Shrimp Salad is a simple, refreshing meal made with the classic mayonnaise, dill, celery, and onion ingredients plus Dijon and lemon zest for zing.
This easy recipe is a quick make-ahead light entree for lunch or dinner on warm weather days and is the perfect picnic food and potluck fare.
Low-Carb, Keto-Friendly Shrimp Salad
This Shrimp Salad is far from the classic goopy mayo-laden dish because it’s been brightened with crunchy celery, fresh dill, and red onion, and coated in just the right amount of creamy dressing.
High in protein and so simple to make, this easy entree can be prepared in minutes using fresh, basic ingredients.
There’s just enough dressing to make this salad creamy without overpowering its other tasty flavors and textures; it’s cold and refreshing with plenty of satiating protein.
I love to eat this Shrimp Salad straight from the spoon, but it can also be served over lettuce, piled high in a sandwich, scooped onto crackers, or mixed with macaroni.
For more protein-packed, low-carb recipes, try my Big Mac Salad and Chicken Salad.
Why We Love This Shrimp Salad Recipe
- Quick and easy to make.
- Uses fresh, simple ingredients.
- Great low-carb, keto, paleo, Whole30, gluten-free option to meet certain dietary restrictions.
- Can easily be doubled to feed a crowd.
- Deliciously creamy, crunchy, and refreshing salad for summer.
- Perfect for potlucks, picnics, backyard barbecues, or a light lunch or dinner.
Ingredients
- Mayonnaise
- Fresh chopped dill
- Fresh lemon zest
- Dijon mustard
- Fresh cracked black pepper
- Kosher salt
- Jumbo cooked, peeled and deveined frozen shrimp
- Celery
- Red onion
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Substitutions and Additions
- Serving Suggestions: You can eat this shrimp salad as-is, or serve it in so many different ways.
- Lettuce: Serve it as a salad over some romaine or butter lettuce or in lettuce wraps.
- Sandwich: Pile it into a croissant, a soft buttered roll, or your favorite bun.
- Filling: Use your shrimp salad as a filling for a hollowed-out tomato, an avocado half, a bell pepper, or inside a puff pastry shell.
- With A Side: Serve your salad with a side of crackers or spoon it onto cucumber slices.
- Pasta Salad: Add cooked short noodles to make a pasta salad.
- Add Aromatics: Feel free to add some chopped cilantro, minced garlic, scallions to your salad.
- Pack In More Protein: You can add some chopped hard-boiled eggs, bacon bits, or avocado to pack in even more protein.
- Some Spice: Toss in some cayenne pepper, jalapeños, or Old Bay seasoning for some kick.
Recommended Tools
- Mixing bowl
- Measuring tools
- Whisk
How to Make Shrimp Salad
Shrimp Salad is a quick and easy entrée for warm weather lunches or dinner. Filled with fresh ingredients all lightly coated in a homemade creamy dressing, this salad is perfectly refreshing for summer potlucks and picnics.
- Make The Dressing: Whisk together the mayonnaise, dill, lemon zest, Dijon mustard, pepper, and salt.
- Combine: Combine the shrimp, celery, and onion with the dressing to completely coat.
- Serve: Serve immediately or chill in the fridge until ready to serve. Enjoy!
Tips
- 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.
Storage Tips
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Frequently Asked Questions
Raw frozen shrimp, once defrosted, will work for this shrimp salad recipe.
If you choose to use raw shrimp, you will need to cook it in boiling water until bright pink and cooked through, about 2 minutes.
Drain the shrimp in a colander and run under cold water to shock it and stop the cooking. Peel the shrimp and devein if necessary.
Yes, you can use a light or low-fat mayo for the dressing to reduce the calories in this salad.
Healthy is a relative term depending on what your health goals are and what you are trying to achieve in terms of diet.
Some may call this salad healthy because it’s keto, low-carb, Whole30 (if you use an approved mayo), paleo (if you use an approved mayo), and gluten-free.
Shrimp also has many health benefits. Not only is it high in protein, but it is also rich in selenium, choline, and vitamin B12.
Other Easy Salad Recipes
- Summer Corn Salad
- Italian Pasta Salad
- Mexican Corn Salad (Elote Salad)
- 5 Cup Salad
- Spring Salad Recipes
- Ramen Noodle Salad
- Broccoli Salad
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 lb 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.
- Stir in the shrimp, chopped celery and red onion, until completely coated. Serve immediately or chill in the fridge until ready to serve.
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.
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.