Shrimp Salad

A quick and creamy 20-minute Shrimp Salad recipe with fresh dill, capers, and crunchy celery. Perfect on its own or for lettuce cups and sandwiches.

For shrimp lovers, a go-to Shrimp Salad recipe is a must. This one is mine. There are three simple tricks to get it right every time, and the whole dish comes together in under 30 minutes. It starts with a cooking method that brings out the best in the shrimp, then finishes with crunchy celery, briny capers, bright fresh dill, and just the right amount of creamy dressing.

Classic picnic and potluck fare, and perfect for quick summer meals, this salad is surprisingly versatile. I love to serve it over crisp lettuce leaves, pile it onto 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).

“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.” ~Aileen Hurst

Recipe at a Glance

• Dietary: Gluten-Free, Low Carb, Paleo-friendly, Whole30-friendly, High Protein
• Time: 20 minutes
• Servings: 6
• Great for: Meal prep, hot-weather dinners, summer potlucks
• Serve it with: Lettuce cups, soft brioche buns, short pasta

Shrimp Salad Ingredients

• Shrimp: Medium shrimp have the best balance of flavor and texture here. I use peeled and deveined to save time.
• Lemon: You’ll need one and a half — one for the cooking water and the rest for the dressing.
• Mayonnaise: I often do half mayo, half yogurt or sour cream for a lighter dressing.
• Dijon mustard: Adds just a touch of sharpness and body. Yellow mustard is a bit too punchy.
• Capers: Go for non-pareil capers if you can. Their size and flavor are ideal.
• Fresh dill: I really think it makes the salad — but dried dill works in a pinch (use half as much).
• Shallot: Or red onion if you want a stronger onion bite.
• Celery: I use the inner ribs — they’re tender, crisp, and full of flavor.
• Butter lettuce: Optional, but a nice touch for serving. It makes the presentation feel a little dressed up.
• Salt and pepper: Always to taste.

Why This Recipe Works

• Poaching off heat: Letting the shrimp cook while the pot is off the burner prevents overcooking and keeps them tender.
• Lemon-salted water: Seasoning the cooking water with salt and lemon wedges boosts flavor from the inside out.
• Chilling right away: An ice bath stops the cooking immediately so the shrimp don’t go rubbery.
• Light, creamy dressing: I’ve tested richer versions, but this amount keeps the balance right — creamy without drowning the other flavors.
• Fresh dill and capers: These punchy ingredients give the salad brightness and contrast that makes it feel fresh, not heavy.

How to Make Shrimp Salad

Cook the shrimp:
Boil water with lemon wedges and salt. Add shrimp, cover, and immediately remove from heat. Let sit until just pink and firm — about 3 minutes. Transfer to an ice bath to cool.

Make the dressing:
In a large bowl, whisk together mayo, Dijon, lemon juice, capers, dill, and shallot. Add black pepper to taste.

Toss and serve:
Pat shrimp dry and add to the bowl with celery. Stir to coat. Serve over lettuce leaves, piled on buns, or tossed with pasta.

Recipe Variations

• Make it lighter: Use Greek yogurt or sour cream for part of the mayo.
• Add crunch: Stir in a handful of diced cucumber or snap peas.
• Spice it up: A pinch of cayenne or a few dashes of hot sauce adds a little heat.
• Change the herbs: Chives or tarragon work well if you’re out of dill.
• Make it a pasta salad: Toss with 8 ounces of cooked short pasta and extra lemon zest.

Make-Ahead and Storage

• Make-ahead: Shrimp salad can be made up to 1 day ahead. Store in the refrigerator and stir before serving.
• Leftovers: Store refrigerated in an airtight container; best served within 3 days.
• Not freezer-friendly: The dressing doesn’t hold up well to freezing.

FAQ

What to Serve With Shrimp Salad

• Mexican Corn on the Cob
• Watermelon Arugula Salad
• Crispy Skillet Potatoes
• Peach Clafoutis or Blueberry Clafoutis for dessert

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!)
• 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!)