There’s something incredibly satisfying about a bright, creamy shrimp salad that really hits the spot on a warm day. This Shrimp Salad Recipe balances fresh herbs, citrus, and just the right amount of mayo, making each bite both comforting and refreshing. Trust me, once you try it, it'll quickly become a favorite in your rotation!

A white bowl filled with a shrimp salad layered on a bed of bright green lettuce leaves. The shrimp are pink-orange, mixed with a creamy white sauce dotted with small green herbs and pieces of purple onion. There are two lemon wedges placed on the edges of the bowl, adding a pop of bright yellow. The bowl sits on a dark blue cloth on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp Salad Recipe
Top Tip
How to Serve Shrimp Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp Salad Recipe

Why You'll Love This Recipe

I can’t tell you how many times this shrimp salad has saved me when I wanted something fast, fresh, and a little special. Plus, the flavors just sing together in such a simple way, which always feels like a win in my kitchen.

Quick and Easy: From boiling to serving, it takes under 30 minutes but tastes like you spent way more time.
Bright Flavor Combo: The lemon zest and fresh dill add that fresh pop that makes shrimp salad anything but boring.
Flexible Serving Options: Whether on a bun or wrapped in crisp lettuce leaves, it’s perfect for lunch or a light dinner.
Make-Ahead Friendly: Prepare it in advance for a crowd or meal prep and it keeps beautifully in the fridge for days.

Ingredients & Why They Work

The ingredients here come together like a dream because they each bring a texture or flavor that complements the tender shrimp beautifully. When you shop, try to grab the freshest shrimp possible and fresh herbs that still look vibrant—they make such a difference!

Flat lay of medium shrimp with shells on arranged neatly, a small white bowl of creamy mayonnaise, a small white bowl of fresh lemon juice beside lemon zest on a clean white ceramic plate, diced celery in a small white bowl, a small white bowl of heaping diced red onion, chopped fresh parsley sprigs, minced fresh dill arranged in a small white bowl, a pinch of vibrant cayenne pepper in a tiny white bowl, whole fresh lemon with a zesting strip on a white plate, all ingredients placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Medium shrimp: Using shells-on shrimp keeps the flavor bright and juicy during cooking; peeling after cooking is much easier too.
Mayonnaise: The creamy base that binds everything together, giving the salad that luscious mouthfeel.
Lemon juice and zest: Bring acidity and zing that brighten up the richness of the mayo and shrimp.
Celery: Adds a satisfying crunch and fresh bite that contrast nicely with the softness of the shrimp.
Red onion: The subtle sharpness pairs perfectly with the herbs and lemon.
Fresh parsley and dill: These herbs add layers of herbal fragrance—dill especially gives it a classic seafood salad vibe.
Cayenne pepper or paprika: Just a pinch adds warmth and color without overpowering the delicate flavors.
Salt and freshly ground black pepper: Essential to balance and season every component just right.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I personally love swapping fresh dill with tarragon sometimes or adding a bit of chopped avocado for creaminess. Shrimp salad is one of those recipes that really shines when you tailor it to your mood and what's in your fridge.

Variation: I once turned this into a spicy shrimp salad by mixing in some diced jalapeño and a dash of hot sauce—such a great kick!
Low-Carb: Skipping the buns and serving in crisp lettuce leaves makes it extra fresh and lowers the carbs.
Dairy-Free: Swap the mayo for a good-quality dairy-free alternative or mashed avocado.

Step-by-Step: How I Make Shrimp Salad Recipe

A shiny silver pot filled with many small cooked shrimp floating in a clear light pinkish-orange broth. The shrimp are spread evenly throughout the pot, some curled, showing their orange color with light texture details on their shells. The background has a white marbled surface under the pot. photo taken with an iphone --ar 2:3 --v 7

Step 1: Bring the Shrimp to the Perfect Tenderness

Start by bringing a large pot of salted water to a boil—that salt seasons the shrimp lightly from the inside out. As soon as your water bubbles, drop in your shrimp and watch closely: they only need about 2-3 minutes until they turn perfectly pink and opaque. I like to use an instant-read thermometer here to check they reach 145°F on the inside; it’s a foolproof way to get tender shrimp without overcooking.

