Shrimp Salad Recipe
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This Shrimp Salad is a fresh, creamy seafood salad that comes together in just 15 minutes, making it perfect for quick lunches or effortless entertaining. The Old Bay seasoning adds a bold, zesty kick that pairs beautifully with tender shrimp and a crisp, refreshing texture.
You will also love these Crab Cakes, Italian Octopus Salad Recipe with Potatoes, and Lobster Ravioli Sauce.
Quick Look: Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6 people
- Dietary Info: Gluten-free
- Method: Stovetop
- Technique: Cook the shrimp. Chop and gently fold the shrimp with mayonnaise, lemon juice, celery, and Old Bay seasoning until evenly coated and creamy. Chill before serving.
- Flavor & Texture: Bright, creamy, and lightly spiced with a signature Old Bay kick. The shrimp is tender and juicy, balanced by crisp celery and a smooth, tangy dressing.
Best Shrimp Salad Recipe
This creamy shrimp salad is served on a bed of lettuce, or nestled inside a roll to make shrimp salad sandwiches. Serve it as part of a holiday meal or appetizer, light lunch, make it for a picnic season, and make shrimp salad sandwiches as a summer holiday lunch. It is a delicious shrimp salad to enjoy all year!
The crunchy celery and the creamy dressing are the best combo. It’s quick, easy, and brimming with zesty flavors and fresh dill- let’s dive into this seafood sensation!
You will also love my Italian Seafood Salad, Easy Lobster Rolls, Shrimp Ceviche with Avocado, and Fried Butterfly Shrimp.
Made With Amore,
Table of Contents
Simple Ingredients
This easy shrimp salad comes together with a few fresh ingredients.
- Large Shrimp (Peeled & Deveined): The star of the recipe!
- Old Bay Seasoning: Adds the signature bold, savory spice blend.
- Mayonnaise & Greek Yogurt: Create a creamy, tangy base that lightens the dressing while keeping it rich and satisfying.
- Fresh Lemon Juice: Brightens the salad and balances the richness of the dressing. Always use freshly squeezed lemon juice for the cleanest, freshest taste.
- Celery & Green Onion: Add crunch and freshness.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Shrimp: You can swap shrimp with crab meat or lobster for a more indulgent seafood version, or even cooked shredded chicken for a different twist. You’ll like my King Crab Salad.
- Old Bay Seasoning: If you don’t have Old Bay, make a quick homemade blend using paprika, celery salt, pepper, cayenne, and other spices.
- Mayonnaise: Swap part or all of the mayo with Greek yogurt or sour cream for a lighter, tangier dressing. This creates a fresher profile similar to lighter salad dressings used in recipes like Italian Chopped Salad.
- Avocado Shrimp Salad Variation: Add diced avocado for extra creaminess and richness. Try my Easy Shrimp Ceviche Recipe with Avocado.
How To Make Shrimp Salad Recipe
This salad comes together in minutes for the perfect light meal or appetizer.
- Start by cooking the shrimp. You can either boil or steam them. To boil, fill a large pot with water, and bring it to a boil. Add the shrimp and cook for 1-2 minutes until they turn pink and opaque. Drain and let them cool completely.
- In a large bowl, mix together the mayonnaise, Greek yogurt, old bay seasoning, and lemon juice to create the dressing.
- Add the shrimp, celery, green onion, and fresh dill to the bowl with the dressing.
- Mix all the ingredients until everything is well coated with the dressing. You can garnish with additional dill for a burst of flavor and freshness.
Shrimp Salad FAQs
Yes, you can use frozen shrimp. Make sure to thaw them properly in the refrigerator before cooking. If using frozen shrimp, remember to drain them well after cooking to avoid excess moisture in your salad.
While larger shrimp are often used for a more substantial bite, you can absolutely make this salad with smaller shrimp. The key is to adjust the cooking time, as smaller shrimp will cook faster.
The shrimp salad will stay fresh for 2 days, covered, in the refrigerator. This salad is also great for making ahead. In fact, it often tastes even better after chilling for a few hours or overnight. Just give it a good stir before serving.
Serving Suggestions
I love serving this easy shrimp salad as a light and refreshing appetizer before dishes like Creamy Salmon Pasta and Cherry Tomato Pasta Sauce. It also works beautifully as part of a casual lunch spread, served on Italian Bread Recipe (No Knead Crusty Bread), alongside favorites like Berry Goat Cheese Salad, Antipasto Pasta Salad, or Stuffed Mushrooms.
My Pro Tips
Recipe Tips
- Don’t Overcook the Shrimp: Shrimp can become tough and rubbery if overcooked. Boil or steam them just until they turn pink and opaque. This usually takes only 2-3 minutes.
- Chill the Salad: Allow the shrimp salad to chill in the refrigerator for at least 30 minutes before serving. Chilling allows the flavors to meld and the salad to be refreshing.
- Balanced Dressing: Taste the dressing and adjust the ingredients (mayo, yogurt, lemon juice) to achieve the desired creaminess and tanginess.
More Shrimp Recipes
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Shrimp Salad
Ingredients
- 2 pounds large shrimp, 31-35 per pound peeled and deveined, thawed if frozen
- 1 ½ teaspoons Old Bay seasoning
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- ¼ cup celery, finely chopped
- ¼ cup green onion, finely chopped
- 2 tablespoons fresh dill, chopped
- Butter lettuce leaves or rolls for serving
Instructions
- Start by cooking the shrimp. You can either boil or steam them. To boil, fill a large pot with water, and bring it to a boil. Add the shrimp and cook for 1-2 minutes until they turn pink and opaque. Drain and let them cool completely.
- In a large bowl, mix together the mayonnaise, Greek yogurt, old bay seasoning, and lemon juice to create the dressing.
- Add the shrimp, celery, green onion, and fresh dill to the bowl with the dressing.
- Mix all the ingredients until everything is well coated with the dressing.
- Serve your shrimp salad in lettuce leaves for a low-carb option, or create a sandwich by serving it on rolls or bread.
- You can garnish with additional dill for a burst of flavor and freshness. The shrimp salad will keep for 2 days, covered, in the refrigerator. Enjoy!
Notes
- Don’t Overcook the Shrimp: Shrimp can become tough and rubbery if overcooked. Boil or steam them just until they turn pink and opaque. This usually takes only 2-3 minutes.
- Chill the Salad: Allow the shrimp salad to chill in the refrigerator for at least 30 minutes before serving. Chilling allows the flavors to meld and the salad to be refreshing.
- Balanced Dressing: Taste the dressing and adjust the ingredients (mayo, yogurt, lemon juice) to achieve the desired creaminess and tanginess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fresh, tasty, and easy to make!