Name: Best Shrimp Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb cooked shrimp, peeled, deveined, and chopped; 1/2 cup celery, finely diced; 1/4 cup red onion or shallot, minced; 2 tbsp fresh dill or parsley, chopped; 1/3 cup mayonnaise; 1 tsp Dijon mustard; 1 tbsp lemon juice; 1/2 tsp Old Bay seasoning or paprika; Salt and black pepper, to taste; Optional: 1/2 cup chopped cucumber, diced avocado, or chopped hard-boiled egg

This Shrimp Salad is fresh, light, and full of flavor — the perfect mix of tender shrimp, crisp veggies, and a creamy, zesty dressing. Whether I serve it on a croissant, over greens, or in lettuce cups, it’s a refreshing meal that always feels elegant but takes almost no time to prepare.

Why You’ll Love This Recipe

I love this shrimp salad because it’s cool, creamy, and packed with flavor. The shrimp are perfectly seasoned and balanced with crunch from celery and brightness from fresh herbs and lemon. It’s versatile, ideal for lunch or light dinner, and easy to prep ahead — making it one of my favorite no-fuss meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shrimp, peeled, deveined, and chopped (or left whole if small)
Celery, finely diced
Red onion or shallot, minced
Fresh dill or parsley, chopped
Mayonnaise
Dijon mustard
Lemon juice
Old Bay seasoning or paprika
Salt and black pepper
Optional: chopped cucumber, avocado, or hard-boiled egg for variation

directions

If using raw shrimp, I cook them in boiling salted water until just pink — about 2–3 minutes — then transfer them to an ice bath to cool quickly. I chop them into bite-sized pieces if needed.
In a large bowl, I combine the shrimp, celery, red onion, and herbs.
In a small bowl, I whisk together the mayo, Dijon mustard, lemon juice, Old Bay (or paprika), salt, and pepper until smooth.
I pour the dressing over the shrimp mixture and gently stir to coat everything evenly.
I refrigerate the salad for at least 30 minutes to let the flavors meld.
I serve it chilled — on a sandwich, with crackers, over salad greens, or in lettuce cups.

Servings and timing

This recipe serves about 4 and takes roughly 20 minutes total — or 30 minutes including chilling time.

Variations

Sometimes I swap the mayo for Greek yogurt or use half-and-half for a lighter version. I’ve also added diced avocado or cucumber for extra texture. When I want more heat, I stir in a dash of hot sauce or red pepper flakes. I’ve even made it into a shrimp pasta salad by tossing it with cooked, chilled pasta.

storage/reheating

I store the shrimp salad in an airtight container in the fridge for up to 3 days. I don’t reheat it — it’s meant to be enjoyed cold. I always give it a gentle stir before serving if it’s been sitting, as the dressing can settle slightly.

FAQs

Can I use frozen shrimp?

Yes. I thaw them completely, pat them dry, and either leave them whole (if small) or chop if needed. Frozen shrimp work great for this recipe.

Can I make this ahead of time?

Definitely. I like to make it a few hours ahead or even the night before — it tastes even better once the flavors develop.

What size shrimp should I use?

I usually go with medium shrimp, but any size works as long as they’re cooked and chopped for easy eating.

Can I use pre-cooked shrimp?

Yes. I rinse and pat them dry, then chop as needed. It’s a great shortcut for a fast lunch or snack.

Is this good for meal prep?

Absolutely. I portion it into containers with greens or crackers for easy lunches throughout the week.

Conclusion

This Shrimp Salad is everything I want in a cold, creamy dish — easy, flavorful, and endlessly versatile. Whether I’m serving it for lunch, packing it for a picnic, or enjoying it as a light dinner, it always hits the mark. Once I started making this at home, it quickly became a staple in my rotation.