This Shrimp Salad recipe is easy to make and creates the perfect shrimp salad sandwiches. You will love the simple flavors in this fantastic summer salad recipe.
We are headed into picnic season, and nothing says picnic season like salad sandwiches – Egg Salad, Seafood Salad, Tuna Salad, Chicken Salad – we love them all around here. These sandwiches are such a great way to pack some protein into a meal and feed a crowd fast.
This Shrimp Salad fits that bill just perfectly. Made with ingredients that are easy to find, and flavors that meld perfectly with the shrimp, you will love this easy recipe. Eat it as a shrimp roll or wrap it up in lettuce for a lighter lunch. No matter how you serve this dish, it is the perfect easy dinner or great light lunch.
I love this shrimp salad and my family loves it. I’m on Weight Watchers and this recipe fits perfectly with the program.
How to Make Shrimp Salad
This easy shrimp salad recipe comes together quickly and can be enjoyed right away. For the full recipe including all measurements and ingredients, scroll to the recipe card at the bottom of the post.
Combine Main Ingredients
Mix together the shrimp, red onion, and celery.
Make the Dressing
Whisk together the sauce ingredients, starting with half of the salt called for. Taste and add more salt and pepper if needed.
Combine Main Ingredients and Dressing
Stir until well combined and serve.
Shrimp Salad Dressing
The creamy dressing for this recipe is very basic and has just six ingredients. I love it just as it is, but you can use it as a starting off point to make a more complex sauce if you wish.
- Mayonnaise: I love using light mayonnaise because it is lower in calories and fat without sacrificing flavor. Please keep in mind that mayo and Miracle Whip are not the same thing. Miracle Whip brings a level of sweetness to recipes that I don’t personally care for, and I wouldn’t recommend using it as a swap.
- Lemon Juice: The addition of lemon here adds a burst of bright flavor while also balancing the rich creaminess of this dish.
- Old Bay Seasoning: A mix of different spices and herbs, this is used often on the East Coast of the United States while eating shellfish. Try my homemade version!
- Fresh Dill: I will always spring for fresh dill when making recipes because it brings such a great flavor to recipes like this salad or my Pickled Eggs. You can also substitute with 1/2 a teaspoon of dry dill. Both are great in this recipe!
- Salt and Pepper: These flavors will deepen the sauce, so don’t wait to add them until the end. That being said, I like to recommend that you start with half of the salt called for and then adjust the seasonings at the end once all of the ingredients are combined.
How to Serve
This shrimp salad recipe is delicious on a bun or a buttery croissant. I love it with lettuce, and it would be great to add tomatoes and crunchy cucumbers.
If you are eating low-carb or want a gluten-free option, serve as lettuce wraps. This recipe would also be great as a salad topping. This recipe makes about two cups, which is perfect for four sandwiches.
Storing Shrimp Salad
Store your shrimp salad in an airtight container for up to four days in the refrigerator. Always use your best discretion with leftovers; if it smells off, toss it. I would not recommend freezing this recipe due to the mayonnaise in it.
Shrimp Salad Recipe Variations
- This Shrimp Pasta Salad combines cooked pasta with shrimp to create the perfect easy weeknight dinner or fast side to bring to a barbecue or picnic!
- Add more seafood and make this Seafood Salad that includes crab meat in addition to shrimp.
- Bulk out this salad more by adding additional vegetables. Avocado, roasted red peppers, and even vegetables that have been blanched (like asparagus, broccoli, or cauliflower) would be fantastic in this.
If you try this recipe for shrimp salad or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Shrimp Salad Recipe
Ingredients
- 1 pound shrimp cooked, deveined, and thawed
- 1/2 small red onion diced small
- 2 stalks celery diced
- 3/4 cup mayonnaise (I used light)
- 1 tablespoon lemon juice
- 1 1/2 teaspoon Old Bay Seasoning learn more about Old Bay Seasoning
- 1/2 tablespoon fresh dill or 1/2 teasoon dry dill
- 1/2 teaspoon kosher salt (see note)
- black pepper to taste
Instructions
- In a large bowl, combine the shrimp, red onion, and celery.1 pound shrimp, 1/2 small red onion, 2 stalks celery
- In a small bowl whisk together the mayonnaise, lemon juice, Old Bay Seasoning, fresh dill, and half the salt called for. Taste and add salt and pepper to taste.3/4 cup mayonnaise, 1 tablespoon lemon juice, 1 1/2 teaspoon Old Bay Seasoning, 1/2 tablespoon fresh dill, 1/2 teaspoon kosher salt, black pepper
- Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to four days in an airtight container.
Recipe Video
Pattie Wilson says
I made this recipe…i didn’t have mayo so i used hiddenvalley ranch dressing and instead of old bay i used creole seasoning…very great recipe!!!
I’m so glad you enjoyed it!
Joseph says
I seen this recipe I said I’ll make this wow I love this shrimp salad and my family loves it. I’m on Weight Watchers and this recipe fits perfectly with the program
I’m so glad to hear that!
Jeryl pickett says
Loved this shrimp salad
I’m glad to hear it!
Ruth says
Thank you for including ingredients along with instructions. So convenient! I’m making shrimp sandwiches for a friend and know this recipe will be delicious!
I hope you both love this one!
Angela says
I made this, it was so good! It is my new summer salad. I don’t like celery, so I substituted some cucumber minus the seeds. I served on buttered, toasted Hawaiian hot dog buns. So delicious!
I’m so glad you liked it!
Anita says
Love shrimp and nice recipe for hot day.
Danielle says
Can u omit dill?
You might find that it lacks flavor without the dill, but of course you should make it to your liking.
Donna S. says
Hi Lisa. I love your recipes.
Your recipes are easy and help give me ideas of different things to add to food.
Thank you so much for the kind words, Donna!
Linda Talanian says
I made this to serve to friends at a luncheon and we all just loved it. Thank you. This will be a go to recipe.
I’m so glad to hear it, Linda!