Are you craving a light yet satisfying meal that comes together in no time? Look no further than this shrimp salad recipe! Whether it's a warm summer day, a quick lunch, or even a light dinner, this shrimp salad recipe is your go-to solution. It's the perfect balance of tender, juicy shrimp and crisp, fresh vegetables, all tossed together with a tangy dressing that’ll make your taste buds sing.
This shrimp salad recipe isn’t just about great flavor it's also packed with nutrition, making it ideal for meal prep or serving at your next casual lunch or dinner gathering. Need something that's both tasty and protein-packed? This shrimp salad recipe delivers on both counts! Even better, you can have it ready in under 30 minutes with ingredients you likely already have in your kitchen, so there's no need for a special trip to the store.
Whether you're hosting friends, planning a simple dinner, or simply craving a refreshing, light meal that’s quick and easy, this shrimp salad recipe is just what you need. It's easy to make, absolutely delicious, and will leave you feeling satisfied without the guilt!
Why You Will Love This Recipe
Shrimp salad might sound simple, but this shrimp salad recipe takes it to the next level with special touches that elevate it from basic to extraordinary. Unlike many store-bought versions that are weighed down by heavy mayonnaise and lack the vibrant freshness of homemade ingredients, this shrimp salad recipe strikes the perfect balance between creamy and light. It’s the kind of dish you’ll keep coming back to for its freshness, flavor, and versatility.
One of the reasons you’ll love this shrimp salad recipe is its flexibility. It works beautifully as a standalone main dish, but you can also stuff it into ripe avocados for a healthy, filling option or serve it in crisp lettuce wraps if you're looking for a low-carb alternative. Want something a bit heartier? This shrimp salad recipe makes the perfect filling for sandwiches, turning a simple meal into a satisfying lunch or dinner.
The versatility of this shrimp salad recipe is what makes it a staple in so many kitchens. Whether you’re serving it on a bed of greens for a light, refreshing dinner or adding it to your favorite wrap for a quick lunch, this shrimp salad recipe will always be a crowd-pleaser. It’s quick to prepare, packed with flavor, and sure to be a hit no matter how you choose to enjoy it!
Jump to:
Ingredients
Here's everything you need to make this delicious shrimp salad:
- Cayenne pepper (for a gentle kick)
- Medium shrimp, peeled and deveined (fresh or frozen and thawed)
- Celery stalks, finely diced (adds essential crunch)
- Red onion, finely chopped (provides color and mild bite)
- Cucumber, seeded and diced (creates refreshing texture)
- Cherry tomatoes, halved (for bursts of sweetness)
- Avocado, diced (adds creaminess and healthy fats)
- Fresh dill, chopped (brings bright flavor)
- Fresh lemon juice (essential for acidity)
- Greek yogurt (healthier alternative to mayonnaise)
- Mayonnaise (for richness)
- Dijon mustard (adds depth of flavor)
- Salt and pepper to taste
See recipe card for quantities.
Instructions
Prepare the Shrimp
- Fill a large pot with water and add 1 tablespoon of salt. Bring to a boil.
- Add the shrimp to the boiling water and cook just until they turn pink, about 2-3 minutes. Don't overcook or they'll become rubbery!
- Immediately drain the shrimp and place them in an ice bath (a bowl filled with ice and water) to stop the cooking process.
- Once cooled, drain again and pat dry with paper towels.
- Cut the shrimp into bite-sized pieces if they're large, or leave whole if they're small.
Make the Dressing
- In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper.
- Add half of the chopped dill and mix well.
- Taste and adjust seasonings as needed. If you like a kick, add the optional cayenne pepper.
Combine Everything
- In a large bowl, combine the cooled shrimp, celery, red onion, cucumber, and cherry tomatoes.
- Pour the dressing over the mixture and gently toss until everything is well coated.
- Carefully fold in the diced avocado to avoid mashing it.
- Sprinkle the remaining fresh dill on top.
Chill and Serve
- Serve chilled on a bed of lettuce, in an avocado half, or on toasted bread.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give it a gentle stir and check for seasonings, adding more salt, pepper, or lemon juice if needed.
