For shrimp lovers, a go-to Shrimp Salad recipe is a must. This one is mine. It's all about enhancing the flavor of the shrimp with crunchy celery, briny capers, bright, fresh dill and just the right amount of creamy dressing.
It's classic picnic and potluck fare and perfect for a quick meal on hot summer nights.
Jump to:
It's such a versatile salad! Serve it over crisp lettuce leaves or pile it high on soft brioche buns for shrimp salad sandwiches, or toss with pasta and extra lemon juice and zest to make shrimp pasta salad (see recipe notes for more details).
Ingredients You Need to Make Shrimp Salad
- Shrimp: ideally medium shrimp for the best flavor and texture
- Mayonnaise: good quality store bought mayonnaise, homemade mayonnaise or a mixture of yogurt and sour cream for a lighter salad
- Mustard: ideally Dijon mustard
- Capers: ideally non-pareil capers (small capers with exceptional flavor!)
- Dill: ideally fresh dill, but ½ the amount of dry dill will do in a pinch
- Shallot: or red onion for a bolder onion flavor
- Celery: use the inner, tender ribs for the best texture and flavor
- Lemon Juice: ideally fresh
- Kosher Salt and Freshly Ground Black Pepper
- Butter Lettuce Leaves: optional
Three Keys to a Spectacular Shrimp Salad
- Properly cook the shrimp: Overcooked shrimp is rubbery and bland. You want to cook the shrimp until just pink and firm, then transfer immediately to an ice bath to stop the cooking.
- Season the cooking water: boil the shrimp in salted water with lemon wedges (a method I learned from Ina Garten).
- Don't overdress: I recommend just enough dressing to make the salad creamy without overpowering all of the other flavors and textures in the salad. No goopy salads please!
Pairing Suggestions
Shrimp Salad fits in perfectly with other BBQ and picnic favorites like Italian Pasta Salad, Italian Potato Salad, Greek Farro Salad, Greek Potato Salad, and Spicy Deviled Eggs.
More Seafood Dishes to Try
- Crab Cakes (I'm really picky about crab cakes and, I promise, these are amazing!)
- Shrimp Tacos (Read the comment thread if you need some convincing. 😉 )
- Grilled Shrimp Tacos (Perfect for summertime grilling! No stove top required.)
- Shrimp Piccata (A seafood riff on the Italian classic!)
- Crab Salad (This one is all about accentuating the real lump crab meat!)
- Seafood Pasta Salad (Loaded with shrimp and real lump crab!)
- Shrimp and Avocado Salad (Our favorite summer lunch!)
- Bacon Wrapped Shrimp (There's a trick you might not know about to make these perfectly succulent!)
- Bacon Wrapped Scallops (Always a crowd pleaser and SO easy!)
How to Make Shrimp Salad
Step 1: Bring water, salt and lemon wedges to boil in a large saucepan. Add shrimp and cover; remove from heat and allow to cook just until pink and firm (2 to 3 minutes). Transfer to ice bath. When cool, remove shrimp and pat dry.
Step 2: In a large bowl, stir dressing ingredients together until smooth: mayonnaise, Dijon mustard, capers, dill and shallot.
Step 3: Add celery and shrimp to dressing and stir to coat. Serve.
Recipe Video
Shrimp Salad
Ingredients
- 1 ½ lemons divided
- 2 pounds medium shrimp peeled and deveined
- 1 tablespoon kosher salt
- ⅔ cup mayonnaise or ⅓ cup mayonnaise and ⅓ cup plain yogurt or sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons capers coarsely chopped
- 3 tablespoons minced fresh dill
- 1 medium shallot minced
- 1 tablespoon fresh lemon juice from about ½ lemon
- freshly ground black pepper to taste
- 3 ribs celery diced small
- butter lettuce leaves optional
Instructions
- Cut one lemon into wedges. (Reserve remaining half lemon for dressing.)
- Prepare ice bath for shrimp.
- Bring 2 quarts water, lemon wedges and kosher salt to boil in a large pot over medium-high heat. Stir in shrimp and cover; remove from heat and let stand until just cooked through, about 3 minutes. Transfer with slotted spoon to ice bath.
- When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and add to large salad bowl.
- To a separate bowl add mayonnaise, Dijon mustard, capers, dill, and shallot. Squeeze remaining lemon half over (about 1 tablespoon of fresh juice). Whisk until well combined. Season to taste with pepper.
- Add celery to shrimp in salad bowl. Spoon mayonnaise mixture over and gently toss to coat evenly.
- If desired, line 6 individual serving bowls or salad plates with butter lettuce leaves.
- Divide shrimp salad among 6 bowls or plates and serve.
Notes
- Note that you'll need 1 ½ lemons for this recipe - one for the shrimp boiling water and another ½ for the dressing.
