This shrimp salad balances cool, creamy textures with bright citrusy flavor and crunchy veggies like celery and red onion. A touch of Dijon, lemon juice, and fresh dill (or parsley!) keeps things tasting light—not heavy—and the shrimp bring that slightly sweet seafood flavor we love.
It’s amazing chilled and makes a great sandwich filling, salad topper, or snacky dip.
Why You’ll Love It
- Ready in 20 minutes
- Great for lunches, brunches, or light dinners
- Naturally halal and pescatarian
- Customizable with your favorite herbs and add-ins
- Served cold, so it’s ideal for make-ahead meals
Time & Yield
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories per serving: ~240
Ingredients
- 1 lb shrimp, peeled, deveined, and cooked (chopped if large)
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (or white wine vinegar)
- 1/2 teaspoon lemon zest (optional, for brightness)
- 2 stalks celery, finely chopped
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill or parsley, chopped
- Salt and pepper, to taste
- Optional: pinch of Old Bay seasoning or cayenne for a kick
Fresh shrimp gives the best flavor, but you can use pre-cooked or frozen (thawed) too!
How to Make Shrimp Salad
1. Cook the Shrimp (If Not Pre-Cooked)
- Bring a pot of salted water to a gentle boil.
- Add shrimp and cook for 2–3 minutes until pink and opaque.
- Drain and immediately transfer to an ice bath to stop the cooking.
- Pat dry and chop into bite-sized pieces if needed.
2. Mix the Dressing
- In a medium bowl, stir together:
- Mayonnaise
- Dijon mustard
- Lemon juice + zest
- Salt, pepper, and optional seasoning
3. Assemble the Salad
- Add shrimp, celery, red onion, and herbs to the bowl.
- Gently fold to combine.
- Taste and adjust seasoning—more lemon, salt, or a pinch of cayenne if you like heat!
4. Chill and Serve
- Cover and refrigerate for at least 15–30 minutes for best flavor.
- Serve cold in lettuce cups, sandwiches, or over salad greens.
How to Serve Shrimp Salad
- In lettuce wraps (low-carb & fresh!)
- On croissants, brioche buns, or pita for a sandwich
- Spoon onto cucumber slices or crackers for appetizers
- Over a bed of arugula or mixed greens
- Stuffed into avocados or hollowed-out tomatoes
Variations & Add-Ins
- Spicy shrimp salad: Add chopped jalapeño or a drizzle of sriracha
- Southern-style: Add a chopped boiled egg and a dash of Old Bay
- Avocado twist: Fold in chopped avocado for extra creaminess
- Tropical: Add diced mango and a splash of lime juice
- Herb swap: Use tarragon, basil, or chives instead of dill
Storage Tips
- Fridge: Store in an airtight container for up to 3 days
- Make-ahead: Great to prep ahead for lunches or light dinners
- Freezing: Not recommended—mayo-based salads don’t thaw well
FAQ
Can I use frozen shrimp?
Yes! Just thaw, pat dry, and cook as directed.
Can I use Greek yogurt instead of mayo?
Absolutely—it’s a lighter, tangier twist that still works beautifully.
Is this halal?
Yes! Just be sure your shrimp is halal-certified and free of additives.
What kind of shrimp works best?
Medium-sized, peeled, and deveined shrimp are ideal. Chop larger shrimp into bite-sized pieces for easy eating.
Final Thoughts
This Shrimp Salad is fresh, creamy, and endlessly versatile. Whether you’re serving it up for brunch, packing it for lunch, or scooping it onto buttery crackers for a party appetizer—it’s simple, flavorful, and a total win every time.