- Step 1: Cook shrimp in boiling water until pink, then cool them in an ice bath to stop the cooking process.
- Step 2: Whisk together Greek yogurt, mayo, mustard, lemon juice, and seasoning to create a creamy dressing.
- Step 3: Toss the shrimp, veggies, and dressing together, and gently fold in the avocado.
- Step 4: Let the salad chill in the fridge for at least 30 minutes to blend the flavors before serving.
Hints & Expert Cooking Tips
Want to take your shrimp salad recipe to the next level? Here are some insider tips:
- Buy quality shrimp: While frozen shrimp works fine, fresh shrimp from a trusted source makes a noticeable difference in flavor.
- Don't skip the ice bath: This crucial step stops the cooking process and ensures your shrimp stay tender, not rubbery.
- Prep ahead: Chop all your vegetables before cooking the shrimp so you can focus on not overcooking them.
- Season the cooking water: Adding salt to the water enhances the shrimp's natural sweetness.
- Pat dry thoroughly: Removing excess moisture from cooked shrimp prevents a watery salad.
- Make it ahead: This salad tastes even better after the flavors have time to develop, so it's perfect for making a few hours before serving.
Recipe Variations & Dietary Modifications
- This shrimp salad recipe is wonderfully adaptable to suit different tastes and dietary needs:
Mediterranean Style
- Add chopped Kalamata olives, crumbled feta cheese, and diced red bell peppers. Use olive oil and lemon juice for the dressing instead of the creamy option.
Asian-Inspired
- Substitute the dill with cilantro, add grated ginger and a splash of sesame oil to the dressing, and mix in some thinly sliced red cabbage and edamame.
Pasta Version
- Mix the shrimp salad with 8 ounces of cooked and cooled pasta shells or penne for a more substantial meal. This shrimp pasta salad recipe is perfect for potlucks.
Keto-Friendly
- Skip the cherry tomatoes and serve the salad over a bed of mixed greens instead of with bread. This makes a perfect low-carb shrimp salad that's still satisfying.
Spicy Variation
- Add diced jalapeños, a sprinkle of chili powder, and swap the dill for cilantro for a Mexican-inspired twist with a kick.
Equipment Recommendations
Making this shrimp salad recipe doesn't require fancy equipment, but these tools will help:
- Sharp chef's knife: Makes quick work of chopping vegetables and shrimp
- Large pot: For boiling the shrimp quickly and evenly
- Colander: For draining the shrimp efficiently
- Glass mixing bowls: Allow you to see all ingredients for even mixing
- Citrus juicer: Extracts maximum juice from lemons without seeds
- A simple cutting board and measuring cups and spoons round out the essentials. Nothing fancy needed!
Storage & Meal Prep Tips
- This shrimp salad recipe is great for meal prep, but there are some important things to know about storing it:
Fridge Storage
- Store in an airtight container in the refrigerator for up to 2 days.
- The avocado may darken slightly; adding extra lemon juice helps prevent this.
- If meal prepping, consider adding the avocado fresh just before eating.
Make-Ahead Tips
- You can prepare all components separately and combine them just before serving.
- Cook and chop the shrimp and vegetables up to a day ahead, storing them separately.
- The dressing can be made 2-3 days in advance and kept refrigerated.
Not Recommended for Freezing
- This salad doesn't freeze well due to the fresh vegetables and mayonnaise-based dressing.s.
The Secret Behind This Shrimp Salad Recipe: A Twist of Freshness and Flavor
Every great recipe has a secret, and this shrimp salad recipe is no exception. It all started one summer afternoon when I was hosting a small gathering of friends. The heat was relentless, and we were all craving something light, refreshing, yet satisfying. As I rummaged through my kitchen, I realized I had some fresh shrimp, crisp vegetables, and a few basic ingredients that could come together in an extraordinary way. But what truly set this salad apart wasn’t just the shrimp or the veggies—it was the homemade dressing. I replaced the usual heavy mayo with a tangy combination of Greek yogurt, Dijon mustard, and fresh lemon juice. The result? A creamy, light dressing that balanced the shrimp and veggies perfectly. The real secret, though, was adding a pinch of cayenne pepper for a subtle kick. That little twist turned what could have been a simple salad into something unforgettable. Ever since then, this shrimp salad recipe has become a staple at my gatherings, always leaving everyone asking for the secret to that perfect flavor balance. Now, it’s time for you to discover the magic for yourself!
