Tender shrimp is tossed with mayo, lemon juice, and fresh dill in this easy Shrimp Salad recipe. Enjoy it on croissants or lettuce wraps for a quick lunch or snack.
Move over, chicken salad! This shrimp salad is here to steal the show. It’s a quick and easy recipe made with tender, juicy shrimp and just a few other ingredients. It’s creamy but light, with loads of flavor from lemon juice and zest plus fresh dill. Diced celery and onion add a contrasting crunch.
Why This Shrimp Salad Is Always A Hit
I make this shrimp salad frequently, especially during the summer, both as lunch for myself and to share with others.
- The shrimp is the star. The mayo dressing and other ingredients are added to enhance the shrimp flavor, not overpower it. Ingredients like lemon and dill really brighten the dish.
- Ready in minutes. The most time-consuming part of this recipe is simply thawing the shrimp. From there, it takes just a few minutes to prepare.
- Perfect for summer. Shrimp salad in a lettuce wrap is one of my favorite lunches on a hot summer day. I also love to serve our tuna salad, crab salad and egg salad this way. It’s filling yet light and doesn’t require heating up the kitchen at all.
Recipe Ingredients
This recipe is made with frozen shrimp, mayo, and a few other ingredients for added flavor and texture. The exact measurements can be found in the recipe card below.
- Shrimp – I used frozen cooked shrimp with the tail off, peeled, and deveined.
- Red onion – I like red onion because it has a softer flavor than white onion but either will work.
- Celery – Adds texture to the salad.
- Mayo – Adds the creaminess to the salad (Greek yogurt can also be used).
- Lemon – Both lemon zest and lemon juice add acidity and flavor to the salad. Be sure to zest the lemon before juicing it.
- Fresh dill
- Dijon mustard – Adds a bit of spice and flavor to balance the rich mayo.
- Garlic
- Salt & pepper
How To Make Shrimp Salad
It takes just a few minutes to prepare this salad after the shrimp thaws. The printable version of the instructions can be found in the recipe card below.
- Thaw the shrimp. Pour the shrimp into a bowl and cover with cool water. Change the water every 30 minutes until the shrimp is thawed. Drain and set aside in the fridge.
- Make the dressing. Whisk together the mayo, seasonings, and other ingredients until well combined.
- Combine. Toss the chilled shrimp in the dressing to coat. Enjoy.
Tips & Variations
This salad is super simple to make but there are still a few things to keep in mind.
- Drain the shrimp. Make sure the shrimp is well drained before adding it to the mayo mixture. Excess moisture can make the mixture runny.
- Add some peppers. Red or green bell peppers can be diced and mixed into the mixture with the celery if desired.
- Try green onions. Diced green onions are a great alternative to red onions for a less intense flavor and pop of color.
- Other additions. Chopped cucumbers are a nice addition or add a bit of heat with some hot sauce.
- Chill before serving. While it’s fine to serve this salad immediately, I do like to let it chill in the fridge for an hour or so. I find that it really helps the flavors pop.
Ways To Serve It
My favorite way to serve this shrimp salad is on croissants as a sandwich or on butter lettuce cups for lunch. I like to cut the croissants into smaller pieces and serve them as finger food at gatherings. It can also be served in tortillas with spinach as a wrap. I’ve also enjoyed it with Ritz crackers as a snack.
How To Store Leftovers
Shrimp salad can be stored in an airtight container in the fridge. It will last for about 3 days. I don’t recommend freezing it.
More Easy Shrimp Leftovers
Shrimp Salad
Ingredients
- 2 12-ounce bags of frozen shrimp cooked, tail off, peeled and deveined
- 2 ½ Tablespoons red onion finely chopped red onion
- 1 celery rib finely chopped
- 1 cup mayonnaise
- 1 Tablespoon lemon zest
- 3 Tablespoon lemon juice freshly squeezed
- 3 Tablespoons fresh dill chopped, divided
- 1 Tablespoon Dijon mustard
- 1 garlic clove minced
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- Croissants and/or large butterhead lettuce leaves for serving, (optional)
Instructions
- Remove the shrimp from their package and pour into a medium-size bowl and cover in cool water. Change out the water every 30 minutes until the shrimp is thawed. Set aside in the refrigerator until ready to use.
- In a separate large bowl, add the mayonnaise, lemon juice, lemon zest, dill, mustard, garlic, salt and pepper. Whisk until fully combined.
- Add the chilled shrimp to the dressing and toss to coat.
- Serve on croissants or butterhead lettuce leaves.
Last Step:
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3 comments on “Shrimp Salad”
Can’t wait to try it!
This salad was a wonderful sauce and it very flavorful. It was the perfect appetizer. Another wonderful recipe!
Thanks Annelisa!