Name: Best Shrimp Salad
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb cooked shrimp, peeled and deveined (tail off); 1/2 cup celery, finely chopped; 1/4 cup red onion, finely diced; 1/4 cup fresh dill or parsley, chopped; 1/4 cup mayonnaise; 2 tbsp sour cream or Greek yogurt; 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt and pepper to taste; Optional: a pinch of Old Bay or paprika

Jump to Recipe·Print Recipe

I love making this fresh and creamy Best Shrimp Salad when I want something light yet satisfying. It’s packed with tender shrimp, crisp celery, bright herbs, and a creamy, tangy dressing that brings everything together beautifully. I find it perfect for lunch, meal prep, or even a casual dinner.

Best Shrimp Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb cooked shrimp, peeled and deveined (tail off)

½ cup celery, finely chopped

¼ cup red onion, finely diced

¼ cup fresh dill or parsley, chopped

¼ cup mayonnaise

2 tablespoon sour cream or Greek yogurt

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: a pinch of Old Bay or paprika

Directions

I start by whisking together the mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, salt, and pepper in a large bowl until smooth and creamy.

Next, I add the cooked shrimp, finely chopped celery, red onion, and fresh herbs. I gently toss everything together until the shrimp are evenly coated in the dressing.

I like to cover the bowl and chill the salad for at least 30 minutes before serving. I find that this resting time allows the flavors to blend and develop even more.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes

Chill time: 30 minutes

Total time: 40 minutes

Variations

I sometimes add a pinch of Old Bay seasoning or paprika for a subtle kick. When I want more heat, I mix in a dash of hot sauce or a sprinkle of cayenne pepper.

For a tropical twist, I like to add small cubes of fresh mango and a little extra lime juice for a mango-lime version. I also enjoy swapping dill for parsley depending on what I have on hand. If I want a lighter version, I use all Greek yogurt instead of mayonnaise.

Storage/Reheating

I store the shrimp salad in an airtight container in the refrigerator for up to 3 days. I keep it well chilled since seafood should always be stored properly. I do not recommend freezing it because the creamy dressing can separate and the texture may change.

I do not reheat this dish, as I prefer it served cold. If it has been sitting in the refrigerator for a while, I give it a quick stir before serving.

FAQs

Can I use frozen shrimp?

I can use frozen shrimp as long as I fully thaw and drain them before mixing. I make sure they are well dried to prevent the salad from becoming watery.

Can I cook raw shrimp for this recipe?

I can absolutely cook raw shrimp by boiling or sautéing them just until pink and opaque. I let them cool completely before adding them to the salad.

How do I keep the salad from getting watery?

I make sure the shrimp are well drained and patted dry. I also finely chop the vegetables so they blend well without releasing too much moisture.

Can I make this ahead of time?

I like making it a few hours in advance because the flavors improve as it chills. I usually serve it within 24 hours for the best texture.

What can I serve with shrimp salad?

I enjoy serving it in lettuce cups, on croissants, over mixed greens, stuffed into avocados or tomatoes, or simply with crackers as an appetizer.

Conclusion

I find this shrimp salad to be one of the easiest and most refreshing dishes I can prepare. It’s creamy, bright, and full of texture, making it perfect for many occasions. Whether I serve it casually for lunch or as part of a gathering, I always appreciate how simple ingredients can create such a flavorful result.

📖 Recipe:

Best Shrimp Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Low Calorie

Print Recipe

Description

This fresh and creamy shrimp salad is light yet satisfying, featuring tender shrimp, crisp celery, bright herbs, and a tangy dressing. Perfect for lunch, meal prep, or a simple elegant dinner.

Instructions

In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
Add the cooked shrimp, finely chopped celery, red onion, and fresh herbs. Gently toss until the shrimp are evenly coated in the dressing.
Cover and chill the salad for at least 30 minutes to allow the flavors to blend.
Stir gently before serving and adjust seasoning if needed.