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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.

shrimp salad served in a shallow white bowl

Classic picnic and potluck fare and perfect for a quick meal on hot summer nights, this is 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).

Shrimp Salad Ingredients

  • 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 1/2 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
  • Butter Lettuce Leaves: optional for lining the serving plates
  • Kosher Salt and Freshly Ground Black Pepper
shrimp salad on plates photographed from above

3 Keys 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!

More Seafood Dishes to Try

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.

preparing shrimp for shrimp salad step by step

Step 2: In a large bowl, stir dressing ingredients together until smooth: mayonnaise, Dijon mustard, capers, dill and shallot.

preparing shrimp salad dressing

Step 3: Add celery and shrimp to dressing and stir to coat. Serve.

tossing shrimp with shrimp salad dressing

Recipe Video

Shrimp Salad

5 from 16 votes
Prep: 15 minutes
Total: 20 minutes
Course: Salad
Cuisine: American
Calories: 314
Servings: 6 people
A simple and fantastic recipe for Shrimp Salad. Sure to become a favorite in your home as it is in ours! A great fit for low carb and keto diets! 


  • 1 1/2 lemons divided
  • 2 pounds medium shrimp peeled and deveined
  • 1 tablespoon kosher salt
  • 2/3 cup mayonnaise or 1/3 cup mayonnaise and 1/3 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 1/2 lemon
  • freshly ground black pepper to taste
  • 3 ribs celery diced small
  • butter lettuce leaves optional


  • 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.


  1. Note that you’ll need 1 1/2 lemons for this recipe – one for the shrimp boiling water and another 1/2 for the dressing. 
  2. 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. 


Calories: 314kcal | Carbohydrates: 4g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 1555mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

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  1. Liz says:

    5 stars
    Oh, how delicious!! This will make a wonderful Lenten meal!!!

    1. Marissa Stevens says:

      Thank so much, Liz!

  2. annie@ciaochowbambina says:

    5 stars
    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!

    1. Marissa says:

      I’m excited for you to try this, Annie! Hope your son’s girlfriend loves it to!

  3. Liz says:

    5 stars
    This is my dream lunch! Perfectly flavored and dressed!! xo

    1. Marissa says:

      aww…thank you, Liz!

  4. Sherry says:

    This looks very tasty. I do love capers and prawns 🍤 sorry we don’t say shrimp here :). Cheers sherry

    1. Marissa says:

      Thanks, Sherry!

  5. Valentina says:

    5 stars
    Yes, this is definitely a perfect summer meal. Love all of the fresh flavors and it’s so pretty!

    1. Marissa says:

      Thank you, Valentina!