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Shrimp salad in a serving bowl topped with fresh dill.
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4.80 from 5 votes

Shrimp Salad

This easy shrimp salad comes together in less than 20 minutes with simple ingredients. It's creamy, refreshing and loaded with tons of flavor!
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Salad
Cuisine: American
Keyword: shrimp salad
Servings: 6
Author: Brittany Mullins

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.
    Cooked shrimp cooling off in a bowl with ice water.
  • 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.
    Cooked shrimp in a strainer.
  • In a large bowl whisk together yogurt, mayo, mustard, lemon juice, sea salt and pepper.
    Dressing for the shrimp salad mixed together in a white bowl.
  • Add shrimp, red onion, celery and dill and toss. Taste and add more salt and pepper, if needed.
    Shrimp salad ingredients all mixed together in a white mixing bowl.
  • 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

Serving: 1/6 of recipe | Calories: 241kcal | Carbohydrates: 5g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 127mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g