Shrimp Salad

Shrimp salad is a light, refreshing meal that’s perfect for busy lunches, casual family dinners, or cozy nights at home. Juicy shrimp paired with crisp vegetables and a creamy, tangy dressing makes it easy to enjoy without a lot of prep. I like to cook the shrimp just until pink, so the salad stays tender and flavorful. This simple recipe is flexible, quick to assemble, and can be customized depending on what you have in your fridge, making it a go-to option when you want something fresh, satisfying, and easy to serve.

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Why You Will Love This Recipe

This shrimp salad is flavorful, easy to make, and versatile enough to suit any mealtime. The combination of tender shrimp, crunchy veggies, and a creamy dressing is cozy, crowd-pleasing, and perfect for weeknight dinners or lunchboxes. It’s budget-friendly when using pre-cooked or frozen shrimp, and leftovers store well in the fridge. You can swap ingredients or add your favorite herbs to keep it interesting. Save this on Pinterest for a recipe that’s quick, flexible, and satisfying, offering a fresh, light option that still feels indulgent and comforting.

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Ingredients

Tip: Use medium or large peeled shrimp for the best texture and flavor.

  • 1 pound cooked shrimp, peeled and deveined
  • ½ cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • ½ cup celery, finely chopped
  • ¼ cup red bell pepper, finely chopped
  • ¼ cup red onion, finely chopped
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh dill or parsley, chopped
  • Lettuce or greens for serving
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Instructions

Step 1: Preparation
Dice the celery, red bell pepper, and onion finely. Chop fresh dill or parsley. If shrimp are not cooked, cook them quickly in a skillet until pink, then let cool.

Step 2: Main Cooking Process
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning if needed.

Step 3: Combining Ingredients
Add shrimp, diced vegetables, and chopped herbs to the bowl. Stir gently until the shrimp are evenly coated with the creamy dressing.

Step 4: Finishing & Final Simmer
Arrange lettuce or greens on plates or in a bowl. Spoon shrimp salad on top and serve immediately, or chill for 10–15 minutes to let flavors meld.

Why This Recipe Works for Busy Days

Shrimp salad is quick to assemble, especially if using pre-cooked shrimp. It’s perfect for meal prep or last-minute lunches and can be portioned into containers for easy grab-and-go meals. Minimal prep and flexible ingredients make it an approachable, stress-free option for Pinterest users who want something fresh and satisfying without extra work.

Tips & Tricks

  • Shrimp Texture: Don’t overcook shrimp; they should be just pink and firm. Overcooked shrimp become rubbery.
  • Vegetable Crunch: Chop veggies finely for even distribution. Large pieces can dominate the salad.
  • Dressing Balance: Taste dressing before combining with shrimp. Adjust lemon or seasoning for a bright, creamy flavor.
  • Serving Style: Serve chilled over greens or in a sandwich. Assemble last minute to prevent soggy lettuce.

Variations

  • Meaty Version: Add chopped cooked bacon or small cubes of ham for extra flavor and protein.
  • Vegetarian Option: Substitute shrimp with cooked chickpeas or tofu for a protein-rich salad.
  • Ingredient Swap: Replace mayonnaise with avocado or plain yogurt for a lighter, creamy texture.
  • Flavor Boost: Add a pinch of smoked paprika, garlic powder, or fresh tarragon to enhance flavor.

Serving Suggestions

  • Simple Lunch: Serve on fresh lettuce or greens with a side of cherry tomatoes or cucumber slices.
  • Sandwich Style: Use bread, pita, or wraps for a handheld meal option.
  • Family Dinner: Pair with a side of roasted vegetables or a light soup for a cozy dinner.
  • Party Platter: Arrange shrimp salad in small cups or bowls for easy serving at gatherings.

Storage Instructions

  • Fridge Storage: Store shrimp salad in an airtight container for up to 2–3 days. Keep greens separate until ready to serve.
  • Reheating: Serve chilled; do not heat, as shrimp texture will change.
  • Freezing: Not recommended; mayonnaise-based dressings and cooked shrimp do not freeze well.
  • Make-Ahead Tips: Prepare shrimp and vegetables ahead of time, mix with dressing, and chill until serving for easy meal prep.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (if shrimp are raw)
  • Rest Time: 10 minutes (optional chilling)
  • Total Time: 30 minutes

Nutrition Information (Approximate)

Calories: 250–300 per serving
Protein: 20–25 grams
Fat: 15–18 grams
Values may vary depending on type of shrimp and dressing used.

FAQs

Yes, prepare shrimp salad and chill in the fridge for up to 2 days.

Ensure shrimp are drained and veggies are dry before mixing.

Yes, swap shrimp for tofu, chickpeas, or cooked chicken.

Adjust mayonnaise or yogurt for desired consistency.

Store in the fridge 2–3 days; do not freeze.

Conclusion

Shrimp salad is a fresh, light, and satisfying meal that works for lunches, dinners, or casual gatherings. Quick to assemble and easily customizable, it’s perfect for busy schedules or meal prepping. I often make a batch ahead and enjoy it chilled over greens or in a wrap. Save this recipe on Pinterest for a versatile, flavorful dish that’s approachable, cozy, and ready whenever you need a fresh, easy meal.

Shrimp Salad
Print

Shrimp Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes
Calories

300

kcal

A light and creamy shrimp salad with crisp vegetables and fresh herbs. Quick, satisfying, and perfect for lunch, dinner, or snacks.

Ingredients

  • 1 pound cooked shrimp, peeled and deveined

  • ½ cup mayonnaise

  • 2 tablespoons plain Greek yogurt

  • 1 teaspoon Dijon mustard

  • ½ cup celery, finely chopped

  • ¼ cup red bell pepper, finely chopped

  • ¼ cup red onion, finely chopped

  • 1 teaspoon lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoons fresh dill or parsley, chopped

  • Lettuce or greens for serving

Directions

  • Dice celery, bell pepper, and onion. Chop herbs. Cook shrimp if raw.
  • Mix mayonnaise, yogurt, mustard, lemon juice, salt, and pepper until smooth.
  • Add shrimp, vegetables, and herbs. Stir gently to coat evenly.
  • Serve on greens or in a sandwich. Chill 10 minutes if desired.

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