Shrimp Salad Recipe

I love a simple salad that feels fresh and bright, and shrimp salad does exactly that. It is light, tasty, and easy to make any time you want a quick meal. This Shrimp Salad Recipe is a crowd pleaser, with tender shrimp, crisp vegetables, and a creamy lemon dressing that fits many tastes. It works well for lunch, a light dinner, or a summer party, and people often ask for seconds. Try it and smile when you see how fast it disappears, because who can resist a good shrimp salad?

How to prepare Shrimp Salad

Ingredients

• 1 pound cooked shrimp, peeled and deveined, chopped into bite size pieces
• 4 cups mixed lettuce or your favorite salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup celery, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 avocado, diced (optional)
• 1/4 cup mayonnaise
• 2 tablespoons plain yogurt or sour cream
• 2 tablespoons lemon juice, fresh
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• Fresh parsley or dill, chopped, for garnish

Directions

1. If shrimp are frozen, thaw them in cold water, then pat dry with paper towels.
2. In a small bowl, whisk together mayonnaise, yogurt, lemon juice, olive oil, Dijon mustard, salt and pepper to make the dressing.
3. In a large bowl, add chopped shrimp, celery, red onion, and cherry tomatoes. Toss gently.
4. Add the dressing to the shrimp mix, stir until all pieces are coated.
5. Add avocado and greens last, toss lightly so avocado holds its shape.
6. Taste and adjust salt and pepper. Garnish with chopped parsley or dill.
7. Chill in the fridge for 15 to 30 minutes if you want a cold shrimp salad, then serve.

Why You’ll Love Shrimp Salad

• Easy and quick to make, perfect for busy days.
• Fresh flavors, with lemon and herbs that lift the shrimp.
• Versatile, you can make it as a cold shrimp salad, a hearty green salad, or a sandwich filling.
• Healthy, with lean protein from shrimp and lots of vegetables.
• Great for parties, picnics, and weeknight meals, it pleases many tastes.

Tips for success

• Use cooked shrimp for speed, or grill fresh shrimp for more flavor.
• Pat shrimp dry so the dressing sticks and does not get watery.
• Chill the salad for a short time to let flavors blend, but add avocado just before serving to keep it fresh.
• Taste the dressing before you add it, and adjust lemon, salt, or pepper.
• If you like spice, add a pinch of paprika or a dash of hot sauce.
• Use fresh herbs like parsley or dill for a brighter taste than dried herbs.

Serving Suggestions

• Serve the shrimp salad on a bed of mixed greens for a light meal.
• Fill a crusty roll or wrap for a tasty shrimp sandwich.
• Spoon over sliced cucumbers or avocado halves for a low carb option.
• Pair with crusty bread, a simple soup, or a chilled white wine for a full meal.
• Bring it to picnics or potlucks, it travels well when kept cool.

FAQs

Q: Can I use raw shrimp in this recipe? A: Yes, you can, but cook the raw shrimp first by boiling, grilling, or sautéing, then cool before mixing with the dressing.

Q: How long does shrimp salad last in the fridge? A: Keep it in an airtight container, and eat within 2 days for best taste and quality. Avocado may darken, so add it fresh if you prefer.

Q: Can I make this recipe ahead of time? A: Yes, mix shrimp and dressing ahead and store in the fridge. Add delicate items like greens and avocado right before serving.

Q: Is this shrimp salad healthy? A: Yes, shrimp is lean protein, and with lots of vegetables it makes a healthy meal. Use yogurt instead of some mayo to lower calories.

Conclusion

For another take and extra tips on making a great shrimp salad, see The Best Shrimp Salad Recipe – Inspired Taste.

Shrimp Salad

This refreshing and bright shrimp salad combines tender shrimp, crisp vegetables, and a creamy lemon dressing, making it perfect for lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, lunch, Salad

Cuisine: American, Seafood

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound cooked shrimp, peeled and deveined, chopped into bite size pieces Use fresh or pre-cooked shrimp.
• 4 cups mixed lettuce or your favorite salad greens Any variety of greens works.
• 1 cup cherry tomatoes, halved Adds sweetness to the salad.
• 1/2 cup celery, thinly sliced Provides crunch.
• 1/4 cup red onion, thinly sliced Adjust amount to taste.
• 1 each avocado, diced (optional) Add just before serving for freshness.

Dressing Ingredients

• 1/4 cup mayonnaise Creamy base for the dressing.
• 2 tablespoons plain yogurt or sour cream Use yogurt for a lighter dressing.
• 2 tablespoons lemon juice, fresh Adds tanginess.
• 1 tablespoon olive oil For richness in the dressing.
• 1 teaspoon Dijon mustard Gives depth of flavor.
• to taste Salt and black pepper Adjust according to preference.

Garnish

• to taste Fresh parsley or dill, chopped Used for garnish.

Method

 

Preparation

1. If shrimp are frozen, thaw them in cold water, then pat dry with paper towels.
2. In a small bowl, whisk together mayonnaise, yogurt, lemon juice, olive oil, Dijon mustard, salt and pepper to make the dressing.
3. In a large bowl, add chopped shrimp, celery, red onion, and cherry tomatoes. Toss gently.
4. Add the dressing to the shrimp mix, stir until all pieces are coated.
5. Add avocado and greens last, toss lightly so avocado holds its shape.
6. Taste and adjust salt and pepper. Garnish with chopped parsley or dill.
7. Chill in the fridge for 15 to 30 minutes if you want a cold shrimp salad, then serve.

Notes

Use cooked shrimp for speed, or grill fresh shrimp for more flavor. Chill the salad briefly to blend flavors, but add avocado just before serving to ensure freshness. Adjust dressing ingredients to taste, and consider adding spices if desired.