This easy 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!
If you’re looking for a refreshing, cold seafood salad, shrimp is one of the most economical and delicious options.
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.
Since it can be eaten cold, it packs really well for lunch and picnics, or even for quick snacking from the fridge.
How to Make Shrimp Salad:
Shrimp salad is mostly a little bit of prep work.
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 that all together to combine:
Now all you have to do is add your 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:
Serve extra lemon wedges on the side if you desire, and store it in the refrigerator until you’re ready to eat.
How to serve shrimp salad: 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.
Can it be frozen? No, the textures of all the fresh ingredients, like the celery and herbs, will get damaged by freezing.
How long will it keep in the fridge? Up to 3 days.
Is shrimp salad healthy? 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!