Are you looking for an easy and delicious salad recipe? This shrimp salad recipe is the perfect option! Protein-packed with succulent seafood, crunchy vegetables, and a creamy citrus dressing. This refreshing dish is a crowd-pleaser for any occasion.
Just like my classic tuna salad or chicken salad, this is a versatile recipe for meal prep.
Recipe Science
- Poaching shrimp gently in simmering water preserves their delicate texture and ensures even cooking, preventing them from becoming tough or rubbery.
- Adding acidic components like lemon juice to the salad brightens the flavors and helps tenderize the shrimp by slightly breaking down their proteins.
- Mixing the shrimp with a creamy dressing, such as mayonnaise and sour cream, creates a smooth, cohesive texture while balancing the dish’s flavors and adding richness.
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Why It Works
This creamy shrimp salad is the perfect dish to pack for a summer gathering or to whip up for a seafood-inspired dinner. The chilled shrimp are gently cooked for succulent bites. It’s paired with crisp celery and red onions, then tossed in a velvety lemon dill dressing.
It’s easy to overcook the delicate crustaceans, but don’t worry! I’ll show you my foolproof poaching method that only takes a few minutes on the stovetop. Say goodbye to tough and rubbery shrimp! Serve as a sandwich piled in a bun or croissant or lettuce wrapped for a low-carb meal.
Ingredients You’ll Need
- Shrimp: You can use fresh shrimp or frozen shrimp. Precooked shrimp is a good option for quicker prep. The best size to buy is large 2-bite pieces for a hearty salad. I use the 16/20 count size, which is pieces per pound. If serving with crackers or toast, use smaller shrimp.
- Vegetables: To add an exciting contrast in texture, chop up celery and red onion for the salad.
- Dressing: A combination of sour cream, mayonnaise, lemon juice, Dijon mustard, fresh dill, minced garlic, salt, and pepper.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
There are various ways to switch up the flavor of this shrimp salad recipe. Try these delicious ideas:
- Seasoning: Add cajun seasoning for smokiness and heat, Old Bay seasoning, lemon pepper, smoked paprika, Worcestershire sauce, soy sauce, or taco seasoning. Vinegar will add extra tanginess.
- Herbs: Sliced green onions, chives, basil, oregano, tarragon, cilantro, or parsley; these add fresh herbaceous notes.
- Mayonnaise Substitute: For a lighter dressing, use low-fat mayonnaise. Add plain Greek yogurt and 1 tablespoon of olive oil for extra protein and probiotics. Use vegan mayonnaise or dairy-free sour cream.
- Citrus: Instead of lemons, try lime or orange to flavor the dressing or a combination.
- Spicy: Make it spicy with hot sauce, chipotle chili powder, cayenne, red chili flakes, or freshly diced hot peppers.
- Vegetables: Add cucumber, carrots, red bell peppers, corn, beans, diced tomatoes, or avocado.
How to Make Shrimp Salad
Step 1: Defrost the Shrimp
If using frozen shrimp, defrost in the refrigerator overnight or with cool water until no longer icy. Peel and devein the thawed frozen shrimp or fresh pieces before cooking. This ensures that the digestive tract is removed and cleaned.
Step 2: Poach the Shrimp
Cooking the shrimp using the poaching method is the most gentle technique to cook the pieces thoroughly. Heat salted water to about 180°F (82ºC); this is when you can see movement in the water with bubbles forming. Do not boil the shrimp!
The proteins cook quickly, turning the texture tough and rubbery if not monitored. Poaching only takes about 2 ½ to 3 ½ minutes. It’s quick! The shrimp will turn bright orange, opaque, and loosely curled.
Step 3: Stop the Cooking Process
Immediately after poaching, transfer the shrimp to an ice water bath to stop the cooking process.
Step 4: Make the Shrimp Salad Dressing
Whisk together equal parts of mayonnaise and sour cream for a rich emulsified base. Add freshly chopped dill, Dijon mustard for tanginess, fresh lemon zest and juice, minced garlic, salt, and pepper.
This recipe for shrimp salad is one of my favorite summer salads because of the cool and creamy dressing. It’s straightforward to prepare! The recipe makes about 1 cup. It’s also great to serve with cooked lobster to make a salad or roll.
Step 5: Mix the Salad
Once the shrimp is chilled, drain well and add them to the creamy lemon dressing. Add chopped celery and onions.
Toss well to combine. The dressing is thick, so it should cling to the shrimp.
Enjoy the salad right away or refrigerate until ready to serve. It stores well for 3 to 5 days. This is a popular dish to make sandwiches or wrap with lettuce.
Frequently Asked Questions
Yes! This is a great way to make a quick meal. Remove the shrimp tails and rinse with cold water. Drain well before adding to the dressing.
The shrimp and dressing can be prepared 1 to 2 days in advance. Once mixed, it tastes best served within the same day for the creamiest consistency. The dressing starts to thin out as the salt draws out some of the juices from the shrimp. Just mix again before serving. The salad can be refrigerated for 3 to 5 days.
Poaching is the most gentle method for cooking. However, you can use sauteed shrimp, roasted shrimp, or grilled shrimp for extra flavor.
Shrimp proteins denature and cook within minutes! There are various cues to look for to tell when it’s ready. The color will change to pink due to a pigment called astaxanthin released when the internal temperature hits 120ºF (49ºC). It will make a loosely curled “C” shape. If it becomes a very tight “O,” it may be overcooked. Test the internal temperature of the shrimp. It should reach 140ºF (60ºC).
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Best Shrimp Salad Recipe
Ingredients
Poached Shrimp
- 2 pounds shrimp, 16/20 count, peeled and deveined
- 3 quarts cold water, divided
- 2 tablespoons kosher salt
- 4 cups ice
Shrimp Salad
- ½ cup mayonnaise
- ½ cup sour cream, or plain Greek yogurt
- 2 tablespoons chopped dill
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, plus 1 teaspoon zest
- 1 teaspoon minced garlic, or ¼ tsp garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup diced celery, ⅛" dice
- ¼ cup minced red onion
Instructions
- Defrost the Shrimp – If using frozen shrimp, defrost in the refrigerator overnight or for about 24 hours. For quick defrosting, place them in a colander and run cold water over them until no longer icy.In a large bowl, add ice and 4 cups of cold water to make an ice bath. Set aside.
- Poach the Shrimp – Heat 8 cups of water in a large pot over medium heat. Stir in 2 tablespoons of salt. Heat until the surface is just beginning to move but not bubbling, about 180°F (82ºC). Add the shrimp, stir, and cook until opaque, loosely curled, and the thickest part reaches 140ºF (60ºC), about 2 ½ to 3 ½ minutes.
- Stop the Cooking Process – Immediately transfer the shrimp to the ice water bath. Chill until cool, about 5 minutes. Drain using a colander.
- Make the Dressing – In a large bowl, whisk the mayonnaise, sour cream, dill, mustard, lemon juice, lemon zest, garlic, ½ teaspoon salt, and pepper.
- Mix the Shrimp Salad – To the dressing, add the drained poached shrimp, celery, and onion. Toss to combine. Season with salt and pepper to taste.
- To Serve – Serve as is, with crackers to dip, toast for sandwiches, or on top of lettuce leaves.
Recipe Video
Notes
- Serving Size: 4 to 5 shrimp
- Make ahead: Refrigerate cooked shrimp 1 day in advance. The dressing can be made 2 days in advance.
- Storing: Store the salad in an airtight container in the refrigerator for 3 to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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