Classic Shrimp Salad
This is a shrimp salad recipe you'll want to eat all summer long! It's ultra-refreshing, deliciously creamy, and oh so easy to make.
- Total time
- 25 min
- Active time
- 15 min
- Yield
- 6, 6 servings
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
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Shrimp
2 pounds shrimp (peeled and deveined)
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Source: SHRIMP SALAD
Red Onion
2 tablespoons finely chopped red onion
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Source: SHRIMP SALAD
Ribs Celery
1 rib celery (finely chopped)
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Source: SHRIMP SALAD
Dill
2 tablespoons chopped fresh dill
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Source: SHRIMP SALAD
Garlic
1 garlic clove (minced)
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Source: SHRIMP SALAD
Butter Lettuce Leaves For Serving
Optional: butter lettuce leaves for serving
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Details and source
Source: SHRIMP SALAD
Additional ingredient notes
SHRIMP SALAD INGREDIENTS
Shrimp: You’ll need about 2 pounds of jumbo shrimp, whether that’s fresh or frozen.
I have more tips on that in the next section! Red onion and celery: My favorite ingredients to add a crisp, refreshing bite to creamy salads. Mayonnaise: Use your favorite mayonnaise or try making my homemade mayonnaise if you haven’t already! It’s super easy to make with a stick blender. Lemon: As always, freshly squeezed lemon juice is best. Dijon mustard: Just one tablespoon is needed for a tangy touch. Fresh herbs: I love dill in this recipe (it complements seafood so well), but you can also use parsley. Garlic, salt, and pepper: The essentials to tie all the flavors together. Find the printable recipe with measurements below.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails3
Reviewed comparisons and tradeoffs that affect the path before the first active step.
FRESH VS FROZEN SHRIMP
Both fresh and frozen jumbo shrimp work great for this recipe.
But since this salad is heavy on shrimp, the quality will make a difference. Here are a few things to note between the two kinds: Fresh shrimp: If you’re buying fresh shrimp in a coastal area, make sure that they’re actually “fresh.” Meaning, they haven’t been sitting on the ice in the store for a long time, or they’re just thawed from being previously frozen. Always ask specific details from your fishmonger! Frozen shrimp: If you’re unsure about the fresh shrimp at the market, packaged frozen shrimp is always a great choice. They’re typically flash frozen once caught, which helps preserve freshness. Just make sure to buy deveined frozen shrimp, with tails removed. It’s a convenient time saver!
Can I use already-cooked shrimp?
If you’re short on time and happen to have cooked shrimp on hand, feel free to use them.
It’s a great way to speed up the process.
Can I use Greek yogurt instead of mayo?
I’ve tried this with Greek yogurt, and it works fine!
Just be mindful that it has a thicker consistency than mayo, with a tangier flavor. If that’s something you don’t mind, I say go for it!
Method Overview
Structured method notes that are separate from the step timeline.
HOW TO MAKE THE BEST CREAMY SHRIMP SALAD
First, make the dressing.
Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt, and pepper. Set that aside while you cook the shrimp.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
10 min
Cook time from the source recipe card.
Total
PassiveTotal
25 min
Total time from the source recipe card.
Step 1
Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
Image detailsStirDownshiftology · SHRIMP SALADDev reference Inputs and tools7
Uses
- pinch freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 garlic clove (minced)
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh dill
- 1 lemon (zested and juiced (about 1 tablespoon zest and 3 tablespoons juice))
- 1 cup mayonnaise
Step 2
Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
Image detailsBoilDownshiftology · SHRIMP SALADDev reference Visual cue
until cooked through and pink.
Checks2
Visual cueInfoVisualuntil cooked through and pink.
Expected state: until cooked through and pink.
TimingInfoTimingfor 2 to 3 minutes
Target: 2-3 minute
Expected state: Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
Inputs and tools1
Uses
- 2 pounds shrimp (peeled and deveined)
Why and source
This step has reviewed source-backed guidance.
- Source: SHRIMP SALAD
Step 3
Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
Image detailsPrepDownshiftology · SHRIMP SALADDev reference Checks2
TimingInfoTimingfor 3 minutes
Target: 3 minute
Expected state: Let them cool for 3 minutes, then drain them in a colander.
HoldingMain recipeSource holding instruction
Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
Why and source
This step has reviewed source-backed guidance.
- Source: SHRIMP SALAD
Step 4
Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.
Image detailsStirDownshiftology · SHRIMP SALADDev reference Visual cue
until creamy.
Checks2
TextureInfoTextureuntil creamy.
Expected state: until creamy.
ServiceMain recipeSource service instruction
Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.
Inputs and tools2
Uses
- 2 tablespoons finely chopped red onion
- 1 rib celery (finely chopped)
Why and source
This step has reviewed source-backed guidance.
- Source: SHRIMP SALAD
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
WHY THIS SHRIMP SALAD IS A TRUE CLASSIC
The dressing is creamy but still light.
I keep it slightly more lemon-forward so it doesn’t feel heavy, even after chilling. There’s texture in every bite.
WAYS I LOVE SERVING COLD SHRIMP SALAD
Lettuce wraps: I love topping shrimp salad onto butter leaf lettuce or romaine lettuce for a refreshing meal.
This also works great if you cook with smaller shrimp, rather than jumbo. Tortilla wrap: Layer baby spinach on top of a tortilla. Then add spoonfuls of this shrimp salad before rolling it up into a wrap. Sandwich: You could spoon this onto a flatbread and top it with microgreens.
LISA’S TIPS
Storage tip: This is best served fresh, but will stay good in the fridge for 3 to 4 days.
Use smaller shrimp or dice the jumbo shrimp if you plan to serve these in lettuce cups.
What size shrimp are best?
It’s really personal preference.
I’ll often use large shrimp if I’m serving it in a bowl with a fork. But if you’d like to place it into lettuce leaves or wrap it up, smaller shrimp are a bit easier.
Learn More
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Recipe structure
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Main recipe
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6, 6 servings
Dressing
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Source and Origin
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Adapted from source
Imported from the downshiftology page for dev review.
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SHRIMP SALAD
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