Shrimp Salad Recipe (10 Minutes!)

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I’m a huge fan of creamy salads because they’re easy to make ahead and keep well.this Shrimp Salad Recipe This is my latest work and I’m almost surprised I like it so much.like a chicken salad, tuna salador the classic egg salad, a cold dish made with fresh ingredients and a creamy sauce. But this time, the star of the dish is the succulent shrimp! It’s easy to prepare, delicious, and the perfect light dish. healthy lunch (or light dinner).

Shrimp Salad Recipe: Why You’ll Love It

Shrimp meat is tender and juicy
Crunchy celery and red onions, aromatic fresh herbs
Savory, Tangy, Creamy Dressing
simple ingredients
Ready in just 10 minutes
Healthy, Naturally Low Carb, Gluten Free

Ingredients and Substitutes

This section explains how to choose the best shrimp salad ingredients, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Shrimp Salad:

shrimp – You can use any size shrimp for this shrimp salad recipe, but I prefer medium sized shrimp (41-50 per pound) so they are bite-sized.if you have any left grilled shrimp or Air Fryer Shrimp, you can use it and skip the cooking steps below. Otherwise, use medium fresh shrimp or thawed frozen shrimp and cook as shown below.
celery – Increased crunch.Slice it thinly for best texture If that’s not your thing, try other crunchy vegetables like bell peppers, cucumbers or fennel.
Shallot – White onions, yellow onions, shallots, or scallions (also known as scallions) would also work. I diced the onion, but it’s also great thinly sliced.

dressing:

mayonnaise – I like to use my own homemade Avocado Oil Mayonnaise, but you can use any mayonnaise you like. Greek yogurt can also be used as a substitute.
lemon juice – Fresh is always best, but bottled lemon juice Works great. You can also use lime juice if you have it.
dijon mustard – Adds tangy flavor and helps emulsify dressings. You can substitute other types of mustard, such as whole grain mustard or spicy brown mustard.
fresh herbs – I used 2 tablespoons of fresh dill and fresh chives, but if you want extra herb flavor, you can substitute 3 tablespoons of each fresh herb. You can also add fresh parsley to the shrimp salad if you like.
Old Bay Seasoning – This seafood seasoning blend contains celery salt, paprika, black pepper, cayenne pepper, mustard powder, bay leaf, cloves, allspice and ginger.
sea salt and black pepper

Variation: Add hard boiled eggs!

cut a few pieces hard boiled eggs Cut into small pieces and mix into salads with other ingredients.

How to Make Shrimp Salad

This section shows how to make shrimp salad, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

Boiled shrimp. bring cauldron Water (with salt) boiled. Turn off the heat and add the shrimp. Cook until the shrimp turns pink and opaque.Drain the prawns and put them in filter And immediately transfer to a bowl of ice water to stop the cooking process. Set aside until cool.
Make the dressing. While the shrimp are cooling, stir together the mayonnaise, lemon juice, Dijon mustard, dill, chives, Old Bay seasoning, and black pepper in a small bowl.

combined. Drain the shrimp and pat dry. Transfer to a large bowl. Add sliced celery and diced red onion. Pour dressing over cold shrimp salad and toss to coat. Adjust salt and pepper to taste. Serve with extra fresh herbs and lemon slices if you like.

The finished shrimp salad recipe is served in a bowl with lemon wedges.

Shrimp Salad Recipe Tips

Making shrimp salad is pretty easy, but here are some tips and dos and don’ts I discovered during my testing:

If using frozen shrimp, thaw as much as possible. It’s not necessary, but it cooks more evenly if done. If you don’t have time to let the shrimp thaw, just add a few minutes to the cooking time.
You can peel the shrimp before or after cooking. If you’re using shelled shrimp, it doesn’t matter if you peel and devein the shrimp before or after poaching.
Boiled shrimp is an option, but poaching works even better. Poached shrimp is done with the heat off, while poached shrimp is done with heat. Either way works, but poaching makes them less prone to overcooking.
If doing it later, reduce the amount of lemon juice. The dressing will run thinner in the fridge after a day, so if making it later, reduce the lemon juice to 2-3 tbsp.
Let the flavors develop in the refrigerator. If you have time, it’s best to refrigerate the salad for an hour to allow the flavors to develop. However, this is not required and you can totally eat it right away if you like!

storage instructions

shop: Store in an airtight container in the refrigerator for up to 4 days. Give it a stir before serving.
Meal Prep: Creamy Shrimp Salad recipes like this one are great for meal prep! This dish keeps well, and for an easy lunch you can make ahead and grab it from the freezer.
freeze: Avoid freezing this salad, as the mayonnaise dressing will separate when thawed.

Shrimp salad and lemon wedges on lettuce leaves.

How to Serve Shrimp Salad

There are so many ways you can serve shrimp salad – as lunch, dinner or as an appetizer! Here are some plating methods:

classic sandwich – Make a quick sandwich on your favorite bread and add a lettuce leaf.I like it Almond Flour Bread fast and fast 90 Second Bread.
lettuce wraps – Spoon it onto butter lettuce leaves (pictured above) or romaine lettuce.
green salad – Serve shrimp salad over arugula, lettuce, spinach or other greens. Sliced tomatoes and avocados are nice additions to this option.
biscuit – Serve the salad with your favorite biscuit dip.try it Flaxseed Cookiescrisp Almond Flour Cookieseven Cheese Chips.
vegetable – For cracker substitutes, consider cucumber slices, carrots, celery or peppers.For a heartier meal, you can add shrimp salad Cucumber Subs or create a Bell Pepper Sandwiches.

More Seafood Salad Recipes

Love seafood but need a change? Try your favorite recipes in these easy recipes:

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

Boiled Shrimp: Bring One pot Bring salted water to a boil. Turn off the heat and add the shrimp.Cook 1-3 minutes for fresh shrimp (or up to 5 minutes For frozen shrimp) until the shrimp are pink and opaque.
While the shrimp is cooking, prepare a large bowl of cold water with ice.Drain the shrimp as soon as they are cooked filter Then transfer the shrimp to a bowl with ice water to stop the cooking process.leave about 5 minutesuntil the shrimp are cold.
Meanwhile, make the shrimp salad dressing. in a small bowl, brush Combine mayonnaise, lemon juice, Dijon mustard, dill, chives, Old Bay seasoning, and black pepper.
Drain the shrimp and pat dry. Transfer to a large bowl. Add sliced celery and diced red onion.
Pour dressing over salad. Throw on the coat. Adjust salt and pepper to taste.
Serve immediately, or if you have time, refrigerate for later use 1 hour (up to 3 days) to allow the flavors to fully develop. Give it a stir before serving.

Last Step: Leave a Rating!

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recipe notes

Serving Size: 1 cup

Nutrition information does not include optional sea salt.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 380

fat 24.5 grams

protein 31.5 grams

total carbohydrates 6.5 grams

net carbs 5.4 grams

fiber 1.1 grams

sugar 2 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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