Shrimp Salad is delightfully light and refreshing. It's made with perfectly cooked shrimp, onion, celery, cucumber, dill, and mayonnaise.
Tossed into a salad that can be eaten in a bowl for lunch or dinner. Or you can easily make it into a sandwich. This delicious shrimp salad is a tasty alternative to an egg salad!
Ingredients
Shrimp - You can buy fresh, deveined, and already peeled shrimp. Alternatively look for frozen peeled deveined shrimp like these. If you choose to use frozen shrimp, thaw them before.
Lemon - Make sure to wash the lemon thoroughly before zesting. This veggie wash has been a staple at our house for years.
Mayonnaise - This is used to bind the ingredients together. You can use a low-fat version as well.
Veggies - Onion, celery, and cucumber add taste and texture to the salad.
Variations and Additions
Egg - Add one to two hard-boiled eggs (learn how to make perfect boiled eggs here) for an extra boost of protein.
Parsley - If you can’t find fresh dill, try fresh parsley instead. Mince like you would the dill.
Avocado - If you like some extra creaminess avocado works really well.
Bell Peppers - You'll often find red bell peppers in shrimp salads. I like bell peppers (especially in my Mom's German Tomato Salad) but typically don't include them in my shrimp salad.
How To Make Shrimp Salad
- Zest the lemon, then cut the lemon into wedges.
- Fill a large pot with 6 cups of cold water. Add lemon zest. Squeeze lemon juice into the water.
Toss lemon wedges into the water. Add vinegar, salt and sugar. Bring to a rapid boil. - While the water is boiling, prepare a medium bowl with ice water. Set aside.
- Once rapidly boiling remove the pot from heat and add shrimp. Let the shrimp sit until completely opaque. About 3 minutes.
- Use a slotted spoon and transfer cooked shrimp into a bowl of ice water. Dip the shrimp into the ice water. Transfer onto a plate and dry off any excess moisture with a paper towel. Remove the tails.
Making Shrimp Salad:
- Combine mayonnaise and dijon mustard into a large bowl and whisk until creamy.
- Add celery, red onion, cucumber, and dill. Mix well. Add shrimp and toss to coat. Season to taste with salt and pepper.
Recipe Success Tips
This is one of those easy recipes that you can take in a million different directions! Here are a few kitchen tips for making this classic Shrimp Salad.
The way this recipe instructs you to cook the shrimp is flavorful and makes perfectly tender shrimp. Every single time.
However, if you'd like, you can use sauteed or grilled shrimp for a different texture in your salad.
Add some little kinds of pasta like ditalini or couscous to make this a Shrimp Pasta Salad.
If you're looking for a low-carb shrimpm sandwich version get some Bibb lettuce and shrimp lettuce wraps.
Use an olive oil blend or low-fat version of mayonnaise to make this dish a little healthier.
How To Serve and Store
Once the seafood salad is made, you can store it in an air-tight container in the fridge for up to 3 days.
It's best eaten cold. Don't allow it to sit on the counter to warm up since shrimp recipes need to be kept safely in the right temperature zone.
This is one food that tastes great cold too!
More Delicious Salad Recipes
- Dill Pasta Salad - delicious everyday side dish or the hit on a buffet table.
- Chicken Salad - we love this creamy version full of crispy veggies and fruit
- Creamy Cucumber Salad - one of the most refreshing, easy to make salads.
- Pesto Pasta Salad - simple, make-ahead summer salad recipe.
- Watermelon Salad - juicy watermelon salad tossed in a minty lemon dressing.
- Bacon Ranch Pasta Salad - perfect side dish for barbecues, potlucks, and cookouts.
Shrimp Salad
Ingredients
- 1 ½ pound shrimp peeled and deveined
- 6 cups water
- 1 lemon zested, quartered
- 1 cup white vinegar
- 2 tablespoons salt
- 3 tablespoons sugar
- 2 stalks celery diced small
- 1 small red onion diced small
- ½ large English cucumber peeled, seeded, diced
- 3 tablespoons dill
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
Instructions
Cooking The Shrimp
- Zest the lemon, then cut the lemon into wedges.
- Fill a large pot with 6 cups of water. Add lemon zest. Squeeze lemon juice into the water. Toss lemon wedges into the water. Add vinegar, salt and sugar. Bring to a rapid boil.
- While the water is boiling, prepare a medium bowl with ice water. Set aside. Once rapidly boiling remove the pot from heat and add shrimp. Let the shrimp sit until completely opaque. About 3 minutes.
- Use a slotted spoon and transfer cooked shrimp into a bowl of ice water. Dip the shrimp into the ice water. Transfer onto a plate and dry off any excess moisture with a paper towel. Remove the tails.
Making Shrimp Salad
- Add mayonnaise and dijon mustard into a large bowl and whisk until creamy. Add celery, red onion, cucumber, and dill. Mix well. Add shrimp and toss to coat.
