Here is a simple shrimp salad you can make at home.
introduction
This shrimp salad is light, fresh, and easy to make. It cooks in minutes and chills well. Use it on bread, in lettuce cups, or over greens. For warm side ideas, see 27 best homemade soup recipes.
why make this recipe
Make this recipe because it is quick, healthy, and tasty. It uses simple ingredients you can find in any store. You can change herbs or add capers to fit your taste. It is great for lunch, picnics, or a light dinner.
how to make Shrimp Salad Recipe
Follow these clear steps to make the salad.
Ingredients :
- Raw shrimp (1 pound, peeled and deveined)
- Mayonnaise (½ cup)
- Celery (2 ribs, finely diced)
- Red onion (2 tablespoons, finely minced)
- Fresh dill (1 tablespoon, chopped)
- Lemon juice (1½ tablespoons, freshly squeezed)
- Dijon mustard (1 teaspoon, optional)
- Salt (½ teaspoon, or to taste)
- Black pepper (¼ teaspoon, freshly ground)
- Optional: Parsley or capers (1 tablespoon each)
Directions :
- Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or bay leaf.
- Add the raw shrimp and poach for 2–3 minutes, until pink and opaque.
- Transfer shrimp to an ice water bath immediately. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
- In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
- Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
- Cover and chill for 30 minutes before serving.
how to serve Shrimp Salad Recipe
Serve the shrimp salad chilled. Spoon it into sandwich bread, serve on croissants, put it on a bed of lettuce, or fill avocado halves. It works well at parties and potlucks; for more party ideas see 50 best party recipes.
how to store Shrimp Salad Recipe
Keep the salad in an airtight container. Store in the refrigerator for up to 2 days. Do not freeze the salad, as the mayo and shrimp texture will change.
tips to make Shrimp Salad Recipe
- Do not overcook the shrimp; poach until just pink.
- Chill shrimp quickly in ice water to stop cooking.
- Taste the dressing and add more lemon or salt if needed.
- Dice ingredients small for easy bites.
- Use fresh dill or parsley for bright flavor.
variation (if any)
- Swap half the mayo for plain Greek yogurt for a lighter salad.
- Add diced avocado for creaminess.
- Stir in 1 tablespoon capers for a briny note.
- Add chopped cucumber or bell pepper for crunch.
- Use smoked shrimp for a richer flavor.
FAQs
Q: Can I use cooked shrimp instead of raw?
A: Yes. If you use cooked shrimp, chop it and mix it cold into the dressing. No poaching needed.
Q: How long does shrimp salad last?
A: It stays fresh in the fridge for up to 2 days. Keep it in a sealed container.
Q: Can I make this without mayonnaise?
A: Yes. Use plain Greek yogurt or a mix of yogurt and a little olive oil for a mayo-free version.
Q: Is it safe to eat chilled shrimp salad?
A: Yes, if the shrimp were cooked and the salad is kept cold and eaten within 2 days.
Q: Can I add spices?
A: Yes. Add a pinch of paprika, cayenne, or Old Bay for more flavor.
Conclusion
If you want another well-tested version, try the The Best Shrimp Salad Recipe – Inspired Taste for more tips and variations. For a lighter take and step-by-step photos, see the Shrimp Salad – Downshiftology.
Print
Shrimp Salad
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This shrimp salad is light, fresh, and easy to make. Ideal for lunch, picnics, or a light dinner.
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- ½ cup Mayonnaise
- 2 ribs Celery, finely diced
- 2 tablespoons Red onion, finely minced
- 1 tablespoon Fresh dill, chopped
- 1½ tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard, optional
- ½ teaspoon Salt, or to taste
- ¼ teaspoon Black pepper, freshly ground
- 1 tablespoon Parsley, optional
- 1 tablespoon Capers, optional
Instructions
- Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or bay leaf.
- Add the raw shrimp and poach for 2–3 minutes, until pink and opaque.
- Transfer shrimp to an ice water bath immediately. Let chill for 5–7 minutes, then drain and pat dry. Chop into bite-sized pieces if needed.
- In a large bowl, mix mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Taste and adjust as desired.
- Add shrimp, diced celery, and red onion to the bowl. Stir gently to combine.
- Cover and chill for 30 minutes before serving.
Notes
Serve the shrimp salad chilled, spooned into sandwich bread, or on a bed of lettuce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg
