Shrimp Salad

This delectable shrimp salad combines succulent shrimp and crispy garden vegetables in a quick and easy, five-ingredient mayonnaise-based dressing. It is easy enough for a busy weekend yet elegant enough for company. 

This shrimp salad is perfect for bridal showers, baby showers, weddings, cocktail parties, and evening soirees. I love to serve over a bed of leaf lettuce, but it is just as tasty in a buttery croissant or stuffed in a fresh garden tomato or creamy avocado. If you like this type of salad recipe, try my ham salad, chicken waldorf salad, or salmon salad.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Mayonnaise: My favorite brand is Duke’s, but you can use any brand
• Lemon juice: Fresh is always best
• Mustard: I love the tanginess of Dijon mustard.
• Dill: If available, use fresh. The smell of fresh dill is amazing.
• Shrimp: I use the little salad shrimp for this recipe. They are less expensive, and they work out great in a salad. You can use larger shrimp, but chop them into smaller pieces.
• Cucumber: English cucumbers work best for this salad. Their skins are less tough, so peeling is not necessary, and the seeds are so small they are barely noticeable. Smaller seeds also mean less water and better texture.

How to Make Shrimp Salad

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start by mixing the mayonnaise, lemon juice, Dijon mustard, dill, and honey in a bowl. 

In a larger bowl, add the shrimp, cucumber, red onion, and celery.  Add the dressing and stir gently to coat. Then season with salt and pepper to taste.

Preparation Tips and Storage

• For best results, thaw frozen shrimp in the refrigerator overnight.
• Enjoy on a bed of lettuce leaves, stuffed in a tomato or avocado, or piled on a buttery croissant or toasted French baguette with butter lettuce.
• The honey is optional, but it lends a little sweetness that complements the salad well.
• Store the salad in the refrigerator until ready to serve. Promptly store leftovers in an airtight container in the refrigerator for up to 3 days.

Two Ways To Cook Shrimp For This Recipe

You can use any cooked shrimp, but my two favorite ways for this recipe are steamed and boiled.

• To boil: Add any seasonings or fresh herbs you like to use to a large pot of water and bring it to a boil. Boil for a while to infuse the seasonings and herbs. Add the shrimp and cook just until the shells turn pink and the flesh turns opaque. Remove the shrimp with a slotted spoon and plunge them into an ice bath. Once cool, drain them well in a colander.
• To steam: add a steam basket to the pot. Make sure it is above the water line. Add the shrimp and cover with the lid. Cook until the shells are pink and the shrimp are opaque, or about 5 minutes. Then plunge into an ice bath. Once cool, drain them well in a colander.

Ways to serve Shrimp Salad

• On a bed of green or red leaf lettuce
• Stuffed in a sun-ripened garden tomato (small shrimp work best for this).
• On a buttery croissant or toasted soft bun.
• With crackers or Homemade Crostini.
• Stuffed in an avocado half (small shrimp work best for this).

More shrimp recipes to try!

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