Creamy Shrimp Salad Recipe

If you’ve been on the hunt for the perfect summer lunch or a light dinner that’s packed with flavor without feeling heavy, this creamy shrimp salad recipe is definitely one to save. The balance of fresh shrimp with that tangy, herby dressing creates a refreshing dish that just hits the spot on warm days. I love how easy it is to whip up, which makes it a go-to for quick get-togethers or a weeknight meal when you want something bright and satisfying.

What makes this creamy shrimp salad recipe stand out to me is the way the lemon and dill in the dressing brighten up the natural sweetness of the shrimp. Plus, the little crunch from celery and red onion adds a nice texture contrast. Whether you’re plating it on butter lettuce leaves for a pretty appetizer or enjoying it as a hearty salad, it s a crowd-pleaser that feels special but takes no time at all.

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Ingredients You’ll Need

Each ingredient here plays a role in bringing balance to the creamy shrimp salad recipe, from the succulent shrimp to the bright, fresh herbs and crunchy veggies. When shopping, pick shrimp that are fresh or thawed properly and bright green dill for the best herbal note.

• Shrimp: Fresh or thawed, peeled and deveined shrimp make the salad juicy and tender.
• Red onion: Finely chopped to add a mild bite without overpowering the dish.
• Celery: Adds a refreshing crunch and subtle earthiness.
• Mayonnaise: The creamy base that ties all the flavors together smoothly.
• Lemon (zest and juice): Provides a bright, citrusy kick that lightens the richness.
• Fresh dill: Offers a fragrant herbaceous note that complements the shrimp beautifully.
• Dijon mustard: Brings a little depth and mild tang to the dressing.
• Garlic: Minced finely for a gentle savory layer that s never too strong.
• Kosher salt and black pepper: Essential seasonings to bring out the flavors.
• Butter lettuce leaves (optional): For serving-you could also use your favorite crunchy greens or bread.

Variations

I love switching things up with this creamy shrimp salad recipe depending on what I have on hand or the mood I’m in. Feel free to experiment with flavors and textures to make it your own-it s super forgiving.

• Avocado Addition: Adding diced avocado gives a silky richness that pairs so well with the tangy dressing-I tried it once for a brunch and everyone loved it!
• Spicy Kick: A dash of cayenne or some chopped jalapeño can add a fun heat element if you like things spicy.
• Herb Swaps: If you don t have dill, tarragon or fresh parsley also works beautifully.
• Greek Yogurt Dressing: For a lighter version, substitute half the mayo with Greek yogurt to keep it creamy yet healthy.
• Serving Style: Try it inside a pita or on whole grain crackers for a fresh appetizer twist.

How to Make Creamy Shrimp Salad Recipe

Step 1: Whip Up the Dressing

Start by mixing the mayonnaise, fresh lemon zest and juice, dill, Dijon mustard, minced garlic, kosher salt, and black pepper in a bowl. Stir it well until everything is fully combined and the dressing is smooth. I like to taste at this point to adjust lemon or salt depending on my shrimp-sometimes they need a little extra zing!

Step 2: Cook the Shrimp Perfectly

Bring a pot of water to a rolling boil. Drop in the peeled and deveined shrimp and cook for just 2 to 3 minutes, until they turn pink and opaque. It s key not to overcook here-you want tender shrimp that aren t rubbery. As soon as they re done, scoop them out with a slotted spoon right into an ice water bath to stop cooking and keep them juicy.

Step 3: Mix It All Together

Once the shrimp are cooled and well drained, combine them with the finely chopped red onion and celery in a large bowl. Then pour your creamy dressing over everything and toss gently until the shrimp salad is evenly coated. The dressing should be creamy enough to cling to each shrimp, but if you want it saucier, just add a little more mayo or lemon juice. Chill for 15 minutes if you have time-it really helps the flavors marry and taste even better.

How to Serve Creamy Shrimp Salad Recipe

Garnishes

I usually top my creamy shrimp salad with an extra sprinkle of fresh dill or a few lemon wedges on the side because they brighten up the plate and invite you to add a fresh squeeze of lemon. Sometimes, I toss in a little chopped chives or parsley just for color contrast and a mild oniony note that pairs nicely without interfering.

Side Dishes

This salad pairs wonderfully with light sides like crusty bread, a crisp cucumber salad, or even some roasted sweet potatoes if you want something heartier. On warmer days, I love serving it alongside grilled veggies or a chilled glass of white wine for the full fresh summer vibe.

Creative Ways to Present

For parties, I like scooping the creamy shrimp salad into mini butter lettuce cups to make individual bite-sized treats-always a hit and visually pretty. Another fun idea is to layer it on toasted sourdough rounds, making shrimp salad crostini perfect for appetizers or brunch spreads.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy shrimp salad in an airtight container in the fridge and it usually stays fresh for up to 2 days. I recommend keeping the lettuce or bread separate until serving so they don t get soggy.

Freezing

I’ve found that freezing creamy shrimp salad isn t the best idea because the mayo-based dressing can separate when thawed, and shrimp texture can get rubbery. I d suggest making this fresh or enjoying leftovers refrigerated within a couple of days instead.

Reheating

This salad is really meant to be enjoyed cold or at room temperature, so I don t reheat it. If you want warm shrimp, cook them separately and toss with dressing after reheating. This keeps the texture and flavors just right.

FAQs

Final Thoughts

This creamy shrimp salad recipe has become one of my favorite quick meals that feels fancy but isn t complicated at all. It s fresh, creamy, and loaded with bright flavors that lift the natural sweetness of the shrimp. I m confident once you try it, you ll find yourself coming back to it for casual lunches, picnics, or whenever you want a no-fuss, flavorful seafood dish. Give it a go – I bet it ll become one of your staples too!

Creamy Shrimp Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 122 reviews

• Author: Lucy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Salad
• Method: Boiling
• Cuisine: American

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Description

This Creamy Shrimp Salad is a refreshing and flavorful dish featuring tender boiled shrimp tossed in a zesty lemon-dill mayonnaise dressing. Enhanced with crunchy celery and red onion, this salad is perfect served on its own or wrapped in crisp butter lettuce leaves for a light and satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

Shrimp Salad

• 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

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Instructions

1. Make the dressing: In a bowl, stir together the mayonnaise, lemon juice and zest, fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper until well combined. Set the dressing aside to allow the flavors to meld.
2. Boil the shrimp: Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp to the boiling water and cook for 2 to 3 minutes, or until the shrimp turn pink and are cooked through.
3. Prep an ice water bath: While the shrimp are cooking, fill a large bowl with ice and cold water to create an ice water bath. Once the shrimp are cooked, use a skimmer or slotted spoon to transfer them immediately to the ice bath. Let the shrimp chill for 3 minutes to stop the cooking process and preserve their texture. Drain the shrimp in a colander afterwards.
4. Combine all ingredients: In a large mixing bowl, stir together the cooled shrimp, finely chopped red onion, celery, and the prepared dressing. Mix until the salad is creamy and evenly coated.
5. Serve: Serve the creamy shrimp salad chilled, either on its own or spooned into butter lettuce leaves for a fresh and crunchy wrap.

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Notes

• Be sure to not overcook the shrimp; cooking them until just pink will keep them tender and juicy.
• The ice water bath helps to quickly cool the shrimp, stopping the cooking process to avoid toughness.
• For extra flavor, you can add a dash of hot sauce or sprinkle smoked paprika in the dressing.
• This salad can be made a few hours in advance and stored in the refrigerator for up to 1 day.
• Serve chilled for the best refreshing taste.

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Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 2g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 195mg