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Creamy Shrimp Salad Recipe

ByTaylor
Jump to Recipe· 4.9 from 10 reviews

Let me tell you, this Creamy Shrimp Salad Recipe has become my go-to for those days when I want something quick, fresh, and totally satisfying. What makes it stand out is that perfect balance of tangy lemon, fragrant dill, and cool crunch from the celery and red onion—all tied together by that luscious, creamy dressing. It’s just bright enough to feel light, but creamy enough to feel indulgent, which I absolutely adore.

I often whip this up for casual lunches, summer picnics, or even as a light dinner when I’m craving something no-fuss yet flavorful. The best part? It comes together in under 30 minutes, so you don’t need to fuss over complicated steps or long cook times. If you want a recipe that feels both elegant and approachable, this Creamy Shrimp Salad Recipe is definitely worth a try—you’ll be hooked just like I am!

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Why This Recipe Works

  • Fresh Ingredients: The shrimp is cooked just right and chilled immediately to keep it tender and juicy.
  • Flavor Harmony: Lemon zest and juice bring brightness that cuts through the creamy mayo, while dill adds that fresh herbal note.
  • Textural Contrast: Crunchy celery and red onion give the salad a pleasant snap that livens up every bite.
  • Quick and Simple: It’s easy to prepare in under 30 minutes, perfect for busy days without sacrificing flavor.
A white bowl filled with a shrimp salad showing about three layers: the main layer is pink shrimp with a smooth texture, coated lightly with a creamy white sauce; on top, small diced pieces of light green cucumber and bits of red onion add a fresh crunch, scattered evenly; small green dill leaves are sprinkled throughout for a touch of color and texture. The bowl is placed on a white marbled surface where some green lettuce leaves and dill sprigs can be seen in the background, with a silver spoon and a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic of this Creamy Shrimp Salad Recipe starts with using fresh, good-quality ingredients that complement each other beautifully. Here’s why each one is so important and a little tip for shopping!

  • Shrimp: Fresh or properly thawed frozen shrimp work best; peeling and deveining beforehand saves time and ensures every bite is tender and easy to eat.
  • Red onion: Its mild sharpness adds a tasty kick without overpowering; finely chopping helps distribute that onion goodness evenly.
  • Celery: Provides a crisp, refreshing crunch to balance the creamy dressing — be sure to choose firm stalks that snap!
  • Mayonnaise: The creamy base that holds everything together; using a good-quality mayo really shines here.
  • Lemon (zest and juice): Adds acidity and a citrusy brightness that lifts the flavors—fresh lemons always outperform bottled juice.
  • Fresh dill: Its delicate, slightly tangy flavor pairs beautifully with seafood; using fresh herbs makes a noticeable difference.
  • Dijon mustard: Gives a mellow tang and depth to the dressing, balancing richness with a touch of sharpness.
  • Garlic: A little goes a long way here; minced fresh garlic adds warmth and complexity.
  • Kosher salt and black pepper: Essential for seasoning and bringing out the natural flavors without overwhelming them.
  • Butter lettuce leaves (optional): Great for serving if you want a pretty and crisp wrap alternative.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Creamy Shrimp Salad Recipe is how easy it is to make it your own. I often customize it based on what I have in the fridge or the flavor profile I’m craving.

  • Variation: Sometimes, I swap red onion for finely diced shallots for a milder flavor that still adds crunch. It’s a subtle change but lovely.
  • Dietary tweak: For a lighter version, I replace half the mayo with Greek yogurt, which adds extra tang and protein.
  • Herb switch-up: If dill isn’t your favorite, fresh tarragon or parsley works nicely, offering a different herbal twist.
  • Add-ins: Throwing in halved cherry tomatoes or diced avocado can boost freshness and texture, especially in warmer months.

Step-by-Step: How I Make Creamy Shrimp Salad Recipe

Step 1: Whip up that bright, creamy dressing

Start by mixing together your mayonnaise, lemon zest and juice, chopped dill, Dijon mustard, minced garlic, salt, and pepper in a bowl. I like to taste as I go here—if you want it more tangy, add a splash more lemon juice; if you want it creamier, add a bit more mayo. Set this aside while the shrimp cook to let those flavors meld.

Step 2: Cook the shrimp perfectly

Bring a pot of water to a full rolling boil, then add your peeled and deveined shrimp. They only need 2–3 minutes—watch for them to turn pink and curl just slightly. Overcooking turns shrimp rubbery, so keep a close eye. Once cooked, immediately transfer them to an ice water bath to stop the cooking and lock in that tender texture.

Step 3: Mix it all together

Drain the shrimp well, then toss them gently with your finely chopped red onion, celery, and that luscious dressing you made earlier. Stir until everything’s evenly coated and creamy. This step is where the salad really comes to life—you want to coat but not mush the shrimp or veggies.

Step 4: Serve it up and enjoy

Serve the shrimp salad plain in a bowl or spoon it onto crisp butter lettuce leaves for a fun, hands-on way to enjoy it. I love the freshness the lettuce adds—it’s like having a mini seafood lettuce wrap with zero effort.

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Pro Tips for Making Creamy Shrimp Salad Recipe

  • Don’t Overcook Shrimp: Use the ice bath immediately after boiling to halt cooking and keep shrimp tender, not rubbery.
  • Fresh Lemon Is Key: Bottled lemon juice just can’t replace the bright freshness of freshly zested and squeezed lemons.
  • Chop Veggies Finely: Finely diced celery and onion mix better and give pleasantly consistent texture throughout.
  • Adjust Salt Gradually: Salt enhances shrimp and dressing flavors; add it little by little and taste after each addition.

