Shrimp Salad is light, cool, and loaded with freshness. This classic recipe is updated with a creamy, lemony dressing to bring out the best flavors of tender juicy shrimp, celery, and red onion. Add in fresh herbs and you’ve got a salad masterpiece!
I’m a sucker for a good salad. I’m not sure whether it’s the mix of fresh ingredients or the added flavor of a good dressing. Whatever it is, I’m all in.
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 on its own with crackers. I love serving it as an appetizer with fresh veggies when entertaining. It is also great as a warm-weather main dish.
What Goes Into Shrimp Salad?
- Fresh Cooked Shrimp – I use 41/50
- Red Onion
- Fresh Dill
- Fresh Parsley
- Lemon Juice
- Dijon Mustard
- Salt and Pepper
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.
I like to use extra-large shrimp in the 41 to 50 count size. I want to see and taste the delicate flavor of the shrimp and the small shrimp just seems to get lost.
How To Cook Shrimp
- Bring 6 to 8 cups of water to 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 cooking process.
- Pat shrimp dry with paper towels.
Shrimp Salad is best served cold. I like to make it a few hours before serving so that it can chill in the fridge.
How Long Will Shrimp Salad Last?
Once you make Shrimp Salad, store it in a tightly sealed container in the refrigerator. It will keep for up to 2 days. Before serving, give it a quick toss to mix in the dressing.
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- 1 pound shrimp, peeled and deveined
- 1 lemon, sliced
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- salt and pepper to taste
- 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.
- *** 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.