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I make this shrimp salad all summer long when I want something cold, creamy, and ready in about 30 minutes. It is loaded with plump jumbo shrimp, fresh dill, and lemon, with a little celery and red onion for a light crunch in every bite. The dressing is creamy without being heavy, so the shrimp still tastes like shrimp.
This is one of my favorite make-ahead lunches when it is hot out. The flavors get even better after a few hours in the fridge, so I like to stir it together in the morning and pull it out when I am ready. I serve it on buttery croissants, spooned into lettuce cups for something lighter, or with crackers as an easy appetizer. It shows up at a lot of my bridal showers, baby showers, and summer luncheons because I can make it ahead and it always disappears fast.
Here is why I make it this way. I use pre-cooked frozen jumbo shrimp, so there is no boiling or poaching, and I keep the shrimp whole instead of chopping them. Whole jumbo shrimp gives you that satisfying bite and keeps this a shrimp salad instead of a spread. The dill, lemon zest, and Dijon keep it fresh and light instead of drowning everything in mayo.
If you love an easy, make-ahead lunch like this, my easy chicken salad recipe leans on the same dill and lemon combination. For a bigger spread, I set it out next to my creamy pasta salad.
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What I Changed the Last Time I Made This Salad
I fixed two things that make this so much better. I stopped chopping the shrimp and started keeping them whole, because chopped shrimp turned it into more of a spread and lost that meaty bite. I also started patting the thawed shrimp completely dry before they go anywhere near the dressing, which is the difference between a creamy salad and a watery one.
What You’ll Need
Here is what each ingredient does. You can find the full recipe with measurements in the recipe card below.
- Pre-cooked jumbo shrimp: This is what keeps the whole thing easy. Buying them already cooked, peeled, and deveined means no boiling. Jumbo shrimp stay plump and meaty and hold their shape, so the salad has real bite instead of disappearing into the dressing. Thaw them, rinse, remove the tails, and pat dry.
- Mayonnaise and Dijon mustard: The mayo is the creamy base, but I keep the amount in check so it stays light. The Dijon adds a little tang and depth so the dressing has flavor of its own instead of only coating everything.
- Fresh dill: Dill and shrimp belong together. It brings a bright, slightly grassy flavor that carries the whole salad, and it is the ingredient people notice first.
- Fresh lemon zest: I use the zest, not juice, on purpose. It gives you all the bright lemon flavor without adding extra liquid that would thin the dressing.
- Celery and red onion: Finely dice both. I learned that bigger pieces overpower the shrimp instead of adding a little crunch to each bite. Small and fine is what you want here.
How to Make Shrimp Salad
Step 1: Prep the shrimp. Thaw the shrimp following the package directions, then rinse and remove the tails. Lay them out on paper towels and pat them completely dry before you do anything else.
Step 2: Whisk the dressing. Add the mayonnaise, Dijon mustard, fresh dill, lemon zest, black pepper, and kosher salt to a medium bowl. Whisk until it is smooth and fully combined.
Step 3: Fold it together. Add the dry shrimp, celery, and red onion to the dressing. Fold gently until everything is coated. Serve it right away, or chill it in the fridge until you are ready.
How to Store Shrimp Salad
Store leftovers in an airtight container in the fridge for up to 2 days. Give it a quick stir before serving since a little liquid can settle at the bottom.
I do not recommend freezing this one. Mayo-based dressings separate when they thaw, and the shrimp texture turns rubbery, so it is a same-week salad.
More Summer Salad Recipes
Shrimp Salad
Ingredients
Dressing
- ½ cup + 1 tablespoon mayonnaise
- 2 tablespoons fresh chopped dill
- 1 tablespoon fresh lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon kosher salt
Shrimp
- 1 pound jumbo frozen shrimp (about 35 – 40) cooked, peeled, deveined, thawed (tails removed)
- ½ cup finely chopped celery
- ⅓ cup finely diced red onion
Instructions
- Add the mayonnaise, fresh chopped dill, lemon zest, Dijon mustard, fresh cracked black pepper and kosher salt to a medium size mixing bowl. Whisk to completely combine.½ cup + 1 tablespoon mayonnaise, 2 tablespoons fresh chopped dill, 1 tablespoon fresh lemon zest, 1 tablespoon Dijon mustard, 1 teaspoon fresh cracked black pepper, ½ teaspoon kosher salt
- Stir in the shrimp, chopped celery and red onion, until completely coated. Serve immediately or chill in the fridge until ready to serve.1 pound jumbo frozen shrimp, ½ cup finely chopped celery, ⅓ cup finely diced red onion
Jenn’s Notes
- When thawing the shrimp, always follow the package directions. Make certain to wash your hands before and after handling seafood.
- Before adding the shrimp to the dressing, pat dry with a paper towel. Adding damp or even wet shrimp to the dressing may cause the shrimp salad to become drippy instead of creamy.
- You can substitute dried dill for the fresh chopped.
made it for Christmas Eve. Husband does not like seafood and he had 2 helpings. Will use as my go tom A helpful hint, dry off your shrimp, it was very creamy instead of a watery mess. Yummy stuff.
I made this for a bunco party and it got rave reviews. I’m making it again today to take with us on a lake vacation. Followed the recipe exactly. Used fresh dill.