Shrimp Salad

No doubt about it, this is a shrimp salad you’ll want to eat all summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that’ll keep the requests for seconds coming.

Shrimp salad in a large white bowl

A Soon-To-Be Favorite Summer Shrimp Salad

In short, this is one of those summer salads where you feel 100% at peace, eating a giant bowl of it outside with warm sunny rays on your skin. It’s ultra-refreshing, deliciously creamy, and almost gives my tuna salad recipe a run for its money (don’t worry tuna salad – we still love you).

Also, I’d say that this shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day). Kind of like my ultimate chicken salad. There’s plenty to go around, and it looks stunning served with butter leaf lettuces. Everyone will have their eyes on this – so good thing it’s super easy to make!

Ingredients for a shrimp salad on a table

It’s All in The Shrimp Salad Dressing

Since this salad puts shrimp front and center, it’s all about the dressing to accompany it. The key here is not to mask the shrimp too much though. So I’m keeping it light and fresh with mayo, lemon juice, Dijon mustard, and lots of herbs.

  • Shrimp: You’ll need about 2 pounds of jumbo shrimp for this recipe. But for the specifics, I’ll talk more about what type of shrimp to buy below.
  • Red Onion and Celery: This is a non-negotiable crisp combo for a creamy salad.
  • Mayonnaise: Use your favorite mayonnaise – or try making this homemade mayonnaise for a change! It’s super easy to make with a stick blender.
  • Lemon: As always – fresh lemon juice is best!
  • Dijon Mustard: Just one tablespoon is needed for a tangy touch.
  • Herbs: I love dill in this recipe, but you can also use parsley.
  • Garlic, Salt, and Pepper: The essentials to tie all the flavors together.

Find the printable recipe with measurements below

What Type Of Shrimp To Buy

Honestly, both fresh or frozen jumbo shrimp will work for this recipe. But since this salad is heavy on shrimp, the quality will make a difference. Here’s a few things to note between both kinds.

  • Fresh shrimp: If you’re buying fresh shrimp in a coastal area, make sure that it’s actually “fresh.” Meaning, it hasn’t been sitting on the ice in the store for a long time, or it’s just thawed from being previously frozen. Always ask specific details from your fish monger!
  • Frozen shrimp: If you’re unsure about the fresh shrimp at the market, packaged frozen shrimp is always a great choice! They’re typically flash frozen once they’re caught, which helps to preserve freshness. Just make sure to buy deveined frozen shrimp, with tails removed (for convenience).

How To Make This Creamy Shrimp Salad

Fresh and easy meals are just what we need for the summer months. And good news – this shrimp salad recipe comes together in under 30 minutes. Yep, it’s that fast. Who doesn’t love that?

Make the dressing. Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Then set aside.

Boiling shrimp in a pot for shrimp salad

Boil the shrimp. Bring a pot of water to a boil, add the shrimp, and cook for 2 to 3 minutes. The shrimp should be pink and opaque!

Prep the ice water bath. While the shrimp are cooking, prep an ice water bath. Use a skimmer to remove the shrimp and transfer them to the ice water bath. Let the shrimp cool for 3 minutes or so, then drain them in a colander.

Mix up the salad. In a large mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing.

Shrimp salad in butter leaf lettuces

Ways To Serve Cold Shrimp Salad

This cold shrimp salad is crazy good on its own. But make each bite even more exciting with the serving ideas below. Wrap it up, layer it into a sandwich, or top it on a flatbread. Honestly, just enjoy it however you like!

  • Lettuce wraps: I love to use butter leaf lettuce for lettuce cups. Romaine lettuce works too!
  • Tortilla wrap: Layer baby spinach on top of a tortilla. Then add spoonfuls of this shrimp salad before rolling it up into a wrap.
  • Sandwich: You could spoon this onto a flatbread and top with microgreens.

Storage Options

I will say this shrimp salad tastes the best when it’s freshly made. But it will also keep in the fridge for 2 to 3 days. Just make sure to store it in an airtight container.

Pro tip: Don’t leave this salad sitting on the countertop for too long at room temperature. The mayonnaise could spoil more quickly!

Shrimp Salad Recipe Video

While this recipe is easy to make it always helps to watch a quick video (and learn a few tips). Give it a watch below!

More Easy Shrimp Recipes

Not quite sure what to do with that extra bag of shrimp? You’ll love these easy shrimp recipes that’ll bring some spark back into your weeknight cooking.

Looking for your next summer staple? This shrimp salad is it! If you make it, let me know how it turned out in a comment below!

A white bowl with shrimp salad next to lettuces

Classic Shrimp Salad

5 from 15 votes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4 servings
Author: Lisa Bryan
This is a shrimp salad recipe you'll want to eat all summer long! It's ultra-refreshing, deliciously creamy, and oh so easy to make.


