Shrimp Salad
Published Jan 22, 2026
Simple shrimp salad with cooked shrimp, mayo, lemon, Dijon mustard, celery, and dill, similar to a classic tuna salad.
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Shrimp Salad is soo good!
Shrimp salad doesn’t get nearly as much attention as tuna salad, but I think it deserves a spot in the rotation. It’s the same general idea, mayo, lemon, a little Dijon, celery, onion, just with perfectly cooked shrimp instead. I cook the shrimp quickly, chill them right away so they stay firm, and then mix everything together. I make this shrimp salad when I want something familiar but not boring, and I usually eat it straight from the bowl or spoon it onto lettuce.
Happy Cooking!
– Yumna
Shrimp Salad Ingredients
- Shrimp: You can use fresh or frozen shrimp. If you use frozen, I recommend thawing them before cooking. I like to buy shelled and deveined shrimp to save time, but if you want to do it yourself, read my tips on how to peel and devein shrimp.
- Vegetables: You’ll need to know how to mince celery and how to mince a red onion.
- Mayonnaise: I like avocado-based mayonnaise, but any will work.
- Dijon mustard: I like the sharpness of Dijon mustard here, but any variety works, like spicy brown mustard or stone-ground mustard.
- Lemon: Here’s how to zest a lemon and how to juice a lemon.
- Seasonings: You’ll also need dried dill, salt, and pepper.
How to Make Shrimp Salad
Shrimp Salad Recipe
Ingredients
- 1 pound small baby raw shrimp peeled, deveined
- Ice water as needed
- ¼ cup mayonnaise
- 1 small lemon zest and juice
- 1 tablespoon Dijon mustard
- 1 tablespoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks minced
- 2 tablespoons red onion minced
Instructions
- Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, for 2–3 minutes, until the shrimp become bright pink and curl.
- Strain and transfer to the prepared ice water to immediately stop the cooking, then drain and set aside.
- In a large serving bowl, whisk together the mayonnaise, lemon zest, lemon juice, mustard, dill, salt, and pepper until well combined. Add the celery and onions and stir to combine.
- Add the drained shrimp on top and gently stir until well combined.
- Serve on its own or over leafy lettuce.
Equipment
Notes
- My Top Tip: Don’t overcook the shrimp. They cook quickly, usually within 2–3 minutes, depending on their size. Once the shrimp turn from gray to pink, remove them from the boiling water.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Freezing is not recommended.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add more crunchy vegetables: Sliced radishes, diced fennel, sliced cucumber, and chopped scallions are nice additions.
- Make it even crunchier: Try toasted walnuts, pepitas, or sunflower seeds.
- Give it a briny bite: Add chopped pickles, capers, or pickled red onions. You can even stir in a spoonful of juice from the pickle jar!
- Sprinkle with fresh dill: The shrimp salad recipe already has dried dill, but I like to top it with fresh dill, too.
Recipe Tips
- Zest the lemon before you juice it. You’ll get the most fragrant oils from the zest if you do it before cutting the lemon.
- Pat the shrimp dry after the ice bath. Excess moisture can water down the salad dressing.
Serving Ideas
- Potatoes: Potato Galette, Baked Potato Wedges, Air Fryer Baked Potatoes
- Fritters: Cauliflower Fritters, Broccoli Fritters, Chickpea Fritters
- Chips: Homemade Pita Chips, Baked Kale Chips, Pasta Chips
FAQs
You probably overcooked it. Shrimp cook very quickly. Keep a close eye on them, and remove them from the heat when they turn from gray to pink.
