Classic Shrimp Salad Recipe (Easy & Creamy!)
There’s something undeniably special about a perfectly made shrimp salad—the kind where plump, tender shrimp nestle into a creamy, herb-flecked dressing, punctuated by the satisfying crunch of fresh celery. This isn’t the sad, mayo-heavy version you might find at a tired deli counter. This is the shrimp salad that makes you feel like summer is happening right in your kitchen, no matter the season.
I’ve been making this recipe for years, tweaking and perfecting it until it became what I honestly believe is the gold standard. The secret? It’s all about balance. The dressing is creamy without being gloopy, bright with fresh lemon and dill, and lets the shrimp shine as the true star. Whether you’re piling it onto a buttery croissant, scooping it into crisp lettuce cups, or serving it with crackers for an impromptu gathering, this shrimp salad delivers every single time.
What I love most is how deceptively simple it is. You’re looking at maybe 20-25 minutes from start to finish, including cooking the shrimp. And here’s the thing—once you make it yourself and taste the difference between freshly poached shrimp and the pre-cooked stuff, there’s no going back. Trust me on this one.
Time Information
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (plus 1 hour chilling time recommended)
Servings: 4-6 servings
Ingredients
For the Shrimp:
- 1½ to 2 pounds large or jumbo shrimp (26-30 count), peeled and deveined
- 1 lemon, quartered
- 1 teaspoon salt
- 4 cups water
For the Salad:
- ½ cup high-quality mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon if you’re not a huge dill fan)
- 1 tablespoon Dijon mustard
- 2 stalks celery, finely diced
- ¼ cup red onion, finely chopped
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Optional: ½ teaspoon Old Bay seasoning (for that authentic coastal flavor)
Instructions
Step 1: Prepare the Ice Bath
Before you do anything else, fill a large bowl with ice and cold water. Set it near your stove—you’ll need it ready the moment your shrimp are done cooking.
Step 2: Poach the Shrimp
In a medium pot, bring 4 cups of water to a rolling boil. Add the quartered lemon and salt. Once boiling, add your shrimp and cook for 2-3 minutes, just until they turn pink and opaque. Don’t overcook them—the moment they curl into a C-shape and look pink throughout, they’re done. Overcooked shrimp gets rubbery, and nobody wants that.
Step 3: Shock and Chill
Using a slotted spoon or spider, immediately transfer the cooked shrimp to your ice bath. Let them sit for about 3-5 minutes until completely cooled. This stops the cooking process instantly and keeps your shrimp tender and juicy. Drain well and pat dry with paper towels.
Step 4: Make the Dressing
While your shrimp are chilling, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, fresh dill, minced garlic, salt, and pepper in a large mixing bowl. Taste it—does it need more lemon? More dill? Adjust to your preference. This is your salad, after all.
Step 5: Chop and Combine
Roughly chop your cooled shrimp into bite-sized pieces. I like to leave some bigger chunks—it looks more impressive and reminds people they’re eating real, quality shrimp. Add the chopped shrimp, celery, and red onion to your dressing bowl. Gently fold everything together until the shrimp is evenly coated.
Step 6: Chill and Let Flavors Develop
Here’s where patience pays off. Cover your bowl and refrigerate for at least one hour before serving. I know it’s tempting to dive in immediately (believe me, I’ve been there), but letting it chill allows all those flavors to meld together beautifully. The difference is noticeable.
Step 7: Serve and Enjoy
Give the salad a gentle stir before serving. Taste and adjust seasoning if needed—sometimes it needs a pinch more salt or a squeeze of fresh lemon. Serve however your heart desires!
Tips & Variations
Buying Shrimp: If possible, buy frozen shrimp that’s labeled “wild-caught” and “shell-on, deveined.” The flavor and texture are superior to pre-cooked shrimp. Most “fresh” shrimp at the grocery store were previously frozen anyway, so you’re not losing anything by buying frozen and defrosting it yourself overnight in the fridge.
Size Matters: I prefer 26-30 count (jumbo) or 31-40 count (large) shrimp for this recipe. You want visible, satisfying chunks. Tiny salad shrimp work in a pinch, but they don’t have the same impact.
Lightening It Up: Swap half the mayonnaise for plain Greek yogurt. You’ll get extra protein and tang without losing that creamy texture. Some of my health-conscious friends actually prefer it this way.
The Old Bay Debate: If you’re in the Mid-Atlantic region or just love that iconic seafood seasoning, add ½ teaspoon of Old Bay to the dressing. It adds a subtle, complex spice that’s absolutely addictive.
