You’ll want to eat this shrimp salad all summer long! The combination of chilled shrimp, crisp celery, and a bright, herby dressing hits that perfect balance of creamy and refreshing.
Why This Shrimp Salad Is A True Classic
- The dressing is creamy but still light. I keep it slightly more lemon-forward so it doesn’t feel heavy, even after chilling.
- There’s texture in every bite. Crisp celery and finely diced onion balance the soft shrimp so every bite has a little crunch.
- It comes together in under 30 minutes. I love that shrimp are a fast-cooking protein.
- It’s perfect for gatherings. I’ve made this recipe durable enough to make ahead and serve cold. Just place the bowl over ice to keep it nice and chilled!
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When the sun is shining bright, and you want a cooling salad, it’s hard to beat this classic shrimp salad. I’m a summer girl through and through, and between the 4th of July, Memorial Day, and the endless BBQ’s and picnics, it seems I’m always making potluck salads in the summer months for family and friends.
And while other shrimp salads may be a bit liquidy or overly-dressed or not crunchy enough (you know I’m all about textures), this shrimp salad hits that perfect balance. It’s ultra-refreshing, deliciously creamy, has a fresh crunch, and almost gives my tuna salad recipe a run for its money (don’t worry tuna salad, I still love you!).
To serve it up, it’s wonderful on butter leaf lettuce or even diced into small bits for a scoopable cracker appetizer. You could even just dig in with a fork, which is what I most often do. Either way, everyone will be going back for seconds!
Shrimp Salad Ingredients
- Shrimp: You’ll need about 2 pounds of jumbo shrimp, whether that’s fresh or frozen. I have more tips on that in the next section!
- Red onion and celery: My favorite ingredients to add a crisp, refreshing bite to creamy salads.
- Mayonnaise: Use your favorite mayonnaise or try making my homemade mayonnaise if you haven’t already! It’s super easy to make with a stick blender.
- Lemon: As always, freshly squeezed lemon juice is best.
- Dijon mustard: Just one tablespoon is needed for a tangy touch.
- Fresh herbs: I love dill in this recipe (it complements seafood so well), 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
How To Make The Best Creamy Shrimp Salad
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<p><strong>First, make the dressing.</strong> Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt, and pepper. Set that aside while you cook the shrimp.</p>
<div id= "This cold shrimp salad is the ultimate summer salad! Chilled shrimp are tossed with crisp celery and red onion, then coated in a bright, creamy dressing.")
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<p><strong>Second, boil the shrimp.</strong> Bring a medium pot of water to a boil. Then, add the shrimp and cook for 2 to 3 minutes. Keep a close eye here as shrimp cook really fast! They should be just opaque and slightly firm, not rubbery.</p>
<div id= "This cold shrimp salad is the ultimate summer salad! Chilled shrimp are tossed with crisp celery and red onion, then coated in a bright, creamy dressing.")
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<p><strong>Third, prep the ice water bath.</strong> Use a skimmer to transfer the shrimp to an ice water bath and let them cool for 3 minutes or so, then drain them in a colander. Chill the shrimp before mixing them into the salad, so the dressing stays thick and creamy.</p>
<div id= "This cold shrimp salad is the ultimate summer salad! Chilled shrimp are tossed with crisp celery and red onion, then coated in a bright, creamy dressing.")
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<div class= "This cold shrimp salad is the ultimate summer salad! Chilled shrimp are tossed with crisp celery and red onion, then coated in a bright, creamy dressing.")
Lastly, mix up the salad. In a large mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing. And if you prefer the shrimp in smaller bits, like my shrimp cucumber salad, chop the shrimp before tossing everything together.
Storage tip: I do think this shrimp salad tastes best when it’s freshly made. But it will also keep in the fridge in an airtight container for 3 to 4 days. Pro tip: Don’t leave this salad sitting on the countertop for too long at room temperature. The mayonnaise could spoil more quickly!
