Shrimp Salad
8
Last updated on Apr 21, 2025
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This easy shrimp salad comes together in less than 20 minutes with simple ingredients. It’s creamy, refreshing and loaded with tons of flavor!
If you’ve been around here for a while, you know I’m all about protein-packed salads—whether it’s grilled chicken salad, egg salad or tuna salad. So naturally, shrimp salad had to make its way into the mix!
And let me tell you, this one did not disappoint. It’s creamy, herby, and loaded with flavor while still feeling light and refreshing. Whether you’re serving it as a quick lunch, meal prep option, or a simple appetizer, this shrimp salad totally delivers.
Table of Contents
Why I Love This Recipe
- Fresh and flavorful – The combination of fresh dill, fresh veggies, lemon juice and high-quality shrimp creates a refreshing dish perfect for warm days.
- Versatile – Enjoy this salad over a bed of greens, in lettuce wraps or served with crackers or bread. The options are endless!
- Healthy – Made with Greek yogurt and avocado oil mayo, this salad is a healthier alternative to traditional recipes without compromising on taste.
- Make-ahead friendly – Chill it for a few hours before serving to let the flavors meld, or store it in the fridge for up to 3 days for easy meal prep.
Shrimp Salad Ingredients
- raw shrimp – You can choose fresh or frozen and any size shrimp you prefer. I used white extra large shrimp (size 26/30) for this recipe, but I think jumbo shrimp (size 21/25) would work great too. I recommend buying peeled and deveined shrimp so there’s less prep less work!
- red onion and celery – these add a nice crunch to the salad.
- fresh dill – I definitely recommend using fresh dill over dried. It adds a delicious, herby flavor!
- plain Greek yogurt – we’re replacing some of the mayo with Greek yogurt to lighten up this salad.
- avocado oil mayonnaise – I love using avocado mayo because it’s creamy, has a neutral flavor, and is made with wholesome oils. It gives the salad that classic richness without weighing it down.
- dijon mustard – adds just the right amount of zest!
- lemon juice – I recommend using fresh squeezed lemon juice for the best flavor!
- sea salt and pepper – to bring all of the flavors together.
Substitutions
This shrimp salad is super flexible, so here are some creative ways to switch things up based on what you have or need:
- Mayo alternatives: Not into avocado mayo? You can totally use classic mayo, light mayo, or even a dairy-free mayo like Primal Kitchen. If you’re looking for an extra zing, chipotle or garlic-flavored mayo would add a fun twist!
- Yogurt swap: You can use regular plain yogurt (just know it’ll be a little thinner) or go with a plain dairy-free yogurt made from cashews, almonds, or coconut. Just choose one that’s unsweetened and unflavored.
How to Make Shrimp Salad
This shrimp salad comes together in just a few simple steps and is perfect for meal prep or a quick lunch. Here’s how to make it:
Step 1: Boil shrimp in salted water for 2–3 minutes, until pink and cooked through. Transfer to an ice bath to stop the cooking, then drain and pat dry.
Step 2: In a large bowl, whisk together Greek yogurt, avocado mayo, dijon mustard, lemon juice, salt, and pepper.
Step 3: Add the shrimp, red onion, celery, and dill to the bowl and toss until everything is well coated.
Step 4: Chill for a few hours, then serve over greens, in lettuce cups, or with crackers. Garnish with extra dill, if desired.
Recipe Tips!
- Pat your shrimp dry: After cooking and cooling the shrimp, make sure to dry them really well with paper towels. If they’re too wet, the dressing will slide off and the salad can turn out watery instead of creamy.
- Buy peeled and deveined shrimp if you can: It saves a ton of time! If you’re prepping them yourself, start by removing the shell and tail, then use a paring knife to make a shallow slit along the back. You’ll see a dark vein—gently pull it out and discard before cooking.
How to Serve Shrimp Salad
This shrimp salad recipe is perfect as a light lunch or appetizer. Here’s how I like to serve it:
- Over a bed of lettuce – Start with a base of any type of leafy green and then top with the shrimp salad.
- In lettuce cups – Use larger leafy greens to create lettuce cups. I like using butter lettuce for this!
