🦐This is a shrimp salad like you have never eaten before, right?
Hear me out, guys- it just gets branded wrong at times. Shrimp salad is perceived as being dull and having a lumpy mass of mayo at the back of the fridge. Waitbut not this Shrimp Salad Recipe. It is downright zesty with fresh herbs, crunchy yet juicy bitefuls of shrimp, and a little citrus kick that prompts you to dance when you take a bite 💃🕺.
It would be great for lunch alone, as a side to a barbeque, or to go in haywire with a midnight raid on the fridge (we’re not judging out loud). The best part of all is how easy and simple it is to entertain. Get out the apron or not and let’s get ready to rock n roll with this salad.
🦐Why You’ll Love This Shrimp Salad:
Real talk, though—if you’re on the fence, here’s what makes it worth trying:
- Crazy good-from super flavorful to can’t stop- eating it .
- Fast and also fuss free- about 30 minutes cook time.
- Light but filling-the best mix of protein and crunch.
- Customizable-bean swap add some buttery avocado or spice it up with hot pepper.
- Meal prep friendly-it’s a champ in the fridge.
🛒Ingredients You Will Need for Shrimp Salad Recipe
Your shopping list is ready: You might already have most of these in your kitchen!
| Ingredient | Amount | Notes |
|---|---|---|
| Shrimp | 1 lb (peeled, deveined) | Medium or large, cooked preferred |
| Celery | 2 stalks | Finely chopped |
| Red onion | 1/4 cup | Thinly sliced or diced |
| Cherry tomatoes | 1 cup | Halved |
| Cucumber | 1 small | Sliced or chopped |
| Avocado | 1 | Diced, optional but sooo creamy |
| Fresh dill | 2 tbsp | Chopped |
| Parsley | 2 tbsp | Fresh, chopped |
| Olive oil | 3 tbsp | Extra virgin = extra flavor |
| Lemon juice | 2 tbsp | Freshly squeezed, pls |
| Dijon mustard | 1 tsp | Adds that tangy kick |
| Garlic | 1 clove | Minced |
| Salt & pepper | To taste | Always finish with a lil seasoning dance |
| Optional: Chili flakes | 1/4 tsp | If you like a bit of spice |
🔥Step-By-Step Instructions (Because It’s Easy)
This is easy-peasy for us: just great eats:
1. Preparing the Shrimp (If Required)
- In case the shrimp are raw, boil or quickly sauté them in salted water or some olive oil until they turn pretty and opaque, about 3 to 5 minutes.
- Drain and allow cooling.
2. Chop Like a Pro
- Chop the celery, onion, cucumber, avocado, and herbs. Slice the cherry tomatoes in half.
- Slice anything as thin or chunky as you like your texture.
3. Make the Dressing
- In a small bowl, blend olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Creamy dressing? Go for it. Add a spoon of Greek yogurt or mayo-a touch of wildness is allowed.
4. Toss It All Together
- Put the shrimp and chopped veggies into a large bowl.
- Drizzle in that dressing and gently toss to coat.
- Sprinkle in some herbs and chili flakes if so desired.
5. Chill & Serve
- Place in the fridge for 10 or so minutes to allow ingredients to hang out together.
- Serve on lettuce cups or crackers or over rice, or just dig in with a fork.
🧑🍳Tips & Tricks from My Kitchen to Yours
Want the perfect shrimp salad? Here are some nifty little tips:
- Use precooked shrimp in a pinch. It saves time and tastes just fine.
- Don’t overmix once the avocado is in; it turns mushy very quickly.
- Add lemon zest if you are like me and can’t get enough of that zing.
- Throw in some sunflower seeds or nuts for texture.
- Add some quinoa or pasta for a really filling meal.
🧺Serving Suggestions-How to Make It a Meal
Of course, shrimp salad is delicious on its own. Here are a few fun ones:
- 🥬 Wrapped in lettuce (great low-carb option)
- 🍞 On top of some crusty, sourdough
- 🌮 In little taco shells (totally game-changing shrimp salad tacos)
- 🥔 Onto baked potatoes
- 🍚 With steamed jasmine rice or couscous
Change it up and find your favorite!
🧊Storage and Meal Prep Notes
Are you trying to make this ahead of time? You are in luck.
- Fridge: 2 to 3 days. Just keep it in an airtight container.
- Avocado pro tip: Put it in right before serving to avoid browning.
- Meal prep tip: Portion out into mini containers with lettuce or grain on the bottom.
🥄Nutrition Breakdown (Per Serving – Roughly)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 20g |
| Fat | 14g |
| Carbs | 6g |
| Fiber | 2g |
| Sugar | 3g |
(Based on 4 servings, using olive oil and no added creamy ingredients)
❓Frequently Asked Questions: You Asked, We Answered
1. Can I use frozen shrimp?
Sure! Just let it thaw a bit. Run it under cold water for a few minutes, and you should be good to go.
2. Is the shrimp salad keto?
It is—just omit the cherry tomatoes or substitute with lower-carb veggies if you’re very strict on keto.
3. Can I spice things up with this?
Sure. Throw in some chopped jalapeńos or douse it with a glug of hot sauce. Bring the fire if you’re feelin’ it 🔥.
4. What is the best shrimp?
Medium-setting shrimp or large shrimp would work well—pre-cooked, peeled, and deveined will save lots of time.
5. How can I make it creamier?
Add a dollop of mayo, Greek yogurt, or even mashed avocado into the dressing. Smooth and dreamy!
💬 Last Thoughts: This Shrimp Salad? Chef’s Kiss
Sometimes you just want something fresh and flavorful that doesn’t take forever to prepare. This Shrimp Salad Recipe always comes through. Whether you’re meal prepping, potlucking, or just trying to jazz up lunch, this salad is the one. Try it once, and you’ll be hooked.
So go ahead—get some shrimp, chop some veg, and with this, bring some magic into your kitchen. And if you happen to make this recipe, tag me on social so I can admire your handiwork 💛
For chopping, tossing, and enjoying, friend!
🔁 Don’t Forget to Pin or Print This Recipe for Later!