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5 from 2 votes

Classic Shrimp Salad

This is the best shrimp salad, and it's made with a creamy, tangy dressing, lots of crunchy vegetables, and a sprinkling of fresh chopped herbs. You'll love this easy and delicious classic recipe!
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: best shrimp salad recipe, creamy shrimp salad, shrimp salad
Servings: 6 servings
Author: Brandy O'Neill

Equipment

Ingredients

  • 1 pound extra small cooked shrimp thawed if frozen
  • ½ cup finely diced celery about 2 celery ribs
  • ¼ cup finely diced red onion about 1/4 large red onion
  • ½ cup mayonnaise
  • 1 clove garlic grated
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon lemon zest freshly zested
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

For cooked shrimp:

  • If using frozen cooked shrimp, let your shrimps defrost and drain following bag directions until no longer frozen. Shell if needed and lightly pat dry.
    If using freshly cooked shrimp keep cold until ready to use. Shell if needed.

For raw shrimp:

  • If using frozen raw shrimp, let your shrimps defrost, shell, devein, and cook your shrimp in your preferred fashion. You can steam, grill, broil, bake, or pan cook. Let shrimps cool.
    If using fresh raw shrimp, cook your shrimps in your preferred fashion. Let cool.

Making the salad:

  • In a medium-sized mixing bowl add shrimp, celery, and red onion.
  • Whisk together mayonnaise, garlic, lemon juice, lemon zest, minced dill, minced parsley, Dijon mustard, kosher salt, and black pepper in a small mixing bowl.
  • Pour the whisked mayonnaise mixture over the shrimp and stir to combine.
  • Cover the salad and let sit in the fridge for 1 hour to let the flavors meld together.
  • Serve cold and store in an airtight container in the refrigerator for 2-3 days.

Notes

  • If using frozen shrimp, let it defrost and drain it before using. 
  • If using fresh shrimp, make sure to fully cook and cool before making this salad. 
  • Store in the refrigerator for 2-3 days. 
  • If taking this salad to a party, it should be kept cold as it contains seafood and mayonnaise. 

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 2g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 322mg | Potassium: 250mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg