If you’re looking for a light yet satisfying dish that bursts with fresh flavors and creamy textures, this Shrimp Salad Recipe is an absolute winner. Combining tender, perfectly cooked shrimp with a tangy and herbal dressing, every bite delivers a delightful balance of zest and comfort. It’s not only quick to prepare but also versatile enough to serve as a refreshing lunch, a side for a summer barbecue, or a crowd-pleasing appetizer. Let me walk you through this gem of a recipe that’s sure to become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Shrimp Salad Recipe lies in its simplicity and the careful selection of ingredients, each playing an essential role in creating layers of flavor and texture. From the creamy mayonnaise to the crisp crunch of celery, every component complements the sweet shrimp perfectly.
- Olive oil: Adds a fruity richness that ties the dressing together and keeps it smooth.
- Mayonnaise: The creamy base of the dressing, providing luscious texture and subtle tang.
- Dijon mustard: Injects a gentle kick and depth without overpowering the natural sweetness of shrimp.
- Red onion (finely chopped): Offers a sharpness and vibrant color that brightens the salad.
- Celery (finely chopped): Gives a refreshing crunch and light herbal quality to balance the creaminess.
- Dill: A fragrant herb that introduces a fresh, slightly citrusy note perfect for seafood.
- Shrimp (peeled and deveined or cooked): The star of the dish—juicy, tender, and naturally sweet, bringing everything together.
- Salt and pepper: Essential for seasoning, enhancing each ingredient’s best qualities.
How to Make Shrimp Salad Recipe
Step 1: Cook the Shrimp
Start by bringing a large pot of salted water to a boil. Adding salt is crucial because it seasons the shrimp from within and helps them retain their natural flavor. Drop in the shrimp and cook just until they turn bright pink and opaque—about 2 to 3 minutes. Overcooking will make the shrimp rubbery, so keep an eye on the clock.
Step 2: Chill and Dry the Shrimp
Once cooked, drain the shrimp and immediately transfer them into a colander under cold running water. This “shocking” method halts the cooking process and helps the shrimp stay tender and juicy. After chilling, pat each shrimp dry with paper towels to avoid watering down your dressing later.
Step 3: Prepare the Dressing
In a medium bowl, whisk together olive oil, mayonnaise, and Dijon mustard until creamy and well-blended. This combo creates a smooth, tangy dressing that coats each shrimp beautifully without being heavy. Remember that the balance here is key—each ingredient lends its own character to the mix.
Step 4: Add the Fresh Veggies and Herbs
Add finely chopped red onion, celery, and fresh dill to your dressing. These ingredients introduce fabulous crunch, subtle heat, and a refreshing herbaceous aroma that elevate the salad from good to irresistible. Don’t forget to season with salt and pepper to bring all the flavors forward.
Step 5: Combine the Shrimp and Dressing
Toss the cooked shrimp into the bowl with your dressing and veggies. Use gentle folding motions until every piece of shrimp is lovingly coated. You want each bite to have a perfect balance of creaminess, crunch, and citrusy dill notes.
Step 6: Chill Before Serving
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes. Chilling allows the flavors to meld beautifully and ensures the shrimp salad is refreshingly cool when served.
How to Serve Shrimp Salad Recipe
Garnishes
Sprinkle a few fresh dill sprigs or finely chopped chives on top for a pop of color and herbal aroma. A wedge of lemon on the side not only brightens the presentation but also allows guests to add a zesty finish if they like.
Side Dishes
This shrimp salad pairs wonderfully with crisp green salads, buttery crostini, or a simple grain dish like quinoa or couscous. The creamy, vibrant flavors add complexity without overwhelming more subtle side dishes.
Creative Ways to Present
Try serving this Shrimp Salad Recipe inside hollowed-out avocado halves for a stunning presentation that adds richness and healthy fats. You could also pile it atop toasted baguette slices for an elegant bruschetta or scoop it into crisp lettuce cups for a refreshing, handheld bite.
Make Ahead and Storage
Storing Leftovers
You can keep leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but chilling also helps the flavors deepen. Always keep it cold and resist stirring in additional dressing until ready to serve again.
Freezing
Because of the mayonnaise and fresh herbs, freezing shrimp salad is not recommended—the texture and flavor will suffer upon thawing. For best results, prepare only the amount you plan to eat within a couple of days.
Reheating
This dish is meant to be served cold or at room temperature, so reheating is not advised. If you prefer, slightly warm a separate portion of cooked shrimp and combine with fresh dressing and veggies for a quick remake.
FAQs
Can I use frozen shrimp for this Shrimp Salad Recipe?
Absolutely! Frozen shrimp that has been properly thawed is perfect for this recipe. Just make sure to dry them well after thawing to prevent the salad from becoming watery.
Is it possible to make this salad vegan?
You can swap shrimp for marinated hearts of palm or young jackfruit for a plant-based alternative, and replace mayonnaise with vegan mayo. The flavors will be different but still delicious!
How long can I keep the shrimp salad in the fridge?
For the best taste and safety, keep the shrimp salad refrigerated and consume within 2 days. Beyond that, the shrimp may lose texture and the dressing can separate.
Can I add other herbs besides dill?
Definitely! Fresh parsley, cilantro, or chives can add unique flavors and freshness. Just be mindful of balancing the herbs to keep the delicate shrimp flavor front and center.
What is the best type of mayonnaise to use?
A good-quality mayonnaise with a clean, mild flavor works best. You can also try aioli or a homemade mayo for a more personalized touch.
Final Thoughts
This Shrimp Salad Recipe is such a delightful way to enjoy seafood that’s both light and satisfying. Its simplicity, freshness, and balance make it a perfect dish for any occasion, whether a casual lunch or a special gathering. I hope you give it a try soon and find yourself falling in love with every bite as much as I have!
PrintShrimp Salad Recipe
This refreshing Shrimp Salad is a quick and flavorful dish perfect for a light lunch or appetizer. Featuring tender, perfectly cooked shrimp tossed in a creamy mayo and dijon mustard dressing with fresh dill, red onion, and celery, it’s balanced with a hint of olive oil and seasoned to perfection. Ready in just 20 minutes and easy to prepare, this salad is great served chilled with crackers, on a bed of greens, or in a sandwich.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Dressing
- 1 tablespoon olive oil
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
Salad
- ¼ cup red onion, finely chopped
- 1 stalk celery, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 pounds shrimp, peeled and deveined (can use cooked shrimp)
- Salt and pepper to taste
Instructions
- Cook the shrimp: Bring a large pot of salted water to a boil. Add the shrimp and cook until they turn bright pink and are fully cooked, about 2-3 minutes.
- Shock the shrimp: Drain the cooked shrimp in a colander and immediately rinse under cold water to stop the cooking process. Pat dry with paper towels and set aside.
- Prepare the dressing: In a medium mixing bowl, whisk together the olive oil, mayonnaise, and Dijon mustard until smooth and well combined.
- Add vegetables and herbs: Stir in the finely chopped red onion, celery, and fresh dill. Season with salt and pepper to taste, mixing well to combine all flavors.
- Toss shrimp with dressing: Add the cooked shrimp to the bowl with the dressing mixture and toss gently to coat all the shrimp evenly.
- Chill before serving: Cover the bowl tightly with a lid or plastic wrap and refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled.
Notes
- For convenience, pre-cooked shrimp can be used; simply thaw and toss with the dressing.
- Feel free to adjust the amount of dill and mustard to suit your taste preferences.
- This salad is best served cold and can be enjoyed on its own, with lettuce wraps, or as a sandwich filling.
- Leftovers should be stored in an airtight container in the refrigerator and eaten within 2 days.
