Without a doubt, this is a shrimp salad that you'll want to eat all summer. Chilled shrimp are mixed with crisp celery and red onion before being covered in a creamy, vibrant, and herby sauce that will have you asking for seconds.
A SOON-TO-BE FAVORITE SUMMER SHRIMP SALAD
In summary, this is one of those summer salads that makes you feel completely at ease when eating a large bowl of it outside in the sun. It's light and refreshing, creamy, and almost as good as my tuna salad recipe (don't worry, tuna salad, we still adore you).
Additionally, I think this shrimp salad is ideal for summer gatherings (aka July 4th or Memorial Day). Similar to my ultimate chicken salad. There's plenty to go around, and it looks great with butter-leaf lettuce. Everyone will be looking at this, so it's a good thing it's so simple to construct!
IT’S ALL IN THE SHRIMP SALAD DRESSING
While the shrimp are the stars of this salad, the dressing is everything. The idea here is not to overshadow the shrimp. So I'm keeping it light and fresh with mayonnaise, lemon juice, Dijon mustard, and a sprinkling of herbs.
HOW TO MAKE THIS CREAMY SHRIMP SALAD
Fresh and simple dishes are ideal for the summer months. And the best part is that this shrimp salad dish comes together in about 30 minutes. Indeed, it is that quick. Who doesn't enjoy that?
Prepare the dressing. Combine the mayonnaise, lemon juice, zest, dill, mustard, garlic, salt, and pepper in a mixing bowl. After that, lay down.
Bring the shrimp to a boil. Cook the shrimp for 2 to 3 minutes in a saucepan of boiling water. Pink and opaque shrimp are preferred!
Prepare the ice bath. Prepare an ice bath while the shrimp are cooking. Remove the shrimp with a skimmer and place them in an ice bath. Let the shrimp cool for 3 minutes before draining them in a colander.
Toss the salad together. Combine the chilled shrimp, red onion, celery, and dressing in a large mixing bowl.
WAYS TO SERVE COLD SHRIMP SALAD
This chilled shrimp salad is amazing on its own. But the serving suggestions below will make each meal even more thrilling. Wrap it in a tortilla, stack it in a sandwich, or serve it on a flatbread. Just enjoy it as you want!
Lettuce cups: For lettuce cups, I like to use butter leaf lettuce. Romaine lettuce also works!
Wrapped in a tortilla: Top a tortilla with baby spinach. Next, before folding it up into a wrap, add spoonfuls of this shrimp salad.
Sandwich: Spread this on a flatbread and top with microgreens.
This shrimp salad tastes best when it's freshly cooked, in my opinion. Nonetheless, it will stay in the fridge for 2 to 3 days. Just remember to keep it in an airtight container.
Pro tip: Don't let this salad be at room temperature for too long. The mayonnaise might degrade faster!
CLASSIC SHRIMP SALAD
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons finely chopped red onion
- 1 rib celery, finely chopped
SHRIMP SALAD DRESSING
- 1 cup mayonnaise
- 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ¼ tablespoon kosher salt
- pinch freshly ground black pepper
- Optional: butter lettuce leaves for serving
- Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
- Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
- Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.