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!

Shrimp Salad Tossed with Fresh Herbs and Celery

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.

It’s kind of like my Salmon Salad recipe, or even Egg Salad and Cranberry Chicken Salad, in that it’s a great lunchtime staple, and can be eaten in many different ways.

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.

Shrimp Salad Recipe Served in Lettuce Cups with Lemon Slices

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:

Chopped Chives, Dill, Celery, Shallots, Mayonnaise, and Seasonings

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.

Fresh Herbs and Vegetables in Mixing Bowl

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.

Shrimp In a big mixing bowl with herbs and celery

Give everything a thorough toss, so every shrimp is coated in herbs and dressing:

Recipe for Shrimp Salad In a Bowl With Celery Herb Creamy 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.

Shrimp Tossed with Dill, Celery, and Creamy Dressing, Served Cold in a Bowl

You may find you enjoy it nice and cold, or maybe you enjoy it closer to room temperature. It’s personal preference!

Curry Chicken Salad, Zucchini Ribbon Salad, and Shrimp Avocado Salad are some of my other favorite light dishes. Enjoy!

Recipe FAQ:

How do you 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 you freeze shrimp salad?

No, the textures of all the fresh ingredients, like the celery and herbs, will get damaged by freezing.

How long will shrimp salad keep in the fridge?

Up to 3 days. Seafood doesn’t last as long as other food.

Is this shrimp salad healthy?

Yes, it is Whole30 friendly, paleo, gluten free, dairy free, and low carb.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Shrimp Salad In a Bowl with Spoon

Shrimp Salad

Servings: 6
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
This easy Shrimp Salad is a light, protein-packed dish that can be enjoyed in a variety of ways.
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Ingredients

  • 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*

Instructions 

  • In a large bowl, mix together all the ingredients except for the shrimp.
  • Add the shrimp and toss to coat.
  • Serve cold, and enjoy!

Notes

*I purchase the peeled and deveined shrimp that has already been cooked and frozen, then I just thaw it for the salad. You can also cook your own shrimp and cool it, but it’s more work.
Leftovers: may be stored in the fridge for up to 3 days. I don’t recommend freezing.
Serving ideas: stuff the salad 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.

Nutrition

Calories: 239kcal, Protein: 31g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 384mg, Sodium: 1339mg, Potassium: 163mg, Vitamin A: 315IU, Vitamin C: 10.4mg, Calcium: 229mg, Iron: 3.4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salad
Cuisine: American
Author: Joanne Ozug