Shrimp Salad

Why You’ll Love This Recipe

This Shrimp Salad is quick to prepare, full of fresh flavors, and incredibly versatile. Whether you’re looking for a healthy meal option or something impressive to serve at a party, this salad delivers. The tender shrimp paired with crunchy vegetables and a creamy, tangy dressing make every bite delightful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp, cooked and peeled
celery, diced
red onion, finely chopped
mayonnaise
Dijon mustard
lemon juice
fresh dill, chopped
salt
pepper
lettuce leaves or salad greens for serving

Directions

1. In a large bowl, combine the cooked shrimp, diced celery, and finely chopped red onion.

2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper until smooth.

3. Pour the dressing over the shrimp mixture and toss gently until everything is evenly coated.

4. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.

5. Serve the shrimp salad on a bed of lettuce leaves or mixed salad greens.

Servings and timing

This Shrimp Salad recipe serves 4 people.
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes

Variations

• Add diced avocado for a creamy texture.

• Mix in some chopped cucumbers for extra crunch.

• Use Greek yogurt instead of mayonnaise for a lighter version.

• Spice it up with a dash of hot sauce or a sprinkle of cayenne pepper.

• Incorporate cooked pasta to transform it into a shrimp pasta salad.

Storage/Reheating

Store leftover Shrimp Salad in an airtight container in the refrigerator for up to 2 days.
It is best served cold, and reheating is not recommended as it can make the shrimp rubbery.

FAQs

How do I know when shrimp is fully cooked?

Shrimp is fully cooked when it turns pink and opaque, and the tails curl slightly.

Can I use frozen shrimp?

Yes, just thaw the shrimp completely and pat them dry before using.

What is the best way to thaw shrimp?

Place shrimp in a colander and run cold water over them for several minutes until thawed.

Can I make Shrimp Salad ahead of time?

Yes, you can make it a few hours in advance and store it in the fridge until ready to serve.

What kind of shrimp should I use?

Medium or large shrimp work best; they should be peeled, deveined, and cooked.

Can I add other seafood?

Yes, crab meat or scallops can be a delicious addition.

Is there a low-fat version of Shrimp Salad?

You can substitute mayonnaise with light mayonnaise or Greek yogurt.

How long can Shrimp Salad sit out?

It should not sit out longer than 2 hours for food safety reasons.

Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp are convenient and perfect for this recipe.

What other herbs can I use instead of dill?

Fresh parsley, tarragon, or chives can be good alternatives to dill.

Conclusion

Shrimp Salad is a light, flavorful, and easy-to-make dish perfect for any occasion. With simple ingredients and quick preparation, it’s a go-to recipe for busy days or special gatherings. Customize it with your favorite add-ins, and enjoy a refreshing and satisfying meal.

Shrimp Salad

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A refreshing and satisfying shrimp salad featuring tender shrimp, crisp vegetables, and a creamy, tangy dressing, perfect for a light lunch or side dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

1 pound shrimp, cooked and peeled

1/2 cup celery, diced

1/4 cup red onion, finely chopped

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons fresh dill, chopped

Salt, to taste

Pepper, to taste

Lettuce leaves or mixed salad greens, for serving

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Instructions

1. In a large bowl, combine the cooked shrimp, diced celery, and finely chopped red onion.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper until smooth.
3. Pour the dressing over the shrimp mixture and toss gently until evenly coated.
4. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
5. Serve the shrimp salad on a bed of lettuce leaves or mixed salad greens.

Notes

• Add diced avocado for extra creaminess.
• Mix in chopped cucumbers for more crunch.
• Use Greek yogurt instead of mayonnaise for a lighter version.
• Add a dash of hot sauce or cayenne pepper for a spicy kick.
• Turn it into a pasta salad by adding cooked pasta.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 1g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 190mg