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Shrimp Salad Recipe
This shrimp salad recipe is truly all you’ll ever need. It’s a flavorful twist on the classic version—keeping things simple, yet adding a tasty boost. The crisp celery and zesty citrus mayo dressing give it a refreshing touch, making it an ideal chilled dish for summer gatherings.
Shrimp salad in a bowl with fresh lemons in the background
As a big fan of seafood, I’m thrilled to say this is one of the most-loved recipes on my blog. And it’s no surprise why: unlike the overly-mayo’d, bland deli versions, this salad is packed with flavor and comes together in just 30 minutes. It’s a go-to side dish for BBQs, potlucks, and casual get-togethers—especially when paired with my crack corn salad!
This chilled summer salad is full of bold flavors and a variety of textures. It features tender, perfectly cooked shrimp, crunchy vegetables, and a creamy dressing that complements—rather than overwhelms—the shrimp. Fresh dill, garlic, and a splash of lemon juice add a bright, zesty finish. Everyone who tries it ends up asking for seconds, the recipe, or usually both!
Try our Mexican Street Corn Potato Salad
Ingredients
- 1 pound shrimp peeled and deveined
- 1 lemon quartered
- 1/2 red onion finely minced
- 1 cup celery finely diced
Dressing:
- 2 teaspoons lemon juice
- 2 cloves garlic minced
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh dill chopped – plus more for garnish
- Salt and pepper to taste
Instructions
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Bring a medium pot of salted water to a boil. Add the quartered lemon to the water.
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Place nearby a large bowl filled halfway with ice water.
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Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes or until pink and opaque.
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Drain and transfer the shrimp to the bowl of ice water to stop the cooking process.
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Drain the shrimp then pat dry.
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Mix all the dressing ingredients in a small bowl.
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Place the shrimp, celery, and red onion, in a medium salad bowl. Add dressing and toss gently to coat. Season with salt and pepper to taste.
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Transfer the salad to an airtight container and refrigerate for a few hours before serving. Garnish with additional fresh dill when serving.
