Shrimp, celery, red onion, dill, lemon, and mayo come together in this refreshing and creamy shrimp salad that tastes like summer.
It was one of those weird Wednesdays where you’re too tired to cook, too hungry to wait, and the fridge is a graveyard of half-used ingredients. You know the type. I had a pound of shrimp thawing (because I’d optimistically planned to make scampi two days earlier… oops), a sad lemon rolling around the crisper, and no real plan.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Somehow, I ended up boiling the shrimp in lemon water (a move I learned from my aunt, who swears it “opens up the shrimp’s soul”—her words, not mine). Then I grabbed celery, red onion, some mayo, a squirt of Dijon, and a wild amount of fresh dill—mostly because I had way too much leftover from potato salad and it was looking judgmental.
I mixed it all up, took a bite straight from the mixing bowl, and—no joke—closed my eyes. I wasn’t expecting it to be so bright. So cold and crisp and summery. That one accidental creation has now become my thing. I’ve brought it to baby showers, beach days, even a funeral lunch (which, surprisingly, was the biggest hit). People ask for the recipe, and every time I say, “I kinda just threw stuff together.” But here I am. Writing it down. For you. Finally.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Shrimp Salad Recipe?
There’s something kinda nostalgic about a cold shrimp salad, isn’t there? It feels like something you’d eat on a screened porch, sipping iced tea and swatting at mosquitoes. Or maybe that’s just me. Either way, this isn’t one of those over-mayo’d, bland buffet salads that makes you regret your life choices. This one pops. It’s creamy but not cloying. Tangy, herby, a little crunchy. It tastes like sunlight on a picnic blanket. Or like the one good decision you made that day.
Plus, it’s versatile. You can serve it in lettuce cups if you’re feeling dainty, on toasted sourdough if you’re hungry-hungry, or straight out of the bowl with a fork because why pretend? You’re an adult. You can eat how you want.
Ingredient Notes:
I’ll be real with you—this list is short. But that’s kinda the beauty of it. Each one plays a part, like the quirky cast of a feel-good sitcom.
-
Shrimp (1 lb) – Peeled, deveined, and either fresh or thawed from frozen. I usually go for medium or large. Smaller shrimp feel like too much work for not enough payoff.
-
Lemon (1 whole) – You’re using the juice and the quarters. It’s not just garnish; it’s the flavor spark.
-
Celery (1 cup, finely chopped) – That satisfying crunch? Yeah, this is it. Without celery, this salad feels like it’s missing something.
-
Red onion (½, minced) – Adds bite, color, and just a little sass. Soak it in ice water first if you want to mellow it out a bit.
-
Mayonnaise (½ cup) – This is what brings it all together. Full-fat mayo gives the best texture, in my opinion. But hey, I’m not here to judge your choices.
-
Dijon mustard (1 tsp) – Not enough to shout “I’m here!” but just enough to be noticed. A little tang never hurt anyone.
-
Fresh dill (1½ tbsp, chopped) – Honestly? This is the magic. If shrimp salad had perfume, it’d smell like dill.
-
Garlic (2 cloves) – Minced, fresh, and a little bossy. But good bossy.
-
Salt & Pepper – Start small, taste, adjust. You know the drill.
How To Make Shrimp Salad?
This comes together in about 30 minutes, give or take your chopping speed and how distracted you get mid-recipe. (I stopped to water a plant halfway through last time. No idea why.)
Step 1: Boil water with lemon.
Big pot. Salted water. Toss in those lemon quarters. Not slices—quarters. It infuses the water with bright citrus, and I promise it makes a difference. Bring that to a boil like you mean it.
Step 2: Set up an ice bath.
Just a bowl of ice and cold water. This is where the shrimp go after cooking so they stay tender and don’t turn into those rubbery sad things you get in bad pasta dishes.
Step 3: Cook the shrimp.
Drop ’em in and watch them turn pink and opaque in like, 2-3 minutes. Seriously, blink and they’re done. Don’t overdo it or you’ll regret everything.
Step 4: Chill the shrimp.
Straight into the ice bath they go. Let them cool off for a few minutes, then drain and pat dry. This part matters. Nobody wants watery shrimp salad. Ew.
Step 5: Whip up the dressing.
In a small bowl, mix the lemon juice, mayo, Dijon, garlic, dill, and salt + pepper. Taste it. Then taste it again because it’s fun and slightly addictive.
Step 6: Combine everything.