FAQ
What are the ingredients in shrimp salad recipe?
Shrimp salad recipe typically includes cooked shrimp, fresh vegetables like celery, cucumber, red onion, and cherry tomatoes, plus creamy dressing made from ingredients like Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. You can also add avocado and fresh herbs like dill for extra flavor.
Do you put boiled eggs in shrimp salad?
While not a traditional ingredient, you can add boiled eggs to shrimp salad for extra protein and creaminess. If you enjoy them, simply chop a hard-boiled egg and gently fold it into the salad with the other ingredients.
What to season shrimp with for salad?
For a flavorful shrimp salad recipe, season the shrimp with salt, pepper, and a squeeze of lemon juice before cooking. You can also add a pinch of cayenne pepper or Old Bay seasoning for a little extra kick.
Why do you put baking soda in shrimp?
Baking soda is sometimes used to tenderize shrimp by improving their texture. It helps the shrimp retain moisture during cooking, resulting in a juicier, more tender bite when added to dishes like shrimp salad.
Your New Go-To Shrimp Salad Recipe!
Now that you’ve made this incredible shrimp salad recipe, it’s time to sit back and enjoy! This dish proves that you don’t need to complicate things to create restaurant-quality meals at home. With just a few simple ingredients and easy steps, you’ve made a flavorful, satisfying meal that’s perfect for any occasion. Whether you're looking for a quick lunch, planning your next gathering, or prepping meals for the busy week ahead, this shrimp salad is sure to become a regular part of your cooking routine.
But hey, if you’re a fan of shrimp, why stop here? Why not give our Creamy Chicken and Shrimp Recipe a try for a rich, delicious dinner, or whip up some Shrimp Fajitas Recipe for a spicy twist on a classic dish? These recipes are just as easy and packed with flavor, perfect for keeping things fresh and exciting in the kitchen. Let me know how your shrimp salad turns out, and feel free to share any fun variations you try in the comments. Don’t forget to save this recipe for later, because you’ll definitely want to make it again! Happy cooking!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Shrimp Salad Recipe
Shrimp Salad Recipe
Equipment
- 1 Chef's knife For chopping shrimp and vegetables
- 1 Large pot For boiling shrimp
- 1 Colander For draining shrimp quickly
- 2–3 Glass mixing bowls For combining and mixing salad components
- 1 Citrus juicer For extracting fresh lemon juice
- 1 Cutting board For clean cutting space
- Set Measuring cups & spoons For precise ingredient measurements
Ingredients
- 1 lb medium shrimp peeled and deveined
- 2 stalks celery finely diced
- ¼ cup red onion finely chopped
- 1 cucumber seeded and diced
- ½ cup cherry tomatoes halved
- 1 avocado diced
- ¼ cup fresh dill chopped
- ⅓ cup Greek yogurt
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoon lemon juice fresh
- to taste salt
- to taste pepper
- ¼ teaspoon cayenne pepper optional,for gentle heat
Instructions
- Fill pot with water, add 1 tablespoon salt, bring to boil. Cook shrimp 2–3 minutes until pink. Ice bath immediately, then drain and pat dry.
- In small bowl, mix Greek yogurt, mayo, mustard, lemon juice, salt, pepper. Add half the dill. Adjust seasoning, add cayenne if desired.
- Combine cooled shrimp, celery, red onion, cucumber, tomatoes in large bowl. Add dressing, toss gently.
- Fold in diced avocado carefully to avoid mashing.
- Cover and chill for 30 minutes. Stir before serving, adjust seasoning. Serve in avocado, on lettuce, or bread.
Notes
-
-
- Nutrition information is automatically calculated, so should only be used as an approximation.
-
Leave a Reply