- Instead of serving shrimp salad over lettuce leaves, you can make shrimp salad sandwiches on soft bread (like brioche buns) or make a shrimp pasta salad by tossing shrimp salad with 4 cups of short pasta (8 ounces) like bow-tie (farfalle) or medium shell and extra lemon juice and zest.
I made this salad the other night and it fed a crew! I made the dressing early to give it some time in the fridge. It was delish, I think it might be my new dressing for everything seafood! I also folded in some diced avocado. Everybody wants it again and soon.
That's fantastic, Aileen! (Love the addition of avocado!) Thank you for coming back to let me know!
My husband brings home cooked shrimp and gives me a hopeful smile since the first time I made this. It's a big hit!
That is such a nice compliment, Michele. I'm so happy it's a hit for you two!
This is fabulous! And I just order some shrimp. It is starting to feel like spring!
Thanks, Mimi. And hooray for spring!
We both have salads on the brain today Marissa! This shrimp salad looks delicious. It has always been one of my summer favorites. Love the added fresh dill and capers!
Thanks, Mary Ann! They add SO much flavor.
Ah, if this doesn't scream spring, I don't know what does! I'm so ready for spring and summer fare! Now that I think about it, I don't think I've ever had shrimp salad sandwiches...putting that on the list for whenever this snow finally melts and we can eat outside again! 🙂
Spring is on the way! I hope you and your family will love this one, David. Perfect backyard picnic fare for sure.
Oh, how delicious!! This will make a wonderful Lenten meal!!!
Thank so much, Liz!
Can you believe I have never had shrimp salad? Maybe I was waiting for yours! This looks divine, my friend! My son's girlfriend loves seafood - I'm going to make this for her!! Thanks for sharing!
I'm excited for you to try this, Annie! Hope your son's girlfriend loves it to!
This is my dream lunch! Perfectly flavored and dressed!! xo
aww...thank you, Liz!
This looks very tasty. I do love capers and prawns 🍤 sorry we don’t say shrimp here :). Cheers sherry
Thanks, Sherry!
Yes, this is definitely a perfect summer meal. Love all of the fresh flavors and it's so pretty!
Thank you, Valentina!
While my go-to with shrimp is usually to add it to a salad or zucchini noodles, now I'm totally imagining enjoying this shrimp salad sandwiched between two slices of soft bread! Now that would be a delicious picnic sandwich!
Love the way you think, Leanne! Definitely perfect picnic fare!
I will always have a place for shrimp salad in my heart - especially during the summer! It is SO tasty and brings back all the memories of growing up and long trips on our boat. I mean, you just can't (or shouldn't) do summer without some shrimp salad, right?! Yours looks absolutely heavenly, Marissa! Making this IMMEDIATELY! Pinned!
I love that this one brings back great memories for you, Chey! And I agree: no summer would be complete without shrimp salad!
Marissa, such a wonderful salad! And so many ways to enjoy it! Love your tips on cooking the shrimp. So delicious with the capers and dill!
Thanks so much, Kelly!
Shrimp salad is one of my favorites. I'm loving the added capers and dill in your recipe Marissa! I can't wait to try this! Perfect for my next girlfriends luncheon!
Love to hear that, Mary Ann!
I do love shrimp and shrimp salads! While normally I prefer very simple dressing (or no dressing at all), I like this combo. I can imagi having this served with brioche, as you recommend, savoury scone or even croissant.
Great idea to have it on a croissant, Ben - decadent delicious!
I second the 'no goopy salads' comment, Marissa! There's nothing worse than a goopy summer salad. This shrimp salad looks incredible, and I'm totally digging the flavors you've got in there! In fact, this reminds me of a recipe my Mom used to make when I was a kid. It's been years since I've made that one. In the meantime, though, I think I need to try this one out. It sounds perfect for summer entertaining!
I love it that this reminds me of a recipe your mom made, David! Somehow nostalgia makes food taste even better. 🙂
This looks like the most perfect summer recipe! Love love love dill, so this one is definitely calling my name. Those shrimp look SO good, Marissa! Delish for lunch today on a lettuce wrap 🙂
Yes! This would be so good as a lettuce wrap - love the way you think, Dawn!
Those shrimps are so succulent and fresh! I want this for my dinner too :-))
Wish I could share! Thank you, Angie!
The freshness and textures have got my tastebuds excited about this salad! Love the use of fresh ingredients and this combo of flavors!
Thanks so much, Kevin!
You just decided for me what's for dinner tomorrow, Marissa! I have a lot of dill growing in my garden right now so this will be perfect. My oldest son, who has been up to the family cabin with friends for the week (he's in from California and BTW made your Welsh Rarebit for them for breakfast... he asked if I had a recipe 😉 ) will be stopping by tomorrow night for dinner and this is the main dish!
aww...you are just the sweetest, Sally! I'm excited for you and your family to try this!!