This creamy shrimp salad will make your mouth water. The recipe is simple but flavorful, with just a few ingredients needed to create a salad loaded with a mix of juicy, succulent shrimp smothered in a tangy dressing.
Shrimp Salad Ingredients
You’ll need:
For the Dressing
- ½ cup + 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh lemon zest
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon kosher salt
For the Shrimp
- 1 pound frozen jumbo shrimp, about 35 to 40 pounds (They should be pre-cooked, peeled and deveined. Once the shrimp is thawed and rinsed, remove the tails. Lay the rinsed shrimp out on some towels and allow them to dry completely before adding them to the dressing.)
- ½ cup finely chopped celery
- ⅓ cup finely diced red onion
PRO TIP:
When thawing the shrimp, always follow the package directions. Make sure to wash your hands before and after handling seafood.
Substitutions and Additions
DILL: You can substitute dried dill for the fresh dill in this delicious salad.
MIX-INS: If you’d like to add extra veggies, you could mix in green pepper, green onions, or other fresh ingredients
How to Make This Shrimp Salad Recipe
STEP ONE: Add the mayonnaise, Dijon Mustard, fresh chopped dill, lemon zest, cracked black pepper, and kosher salt to a medium-sized mixing bowl. Whisk to thoroughly combine.
OUR RECIPE DEVELOPER SAYS
After removing the tails and rinsing the shrimp, I placed paper towels on a piece of parchment paper on the counter laying the shrimp out flat. I then placed more paper towels on top of the shrimp, patted them dry and then left them between the towels to completely dry. Adding damp or even wet shrimp to the dressing may cause the shrimp salad to become drippy instead of creamy.
STEP TWO: Stir in the shrimp, chopped celery, and red onion until completely coated.
PRO TIP:
Make sure your red onion is diced nice and fine if you don’t like large chunks of onion in your dish.
STEP THREE: Chill in the fridge until ready to serve.
How To Serve
Enjoy this simple salad for an easy summer dinner, light lunch, or as a side dish at a potluck. This salad is so versatile that there are plenty of ways to enjoy it. Serve on a bed of salad greens or butter lettuce, in lettuce wraps, or with a side of pasta salad.
Our bang bang shrimp and shrimp fried rice are two more of our favorite shrimp recipes.
MORE SHRIMP RECIPES
Storage
IN THE FRIDGE: Store any leftovers of this cold shrimp salad in an airtight container in the refrigerator for up to 2 days.
IN THE FREEZER: We don’t recommend freezing this shrimp salad as the texture of the creamy dressing will change once thawed.
Cool and refreshing, this classic shrimp salad is a great way to get your seafood fix. It’s the perfect dish for a summer picnic or potluck! Just be prepared for all your friends to beg for the recipe once they take their first bite.
Frequently Asked Questions
We don’t recommend freezing this easy shrimp salad as the texture of the creamy dressing will change once thawed.
This cold shrimp salad recipe would be delicious with the added crunch of more fresh veggies.
There are plenty of ways to enjoy this shrimp salad. Try it on a bed of lettuce, in a lettuce or tortilla wrap, or on a sandwich.
More Recipes You’ll Love
- Shrimp Alfredo
- Shrimp Fried Rice
- Chicken and Shrimp Tacos
- Shrimp Tacos With Spicy Cilantro Lime Sauce
- Cajun Shrimp
Shrimp Salad
Ingredients
Dressing
- ½ cup mayonnaise
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh lemon zest
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon kosher salt
Shrimp
- 1 pound frozen jumbo shrimp, about 35 to 40 pounds (They should be pre-cooked, peeled and deveined. Once the shrimp is thawed and rinsed, remove the tails. Lay the rinsed shrimp out on some towels and allow them to dry completely before adding them to the dressing.)
- ½ cup celery, finely chopped
- ⅓ cup red onion, finely diced
Instructions
- Add the mayonnaise, Dijon Mustard, fresh chopped dill, lemon zest, cracked black pepper, and kosher salt to a medium-sized mixing bowl. Whisk to thoroughly combine.
- Stir in the shrimp, chopped celery, and red onion until completely coated.
- Chill in the fridge until ready to serve.
Video
Notes
- When thawing the shrimp, always follow the package directions. Make sure to wash your hands before and after handling seafood.
-
After removing the tails and rinsing the shrimp, I placed paper towels on a piece of parchment paper on the counter laying the shrimp out flat. I then placed more paper towels on top of the shrimp, patted them dry and then left them between the towels to completely dry. Adding damp or even wet shrimp to the dressing may cause the shrimp salad to become drippy instead of creamy.
- Make sure your red onion is diced nice and fine if you don’t like large chunks of onion in your dish.
Nutrition
Comments
Sarah says
So good!
Suzzanne says
What process is used when cooking the Shrimp for this salad?
Amy Tandiko says
Hi Suzzanne, we used pre-cooked shrimp from the grocery store for our recipe. You can usually find bags frozen, or look for fresh cooked shrimp at the seafood counter. Hope that helps!