Shrimp Salad

For shrimp lovers, a go-to Shrimp Salad recipe is a must. This one is mine. There are three secrets you need to know to get this recipe right every time, but I promise they’re simple and your salad will be ready to serve in under 30 minutes. It’s all about a cooking method that enhances the flavor of the shrimp, then rounding out the dish with crunchy celery, briny capers, bright, fresh dill and just the right amount of creamy dressing.

Classic picnic and potluck fare and perfect for a quick meal on hot summer nights, this is such a versatile salad! I love to 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 my recipe notes for more details).

Shrimp Salad Ingredients

• Shrimp: I find that medium shrimp are ideal in this salad for the best flavor and texture.
• Mayonnaise: Use a good quality store bought mayonnaise, homemade mayonnaise or a mixture of yogurt and sour cream for a lighter salad.
• Mustard: I prefer Dijon mustard for its creamy texture and subtle flavor compared to sharper yellow mustard.
• Capers: Look for non-pareil capers – small capers with exceptional flavor! Larger capers can be overpowering in single bites.
• Dill: I consider fresh dill a star flavor in this salad, but 1/2 the amount of dry dill will do in a pinch.
• Shallot: Or, if you’re an onion lover, feel free to use red onion for a bolder onion flavor.
• Celery: Use the inner, tender ribs for the best texture and flavor.
• Lemon Juice: It’s worth using fresh lemon juice here – with so few ingredients, the quality and flavor really matter.
• Butter Lettuce Leaves: Optional but recommended for lining the serving plates. I think it makes the presentation so pretty. Though you could serve just the salad in stemmed cocktail glasses (like martini glasses) as a festive appetizer.
• Kosher Salt and Freshly Ground Black Pepper

3 Secrets to a Spectacular Shrimp Salad

1. 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.
2. Season the cooking water: boil the shrimp in salted water with lemon wedges (a method I learned from Ina Garten).
3. 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!

I hope you’ll give this Shrimp Salad a try in your own kitchen. It’s become a staple in mine, and I’d love to hear how it works out for you. Remember those three little tricks, and don’t be afraid to make it your own. Whether you’re serving it for a quiet dinner or bringing it to a get-together, I think you’ll find it’s a recipe worth remembering and sharing with the people you love.

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.