 teaspoon lemon zest: Packs an aromatic punch that brings out the best in both shrimp and herbs.
- 2 celery stalks, finely diced: For snappy crunch and subtle earthiness in every forkful.
- 2 tablespoons finely chopped red onion: A little sharpness goes a long way, lending bold color and bite.
- 1 tablespoon fresh dill, chopped: This fresh herb is a secret weapon for seaside flavor.
- 1 tablespoon fresh parsley, chopped: Adds even more freshness and that lovely green lift.
- Lettuce leaves for serving (optional): The perfect crisp, cooling bed to show off your chilled Shrimp Salad.
How to Make Shrimp Salad
Step 1: Boil and Chill the Shrimp
Begin by bringing a medium pot of generously salted water to a rolling boil. Gently add your peeled and deveined shrimp, and let them cook for just 2 to 3 minutes—watch closely, as shrimp go from perfectly tender to overdone in a flash. The moment they turn pink and opaque, drain them and plunge immediately into an ice bath. This stops the cooking and keeps them wonderfully juicy and plump for your Shrimp Salad.
Step 2: Pat Dry and Chop
Once your shrimp are nice and cool, spread them out on a clean kitchen towel or paper towels and give them a gentle pat dry. This little step prevents the salad from getting watery later on. Next, chop the shrimp into bite-sized pieces so they’ll mix seamlessly with the crunchy veggies and creamy dressing.
Step 3: Mix Up the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, and lemon zest until smooth. This simple blend delivers the signature tangy-creamy base that characterizes a classic Shrimp Salad. Don’t be afraid to taste and tweak with a pinch of salt or lemon if you love extra zesty notes!
Step 4: Add Veggies and Herbs
Fold in the finely diced celery, chopped red onion, fresh dill, and parsley. These ingredients add unbeatable crunch and vivid color, waking up the creamy dressing with anything but dullness. Every forkful of Shrimp Salad will have a perfect balance of flavor and texture.
Step 5: Combine and Chill
Add the chopped shrimp to your bowl and gently fold everything together until the shrimp are evenly coated. Pop the salad in the fridge for at least 30 minutes—chilling not only boosts the flavor but ensures the Shrimp Salad is refreshingly cool when it hits the table.
How to Serve Shrimp Salad
Garnishes
A sprinkle of extra fresh dill or parsley right before serving adds gorgeous color and a final pop of herbal fragrance. A thin slice of lemon fanned on the side or a tiny pinch of Old Bay seasoning over the salad makes for a restaurant-style finish that will wow everyone who digs in.
Side Dishes
Pair this Shrimp Salad with some extra-crispy crackers, a crusty baguette, or even a handful of kettle chips for scooping up every last creamy bit. For a lighter spread, a simple green salad tossed with vinaigrette or a bowl of chilled cucumber soup makes the meal feel balanced and beautifully summery.
Creative Ways to Present
Take your Shrimp Salad game up a notch by spooning it into halved avocados for an elegant appetizer, piling it high on croissants or toasted buns for unforgettable sandwiches, or serving it in crunchy lettuce cups for a low-carb feast. You’ll have guests asking for your hosting secrets!
Make Ahead and Storage
Storing Leftovers
Store any leftover Shrimp Salad in an airtight container in the refrigerator for up to 2 days. Make sure the container is tightly sealed to keep out odors and maintain the freshness and creaminess of the salad.
Freezing
Freezing Shrimp Salad isn’t recommended, since the creamy dressing and fresh veggies tend to break down after thawing, resulting in watery and separated textures. It’s absolutely best enjoyed fresh from the fridge within a couple of days.
Reheating
Shrimp Salad is a dish best served cold. If it’s been in the fridge, just give it a gentle stir to re-blend the dressing before serving. There’s really no need to reheat—just let the flavors shine straight from the chill.
FAQs
Can I use pre-cooked shrimp?
Absolutely! Pre-cooked shrimp works well in Shrimp Salad if you’re short on time—just be sure to thaw (if frozen), pat dry, and chop into bite-sized pieces before mixing with the other ingredients.
Is there a lighter dressing option?
Yes! Swap out half of the mayonnaise for Greek yogurt to lighten up the salad. You’ll get a tangy, creamy texture with less fat and more protein, while still keeping that classic Shrimp Salad flavor.
Can I add other vegetables?
Definitely. Diced bell pepper, cucumber, or even a handful of sweet corn can add extra crunch, color, and sweetness. Just make sure to keep the balance so the shrimp remains the star.
How far ahead can I make Shrimp Salad?
You can make Shrimp Salad up to a day in advance. In fact, chilling it for a few hours helps the flavors meld and makes it even tastier! Just give it a gentle toss before serving.
What’s the best shrimp size to use?
Large shrimp (about 21-25 count per pound) are perfect for Shrimp Salad, as they’re easy to chop into juicy, substantial pieces that hold their own among the other ingredients. However, medium shrimp work as well in a pinch.
Final Thoughts
If you love dishes that are bursting with freshness, texture, and flavor, you need to try this Shrimp Salad as soon as possible. It’s quick enough for a weeknight but impressive enough for company, and it never fails to disappear fast. So gather your ingredients and enjoy every vibrant, cool bite—you might just find your new signature salad!
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Shrimp Salad Recipe
- Total Time: 18 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Shrimp Salad recipe is a refreshing and flavorful dish perfect for a light lunch or summer dinner. Tender shrimp mixed with a creamy dressing and fresh herbs create a delicious salad that can be served over lettuce, in a sandwich, or with crackers.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Additional Ingredients:
- 2 celery stalks, finely diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Lettuce leaves for serving (optional)
Instructions
- Cook the Shrimp: Bring a medium pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and transfer to an ice bath to stop cooking. Pat dry.
- Prepare the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and lemon zest. Add celery, red onion, dill, and parsley; mix well.
- Combine: Chop shrimp into bite-sized pieces and fold into the dressing until evenly coated. Chill for at least 30 minutes before serving.
- Serve: Serve over lettuce leaves, in a sandwich, or with crackers.
Notes
- You can substitute Greek yogurt for half of the mayonnaise for a lighter option.
- For extra flavor, add a pinch of Old Bay seasoning to the dressing.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 190 mg
