Shrimp Salad

Shrimp Salad

5 from 31 reviews

This creamy mayonnaise based Shrimp Salad comes together quickly and easily making it perfect for any busy weeknight meal or special occasion.


  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh dill 
  • 2 pinches cayenne pepper (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
  • Salt and pepper to taste



  1. In a small bowl mix together the mayonnaise, lemon juice, Dijon Mustard, dill, and cayenne pepper.
  2. Add the shrimp, cucumber, red onion, celery, and dressing to a large bowl.  Stir gently to coat. Salt and pepper to taste.  Cover and refrigerate until ready to serve.


  • Any size shrimp works for this recipe.  If stuffing in tomatoes or avocados the smaller shrimp are recommended.  I suggest anywhere between 41-60 count for stuffing.
  • For best results thaw frozen shrimp in the refrigerator overnight.
  • Dukes is my absolute favorite mayonnaise.  This is not a paid endorsement I just like it.
  • The cayenne pepper is totally optional although it does lend a lot of delicious flavor without being spicy.
  • Store the salad in the refrigerator until ready to serve.  Promptly store leftovers in an airtight container in the fridge.
  • Enjoy on a bed of lettuce, stuffed in a tomato or avocado, or piled on a buttery croissant or toasted French baguette.

Keywords: shrimp salad recipe, shrimp salad sandwich, how to make shrimp salad, shrimp salad dressing

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