  • 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 teaspoon 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.
    A glass bowl of shrimp salad dressing
  • 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.
    Boiling shrimp in pot for shrimp salad
  • 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.
    Shrimp in an ice water bath for shrimp salad
  • 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.
    A glass bowl of shrimp salad ingredients


Calories: 394kcal, Carbohydrates: 4g, Protein: 1g, Fat: 42g, Saturated Fat: 7g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 544mg, Potassium: 68mg, Fiber: 1g, Sugar: 1g, Vitamin A: 65IU, Vitamin C: 15mg, Calcium: 17mg, Iron: 1mg
Course: Dinner, Main Meal, Salad
Cuisine: American
Keyword: Shrimp Salad, Shrimp Salad Recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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33 comments on “Shrimp Salad”

  1. My sister shared this recipe and I’ve made it several times because it’s easy to make and so very delicious!!!5 stars

  2. Such a super delicious recipe . . . looking forward to trying the salad in a wrap with lots of spinach. I made this recipe without dill and celery because I didn’t have any on hand . . . I imagine the salad would be much better with both.5 stars

  3. Just tried this reipe and absolutely LOVED it! Packed with flavor, light and refreshing. The dressing is amazing and I’m sure can be used in many ways. Thanks for the great recipe.5 stars

  4. Delicious, light lemon flavor, can’t wait to make it again!5 stars

  5. made this for dinner last night and really enjoyed it. Thank you.5 stars

  6. Just made this for lunch and it was very good!  I wasn’t  very carful as I did get some dressing on
    shirt ;) you warned us but I couldn’t wait to put a bib on !  It was so delicious.

    Best wished in your wonderful adventures !5 stars

  7. I love shrimp, I love all dishes with them, but unfortunately in my city they are very expensive, so we can not often afford them. Thank you for this recipe, as soon as I get the opportunity to immediately prepare this salad.5 stars

  8. Love this recipe it is so fresh and clean! G thank you!5 stars

  9. LISA!!
    O…M…G…!!! Greetings from Northern BC Canada! Every month or so we host a dinner for my fella’s boss who comes in from out of town. The guest list is a combination of business contacts and close friends. . . it’s a big deal. This recipe showed up in my inbox and I had to try it! Now I’ve replicated a several of your recipes over the years so I had thee utmost confidence this was going to be a grand one! I made a double batch the night before which allowed for the flavours to party all night. Just before dinner ( 2 day marinated grilled flank steak) I plated the salad in a shallow bowl for each guest lined with butter lettuce. This was a huge hit and emailed the recipe to everyone before the night was over. Thank you, Thank you, Thank you!!! for being a part of making us have yet another memorable dinner! This one is going in my arsenal of go to favourites for certain!
    L5 stars

  10. This recipe is absolutely delicious.  I made the dressing with homemade mayo and used parsley instead of dill. I would use it on just about anything! My husband who is not a huge shrimp eater LOVED it. This recipe will now be a staple in our home.5 stars

  11. Another recipe/method guidepost!  I added I diced hard boiled egg and a bit of diced pickle to the list of ingredients along with celery salt to the dressing in place of Kosher salt.  So good!  Perfect alternative to crab salad.  Also, I cut the shrimp in bite sized pieces to stretch the sharing and to eat easily with a fork.

    I really love your methods! Pre Ordered the cookbook this week.  5 stars

    • Loving the little adjustments you made to this salad Hillary! And can’t wait for you to get your cookbook :)

  12. I want to make a general comment and request – not in relation to this recipe.
    First, I haven’t made a single recipe on your site that I haven’t loved!! Not a single exception. I’m GF so your recipes are doubly appreciated. Of course, I look for things/ingredients I like (never brussel sprouts! LOL). Moving on, many of us live alone or as couples or as fixed-income seniors. Inflation is hitting some of us hard. Especially in terms of groceries. So my request – when you post a recipe using fresh ingredients (dill, thyme, etc.) – things that are a bit costly to purchase but don’t last too long – would it be possible to have a note of some sort listing other recipes to utilize some of the more unique ingredients so we don’t end up wasting? And please, feel free to take my comments under consideration and delete post from public view. Thank you so much!!5 stars

    • Thanks for the comment, as I’m always open to things this community is looking for when it comes to cooking and convenience! I will be sure to keep that in mind and try to incorporate more helpful tips like that.

  13. Saw this recipe pop into my inbox today and immediately knew how my boyfriend and I would cook up our big bag of frozen shrimp! Soooo delicious and easy! We added a bit more garlic for personal preference. Ate it with sourdough toast like the Aussie’s do! (Perfect shrimp for shrimp toast)! Thanks for the recipe Lisa we will be making this dish all summer! 5 stars

  14. Your recipes are great!!! Easy and easy to follow!

  15. Oh my this looks wonderful!
    I bet the dressing would be great on salmon also! Yum!!!!5 stars

    • I bet too! :)

      • I found this recipe on Google this morning. It’s going to be 105 in my hometown today. I just made the dressing and will mix in shrimp once dressing is chilled and flavors mingle. The dressing is delish already thinking of other ways I can use it. Thank you

  16. Could I just use precooked shrimp for this, rather than boiling the shrimp?