This classic shrimp salad combines succulent shrimp with crisp vegetables and a creamy, tangy dressing for a refreshing dish that’s perfect for lunch, dinner, or special occasions. Light yet satisfying, this timeless recipe delivers the perfect balance of flavors and textures in every bite.
Why You’ll Love This Recipe
This shrimp salad isn’t just delicious—it’s a versatile dish that fits seamlessly into any meal plan. The combination of tender shrimp and crunchy vegetables creates a textural masterpiece, while the herb-infused dressing brings everything together with bright, zesty notes. It’s quick to prepare, making it perfect for busy weeknights, yet elegant enough for entertaining. Plus, it’s naturally high in protein and low in carbs, making it a healthier option that doesn’t sacrifice flavor.
Ingredients
Shrimp: The star of the show! Use large, plump shrimp for the best texture and flavor. They provide a delicate sweetness and substantial protein.
Red Onion: Adds a sharp, vibrant flavor and beautiful color contrast. The fine chop ensures you get just the right amount in each bite.
Celery: Brings essential crunch and a fresh, clean flavor that balances the richness of the dressing.
Mayonnaise: Forms the creamy base of the dressing, binding all ingredients together while adding richness.
Lemon: Both the zest and juice brighten the entire dish with citrusy notes that cut through the creamy dressing.
Fresh Dill: This herb adds distinctive flavor that pairs perfectly with seafood, giving the salad its classic taste.
Dijon Mustard: Provides a subtle tang and depth to the dressing while helping to emulsify the ingredients.
Garlic: Just one clove adds aromatic depth without overpowering the delicate shrimp flavor.
Salt and Pepper: Essential seasonings that enhance all the other flavors in the dish.
Butter Lettuce Leaves: Optional for serving, their soft, tender leaves create perfect cups for the salad.
Variations
Mediterranean Style: Add chopped cucumber, cherry tomatoes, kalamata olives, and crumbled feta cheese. Swap the dill for fresh oregano.
Avocado Shrimp Salad: Fold in diced avocado just before serving for creamy richness and healthy fats.
Spicy Cajun Version: Season the shrimp with Cajun spice blend before cooking and add a dash of hot sauce to the dressing.
Tropical Twist: Include diced mango or pineapple and substitute cilantro for the dill.
New England Style: Add diced apple and chopped walnuts for sweetness and crunch, perfect for fall gatherings.
How to Make the Recipe
- Start by preparing the dressing, combining all the creamy elements with fresh herbs and aromatics. This allows the flavors to meld while you handle the shrimp.
- Cook the shrimp just until they turn pink and opaque. The key is not to overcook them—they should remain tender and succulent.
- Immediately transfer the cooked shrimp to an ice bath. This step is crucial as it stops the cooking process instantly, preserving the perfect texture.
- Once the shrimp have cooled completely, combine them with the diced vegetables and the prepared dressing.
- Gently fold everything together until the shrimp and vegetables are evenly coated with the dressing, being careful not to break the shrimp.
Tips for Making the Recipe
- For the freshest flavor, purchase raw shrimp and cook them yourself rather than using pre-cooked shrimp.
- Don’t skip the ice bath—it’s essential for achieving the perfect texture and preventing rubbery shrimp.
- Pat the shrimp dry before adding them to the dressing to prevent a watery salad.
- Allow the finished salad to chill for at least 30 minutes before serving to let the flavors develop fully.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Fresh herbs make a significant difference—try to avoid dried herbs if possible.
How to Serve
This versatile shrimp salad can be enjoyed in numerous ways:
- Serve it atop butter lettuce leaves for an elegant, low-carb presentation
- Pile it high on toasted brioche for a luxurious sandwich
- Stuff it into avocado halves for a beautiful appetizer
- Serve with crackers or crostini for a crowd-pleasing party dish
- Use it as a filling for flaky croissants for a special lunch
- Spoon it over mixed greens for a hearty salad
Make Ahead
This shrimp salad is perfect for meal prep and actually improves with a little time. You can prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. If making further ahead, consider keeping the dressing separate and combining everything just a few hours before serving for the best texture. The salad will keep for up to 2 days refrigerated, though the vegetables may lose some of their crunch over time.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly fine. Just make sure to thaw them completely in the refrigerator before cooking, and pat them dry to remove excess moisture.
How can I tell when the shrimp are perfectly cooked?
Perfectly cooked shrimp will be pink all over with no gray spots, and will have just curled into a C-shape. If they’ve curled into a tight O-shape, they’re likely overcooked.
Can I make this recipe dairy-free?
This recipe is naturally dairy-free as written, as traditional mayonnaise doesn’t contain dairy products. Just check your mayonnaise label to be certain.
Is there a way to make this recipe lower in calories?
Yes, you can reduce the calories by substituting part or all of the mayonnaise with Greek yogurt or a light mayonnaise. You’ll maintain the creamy texture while cutting calories and adding protein.
Conclusion
This classic shrimp salad is more than just a recipe—it’s a versatile dish that can easily become a staple in your culinary repertoire. With its perfect balance of tender shrimp, crunchy vegetables, and creamy, herb-infused dressing, it satisfies cravings while delivering fresh, vibrant flavors. Whether served as an elegant appetizer in lettuce cups, a satisfying sandwich filling, or the star of a light dinner, this shrimp salad adapts to any occasion. The simplicity of preparation belies its complex flavors, making it a go-to dish that impresses with minimal effort. Try it once, and you’ll find yourself coming back to this timeless classic again and again.
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Classic Shrimp Salad: A Fresh and Flavorful Delight
A refreshing and creamy shrimp salad with crisp vegetables and a zesty lemon-dill dressing. Perfect for summer gatherings, light lunches, or as an elegant appetizer.
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
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Make the dressing. In a medium bowl, stir together the mayonnaise, lemon juice and zest, dill, Dijon mustard, minced garlic, kosher salt, and black pepper until well combined. The acid from the lemon juice will help brighten the flavors, while the dill adds a fresh herbal note that pairs perfectly with seafood. Set the dressing aside while you prepare the other ingredients.
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Boil the shrimp. Bring a large pot of water to a rolling boil over high heat. Add the peeled and deveined shrimp to the boiling water and cook for 2 to 3 minutes, until they turn pink and are just cooked through. Be careful not to overcook them as they can become rubbery.
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Prepare an ice water bath. While the shrimp are cooking, prepare an ice water bath in a large bowl by combining cold water and ice cubes. Once the shrimp are done cooking, use a skimmer to immediately transfer them to the ice water bath. Let them cool for 3 minutes to stop the cooking process and preserve their tender texture. Then drain them thoroughly in a colander.
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Stir it all together. In a large mixing bowl, combine the cooled shrimp, finely chopped red onion, and celery. Pour the prepared dressing over the ingredients and gently stir until everything is evenly coated and creamy. Serve the shrimp salad plain in a bowl or mounded on butter lettuce leaves for an elegant presentation.
Notes
- For best flavor, refrigerate the shrimp salad for at least 1 hour before serving to allow the flavors to meld.
- Use fresh dill rather than dried for the best flavor profile.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Add diced avocado just before serving for extra creaminess.
- This shrimp salad keeps well in the refrigerator for up to 2 days in an airtight container.