How to Serve Creamy Shrimp Salad Recipe

The image shows three lettuce cups on a light beige plate with tiny speckles, each cup filled with around five shrimp coated in a creamy light pink sauce with small bits of red onion, cucumber, and dill mixed in. The shrimp are pale orange with a smooth texture, arranged on top of bright green, crinkled lettuce leaves. Some fresh dill sprigs are placed beside the plate on a white marbled surface. At the top edge of the image, there is a glimpse of another dish with more shrimp in a white bowl and a spoon resting on the bowl's edge. The overall look is fresh and clean, with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra fresh dill or chopped chives on top before serving—it just brightens up the plate and adds a fresh burst right at first bite. Sometimes I add a few thin lemon wedges on the side for guests who want an extra citrus kick.

Side Dishes

This salad pairs beautifully with crunchy artisan bread or toasted baguette slices. For a heartier meal, I often serve it alongside a fresh green salad or a bowl of chilled gazpacho to keep things light and summery.

Creative Ways to Present

For parties, I like to serve this creamy shrimp salad in hollowed-out mini bell peppers or even inside halved avocados for an elegant appetizer. You can also fill endive leaves with the shrimp salad for a crunchy and pretty bite-sized treat.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp salad in an airtight container in the fridge and it usually stays good for up to 2 days. Because of the fresh lemon juice and mayonnaise, it’s best enjoyed sooner rather than later to keep the flavors bright and the texture perfect.

Freezing

I don’t recommend freezing this creamy shrimp salad because the mayo-based dressing can separate and get watery, which affects the texture. The shrimp themselves freeze well, but once combined with the dressing and fresh veggies, freezing isn’t ideal.

Reheating

This salad is best served chilled, so I don’t reheat it. If you want warm shrimp, cook and serve them separately, then combine chilled veggies and dressing at serving time for the freshest experience.

FAQs

  1. Can I use frozen shrimp for this Creamy Shrimp Salad Recipe?

    Absolutely! Just make sure to thaw the shrimp fully in the fridge overnight or under cold running water, peel and devein them if they’re not already, then cook as directed. Proper thawing ensures the shrimp stay tender and don’t get mushy.

  2. What can I substitute for mayonnaise in this recipe?

    You can swap mayonnaise for Greek yogurt, which adds tang and reduces calories. Some people also use avocado mayo for a dairy-free alternative. Just note that flavor and texture might be a bit different but still delicious.

  3. How do I prevent the shrimp from becoming rubbery?

    The key is cooking shrimp only until they’re just opaque and pink—about 2 to 3 minutes—and then immediately shocking them in an ice bath. Overcooking is the main culprit of rubberiness, so keep a close watch during boiling.

  4. Can I make this shrimp salad ahead of time?

    Yes! You can make the salad a few hours ahead and refrigerate it, but I recommend adding the celery and onion right before serving if you want to keep their crunch. The flavors do deepen as it sits, which some people really love.

Final Thoughts

This Creamy Shrimp Salad Recipe is such a winner in my kitchen because it feels fresh, effortless, and endlessly adaptable. Whether you’re making it for a quick lunch, a picnic with friends, or a light dinner, it never fails to impress. I truly hope you enjoy making and sharing it as much as I do—it’s become a comforting classic that brings that perfect mix of creamy, tangy, and crunchy flavors together in every bite. Give it a go and let me know how you like to tweak it—I think you’ll love it!

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Creamy Shrimp Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
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Description

A refreshing and creamy shrimp salad featuring tender boiled shrimp tossed with a zesty lemon-dill mayonnaise dressing, crunchy celery, and red onion. Perfect served chilled on its own or wrapped in butter lettuce leaves for a light meal or appetizer.

Ingredients

Units Scale

Shrimp

  • 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
  • 1/4 teaspoon kosher salt
  • pinch freshly ground black pepper

Optional

  • butter lettuce leaves for serving

Instructions

  1. Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt, and pepper until well combined. Set aside to let the flavors meld.
  2. Boil the shrimp. Bring a pot of water to a rolling boil. Add the shrimp and cook for 3 minutes or until they turn pink and are cooked through. Avoid overcooking for best texture.
  3. Prep and ice water bath. While the shrimp cook, prepare a large bowl of ice water. Using a skimmer or slotted spoon, transfer the cooked shrimp immediately to the ice water bath to stop the cooking and chill them. Let sit for 3 minutes, then drain well in a colander.
  4. Stir it all together. In a mixing bowl, combine the cooled shrimp, finely chopped red onion, celery, and the prepared dressing. Gently stir until everything is evenly coated and creamy.
  5. Serve. Serve the shrimp salad chilled, either plain or spooned into butter lettuce leaves for a fresh, crisp presentation.

Notes

  • Make sure to remove the shrimp shells and devein them beforehand for a quick cook and seamless eating experience.
  • If you prefer a lighter dressing, substitute half the mayonnaise with Greek yogurt.
  • Adjust the amount of garlic and dill to taste for a milder or stronger flavor.
  • For extra crunch, add finely chopped celery leaves or sprinkle chopped fresh parsley before serving.
  • This salad keeps well refrigerated for up to 2 days in an airtight container.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 400 mg
  • Fat: 25 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 22 g
  • Cholesterol: 145 mg

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