Shrimp Salad

This delectable shrimp salad combines succulent shrimp and crispy garden vegetables together in an easy five ingredient mayonnaise based dressing.  This dish is easy enough for a busy weekend yet elegant enough for company.  It is perfect for bridal showers, baby showers, weddings, cocktail parties and evening soirees. I love to serve over a bed of leaf lettuce but it is just as tasty in a buttery croissant or stuffed in a fresh garden tomato or creamy avocado.

My daughter and I just love shrimp.  Anyway you cook it we love it.  This recipe, Bacon Wrapped Shrimp, Hot Shrimp Dip, and Shrimp Scampi are just a few of our favorite recipes.

How to make Shrimp Salad

Start by mixing together the mayonnaise, lemon juice, Dijon mustard, dill and cayenne pepper in a bowl.  Then in a larger bowl add the shrimp, cucumber, red onion, and celery.  Now add the dressing and stir gently to coat.  Then season with salt and pepper to taste.

Recipe notes and tips

• Any size shrimp works for this recipe.  If stuffing in tomatoes or avocados the smaller shrimp are recommended.  I suggest anywhere between 41-60 count for stuffing.
• For best results thaw frozen shrimp in the refrigerator overnight.
• Dukes is my absolute favorite mayonnaise.  This is not a paid endorsement I just like it.
• The cayenne pepper is totally optional although it does lend a lot of delicious flavor without being spicy.
• Store the salad in the refrigerator until ready to serve.  Promptly store leftovers in an airtight container in the fridge for up to 3 days.
• Enjoy on a bed of lettuce leaves, stuffed in a tomato or avocado, or piled on a buttery croissant or toasted French baguette with butter lettuce.

How to peel and devein shrimp

To peel shrimp simply pull on the legs and the shell will begin to peel away easily. Keep or remove the tails depending on how you intend to serve your recipe. I recommend that if you are serving the shrimp as an appetizer you keep the tails on.  It is easier for your guests to grasp and eat them that way.  However if serving with pasta I recommend removing the tails.

To devein the shrimp take a small paring knife and make a shallow cut down the center of the back to the top edge of where the tail is or was. Remove the intestines by running the back of the shrimp under cool running water and rubbing with your fingers so the vein will rinse out easily.

Best ways to cook shrimp for this recipe

You can use any kind of cooked shrimp but my two favorite ways for this recipe are steamed or boiled. Add any seasonings or fresh herbs you would like to use to a large pot of water and bring to a boil. Let the pot boil for a while to infuse the seasonings and herbs. Then add the shrimp and cook just until the shells turn pink and they turn white or about 5 minutes. Remove the shrimp with a slotted spoon and plunge into an ice bath. Once cooled drain well in a colander.

If steaming add a steam basket to the pot. Make sure it is above the water line. Add the shrimp and cover with the lid. Again cook until the shells are pink and the shrimp are no longer translucent or about 5 minutes. Then plunge into an ice bath. Once cool drain well in a colander.

How to serve Shrimp Salad

• On a bed of green or red leaf lettuce
• Stuffed in a sun-ripened garden tomato (small shrimp work best for this).
• On a buttery croissant or toasted soft bun.
• With crackers or Homemade Crostini.
• Stuffed in an avocado half (small shrimp work best for this).

Other shrimp recipes to try!

Shrimp Salad

This creamy mayonnaise based Shrimp Salad comes together quickly and easily making it perfect for any busy weeknight meal or special occasion.

5 from 31 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 10 minutes minutes

Servings: 4 servings

Calories: 297kcal

Author: Beth Pierce

Ingredients

• ½ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 2 pinches cayenne pepper optional
• 1 pound cooked shrimp peeled and deveined
• ¼ cup finely chopped English cucumber
• ¼ cup red onion finely chopped
• 1 celery rib finely chopped
• Kosher salt and fresh ground black pepper to taste
•  

Instructions

• In a small bowl mix together the mayonnaise, lemon juice, Dijon Mustard, dill, and cayenne pepper.
• Add the shrimp, cucumber, red onion, celery, and dressing to a large bowl.  Stir gently to coat. Season with kosher salt and fresh ground black pepper to taste.  Cover and refrigerate until ready to serve.

Notes

• Any size shrimp works for this recipe.  If stuffing in tomatoes or avocados the smaller shrimp are recommended.  I suggest anywhere between 41-60 count for stuffing.
• For best results thaw frozen shrimp in the refrigerator overnight.
• Dukes is my absolute favorite mayonnaise.  This is not a paid endorsement I just like it.
• The cayenne pepper is totally optional although it does lend a lot of delicious flavor without being spicy.
• Store the salad in the refrigerator until ready to serve.  Promptly store leftovers in an airtight container in the fridge for up to 3 days.
• Enjoy on a bed of lettuce leaves, stuffed in a tomato or avocado, or piled on a buttery croissant or toasted French baguette with butter lettuce.

Nutrition

Calories: 297kcal | Carbohydrates: 2g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 335mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg

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