- With crackers – Make your own almond flour crackers or pair with a store bought cracker (I like Simple Mills!) for the ultimate crunchy treat.
- As a sandwich – Add shrimp salad to a brioche hot dog bun for a shrimp roll sandwich. It’s like a lobster roll, but less expensive!
Storing Leftovers
Store any leftover shrimp salad in an airtight container in the refrigerator. It’s best enjoyed within 3 days of making. If you’ve served the salad over greens or in lettuce cups, store the salad separately from any unused greens to keep both components at their best quality.
Frequently Asked Questions
The best way to keep your shrimp salad from getting watery is to make sure you pat your shrimp dry with paper towels after cooking. That said, the shrimp salad may still produce some liquid as it sits in the fridge and this is totally normal. When this happens I just serve the salad with a slotted spoon and let any access drip off before plating.
You can use fresh or frozen shrimp for this recipe! Quality does matter since shrimp is the star ingredient in this salad, so make sure that whatever shrimp you do get is good quality. If you do use frozen shrimp you’ll probably just have to boil the shrimp for a few extra minutes. I wouldn’t recommend getting pre-cooked shrimp because it won’t be as flavorful as fresh or frozen!
More Shrimp Recipes to Try
- Air Fryer Shrimp
- Green Curry with Shrimp
- Shrimp Scampi Sheet Pan Meal
- Easy Shrimp Cocktail
- Caribbean Jerk Shrimp Bowls
- Shrimp Tacos
Be sure to check out the full collection of salad recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Shrimp Salad
Ingredients
- 1 lb extra large shrimp, peeled and deveined
- ¼ cup red onion, diced
- 1 stalk celery, diced
- 3 Tablespoons fresh dill, chopped
- ¼ cup plain Greek yogurt
- ½ cup avocado oil mayo
- ½ teaspoon dijon mustard
- 1 lemon, juiced, about ¼ cup
- Pinch of sea salt and pepper
Instructions
- Fill a large pot with water and 1 teaspoon salt. Bring water to a boil over high heat. Once boiling, add shrimp and reduce the heat to medium. Cook uncovered for about 2-3 minutes or until the shrimp are pink, opaque and cooked through. Prepare an ice water bath while the shrimp cook.
- Remove shrimp with a slotted spoon (or drain in a colander) and transfer to an ice water bath to stop the cooking process. Drain and pat the shrimp dry with paper towels. Be sure the shrimp are dry so the salad doesn't turn out watery.
- In a large bowl whisk together yogurt, mayo, mustard, lemon juice, sea salt and pepper.
- Add shrimp, red onion, celery and dill and toss. Taste and add more salt and pepper, if needed.
- Serve right away if needed, but I like to refrigerate a few hours before serving so it has time to chill. Top it with additional fresh dill as a garnish. Serve it up over a bed of lettuce, in lettuce cups or with crackers. It works great as an appetizer or light lunch. Salad will keep in the fridge for up to 3 days.
Notes
- Shrimp size: I recommend using size 26/30 or 21/25, whichever you can find at your local store. If you want to use smaller shrimp, feel free just know that they will cook faster!
- Chopping the shrimp: You can chop the cooked shrimp into pieces if you like. I personally like the full pieces of shrimp. The presentation is prettier!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I don’t see the recipe with quantities for the ingredients?
Hi Carolyn – My apologies, it must have gotten deleted accidentally. I just updated the blog post and it is back up. Hope you enjoy this recipe!
Great recipe, I’ve made it a few times. This may serve 6 women, but not men. I half the recipe again to serve 6. I also use cooked “salad shrimp “ (90-100count) makes eating with crackers easier. I also serve it with tomato aspic.
Yum! Thanks for sharing your changes and review, Charles! I’m glad you’re enjoying this recipe!
Easy, summery, and absolutely delicious. The fresh dill and Dijon are essential!
I’m so glad this shrimp salad was a hit, Rebecca! Thanks for the review and star rating!
Easy, summery, absolutely delicious!
Woo! So happy you enjoyed this shrimp salad, Rebecca! Thanks for trying it and coming back to leave a review 🙂