This Best Shrimp Salad is one of those recipes I keep coming back to when I want something quick, light, and delicious. It’s packed with juicy shrimp, crisp vegetables, and a zesty dressing that brings everything together in the most refreshing way. Whether I’m serving it on its own, tucked into lettuce cups, or scooped onto toast, this salad never lets me down.
Why You’ll Love This Recipe
I love this shrimp salad for how simple and versatile it is. It’s protein-packed, perfect for meal prep, and ideal for warm-weather meals. The flavors are bright and balanced, with a creamy dressing that doesn’t overpower the shrimp. It works beautifully as a lunch, light dinner, or even as an appetizer at a gathering. Plus, I can whip it up in less than 20 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked shrimp, peeled, deveined, and chopped
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Celery, finely diced
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Red onion, finely chopped
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Fresh dill or parsley, chopped
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Mayonnaise
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Greek yogurt (or use more mayo if preferred)
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Lemon juice
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Dijon mustard
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Salt and pepper
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Optional: avocado chunks, chopped cucumber, or cherry tomatoes
Directions
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In a large bowl, combine the cooked shrimp, celery, red onion, and herbs.
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In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
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Pour the dressing over the shrimp mixture and stir gently to combine.
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Taste and adjust seasoning as needed. I often add a bit more lemon juice for brightness.
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Chill for at least 10–15 minutes before serving to let the flavors meld.
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Serve over greens, in lettuce cups, on toasted bread, or as a sandwich filling.
Servings and timing
This recipe makes 4 servings and comes together in about 15–20 minutes. It’s perfect for quick lunches, easy dinners, or prepping meals ahead for the week.
Variations
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I sometimes swap the herbs—basil, tarragon, or chives all work beautifully.
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When I want extra crunch, I add diced cucumber or radish.
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A touch of Old Bay seasoning gives it a classic seafood flair.
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For a spicy version, I mix in a dash of hot sauce or a pinch of cayenne pepper.
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I love turning it into a shrimp pasta salad by stirring in cooked, cooled pasta shells.
storage/reheating
I store the shrimp salad in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature, so I don’t reheat it. If I’m using it for sandwiches or wraps, I assemble them just before serving to keep everything fresh.
FAQs
Can I use frozen shrimp?
Yes, I often use frozen shrimp—just make sure to thaw them completely and pat them dry before using.
What kind of shrimp works best?
I use medium to large cooked shrimp, either chopped or left whole for presentation. Tail-off shrimp is easiest for eating.
Can I make this salad ahead?
Absolutely. I make it up to a day in advance and keep it chilled. The flavors actually get better as it sits.
What should I serve with shrimp salad?
I like it with crackers, over a bed of greens, in lettuce wraps, or stuffed in a croissant for a fancy touch.
Is this salad healthy?
Yes, especially when I use Greek yogurt in the dressing. It’s high in protein, low in carbs, and full of fresh ingredients.
Conclusion
This Best Shrimp Salad is everything I want in a no-fuss, flavor-packed meal. It’s cool, creamy, and full of zesty goodness. Whether I’m eating light or looking for a fresh meal to share, this salad always hits the mark—and I love how easy it is to make it my own.
Print
Best Shrimp Salad for Fresh and Flavorful Meals
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Lunch, Appetizer
- Method: No-Cook
- Cuisine: American
Description
This Best Shrimp Salad is a refreshing, protein-packed recipe made with juicy shrimp, crisp veggies, and a zesty, creamy dressing. Perfect for meal prep or quick lunches, it’s ready in 20 minutes and bursting with flavor. Serve it in lettuce cups, on toast, or over greens—this easy shrimp salad is endlessly versatile and always satisfying.
Ingredients
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill or parsley, chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt (or additional mayo)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional Add-ins:
- 1/2 avocado, diced
- 1/2 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
Instructions
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In a large bowl, combine shrimp, celery, red onion, and herbs.
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In a separate bowl, whisk together mayo, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
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Pour the dressing over the shrimp mixture and stir gently to coat.
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Taste and adjust seasoning—add more lemon juice if desired.
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Chill for 10–15 minutes before serving for best flavor.
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Serve over greens, in lettuce cups, on toast, or in sandwiches.
Notes
- Fresh herbs like basil or chives are great substitutes for dill or parsley.
- Old Bay seasoning gives a classic seafood twist.
- Add cayenne or hot sauce for a spicy version.
- Mix with cooked pasta shells for a shrimp pasta salad variation.
- Keep dressing light with more Greek yogurt and less mayo.
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