Shrimp Salad Recipe

Why You’ll Love This Recipe

I appreciate how quickly this shrimp salad comes together. In about 15 minutes of active preparation, I can have a protein-packed dish ready to chill and serve. The fresh dill and lemon juice give it a clean, vibrant taste that balances perfectly with the creamy dressing.

I also like how versatile it is. I can serve it on toasted bread, in lettuce wraps, over mixed greens, or simply enjoy it on its own. It is simple, satisfying, and easy to customize.

Ingredients

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

1 pound raw shrimp, peeled and deveined
1/2 cup mayonnaise
2 ribs celery, finely diced
2 tablespoons red onion, finely minced
1 tablespoon fresh dill, chopped
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard, optional
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Optional: 1 tablespoon parsley or 1 tablespoon capers

Directions

1. I fill a medium saucepan with water and bring it to a gentle simmer. I add a pinch of salt and sometimes include lemon slices or a bay leaf for extra flavor.

2. I add the raw shrimp and poach them for 2–3 minutes, just until they turn pink and opaque.

3. I immediately transfer the shrimp to an ice water bath to stop the cooking process. I let them chill for 5–7 minutes, then drain and pat them dry. If needed, I chop them into bite-sized pieces.

4. In a large bowl, I mix together the mayonnaise, lemon juice, Dijon mustard, fresh dill, salt, and black pepper. I taste and adjust the seasoning as needed.

5. I add the shrimp, diced celery, and red onion to the bowl and stir gently until everything is evenly coated.

6. I cover the bowl and refrigerate the shrimp salad for at least 30 minutes before serving to allow the flavors to blend.

Servings and Timing

This recipe makes 4 servings.

I usually spend about 15 minutes preparing the salad, plus an additional 30 minutes of chilling time for the best flavor and texture.

Variations

I sometimes add chopped avocado for extra creaminess or a squeeze of extra lemon for more brightness. If I want a lighter version, I substitute part of the mayonnaise with Greek yogurt.

For a briny touch, I mix in capers. I also enjoy adding a pinch of paprika or a dash of hot sauce for subtle heat.

Storage/reheating

I store the shrimp salad in an airtight container in the refrigerator for up to 2 days. Because it contains seafood and mayonnaise, I make sure to keep it well chilled.

I do not recommend reheating this dish. I prefer serving it cold for the best flavor and texture.

FAQs

Can I Use Pre-Cooked Shrimp?

Yes, I can use pre-cooked shrimp to save time. I simply skip the poaching step and chop the shrimp before mixing with the dressing.

How Do I Avoid Overcooking The Shrimp?

I watch closely and remove the shrimp as soon as they turn pink and opaque. Immediately placing them in ice water helps stop further cooking.

Can I Make This Ahead Of Time?

Yes, I often prepare it a few hours in advance. The flavors improve after chilling in the refrigerator.

What Is The Best Way To Serve Shrimp Salad?

I like serving it on toasted sandwich rolls, croissants, over salad greens, or in lettuce cups for a lighter option.

Can I Freeze Shrimp Salad?

I do not recommend freezing it, as the mayonnaise-based dressing can separate and change texture once thawed.

Conclusion

I find this Shrimp Salad Recipe to be a quick, refreshing, and satisfying dish that works for many occasions. The combination of tender shrimp, crisp vegetables, and creamy dressing makes it a reliable favorite whenever I want something simple yet flavorful.