This easy shrimp salad recipe is creamy, fresh, and ready in about 20 minutes. It is a simple, family-tested meal that works well for quick lunches, light dinners, or meal prep without stretching the grocery budget.
My sister is the shrimp lover in our family and this is the recipe I make every time she comes over. She says the lemon dill dressing is what makes it and honestly even I have to admit it is pretty incredible. It has become the go-to dish I bring to every summer gathering because it always disappears fast.
Why You’ll Love This Recipe!
- Just $3.12 per serving – for a fresh restaurant-quality shrimp salad at home
- Ready in under 20 minutes
- The lemon dill dressing is bright creamy and completely from scratch
- High in protein
- Versatile — serve over lettuce, in a sandwich, on crackers, or in a wrap
If you love easy fresh seafood recipes like this one you will also love our Panko Shrimp, Shrimp Fried Rice Recipe, and Grilled Shrimp Foil Packets. They are all budget-friendly, ready fast, and packed with the bold shrimp flavor my family never gets tired of.
Ingredients
- Shrimp, peeled and deveined — buying already peeled and deveined saves significant prep time. Medium or large shrimp work best — chop larger shrimp into bite-sized pieces before tossing for easier eating
- Red onion, finely chopped — adds a sharp bite that balances the richness of the mayo dressing. Soak in cold water for 5 minutes if you prefer a milder onion flavor
- Celery, finely chopped — adds a satisfying crunch and fresh flavor that keeps every bite interesting
- Mayonnaise — the creamy base of the dressing. Full fat gives the richest result. Greek yogurt can replace half the mayo for a lighter version
- Fresh lemon zest — adds an intense bright citrus flavor that juice alone cannot replicate. Do not skip the zest
- Fresh lemon juice — brightens the dressing and cuts through the richness of the mayo. Always use fresh squeezed — bottled lemon juice is noticeably flat in this recipe
- Fresh dill — the signature herb that makes this dressing taste fresh and summery. Dried dill works in a pinch — use 2 teaspoons in place of 2 tablespoons fresh
- Garlic, minced — adds a subtle savory depth to the dressing without overpowering the delicate shrimp flavor
- Salt and pepper — essential seasoning. Always taste the finished salad before serving and adjust as needed
How to Make Shrimp Salad
Step 1 – In a small bowl, stir together dressing ingredients. Refrigerate until ready to use.
Step 2 – Bring a large pot of water to a boil. Add 2 pounds peeled and deveined shrimp and cook for 2–3 minutes, or until pink and cooked through.
Step 3 – Drain the shrimp and immediately transfer them to an ice water bath. Let cool for 2–3 minutes, then drain well.
Step 4 – In a large mixing bowl, combine the cooled shrimp, ¼ cup finely chopped red onion, and ¼ cup finely chopped celery.
Step 5 – Drizzle the dressing over the shrimp mixture and gently toss until evenly coated. Serve as is or over lettuce. Enjoy!
Tips for Success
- Do not overcook the shrimp. They only need a few minutes in boiling water. Remove them as soon as they turn pink and opaque.
- Use an ice bath. Cooling the shrimp immediately stops the cooking process and helps keep them tender.
- Drain the shrimp well. Extra water can make the dressing thin and watery.
- Chop larger shrimp. Small shrimp are easy to eat in the salad, but larger shrimp can be roughly chopped into bite-sized pieces.
- Finely chop the vegetables. Smaller pieces of onion and celery distribute evenly and keep one flavor from overpowering each bite.
- Chill before serving. The salad can be served right away, but refrigerating it for 20–30 minutes gives the flavors time to blend.
Variations and Substitutions
- Swap fresh dill for fresh tarragon or chives for a different herb flavor
- Add diced avocado right before serving for a creamy buttery addition
- Mix in a handful of chopped fresh parsley for extra color and brightness
- Add a pinch of cayenne or a dash of hot sauce for a subtle kick
- Use Greek yogurt in place of half the mayo for a lighter higher protein dressing
- Add diced cucumber for extra crunch and freshness
How to Serve Shrimp Salad
Serve this cold shrimp salad:
- Over chopped lettuce or mixed greens
- In lettuce wraps
- On toasted bread or croissants
- In sandwich rolls
- With crackers
- Stuffed into an avocado
- Alongside sliced tomatoes, cucumbers, or fresh fruit
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 2–3 days. Stir gently before serving as the dressing may settle
Freezer
- Not recommended — shrimp become rubbery when frozen after being cooked and the mayo dressing separates completely when thawed. Make only what you plan to eat within 3 days
Frequently Asked Questions
How do I keep shrimp from getting rubbery?
Do not overcook — pull them from the boiling water the moment they turn pink and opaque and transfer immediately to an ice water bath to stop the cooking.
Can I use frozen shrimp for shrimp salad?
Yes — thaw completely and pat very dry before cooking to remove as much moisture as possible for the best texture and flavor.
What size shrimp is best for shrimp salad?
Medium shrimp work best for bite-sized pieces — if using large or jumbo shrimp chop into smaller pieces before tossing with the dressing.
Can I use imitation crab instead of shrimp?
Yes — imitation crab or real crab meat both work as a substitute and give you a similar creamy seafood salad with a different flavor profile.
More Easy Salad Recipes
This Shrimp Salad Recipe is one of the freshest most satisfying lunches in our rotation — bright lemon dill dressing, tender shrimp, and on the table in under 20 minutes. If you make it leave a star rating and a comment below — I love hearing how you served it and whether your family loved it as much as mine does!
Shrimp Salad
Ingredients
- 2 pounds shrimp peeled and deveined
- ¼ cup red onion finely chopped
- ¼ cup celery finely chopped
For the Dressing:
- ¾ cup mayonnaise
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill chopped
- 1 garlic clove minced
- 1 teaspoon salt
- ½ teaspoon black pepper
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Instructions
- In a small bowl, stir together mayonnaise, fresh lemon zest, fresh lemon juice, chopped fresh dill, minced garlic clove, salt, and black pepper. Refrigerate until ready to use.
- Bring a large pot of water to a boil. Add peeled and deveined shrimp and cook for 2–3 minutes, or until pink and cooked through.
- Drain the shrimp and immediately transfer them to an ice water bath. Let cool for 2–3 minutes, then drain well.
- In a large mixing bowl, combine the cooled shrimp, ¼ cup finely chopped red onion, and ¼ cup finely chopped celery.
- Drizzle the dressing over the shrimp mixture and gently toss until evenly coated.
- Serve as is or over lettuce. Enjoy!
Can you use pasta with this shrimp?
If so, how do you adjust the ingredients.
Yes! You can definitely turn this into a shrimp pasta salad. ? Just cook and cool about 8 ounces of your favorite short pasta (such as rotini, shells, or bow ties) and stir it in with the shrimp salad. I would start with the dressing as written, then add a little extra mayonnaise and seasonings to taste if the pasta absorbs too much of the dressing. I hope you enjoy it!