shrimp salad recipe

No doubt about it, this is a shrimp salad you’ll want to eat all summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that’ll keep the requests for seconds coming.

Shrimp salad in a large white bowl

A SOON-TO-BE FAVORITE SUMMER SHRIMP SALAD

In short, this is one of those summer salads where you feel 100% at peace, eating a giant bowl of it outside with warm sunny rays on your skin. It’s ultra-refreshing, deliciously creamy, and almost gives my tuna salad recipe a run for its money (don’t worry tuna salad – we still love you).

Also, I’d say that this shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day). Kind of like my ultimate chicken salad. There’s plenty to go around, and it looks stunning served with butter leaf lettuces. Everyone will have their eyes on this – so good thing it’s super easy to make!

Ingredients for a shrimp salad on a table

IT’S ALL IN THE SHRIMP SALAD DRESSING

Since this salad puts shrimp front and center, it’s all about the dressing to accompany it. The key here is not to mask the shrimp too much though. So I’m keeping it light and fresh with mayo, lemon juice, Dijon mustard, and lots of herbs.

Shrimp: You’ll need about 2 pounds of jumbo shrimp for this recipe. But for the specifics, I’ll talk more about what type of shrimp to buy below.
Red Onion and Celery: This is a non-negotiable crisp combo for a creamy salad.
Mayonnaise: Use your favorite mayonnaise – or try making this homemade mayonnaise for a change! It’s super easy to make with a stick blender.
Lemon: As always – fresh lemon juice is best!
Dijon Mustard: Just one tablespoon is needed for a tangy touch.
Herbs: I love dill in this recipe, but you can also use parsley.
Garlic, Salt, and Pepper: The essentials to tie all the flavors together.

HOW TO MAKE THIS CREAMY SHRIMP SALAD

Fresh and easy meals are just what we need for the summer months. And good news – this shrimp salad recipe comes together in under 30 minutes. Yep, it’s that fast. Who doesn’t love that?

Creamy dressing in a bowl for shrimp salad

Make the dressing. Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Then set aside.

Boiling shrimp in a pot for shrimp salad

Boil the shrimp. Bring a pot of water to a boil, add the shrimp, and cook for 2 to 3 minutes. The shrimp should be pink and opaque!

Chilling shrimp in a bowl for shrimp salad

Shrimp in a colander before mixing into shrimp salad

Prep the ice water bath. While the shrimp are cooking, prep an ice water bath. Use a skimmer to remove the shrimp and transfer them to the ice water bath. Let the shrimp cool for 3 minutes or so, then drain them in a colander.

Mixing shrimp salad ingredients in a bowl

Mix up the salad. In a large mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing.

WAYS TO SERVE COLD SHRIMP SALAD

This cold shrimp salad is crazy good on its own. But make each bite even more exciting with the serving ideas below. Wrap it up, layer it into a sandwich, or top it on a flatbread. Honestly, just enjoy it however you like!

Lettuce wraps: I love to use butter leaf lettuce for lettuce cups. Romaine lettuce works too!
Tortilla wrap: Layer baby spinach on top of a tortilla. Then add spoonfuls of this shrimp salad before rolling it up into a wrap.
Sandwich: You could spoon this onto a flatbread and top with microgreens.

STORAGE OPTIONS

I will say this shrimp salad tastes the best when it’s freshly made. But it will also keep in the fridge for 3 to 4 days. Just make sure to store it in an airtight container.

Pro tip: Don’t leave this salad sitting on the countertop for too long at room temperature. The mayonnaise could spoil more quickly!

INGREDIENTS

2 pounds shrimp, peeled and deveined
2 tablespoons finely chopped red onion
1 rib celery, finely chopped

SHRIMP SALAD DRESSING

1 cup mayonnaise
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon kosher salt
pinch freshly ground black pepper
Optional: butter lettuce leaves for serving

INSTRUCTIONS

Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.

Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.