Name: Shrimp Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb cooked shrimp (peeled, deveined, and chilled); 2 celery stalks, finely chopped; 1/4 cup red onion or shallot, finely diced; 2 tablespoons fresh dill or parsley, chopped; 1/3 cup mayonnaise; 1 teaspoon Dijon mustard (optional); 1 tablespoon lemon juice; Salt, to taste; Black pepper, to taste

Why You’ll Love This Recipe

This shrimp salad is incredibly easy to prepare and can be enjoyed on its own, in lettuce cups, on sandwich rolls, or even over a bed of greens. It’s chilled and creamy, offering a nice contrast to the briny flavor of shrimp. Plus, it’s packed with texture from crunchy celery and a bright touch of lemon juice for freshness. Great for meal prep or quick entertaining, this recipe is as convenient as it is delicious.

Ingredients

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

Cooked shrimp (peeled, deveined, and chilled)
Celery, finely chopped
Red onion or shallot, finely diced
Fresh dill or parsley, chopped
Mayonnaise
Dijon mustard (optional)
Lemon juice
Salt
Black pepper

Directions

If needed, cook the shrimp by boiling or sautéing until pink and opaque, then chill completely.
In a large bowl, combine the chopped celery, red onion, and herbs.
Add the cooled shrimp to the bowl.
In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard (if using), salt, and pepper.
Pour the dressing over the shrimp mixture and gently toss to combine.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.

Servings and timing

This recipe serves 4 and takes approximately 20 minutes total: 10 minutes for prep and 10 minutes to cook and chill the shrimp.

Variations

Add chopped avocado or cucumber for extra freshness.
Use Greek yogurt in place of some or all of the mayonnaise for a lighter version.
Mix in a dash of Old Bay seasoning or hot sauce for a spicy twist.
Serve on croissants, brioche buns, or in lettuce cups for different presentations.
Include diced apples or grapes for a sweet contrast.

Storage/Reheating

Store shrimp salad in an airtight container in the refrigerator for up to 2 days.
Do not freeze, as the texture of the shrimp and mayonnaise may become unpleasant.
Serve chilled; do not reheat.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before using.

What size shrimp works best?

Medium or large shrimp work well, chopped into bite-sized pieces if desired.

How do I know if the shrimp are cooked properly?

Shrimp are done when they turn pink and opaque, with a slight curl.

Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp saves time and works perfectly in this recipe.

Is this salad good for sandwiches?

Absolutely—serve on toasted bread, croissants, or wraps for a satisfying sandwich.

Can I make shrimp salad ahead of time?

Yes, it tastes even better after chilling for a few hours.

What herbs go well in shrimp salad?

Dill, parsley, chives, or tarragon all pair well with the shrimp and creamy dressing.

How can I make this low-carb?

Serve in lettuce cups or over mixed greens instead of bread.

What if I don’t like mayonnaise?

Try replacing it with Greek yogurt or a vinaigrette-style dressing for a mayo-free version.

Can I add other seafood?

Yes, crab meat or small scallops can be added or substituted for a different flavor.

Conclusion

Shrimp Salad is a cool, creamy, and flavorful dish that’s as simple to prepare as it is delicious. Whether served solo, as a sandwich filling, or in a lettuce wrap, it’s a refreshing option that never goes out of style. With just a few fresh ingredients and minimal prep, this dish is sure to become a favorite for easy lunches and light dinners.