Shrimp Salad

Creamy Shrimp Salad – made with tender shrimp, rich mayo, crisp celery, bright onion, and fresh herbs. It’s a breeze to prepare and always sure to satisfy those seafood cravings!

Refreshing Shrimp Salad

This recipe for shrimp salad is a the perfect summer crowd pleaser! It’s served chilled making it perfect for a hot day.

It’s delicious in buns, over a bed of crisp lettuce, or even plain on it’s own.

If you happen to have any left it will keep well in the fridge for a few days for a later meal.

Serve it with fresh watermelon and potato chips for a classic picnic style lunch!

Shrimp Salad Recipe Ingredients

• 2 lbs. medium shrimp, deveined, shells on
• Salt and black pepper
• 1/2 cup mayonnaise
• 1 Tbsp fresh lemon juice + 1 tsp lemon zest
• 3/4 cup diced celery
• 1/3 cup (heaping) diced red onion
• 2 Tbsp chopped fresh parsley
• 1 1/2 Tbsp minced fresh dill
• Paprika and/or cayenne pepper, to taste

What to Serve Shrimp Salad in

• Lettuce leaves
• Small hoagie rolls
• Hot dog buns
• Bread slices
• Croissants

How to Cook Shrimp for Salad

1. Boil water: Bring a large pot of salted water to a boil. Meanwhile fill a large bowl with ice water and set aside.
2. Cook shrimp in boiling water: Once water is boiling add shrimp and let cook until pink and opaque throughout, about 2 – 3 minutes (I like to test temp of inside of one to 145 degrees on an instant read food thermometer to not overcook it).
3. Chill in ice water: Drain shrimp then transfer to bowl of ice water and submerge. Let cool about 10 minutes.

How to Make Shrimp Salad

1. Mix dressing and vegetables: In a medium mixing bowl stir together mayonnaise, lemon juice, lemon zest, celery, red onion, parsley, and dill.
2. Drain, peel, dry shrimp: Drain shrimp that has been chilled in ice. Remove peels and tails, then dab dry.
3. Toss shrimp with dressing: Transfer shrimp to mayo mixture, toss to evenly coat while seasoning with salt and pepper to taste. Serve in buns with lettuce if desired and finish with paprika/cayenne pepper to taste.

Storage

• This shrimp salad should be kept in the fridge shortly after preparing.
• It should be stored in an airtight container.
• It will keep in the fridge for up to 3 days.

Helpful Tips for the Best Shrimp Salad Recipe

• Cook the shrimp in their shells for more flavor. Also don’t forget to salt the water.
• Be careful not to overcook the shrimp or it can be rubbery. It should just become opaque and pinkish.
• Cool the shrimp in ice water. Not only does this stop them from cooking further but makes for a more refreshing shrimp salad.
• Drain and dry shrimp well. Otherwise the dressing will be watered down and runny.

More Delicious Shrimp Recipes to Try

• Ceviche
• Coconut Shrimp
• Grilled Shrimp
• Shrimp and Avocado Taco Salad
• Shrimp Stir Fry

5 from 2 votes

Print Recipe

Shrimp Salad

Made with tender shrimp, rich mayo, crisp celery, bright onion, and fresh herbs. It's a breeze to prepare and always sure to satisfy those seafood cravings!

Servings: 6

Ingredients

• 2 lbs. medium shrimp,* deveined, shells on
• Salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 1 Tbsp fresh lemon juice + 1 tsp lemon zest
• 3/4 cup diced celery
• 1/3 cup (heaping) diced red onion
• 2 Tbsp chopped fresh parsley
• 1 1/2 Tbsp minced fresh dill
• Cayenne pepper or paprika for a mild option

Optional for serving

• 6 Hot dog buns or smaller hoagie buns
• 6 Lettuce leaves (romaine, butter lettuce, or iceberg)

Instructions

• Bring a large pot of salted water to a boil. Meanwhile fill a large bowl with ice water and set aside.
• Once water is boiling add shrimp and let cook until pink and opaque throughout, about 2 - 3 minutes (I like to test temp of inside of one to 145 degrees on an instant read food thermometer to not overcook it).
• Drain shrimp then transfer to bowl of ice water and submerge. Let cool about 10 minutes.
• Meanwhile in a medium mixing bowl stir together mayonnaise, lemon juice, lemon zest, celery, red onion, parsley, and dill.
• Drain shrimp, remove peels and tails, then dab dry.
• Transfer shrimp to mayo mixture, toss to evenly coat while seasoning with salt and pepper to taste. Serve in buns with lettuce if desired and finish with paprika/cayenne pepper to taste.
• Or alternately you can just serve in lettuce leaves and double them up if desired (note that omitting buns this will reduce the calorie estimate by 130 calories per serving).

Notes

• *Large or extra large shrimp will work well too, just once they are cooked and cooled chop them into smaller pieces.
• Store in the fridge up to 3 days.

Nutrition Facts

Shrimp Salad

Amount Per Serving

Calories 397 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 4g

Cholesterol 198mg66%

Sodium 547mg24%

Potassium 428mg12%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 4g4%

Protein 26g52%

Vitamin A 2895IU58%

Vitamin C 17mg21%

Calcium 195mg20%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main Course

Cuisine: American

Keyword: shrimp salad, shrimp salad recipe

Author: Jaclyn