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!
Shrimp Salad
Ingredients
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 teaspoons honey optional
- 1 pound cooked shrimp peeled and deveined
- ¼ cup finely chopped English cucumber
- ¼ cup red onion finely chopped
- 1 celery rib finely chopped
- Kosher salt and fresh ground black pepper to taste
Instructions
- In a small bowl, mix the mayonnaise, lemon juice, Dijon Mustard, dill, and honey.
- Add the shrimp, cucumber, red onion, celery, and the dressing to a large bowl. Stir gently to coat.
- Season with kosher salt and fresh ground black pepper to taste. Cover and refrigerate until ready to serve.
Notes
- 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.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Gervin Khan
Wow! This is so delicious and really makes my mouthwatering!
I will try this recipe at home.
Tara Pittman
I am drooling over here. This looks so delicious.
Tatum Burke
We loved this salad! I ate mine on top of spinach!
Julia
My favourite sandwich filler! So light yet flavourful!
Monica from Bestconsumerreports
My daughter just ate it in a flash when I followed your recipe, this is the first time seeing her eat so fast, I’m so glad. Five stars for you and thanks so much for this guide!
Beth Pierce
So glad that she liked it! It is a yummy recipe.
Allyssa
Thank you so much for sharing this amazing shrimp salad, so tasty and really easy to make! Well done!
Trang
So good! I love how easy the dressing was and really highlighted the shrimp. This recipe was a nice change from the usual salad recipes.
Beth Pierce
Thanks so much! So glad that you liked it!!
Sara Welch
This was everything a gourmet sandwich should be, and then some! Easy, unique and hands down delicious!
Seema Sriram
The recipe looks so fresh,so much better than storebought!! I am passing on this recipe to a friend who loves anything with shrimps.
Mae
Been making this shrimp salad 2 days in a row. SO good!
Beth Pierce
Thanks Mae! So glad that you like it!
Adrianne
This salad looks so creamy and delicious, the mayo sounds like it has great tang! The croissant is perfect, yummo!
Mairead
I love the flavor of dill with seafood, so this shrimp salad is just perfect in my book. The mayonnaise based dressing lemon and dijon mustard is a perfect pairing for the shrimp. Thanks for another great recipe.
Natalie
Move over chicken salad!! This was amazing & full of flavor! Great use of shrimp!
Betsy
This is such a great Northern European dish! I’ve had delicious things like this at Scandinavian restaurants before. It’s a refreshing and filling salad! So perfect on croissant or in a wrap! Love having this recipe so I can perfectly recreate one of my favorite Scandinavian foods! Delicious. Wonderfully delicious.
Irina
OMG! This shrimp salad looks and sounds mouthwatering!!!! I am going to make it ASAP! I am sold by your pictures!
maryanne
I’ve made these twice now! I love how fresh and tangy the shrimp salad dressing is!