If you’re looking for a quick and refreshing recipe that’s perfect for a light lunch, picnic, or easy dinner, this Shrimp Salad Recipe is exactly what you need. Loaded with tender shrimp, crunchy vegetables, creamy dressing, and flavorful spices, this dish is versatile enough to serve on its own, in a sandwich, or wrapped in a tortilla. Not only is it packed with protein, but it also offers a burst of freshness in every bite, making it a go-to recipe for seafood lovers.

Ingredients
- 1 pound medium shrimp, cooked, peeled, and chilled
- 2 ribs celery, diced
- 1 stalk green onion, finely diced
- 2 hard boiled eggs, finely diced
- ½ English cucumber, finely diced
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- ½ cup mayonnaise
- ½ teaspoon Old Bay Seasoning
- 1 ½ teaspoon whole grain Dijon mustard
- Salt and pepper, to taste
Instructions
- Chop the shrimp into small bite-sized pieces.
- In a large mixing bowl, combine celery, green onion, hard-boiled eggs, cucumber, dill, lemon juice, mayonnaise, Old Bay Seasoning, Dijon mustard, and the chopped shrimp.
- Mix until all ingredients are fully combined and coated in the creamy dressing.
- Season with salt and pepper to taste.
- Serve the shrimp salad over leafy greens, on a croissant, in a sandwich, or with tortilla chips for dipping.

Serving and Storage Tips
Shrimp salad is best served chilled for maximum flavor and freshness. For a light meal, scoop it over a bed of crisp lettuce or mixed greens. For a more filling option, serve it in buttery croissants, soft sandwich rolls, or wraps. It also works wonderfully as a party appetizer when paired with crackers, pita chips, or cucumber slices. If you want a low-carb version, lettuce cups are an excellent choice.
When it comes to storage, always keep shrimp salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Since it contains mayonnaise and seafood, avoid leaving it out at room temperature for more than 1 hour. Stir the salad gently before serving leftovers to redistribute the dressing. Freezing is not recommended, as the mayonnaise and cucumbers can separate and lose their texture.
Variations
- Avocado Shrimp Salad – Add diced avocado to the mixture for a creamy, nutrient-packed twist. The avocado not only enhances the texture but also provides healthy fats that make the salad more filling. To prevent browning, drizzle the avocado with lemon juice before mixing it in.
- Greek Shrimp Salad – Swap mayonnaise with Greek yogurt for a lighter version. Add crumbled feta cheese, sliced Kalamata olives, and a sprinkle of dried oregano. This variation gives a Mediterranean flair with tangy, fresh flavors that pair beautifully with shrimp.
- Spicy Cajun Shrimp Salad – Replace Old Bay Seasoning with Cajun seasoning for extra kick. Add a few dashes of hot sauce or a pinch of cayenne pepper to the dressing. This bold variation is perfect for spice lovers and pairs well with toasted hoagie rolls.
- Low-Carb Shrimp Salad Lettuce Wraps – Skip the bread and serve your shrimp salad in crisp romaine or butter lettuce leaves. This makes the recipe keto-friendly and perfect for a refreshing summer lunch.
- Shrimp and Crab Salad – Mix in lump crab meat along with shrimp for a decadent seafood salad. This variation is ideal for special occasions and adds an extra layer of sweetness and luxury to the dish.
- Herbed Shrimp Salad – Change up the flavor profile by experimenting with different fresh herbs like basil, tarragon, or parsley. Each herb adds its own unique aroma and taste, making the salad versatile and adaptable to seasonal ingredients.
- Shrimp Salad with Fruit – For a sweet and savory contrast, add diced mango, apple, or pineapple. The fruit brightens up the dish and balances the richness of the mayonnaise-based dressing, making it a perfect summer party option.
- Asian-Inspired Shrimp Salad – Replace the mayonnaise with sesame oil, rice vinegar, and a touch of soy sauce. Add shredded carrots, cabbage, and cilantro for a crunchy, flavorful twist with an Asian flair.
- Shrimp Egg Salad Fusion – Increase the number of hard-boiled eggs and mash them slightly before mixing with the shrimp. This creates a cross between classic egg salad and shrimp salad, perfect for a protein-packed sandwich filling.