Storage: Store your shrimp salad in an airtight container in the refrigerator for up to 2 days. Because it contains mayonnaise, don’t leave it at room temperature for more than 2 hours—food safety first!
Make-Ahead Magic: You can poach the shrimp and make the dressing up to a day ahead, storing them separately. Combine everything a few hours before serving for the freshest result.
Herb Substitutions: Not a dill person? Try fresh parsley, chives, or even basil for a different flavor profile. Tarragon is also surprisingly delicious with shrimp.
Nutrition Facts (Per Serving)
Approximate values based on 6 servings
- Calories: 285
- Protein: 26g
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 1g
- Cholesterol: 215mg
- Sodium: 520mg
Note: Nutrition information is estimated and will vary based on specific ingredients used.
How to Serve Your Shrimp Salad
This is where things get fun. Shrimp salad is incredibly versatile:
The Classic Sandwich: Pile it high on a buttery, toasted croissant or brioche bun. Add a leaf of butter lettuce if you’re feeling fancy.
Lettuce Wraps: Spoon the salad into crisp romaine leaves or butter lettuce cups for a low-carb option that’s still completely satisfying.
With Crackers: Serve with Ritz crackers, water crackers, or even those fancy seed crackers for an elegant appetizer.
Avocado Boats: Halve an avocado, remove the pit, and fill with shrimp salad. It’s Instagram-worthy and delicious.
On Toast: Spread on toasted sourdough or multigrain bread for an open-faced sandwich situation.
Stuffed Tomatoes: Hollow out ripe tomatoes and fill them with shrimp salad for a light summer lunch.
Conclusion
After years of making variations of shrimp salad, this recipe has earned its permanent spot in my rotation. It’s the one I make when I want to impress guests without spending all day in the kitchen. It’s the one I crave on hot afternoons when heavy food sounds terrible. And it’s definitely the one that disappears fastest at potlucks—I’ve learned to guard my serving spoon.
The beauty of this recipe lies in its simplicity. When you start with quality shrimp and don’t overthink the dressing, the natural sweetness of the seafood shines through. Each bite gives you that perfect contrast: cool and creamy, bright and herby, with just enough crunch to keep things interesting.
So grab some shrimp, chill your mixing bowl, and give this recipe a try. Whether you’re making it for a casual lunch, a fancy brunch, or meal prep for the week ahead, I think you’ll find yourself coming back to it again and again. And if you tweak it to make it your own—maybe more dill, a splash of hot sauce, or some capers for brininess—even better. That’s what cooking should be about.
Frequently Asked Questions
Can I use pre-cooked shrimp for this recipe?
You absolutely can, and it’ll save you about 10 minutes. However, freshly poached shrimp tastes noticeably better—more tender, more flavorful, and with better texture. Pre-cooked shrimp from the store has often been sitting for a while and can taste rubbery or watery. If you do use pre-cooked, make sure it’s fully thawed, pat it very dry, and proceed directly to mixing with the dressing.
How long does shrimp salad last in the refrigerator?
Properly stored in an airtight container, your shrimp salad will stay fresh for 2-3 days maximum. Because it contains mayonnaise and seafood, you don’t want to push it beyond that. Always give it a smell test before eating leftovers—if something seems off, trust your instincts. And remember, never leave it sitting out at room temperature for more than 2 hours.
Can I freeze shrimp salad?
Unfortunately, no. Mayonnaise-based salads don’t freeze well—the mayo separates and becomes watery and grainy when thawed. The shrimp texture also suffers. This is definitely a “make and eat fresh” kind of recipe. The good news? It comes together so quickly that you can easily whip up a fresh batch whenever the craving hits.
What’s the best way to defrost frozen shrimp?
The best method is to transfer frozen shrimp to a covered container in the refrigerator and let it thaw overnight. If you’re in a hurry, place the shrimp in a sealed plastic bag and submerge it in a bowl of cold water for 15-20 minutes, changing the water halfway through. Never thaw shrimp at room temperature or in hot water—it compromises both texture and food safety.
Can I make this recipe dairy-free or lower in calories?
For a lighter version, swap half or all of the mayonnaise with plain Greek yogurt—you’ll get a tangier flavor and boost the protein content. For completely dairy-free, use a quality vegan mayonnaise (brands like Hellmann’s or Primal Kitchen work great). You can also reduce the overall amount of mayo and add a tablespoon of olive oil for richness without as much heaviness.
