When I want something easy, refreshing, and packed with protein, I make this Shrimp Salad. It’s creamy, bright, and full of crisp veggies that pair beautifully with tender shrimp. Whether you’re making a light lunch, a summer dinner, or meal-prepping for the week, this shrimp salad is a delicious and effortless choice.
Quick Facts
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Prep Time: 10 minutes
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Cooking Time: 5 minutes
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Total Time: 15 minutes
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Serving Size: 2–3 servings
Why You’ll Love This Shrimp Salad
This salad is creamy yet light, fresh yet satisfying. The shrimp adds natural sweetness and protein, while the crisp celery and herbs bring a nice crunch and flavor. It’s extremely easy to customize — perfect for serving as a sandwich filling, on salads, with crackers, or inside wraps. Plus, it comes together in minutes!
Ingredients You’ll Need
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1 lb cooked shrimp, chopped (or use whole small shrimp)
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1/4 cup mayonnaise
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2 tablespoons Greek yogurt (optional for lighter texture)
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1 tablespoon lemon juice
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1 teaspoon Dijon mustard
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1 stalk celery, finely chopped
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2 green onions, sliced
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1 tablespoon fresh dill or parsley
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Salt and pepper to taste
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Optional: 1 teaspoon Old Bay seasoning
How I Make My Shrimp Salad
Step 1: Prepare the Shrimp
If using raw shrimp, boil or sauté them for 2–3 minutes until pink. Cool completely.
Chop into bite-sized pieces if they’re large.
Step 2: Make the Dressing
In a bowl, mix mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and Old Bay seasoning. Stir until smooth.
Step 3: Combine Everything
Add shrimp, celery, green onions, and herbs to the dressing.
Mix gently until everything is well coated.
Step 4: Chill & Serve
Refrigerate for at least 15 minutes for best flavor.
Serve chilled and enjoy!
Creamy, refreshing, and ready in minutes — the perfect shrimp salad!
Serving Suggestions
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Serve on toasted bread for a shrimp salad sandwich.
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Spoon over lettuce for a low-carb meal.
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Add to croissants for a fancy brunch.
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Enjoy with crackers or cucumber slices as a snack.
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Stuff into wraps or pita pockets for an easy lunch.
Tips for Customization
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Make it spicy: Add sriracha, cayenne, or chili flakes.
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Make it lighter: Use all Greek yogurt instead of mayo.
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More crunch: Add chopped radishes or bell peppers.
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More herbs: Dill, parsley, and chives all work well.
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Citrusy version: Add lemon zest for extra brightness.
Nutritional Info (Approx. per serving)
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Calories: 180–220
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Carbs: 2–4g
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Fat: 10–14g
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Protein: 20–24g
(Depends on mayo/yogurt ratio.)
FAQs
1. Can I use frozen shrimp?
Yes! Thaw completely and pat dry before using.
2. How long does shrimp salad last?
3 days in the refrigerator when stored in an airtight container.
3. Can I make this ahead of time?
Absolutely — the flavor gets even better as it chills.
4. Can I use other seafood?
Yes! Crab, lobster, or even chicken make great substitutes.
Final Bite
This Shrimp Salad is fresh, creamy, and incredibly easy to make. It’s perfect for warm weather, busy weekdays, or anytime you need a quick but satisfying meal. Once you try it, you’ll want to keep it in your weekly rotation.
