This Shrimp Salad is a light, protein-packed dish that can be enjoyed in a variety of ways. You can stuff it into wraps for lunch, serve it in endive cups as an appetizer, add it to salads as the main protein, and more!
My grocery store puts 41/50 shrimp on sale every couple months for $7 per pound, and I like to stock up and keep it in the freezer for shrimp salad recipes like this one.
This recipe is really easy to make, and hinges mostly on the freshness of the ingredients we add to it.
Why This Recipe Is So Great
Packs well for lunches, picnics, etc. – I love putting this shrimp salad into wraps for lunch, or packing a container of it to enjoy at the park. It travels beautifully.
Nutritious and filling – There’s a ton of protein and nutrients here from the shrimp. It’s satisfying too!
Refreshing and delicious – This is wonderful served chilled, and the balance of creaminess from the sauce and brightness of the herbs is perfection.
Economic option for enjoying seafood – Shrimp is one of the cheaper options for seafood, and you can also tweak the shrimp size per your cost needs. As much as I love things like lobster or crab (hello Crab Stuffed Avocado and Crab Cakes), they are pricey.
How to Make It Step by Step:
Shrimp salad is mostly all about prep work. We’ll need to chop up all the vegetables and herbs, and mix together the dressing.
Prep the veggies and herbs, and combine
Finely chop some celery, dill, chives, and shallots, then add them to a bowl with some mayonnaise, olive oil, salt, pepper, and cayenne pepper:
Mix well to coat:
You can see that the mayonnaise dressing here is very light. Add more if you wish, but I like it on the lighter side.
Add the shrimp
My recommendation is to purchase pre-cooked shrimp from the store, because it’s easy to thaw and use, and they do a great job of not overcooking the shrimp.
However, you can certainly cook raw shrimp in a skillet for a couple minutes, until it turns pink, then cool it and add to the salad.
Give everything a thorough toss, so every shrimp is coated in herbs and dressing:
Toss well, and chill if desired
Serve extra lemon wedges on the side if you desire, and store it in the refrigerator until you’re ready to eat.
You may find you enjoy it nice and cold, or maybe you enjoy it closer to room temperature. It’s personal preference!
Stuff it into avocado halves, add it to salads as the main protein, serve in lettuce cups, place into New England style hot dog buns like lobster rolls, put it into sandwiches or wraps, serve in endive cups, etc.
No, the textures of all the fresh ingredients, like the celery and herbs, will get damaged by freezing.
Up to 3 days. Seafood doesn’t last as long as other food.
Yes, it is Whole30 friendly, paleo, gluten free, dairy free, and low carb.
- 1/2 cup finely chopped celery
- 1/3 cup chopped chives
- 1/4 cup chopped dill
- 1/4 cup minced shallot
- 1/4 cup mayonnaise
- 1 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1/4 tsp salt or to taste
- 1/4 tsp ground cayenne pepper
- 1/8 tsp freshly ground black pepper or to taste
- 2 pounds cooked 41/50 shrimp*
- In a large bowl, mix together all the ingredients except for the shrimp.
- Add the shrimp and toss to coat.
- Serve cold, and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.