Shrimp Salad Recipe

Why you’ll love this recipe

I love this recipe because it is quick, simple, and incredibly satisfying. The shrimp cooks in just minutes, and the creamy dressing brings everything together beautifully. I also enjoy how versatile it is, whether I serve it on its own, in a sandwich, or over a bed of greens.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound raw shrimp, peeled and deveined
1/2 cup mayonnaise
2 ribs celery, finely diced
2 tablespoons red onion, finely minced
1 tablespoon fresh dill, chopped
1½ tablespoons lemon juice, freshly squeezed
1 teaspoon Dijon mustard (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground
optional: parsley or capers (1 tablespoon each)

Directions

I start by filling a medium saucepan with water and bringing it to a gentle simmer. I add a pinch of salt and sometimes a slice of lemon for extra flavor.

Then I add the shrimp and poach them for about 2 to 3 minutes until they turn pink and opaque.

I immediately transfer the shrimp to an ice water bath and let them chill for about 5 to 7 minutes. After draining, I pat them dry and chop them into bite-sized pieces if needed.

In a large bowl, I mix together the mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. I taste and adjust the seasoning as needed.

Next, I add the shrimp, diced celery, and red onion to the bowl and gently stir everything together.

I cover the salad and let it chill in the refrigerator for about 30 minutes before serving.

Servings and timing

I get 4 servings from this recipe.

I usually need about 15 minutes to prepare it, plus an additional 30 minutes for chilling.

Variations

I sometimes swap the mayonnaise with Greek yogurt for a lighter version. When I want extra crunch, I add chopped cucumber or bell peppers.

I also like adding a bit of Old Bay seasoning or paprika for extra flavor. For a more herb-forward version, I mix in parsley along with the dill.

Storage/reheating

I store the shrimp salad in an airtight container in the refrigerator for up to 2 days.

Since it’s meant to be served cold, I don’t reheat it. I give it a quick stir before serving to refresh the texture.

FAQs

Can I use pre-cooked shrimp?

I can use pre-cooked shrimp, but I make sure not to overmix so they stay tender.

How do I know when shrimp are cooked?

I look for shrimp that are pink, opaque, and slightly firm to the touch.

Can I make this ahead of time?

I often make it a few hours in advance since it tastes even better after chilling.

What can I serve with shrimp salad?

I like serving it on sandwiches, lettuce wraps, or alongside crackers.

Can I freeze shrimp salad?

I don’t freeze it because the mayonnaise-based dressing doesn’t hold up well after thawing.

Conclusion

I enjoy making this Shrimp Salad because it is fresh, simple, and full of flavor. The creamy dressing, tender shrimp, and crisp vegetables create a perfect balance in every bite. It’s a recipe I turn to whenever I want something quick, refreshing, and satisfying.

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