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Creamy Shrimp Salad Recipe

BySarah
Jump to Recipe· 4.6 from 12 reviews

Hey friend, if you’re craving something fresh, vibrant, and downright delicious, this Creamy Shrimp Salad Recipe is going to be your new go-to. It’s one of those recipes that feels fancy but comes together in no time—perfect for those quick lunches or a delightful light dinner when you want something easy, yet a bit special. I love how the creamy dressing balanced with the tang of lemon and fresh dill really makes the shrimp shine without overpowering them.

What I enjoy most about this Creamy Shrimp Salad Recipe is how versatile it is. Whether you’re serving it on a bed of crisp butter lettuce or scooping it onto toasted baguette slices for a party, it always feels just right. Plus, it’s a fantastic way to impress guests or add a refreshing twist on your weeknight rotation. Trust me, once you try it, you’ll wonder why you haven’t been making this sooner!

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Why This Recipe Works

  • Freshness in Every Bite: The tender shrimp combined with crisp celery and zingy lemon dressing creates a fresh, juicy flavor profile.
  • Simple Yet Flavorful Dressing: A creamy mix of mayo, dill, and mustard brings tang and depth without overpowering the shrimp.
  • Quick and Easy Prep: From boiling shrimp to tossing everything together, you’re ready in under 30 minutes—no fuss, no stress.
  • Versatile Serving Options: Whether in a classic salad, sandwich, or lettuce wrap, this recipe adapts to your mood and occasion.
A white bowl filled with a shrimp salad showing about three layers: the main layer is pink shrimp with a smooth texture, coated lightly with a creamy white sauce; on top, small diced pieces of light green cucumber and bits of red onion add a fresh crunch, scattered evenly; small green dill leaves are sprinkled throughout for a touch of color and texture. The bowl is placed on a white marbled surface where some green lettuce leaves and dill sprigs can be seen in the background, with a silver spoon and a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Creamy Shrimp Salad Recipe harmonizes simple, fresh ingredients that you can find easily but pack a big punch in flavor and texture. I always recommend sourcing fresh shrimp or really good-quality frozen shrimp for the best results, and fresh dill definitely makes a noticeable difference here.

  • Shrimp: Fresh or good-quality frozen shrimp are key; peeled and deveined for easy eating and perfect texture.
  • Red Onion: Finely chopped for just a hint of sharpness, balancing the creaminess with a bit of bite.
  • Celery: Adds a crisp crunch and freshness, bringing texture contrast to the creamy salad.
  • Mayonnaise: Serves as the creamy base of the dressing; I prefer full-fat mayo for richness but light versions work too.
  • Lemon (Zest and Juice): Provides bright acidity that lifts the flavors and keeps the salad feeling light and fresh.
  • Fresh Dill: Adds a fragrant, herbaceous note that pairs beautifully with shrimp and lemon.
  • Dijon Mustard: Brings a subtle tang and depth, rounding out the dressing’s flavor.
  • Garlic Clove: Minced finely to add a gentle kick without overpowering the other flavors.
  • Kosher Salt and Black Pepper: Just enough to season everything perfectly.
  • Butter Lettuce Leaves (Optional): A tender, mild green for serving if you want to turn this into pretty wraps or light starters.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how you can easily put your own spin on this Creamy Shrimp Salad Recipe. Sometimes I jazz it up with extra herbs or swap celery for crunchy cucumber for a milder crunch. Don’t hesitate to make it yours!

  • Add Some Heat: I’ve tossed in a pinch of cayenne or dashes of hot sauce to get a subtle warming kick that pairs nicely with the creamy dressing.
  • Herb Variations: Fresh tarragon or chives work beautifully if you’re out of dill or want a slightly different aromatic twist.
  • Make it a Meal: Mix in some diced avocado or boiled eggs to turn this salad into a heartier lunch.
  • Dietary Swap: For a lighter option, I sometimes use Greek yogurt mixed with mayo to lighten the dressing without losing creaminess.

Step-by-Step: How I Make Creamy Shrimp Salad Recipe

Step 1: Whip Up the Dressing

I always start by mixing the dressing so those flavors have a chance to meld while the shrimp cook. Just stir together mayonnaise, fresh lemon zest and juice, chopped dill, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Giving it a quick taste at this stage helps you adjust the seasoning before mixing it with the shrimp later.

Step 2: Cook the Shrimp Just Right

Bring a pot of water to a rolling boil and add your peeled shrimp. They only need 2 to 3 minutes to turn pink and opaque—overcooking shrinks them and makes them rubbery, so keep an eye! Right at that moment, scoop them out and plunge them into an ice water bath to halt cooking and keep them nice and tender. This cooling step is what I’ve learned really preserves the texture and flavor beautifully.

Step 3: Toss Everything Together

Drain the shrimp thoroughly and toss them in a bowl with finely chopped red onion, celery, and your prepared dressing. Stir gently so the shrimp stay whole but everything gets evenly coated. I love letting it rest in the fridge for 15-20 minutes before serving to allow the flavors to marry perfectly, but it’s equally yummy right away!

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Pro Tips for Making Creamy Shrimp Salad Recipe

  • Don’t Overcook Shrimp: Shrimp cook super fast and go from tender to rubbery in seconds; watch closely and use an ice bath immediately.
  • Fresh Herbs Matter: Fresh dill gives a bright, fragrant note you won’t get from dried—always grab fresh if you can.
  • Chill Before Serving: Letting the salad rest in the fridge allows the ingredients to soak up all the flavors, making it even tastier.
  • Balance the Creaminess: If your salad feels too thick, a tiny splash of lemon juice or a teaspoon of water can lighten the dressing without thinning it out too much.

