The Best Shrimp Salad

Why You’ll Love This Recipe

I love making this shrimp salad because it comes together quickly while tasting fresh and homemade. The poached shrimp stay juicy and tender, and the creamy dressing perfectly balances the crisp vegetables and herbs.

This recipe works wonderfully for sandwiches, lettuce wraps, crackers, or simply served on its own. I also enjoy how easy it is to prepare ahead for lunches and gatherings.

Ingredients

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

Shrimp Salad

• 1 pound poached shrimp
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced celery
• 1/2 cup thinly sliced green onion
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 cup roughly chopped fresh dill
• 1/4 teaspoon fine sea salt
• 4 twists black pepper

Poached Shrimp

• 1 pound large raw shrimp, peeled and deveined
• 2 quarts water
• 1 lemon, cut in half
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 3 twists black pepper
• 1 1/2 tablespoons salt
• 1/2 teaspoon Cajun seasoning, optional

Directions

Poach the Shrimp

1. I add the water to a large pot and place it over high heat.
2. I squeeze a little lemon juice into the pot, then drop in the lemon halves along with the garlic, bay leaf, pepper, salt, and optional Cajun seasoning.
3. I bring the water to a rolling boil.
4. Once boiling, I remove the pot from the heat and immediately add the shrimp.
5. I let the shrimp poach in the hot liquid for about 3 minutes until pink and cooked through.
6. Using tongs or a slotted spoon, I transfer the shrimp to a plate and chill them in the refrigerator until cooled.

Make the Salad

7. Once cooled, I place the shrimp into a large mixing bowl.
8. I add the diced bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and black pepper.
9. I gently mix everything together until evenly coated.
10. I refrigerate the salad for at least 1 hour before serving so the flavors can blend beautifully.

Servings and Timing

This recipe makes about 4 servings.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Chilling Time: 1 hour

Variations

I sometimes add diced avocado for extra creaminess and richness. When I want a little heat, I mix in extra Cajun seasoning or a dash of hot sauce.

For extra crunch, I occasionally add chopped cucumber or radishes. I also enjoy serving the shrimp salad inside buttery croissants, lettuce cups, or stuffed avocados.

storage/reheating

I store the shrimp salad in an airtight container in the refrigerator for up to 3 days. The flavor actually improves as it chills.

Before serving leftovers, I like stirring the salad gently to redistribute the dressing. Since shrimp salad is meant to be served cold, reheating is not recommended.

FAQs

Can I use pre-cooked shrimp?

I can absolutely use pre-cooked shrimp for convenience, though I find freshly poached shrimp gives the best flavor and texture.

How do I know when shrimp are fully cooked?

I look for shrimp that are pink, opaque, and slightly curled. Overcooked shrimp can become rubbery, so I keep a close eye on them.

Can I make shrimp salad ahead of time?

I actually prefer making it ahead because chilling allows the flavors to develop even more.

What can I serve with shrimp salad?

I love serving it with crackers, sandwiches, lettuce wraps, croissants, or a fresh green salad.

Can I freeze shrimp salad?

I do not recommend freezing because the mayonnaise-based dressing can separate and affect the texture.

Conclusion

This shrimp salad is creamy, refreshing, and full of bright flavor in every bite. I love how the tender shrimp, crisp vegetables, and fresh dill come together in such a simple yet satisfying dish. Whether I serve it for lunch, dinner, or gatherings, it always feels light, flavorful, and incredibly easy to enjoy.

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