In a big bowl, add your chilled shrimp, celery, and onion. Pour that dreamy dressing all over and toss it gently. I mean gently. Don’t mash the shrimp. Show a little love.
Step 7: Garnish and serve. Or don’t.
Sprinkle a little extra dill on top if you’re feeling fancy. Eat it right away, or let it chill in the fridge for a bit. Honestly? It’s even better after 30 minutes when everything’s had time to mingle.
Want To Save This Recipe?
Storage Options:
Pop the leftover shrimp salad into an airtight container and stash it in the fridge. It’ll keep for about 2 days. After that, the shrimp gets kinda sad and the dressing might separate. And no, this does not freeze well. Please don’t try. Frozen mayo is nobody’s friend.
Variations and Substitutions:
This isn’t a strict, rule-heavy kind of recipe. It’s more like a “make it yours” kind of dish.
-
Greek yogurt instead of mayo – For a lighter, tangier version. Still good. Just different.
-
Add chopped avocado – It makes it creamier and fancier. Like brunch at a trendy café.
-
No fresh dill? Try basil or even a pinch of tarragon. It changes the vibe, but not in a bad way.
-
Add a little heat – A tiny squirt of sriracha or a dash of cayenne gives it a nice little kick.
-
Serving options? Oh, endless. Lettuce cups. Toast. Crackers. Pita pockets. Or hey—eat it out of the bowl standing at the fridge. We’ve all been there.
What to Serve with Shrimp Salad?
This shrimp salad plays well with others. Here are some ideas if you’re feeling like making it a meal:
-
Toasted bread or croissants – Shrimp salad sandwiches are elite.
-
Fruit salad – Fresh, juicy contrast. Especially melon or pineapple.
-
Cold pasta salad – Doubling up on chilled salads? Bold. I like it.
-
Chilled white wine or sparkling lemonade – Because this salad deserves a drink.
-
Corn on the cob – If it’s summer, this one’s a no-brainer.
Frequently Asked Questions:
Can I use frozen shrimp?
Yep, I do it all the time. Just make sure they’re thawed first—either overnight in the fridge or under cold water for a quick fix.
Can I make this ahead?
Yes! In fact, it gets better if it sits for 30 minutes or so. Just give it a stir before serving.
I hate dill. Is that a dealbreaker?
Not at all. You can skip it or swap in another herb. Parsley works. Basil’s cool too. The flavor changes, but it’s still good.
This shrimp salad wasn’t supposed to be a revelation. But it kind of became one. It’s one of those recipes that sneaks into your life when you’re not paying attention, and then suddenly—it’s on your table all the time. It’s casual. It’s adaptable. It’s a little messy and a little fancy at the same time. Like your favorite friend who shows up in flip-flops and still looks great.
Try it. Mess with it. Make it your own. And if you do, tell me what weird twist you added—because honestly, those are always my favorite versions.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shrimp Salad
Ingredients
- 1 lb shrimp peeled and deveined
- 1 lemon quartered
- 1 c celery finely diced
- 1/2 red onion finely minced
Dressing:
- 2 tsp lemon juice
- 2 cloves garlic minced
- 1/2 c mayonnaise
- 1 tsp Dijon mustard
- 1 1/2 tbsp fresh dill chopped - plus more for garnish
- Salt and pepper to taste
Instructions
- Boil Water: Heat a pot of salted water. And add the lemon quarters once it's boiling.
- Prepare Ice Bath: Fill a large bowl with ice water. And set it aside.
- Cook Shrimp: Add the shrimp. To the boiling water. Let them cook for 2-3 minutes. Until they turn pink and opaque.
- Cool Shrimp: Once cooked. Transfer the shrimp to the ice water. To cool them quickly. And stop the cooking process.
- Dry Shrimp: After they're cooled. Drain the shrimp. And pat them dry with a towel.
- Make Dressing: In a small bowl. Mix together the lemon juice, minced garlic, mayonnaise, Dijon mustard, chopped dill, and season with salt and pepper to taste.
- Combine Salad: In a medium salad bowl. Add the cooked shrimp. Diced celery, and minced red onion. Pour the dressing over the salad. And gently toss. To coat everything evenly.
- Garnish and Serve: Sprinkle extra dill on top for garnish. Serve the salad immediately. Or keep it chilled in the fridge. Until ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
This was absolutely so easy to make and everyone thought it was great. Will make it again. Make sure you follow the recipe and pat the shrimp dry before combining.