How to Serve Creamy Shrimp Salad Recipe

The image shows three lettuce cups on a light beige plate with tiny speckles, each cup filled with around five shrimp coated in a creamy light pink sauce with small bits of red onion, cucumber, and dill mixed in. The shrimp are pale orange with a smooth texture, arranged on top of bright green, crinkled lettuce leaves. Some fresh dill sprigs are placed beside the plate on a white marbled surface. At the top edge of the image, there is a glimpse of another dish with more shrimp in a white bowl and a spoon resting on the bowl's edge. The overall look is fresh and clean, with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little extra fresh dill or a sprinkle of chopped chives on top right before serving—it adds a pop of color and fresh aroma that makes the dish feel extra special. Sometimes a wedge of lemon on the side for those who love that extra citrus zing can be a nice touch, too.

Side Dishes

My favorite pairings include crunchy, lightly salted kettle chips or a simple cucumber salad for a cooling contrast. On warmer days, I serve it alongside fresh grilled veggies or crusty bread to soak up every bit of that luscious dressing.

Creative Ways to Present

One fun way I like to serve this creamy shrimp salad recipe at gatherings is spooned into butter lettuce leaves for pretty, handheld lettuce wraps. For a more elegant touch, I’ve also layered it inside avocado halves for a gorgeous, creamy presentation that guests love.

Make Ahead and Storage

Storing Leftovers

Once mixed, store your shrimp salad in an airtight container in the fridge. I’ve found it stays fresh and flavorful for up to 2 days—perfect for an easy lunch the following day! Just give it a gentle stir before serving again to redistribute the dressing if it’s settled a bit.

Freezing

Since the dressing is mayonnaise-based and the salad contains celery and fresh herbs, freezing isn’t the best option here. It tends to become watery and lose its fresh texture after thawing, so I usually recommend enjoying it fresh.

Reheating

This recipe is best served cold or at room temperature, so reheating isn’t really ideal. If you do want to warm it slightly, just take it out of the fridge about 15 minutes before serving to let it lose that chill without heating it up too much.

FAQs

  1. Can I use frozen shrimp for this Creamy Shrimp Salad Recipe?

    Absolutely! Just make sure to thaw the shrimp completely before boiling them. Using frozen shrimp is a great shortcut, and often you can find decent quality frozen shrimp that works just fine. After boiling, immediately cool them in ice water to ensure they stay tender and don’t overcook.

  2. What can I substitute if I don’t have fresh dill?

    If fresh dill isn’t available, tarragon or fresh parsley are good alternatives that bring a slightly different but still lovely herbal flavor. Avoid dried dill here since it won’t give the same freshness and can make the dressing taste a bit flat.

  3. Can I make this Creamy Shrimp Salad Recipe vegan or vegetarian?

    For a vegan twist, swap out the shrimp for cooked hearts of palm or chickpeas and use vegan mayonnaise. While it won’t have the same seafood flavor, it creates a creamy, satisfying salad that’s perfect for plant-based eaters.

  4. How long does the salad stay fresh?

    Stored in an airtight container, this shrimp salad stays fresh for up to 2 days in the fridge. After that, you might notice the vegetables lose their crunch and the flavors mellow out, so it’s best enjoyed sooner rather than later.

Final Thoughts

This Creamy Shrimp Salad Recipe really is one of those dishes that feels both comforting and fresh at the same time—perfect when you want something special without all the fuss. It’s become a favorite in my kitchen for how easy it is to whip up and how wonderfully it satisfies. I can’t wait for you to try it, tweak it to your liking, and share it with your people. Let me know how you like to enjoy it—you might just end up making this your new staple, too!

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Creamy Shrimp Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt
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Description

A refreshing and creamy shrimp salad featuring perfectly cooked shrimp tossed in a zesty lemon dill dressing with crunchy red onion and celery, perfect served on its own or wrapped in crisp butter lettuce leaves for a light meal.

Ingredients

Units Scale

Shrimp Salad

  • 2 pounds shrimp peeled and deveined
  • 2 tablespoons finely chopped red onion
  • 1 rib celery finely chopped

Shrimp Salad Dressing

  • 1 cup mayonnaise
  • 1 lemon zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1/4 teaspoon kosher salt
  • pinch freshly ground black pepper

Optional

  • butter lettuce leaves for serving

Instructions

  1. Make the dressing: Stir together the mayonnaise, lemon juice and zest, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper in a bowl until smooth. Set the dressing aside to let the flavors meld.
  2. Boil the shrimp: Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 3 minutes or until they turn pink and are cooked through.
  3. Prep and ice water bath: While the shrimp cook, prepare a large bowl of ice water. Use a skimmer to transfer the cooked shrimp immediately into the ice water bath to stop the cooking process. Let them cool in the ice water for 3 minutes, then drain thoroughly in a colander.
  4. Stir it all together: In a mixing bowl, combine the cooled shrimp, finely chopped red onion, and celery. Pour the prepared dressing over the mixture and gently toss until everything is evenly coated and creamy.
  5. Serve: Serve the shrimp salad plain or spoon it into butter lettuce leaves for a refreshing handheld option, perfect for a summer lunch or light dinner.

Notes

  • Ensure shrimp are not overcooked; they cook quickly and become rubbery if boiled too long.
  • Use fresh lemon zest and juice for the best bright flavor in the dressing.
  • For a lighter version, substitute mayonnaise with Greek yogurt.
  • Adding a pinch of cayenne pepper or paprika can provide a subtle spicy kick if desired.
  • Butter lettuce leaves add a nice crunch and make the salad easy to serve as wraps.

Nutrition

  • Serving Size: 1 cup
  • Calories: 290 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 18 g
  • Cholesterol: 180 mg

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