As easy as shrimp recipes go, this one tops the list with its simplicity and outstanding flavor. My recipe for Shrimp Salad includes fresh herbs, just the right amount of red onion, and a light dressing. Whether you’re a seafood lover searching for a new salad shrimp dish to savor, or a beginner exploring shrimp salad recipes, this is the perfect place to start.
In This Post
This super simple salad is easy to make with just a bit of chopping and mixing. It’s ideal for a light lunch served in lettuce cups or with crackers. I love serving it as an appetizer with fresh veggies when entertaining. It is also great as a warm-weather main dish.
Best Shrimp To Buy For Shrimp Salad
Size
Medium to large shrimp are typically the best choice for shrimp salad. They’re meaty, satisfying, and just the right size to distribute evenly throughout the salad.
Freshness
Fresh shrimp is always the best choice when it’s available. Look for shrimp that has a clean smell (it should not smell fishy or have a strong ammonia-like odor). If fresh isn’t available, frozen shrimp can also work well.
Type
There are various types of shrimp, but the most commonly used in salads are pink, white, and brown shrimp. Pink shrimp are sweet and tender, white shrimp are slightly more robust and flavorful, and brown shrimp have a strong, distinctive flavor.
Preparation
For ease, choose deveined, peeled, and tail-off shrimp. This saves you from the task of cleaning and preparing the shrimp yourself.
Pin This Recipe Here
What Goes Into Shrimp Salad?
- Fresh Cooked Shrimp
- Celery
- Red Onion
- Fresh Dill
- Fresh Parsley
- Mayonnaise
- Lemon Juice
- Dijon Mustard
- Salt and Pepper
Scroll Down For Measurements And Instructions
Fresh Herbs To Use In Seafood Salad
One of the keys to making this recipe successful is the use of fresh herbs. These days, most grocery stores sell small packages of fresh dill and parsley in the produce section. They give the salad a noticeable, bright, fresh flavor. Other herbs to consider:
- Chives
- Cilantro
- Tarragon
- Basil
How To Cook Shrimp
I like to use large shrimp in the 31 to 35-count size. I want to see and taste the delicate flavor of the shrimp, and the small shrimp seems to get lost.
- Bring 6 to 8 cups of water to a boil.
- Add in salt and a whole sliced lemon.
- Add in peeled and deveined shrimp. Cook for 2-3 minutes until shrimp are bright pink.
- Drain and rinse with cold water to stop the cooking process.
- Pat shrimp dry with paper towels.
Different Ways To Serve Shrimp Salad
Sandwiches And Wraps
Use shrimp salad as a filling for sandwiches or wraps. It pairs well with crusty bread, soft buns, or even flatbread.
Pasta Salad
Mix shrimp salad with some cooked pasta for a delightful seafood pasta salad. This can be served warm or chilled.
Appetizer
Serve the shrimp salad on endive leaves or in cucumber cups as a fancy appetizer or snack.
Lettuce Wraps
For a low-carb option, use large lettuce leaves as a wrap for the shrimp salad.
Common Questions And Answers
Fresh, medium, to large shrimp are recommended. If fresh isn’t available, high-quality frozen shrimp can also be used.
Yes, you can prepare the salad ahead of time and refrigerate it. This can help the flavors meld together.
The shrimp salad should be eaten within 2 days for the best freshness and flavor.
Try These Fresh Salad Recipes
Equipment
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 lemon, sliced
- ½ cup celery, chopped
- ¼ cup red onion, chopped
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add salt, lemon, and shrimp. Cook for 2-3 minutes until shrimp turn pink. Drain and rinse with cold water. Pat the shrimp dry with paper towels.
- To the bottom of a large bowl, add mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk together. Add shrimp, celery, onion, dill, and parsley. Gently mix together. Taste, and adjust seasoning.
- Cover and chill for 1 hour before serving.
Notes
- I cut extra-large shrimp in half when making this salad. Some of the shrimp can be left whole but the larger ones can be cut in half to give a more unified size.
- Fresh, medium, to large shrimp are recommended. If fresh isn’t available, high-quality frozen shrimp can also be used.
- You can prepare the salad ahead of time and refrigerate it. This can help the flavors meld together.
- Shrimp salad should be eaten within 2 days for the best freshness and flavor.
Nutrition
What I'm Making for Easter!
FREE EMAIL Bonus
Go ahead…steal my menu. This year's feast is going to be amazing!
Rivera
Three step shrimp salad made our Easter Celebration table complete this yr. A cool salad to compliment the mid day celebration. The reciept is accurate with all fresh ingredients.
Thank you A Southern Soul!
Donya
Hey there Rivera!
Wow! I am absolutely thrilled to hear that you and your family enjoyed this recipe, I completely agree, it is the perfect addition to an Easter meal! Thank you so much for your kind words and this fantastic rating, I really appreciate your support!
~Donya
John L. Trull
I like the sweetness that the pickles bring to the recipe.
John L. Trull
I add a couple of tbs of chopped sweet puckers to it also. I put them in my potato salad also. Guess that I like the sweetnest of it all mixed together.
Donya
Hey there John!
Sign me up, I’m a big fan of sweet pickles as well and I bet they’d make a delicious addition to this recipe! Thank you so much for your interest in this dish, I really hope you enjoy. If you ever have any questions about a recipe please don’t hesitate to reach out, Happy Easter!
~Donya
Suzy Costigan
This salad is over the top awesome! We do take a short cut and buy the shrimp already cooked. Making it is a breeze. everyone goes crazy for it!!!
Donya
Hey there Suzy!
Thanks so much for your support! I am absolutely thrilled y’all enjoyed this recipe, thank you for your kind words and your fantastic rating!
~Donya
Diane
YUM! Very similar to a recipe I found and lost a few years ago! Love the lemon and dill, and parsley! SIMPLE. TASTY! I get sick of fish on Fridays and can’t eat too much shrimp, but this was a nice change. I don’t have good luck with fresh shrimp at my store, so I bought the precooked. Still delicious.
Donya
Hey there!
Girl let me just say, I am so with you, I get sick of fish on Friday’s and this is such a great way to switch it up. Thrilled to hear you enjoyed this recipe! Thank you so much for your steady support!
~Donya
Jojo
I am a bit confused about the shrimp size/amount you recommend. You mention (and I agree) that larger shrimp are better for flavor in the salad. However the size you state 41/50 count sound like smalll shrimp whether it’s heads on or off!
Donya
Hey Jojo!
I completely understand the confusion. I do like to use larger shrimp, not quite jumbos but large ones. The recipe will absolutely work with any size shrimp you prefer. I hope you enjoy the recipe, let me know how it works out!
~Donya