- Shrimp Salad with Pasta – Mix the shrimp salad with cooked pasta like elbow macaroni or shells to transform it into a hearty pasta salad. This variation is great for potlucks, barbecues, and family gatherings.
FAQs
- Can I use frozen shrimp for shrimp salad?
Yes, frozen shrimp works perfectly. Just thaw, peel, and cook them before chilling and adding to the salad. - Can I make shrimp salad ahead of time?
Absolutely! You can prepare shrimp salad up to 24 hours in advance. Store it covered in the refrigerator until ready to serve. - How long does shrimp salad last in the fridge?
Shrimp salad will stay fresh for up to 2 days when stored in an airtight container in the refrigerator. - Can I freeze shrimp salad?
Freezing is not recommended because mayonnaise and cucumbers do not thaw well, and the texture will be watery and separated. - What can I use instead of mayonnaise?
You can substitute mayonnaise with Greek yogurt, sour cream, or mashed avocado for a lighter and healthier version. - What type of shrimp is best for shrimp salad?
Medium shrimp works best since they’re bite-sized and easy to chop. You can use fresh or frozen, but make sure they’re peeled, cooked, and chilled. - Can I add other vegetables to shrimp salad?
Yes, bell peppers, red onion, radishes, or even shredded carrots make great crunchy additions. - What bread goes best with shrimp salad?
Croissants, brioche rolls, sandwich bread, or even bagels are great choices. For a lighter option, use lettuce wraps. - How do I prevent shrimp from tasting rubbery?
Do not overcook shrimp—boil or sauté just until pink and opaque. Overcooked shrimp can become tough and chewy. - Is shrimp salad healthy?
Yes, it’s high in protein and low in carbs. For a lighter version, use Greek yogurt instead of mayonnaise and serve it with lettuce wraps instead of bread.
This Shrimp Salad Recipe is a simple, versatile, and protein-rich dish that’s perfect for lunch, dinner, or entertaining. With its creamy texture, crunchy vegetables, and zesty seasoning, it’s a refreshing seafood recipe that comes together in just 15 minutes. Whether you enjoy it on its own, in a sandwich, or as a dip, this shrimp salad will quickly become a family favorite.
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Shrimp Salad Recipe
Description
If you’re looking for a quick and refreshing recipe that’s perfect for a light lunch, picnic, or easy dinner, this Shrimp Salad Recipe is exactly what you need. Loaded with tender shrimp, crunchy vegetables, creamy dressing, and flavorful spices, this dish is versatile enough to serve on its own, in a sandwich, or wrapped in a tortilla. Not only is it packed with protein, but it also offers a burst of freshness in every bite, making it a go-to recipe for seafood lovers.
Ingredients
- 1 pound medium shrimp, cooked, peeled, and chilled
- 2 ribs celery, diced
- 1 stalk green onion, finely diced
- 2 hard boiled eggs, finely diced
- ½ English cucumber, finely diced
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- ½ cup mayonnaise
- ½ teaspoon Old Bay Seasoning
- 1 ½ teaspoon whole grain Dijon mustard
- Salt and pepper, to taste
Instructions
- Chop the shrimp into small bite-sized pieces.
- In a large mixing bowl, combine celery, green onion, hard-boiled eggs, cucumber, dill, lemon juice, mayonnaise, Old Bay Seasoning, Dijon mustard, and the chopped shrimp.
- Mix until all ingredients are fully combined and coated in the creamy dressing.
- Season with salt and pepper to taste.
- Serve the shrimp salad over leafy greens, on a croissant, in a sandwich, or with tortilla chips for dipping.
Notes
Shrimp salad is best served chilled for maximum flavor and freshness. For a light meal, scoop it over a bed of crisp lettuce or mixed greens. For a more filling option, serve it in buttery croissants, soft sandwich rolls, or wraps. It also works wonderfully as a party appetizer when paired with crackers, pita chips, or cucumber slices. If you want a low-carb version, lettuce cups are an excellent choice.
When it comes to storage, always keep shrimp salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Since it contains mayonnaise and seafood, avoid leaving it out at room temperature for more than 1 hour. Stir the salad gently before serving leftovers to redistribute the dressing. Freezing is not recommended, as the mayonnaise and cucumbers can separate and lose their texture.