shrimp salad recipe is a term you end up searching after staring at leftover shrimp or just wishing for something light but NOT boring at lunch. Ever been in that mood? Same. If you’ve tried every chicken salad on Earth and even the best-mexican-fruit-salad-recipe didn’t quite hit right for today’s cravings, you need this salad in your life. I’ve made it three times in the last two weeks no joke. Think classic shrimp salad, but with a little extra pop and crunch. Oh and if you’re looking for lunch sandwich ideas too, you’ll love this easy chickpea-salad-sandwich-recipe. Okay, time to dive in. 
Table of Contents
Key Ingredients
I’ll level with you: the secret to a five-star restaurant shrimp salad is simplicity. If you toss in too much, shrimp gets lost (but hey, I’ve been there). Here are my absolute basics:
You’ll need cooked shrimp (chilled after boiling or sautéing), mayonnaise (Duke’s if you can find it, but whatever you dig), fresh lemon juice, celery (crunch is mandatory), and red onion. I’m also obsessed with fresh dill. Like, add more than the recipe says if you’re a fan. For some heat, a dash of Dijon mustard or a sprinkle of cayenne works wonders. That’s pretty much it for the main crew.
Don’t skip salt and pepper, obviously. Some folks add chopped cucumber or avocado, but I’m more of a purist unless it’s a “clean out the fridge” day. Balance matters—shrimp should be the star, not drowning in goo. Tip: use the best shrimp you can find and this salad will totally shine.
“I made this shrimp salad for a picnic and honestly, everyone wanted the recipe. It’s now my go-to for summer lunches.” – Jamie R.
How to Make Shrimp Salad
Alright: here’s the (unfancy) way I always do it. Start with your shrimp. If they’re not cooked, just drop them in boiling, salted water for about two minutes—don’t wander off, they go from perfect to rubber in no time. Once cooked, I chill them fast with ice water. It makes them less mushy, and nobody wants mushy shrimp (learned that the hard way).
Once shrimp are cool, chuck them in a bowl. Add mayo, celery, onion, dill, a shot of lemon juice, and whatever mustard or spice you’re into. I just eyeball the mayo but usually about 1/3 cup per pound of shrimp. Stir gently—don’t smash the shrimp! You want them chunky and proud, not sad little bits.
Taste. Add salt and pepper until it makes you smile. If it tastes flat, hit it with more lemon. The fresh pop changes the whole vibe. Chill the bowl at least thirty minutes so flavors meld—a trick I learned after eating it too soon and thinking, “Meh.” Be patient. Better cold.
How to Serve Shrimp Salad
After all that, you might wonder, “So, what do I do with it?” Here are my favorites:
- Scoop a big pile onto a bed of crunchy lettuce (think Bibb or Romaine).
- Pile high on warm, crusty bread for a killer sandwich.
- Spoon into halved avocados for a fancy but lazy dinner party move.
- Or, make little sliders for parties—shrimp salad, slider buns, that’s it.
You could even go wild and wrap it up burrito-style in a tortilla, but let’s not get too far from tradition. People have strong shrimp salad loyalty in my family. I sneak a bite anytime I walk by the fridge, that’s the real serving suggestion.
What Type of Shrimp to Buy
Oh man, don’t fall for bland shrimp traps at the store. My rule? Always buy wild-caught shrimp if you can, fresh or frozen. Tigertail or pink Gulf shrimp usually taste best, and if they’re sold raw but deveined, buy those—saves you so much work.
Skip the tiny salad shrimp (the pre-cooked kind). They get mushy and stringy and taste, uh, not like the ocean. I go with medium or large—about 31/40 count per pound. Peeling and deveining isn’t glamourous but makes it ten times tastier.
Frozen shrimp work too; just thaw ‘em gently in a colander under cold running water. And hey, if you want some other ways to cook shrimp, I love this shrimp-alfredo-recipe or the the-best-shrimp-casserole-recipe for chilly weather vibes.
Storage Options
If you have leftovers (if…), this stuff keeps pretty well—two days, max, tightly covered in the fridge. After that, shrimp gets a little weird in texture and flavor. If you need meal prep in advance, keep shrimp and sauce separate, then combine right before eating.
PRO TIP: Don’t freeze shrimp salad. Just don’t. It comes out watery and sad. Better to eat it for breakfast or share with the neighbors than pop it in the freezer. Actually, breakfast shrimp salad is far better than dry cereal anyway. Try it, trust me.
Common Questions
Can I use frozen shrimp for shrimp salad recipe?
Absolutely. Just thaw them out in cool water, then pat dry before mixing.
Is Greek yogurt an okay mayo swap?
Sure. I personally prefer mayo, but Greek yogurt is a fine, tangy substitute.
How long does shrimp salad stay fresh?
You get about two good days in the fridge. After that it’s iffy.
Any add-ins that work surprisingly well?
Chopped apple or tarragon both slap. If you want unique, toss in a few capers!
How do I make it keto?
Easy: skip bread or crackers, and eat it over leafy greens. If you like more ideas, check keto-shrimp-recipes for alternative prep styles.
Give Shrimp Salad a Shot – It’ll Surprise You!
So there you have it—my true best shrimp salad recipe tricks. The trick is keeping things fresh, not drowning the shrimp, and chilling before eating. Honestly, it’s just as tasty as the Best Shrimp Salad Recipe you’d order out, but you can put your own spin on it. If you want to compare, check out Classic Shrimp Salad – Nutmeg Nanny or the one from Shrimp Salad – Downshiftology. Try it once, and I bet you’ll skip chicken salad days for a while! 
Shrimp Salad
Ingredients
Main Ingredients
- 1 lb cooked shrimp Chilled after boiling or sautéing, preferably wild-caught
- ⅓ cup mayonnaise Duke’s recommended
- 2 tbsp fresh lemon juice Adjust to taste
- 1 cup celery, chopped For crunch
- ½ cup red onion, chopped
- 2 tbsp fresh dill, chopped Add more to taste
- 1 dash Dijon mustard Optional for heat
- 1 dash cayenne pepper Optional for heat
- to taste salt
- to taste black pepper
Instructions
Preparation
- If the shrimp are not cooked, drop them in boiling, salted water for about 2 minutes. Avoid wandering off to prevent overcooking.
- Chill the cooked shrimp quickly in ice water to prevent them from becoming mushy.
- In a bowl, combine the cooled shrimp with mayonnaise, celery, onion, dill, lemon juice, and any mustard or spice you like.
- Stir gently to keep the shrimp intact; avoid mashing them.
- Taste and adjust seasoning with salt, pepper, and more lemon juice as desired.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Serving Suggestions
- Serve on a bed of crunchy lettuce like Bibb or Romaine.
- Make a delicious sandwich using warm, crusty bread.
- Spoon into halved avocados for an elegant presentation.
- Create shrimp salad sliders for parties.
- Optionally, wrap in a tortilla for a burrito-style dish.