Step 2: Ice Bath to Stop the Cooking

Right after cooking, transfer the shrimp immediately into a large bowl of ice water. This quick chill stops the cooking process and keeps their texture firm and snappy—don’t skip this if you want restaurant-quality results!

Step 3: Mixing the Perfect Dressing and Chopped Veggies

While the shrimp cool, whisk together the mayo, fresh lemon juice, lemon zest, celery, red onion, parsley, and dill in a bowl. This combo creates the creamy base while the diced veggies add a fresh crunch that balances the softness of the shrimp beautifully.

Step 4: Peel, Tail, and Toss with Dressing

Once cooled, peel the shrimp and remove tails—this step makes eating so much easier and lets the dressing coat each piece evenly. Give them a little pat dry before mixing into the mayo mixture, then gently toss everything together. Adjust salt and pepper to your liking, and sprinkle a dash of cayenne or paprika on top for a hint of warmth and color.

Step 5: Serve and Enjoy!

Serve your shrimp salad piled into hot dog or hoagie buns lined with crisp lettuce, or skip the bread altogether and make refreshing lettuce wraps instead. Both ways are delicious and offer slightly different experiences—you can’t go wrong!

Top Tip

After making this shrimp salad a dozen times, I’ve noticed a few tricks that consistently make it better and easier to prepare:

Ice Bath Timing: Don’t let shrimp sit even a minute too long in hot water; shock them immediately in ice water for the best texture.
Peeling Trick: After cooking, peel the shrimp while they are still cool but not icy cold, it’s easier and faster to get under the shell.
Fresh Herbs: Always add fresh herbs just before serving for maximum flavor and to avoid wilting.
Season Gradually: Taste as you go—sometimes the shrimp or mayo already have salt, so add salt and pepper slowly to prevent over-seasoning.

How to Serve Shrimp Salad Recipe

Garnishes

For garnish, I often reach for extra chopped parsley or a sprinkle of paprika for a little color boost and earthy touch. A wedge of lemon served on the side also invites guests to add extra brightness if they like their salad extra zesty.

Side Dishes

This shrimp salad pairs wonderfully with light, fresh sides like a crisp cucumber and tomato salad, or some grilled zucchini for a little smoky contrast. I’m also a fan of crunchy kettle-cooked chips as a casual side for that satisfying crunch.

Creative Ways to Present

For a party, I’ve served shrimp salad in mini phyllo cups or hollowed-out cucumbers to make elegant, bite-sized appetizers. You could even use avocado halves as a natural bowl for a fun, creamy twist.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp salad in an airtight container in the fridge, and it keeps beautifully for up to 3 days. Just give it a gentle stir before serving to redistribute the dressing since it can settle a bit.

Freezing

Because of the mayo and fresh herbs, I don’t recommend freezing this shrimp salad—it can affect texture and flavor. Instead, freeze the cooked shrimp separately if you want to prep in advance and mix fresh salad before serving.

Reheating

Since this salad is best served cold, I usually don’t reheat leftovers. If you want to warm the shrimp. briefly reheat them before making the salad, but avoid high heat to keep shrimp tender.

Frequently Asked Questions:

Can I use frozen shrimp for this Shrimp Salad Recipe?

Yes! Frozen shrimp works well—just thaw them completely and pat dry before boiling. Avoid overcooking since frozen shrimp can cook faster when boiled.

What’s the best way to peel shrimp after cooking?

Peel shrimp while they are still slightly warm; gently pull off the shell starting at the head and remove the tail last. Keeping the shrimp moist with a little ice water helps make peeling easier.

Can I make this Shrimp Salad Recipe vegan or vegetarian?

To make a vegan or vegetarian version, substitute shrimp with plant-based seafood alternatives or chopped hearts of palm, and use vegan mayonnaise. Adjust herbs and seasoning for your taste.

How can I prevent my shrimp salad from getting soggy?

Drain and pat dry the shrimp well after cooking, and add the mayonnaise mixture just before serving. Also, avoid using watery veggies or add them as close to serving time as possible to maintain texture.

Final Thoughts

This shrimp salad recipe has become one of those dishes I always recommend because it’s just so approachable and delicious. Whether you’re serving it for a quick lunch or bringing it to a family gathering, it feels special without any fuss. Give it a try and watch it become a fast favorite in your kitchen, too—I’m sure you’ll enjoy every creamy, herby bite as much as I do!