There’s something deeply nostalgic about a good shrimp salad. For me, it brings back vivid memories of warm summer afternoons spent on the porch at my grandmother’s house, the scent of fresh herbs lingering in the air. She would prepare a big bowl of shrimp salad early in the morning, letting it chill and meld into the perfect refreshing lunch after a long morning of garden work.

Shrimp salad, in many coastal communities, isn’t just a meal—it’s a rite of passage. It’s the centerpiece of countless picnics, potlucks, and family gatherings, effortlessly bridging the gap between fancy and comforting. This version keeps things simple and classic: juicy, tender shrimp tossed in a creamy dressing, speckled with crisp celery and fresh dill. Whether you serve it in buttery croissants, nestled in lettuce cups, or simply with crackers, every bite feels like a small celebration of summer, family, and simple pleasures.

It’s the kind of dish you crave when you want something easy but special—perfect for a light lunch, a fancy brunch, or even a quick, satisfying dinner when the weather is just too good to stay in the kitchen long.

Why You’ll Love This Recipe:

• It’s fresh, light, and packed with flavor.
• Super quick and easy to make.
• Perfect for meal prep—you can make it ahead!
• Versatile enough to serve in sandwiches, wraps, or on its own.
• Feels fancy but uses simple, everyday ingredients.

INGREDIENTS YOU’LL NEED:

• 1 pound shrimp (peeled and deveined)
• 1 teaspoon kosher salt (plus more for seasoning)
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon Dijon mustard
• 2 celery stalks (finely chopped)
• 2 tablespoons red onion (finely chopped)
• 2 tablespoons fresh dill (chopped)
• 1/4 teaspoon black pepper

HOW TO MAKE Classic Shrimp Salad:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the Shrimp Bring a large pot of salted water to a gentle boil. I always imagine my grandmother humming as she did this, that calm rhythm to kitchen work that makes everything feel so grounded. Once the water is ready, add the shrimp and cook until they turn pink and opaque, about 2-3 minutes.

Immediately transfer the shrimp to an ice bath to stop the cooking and keep them tender. This step is key—nothing ruins a good shrimp salad faster than rubbery shrimp!

Step 2: Chop and Chill Once cooled, chop the shrimp into bite-sized pieces if they’re large. I personally like them a little chunky for a satisfying bite, but you can dice them finer if you prefer a more delicate salad.

Step 3: Make the Dressing In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper. It should look creamy and smooth, with that fresh lemony aroma lifting from the bowl.

Step 4: Combine Everything Add the chopped shrimp, celery, red onion, and dill into the dressing. Gently toss everything together until the shrimp are well coated and the salad looks colorful and inviting.

Step 5: Chill and Serve Cover and refrigerate the salad for at least 30 minutes before serving. This resting time lets all the flavors meld beautifully together. Serve it chilled on a bed of lettuce, tucked into a croissant, or piled high on toasted bread.

HELPFUL TIPS:

• Use Fresh Shrimp: Fresh or frozen shrimp both work, but make sure they are peeled and deveined for quicker prep.
• Ice Bath is Essential: Cooling the shrimp immediately preserves their tender texture.
• Customize Your Crunch: Add extra celery or even some diced cucumber if you want more crispness.
• Herb Swap: No dill? Try fresh parsley or a tiny sprinkle of tarragon for a twist.
• Meal Prep: This salad actually tastes better after a few hours in the fridge, making it perfect for prepping ahead of time.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Pescatarian

NOTES:

• For extra flavor, you can add a pinch of Old Bay seasoning or a few drops of hot sauce to the dressing.
• If using pre-cooked shrimp, simply skip the boiling step and proceed to chopping.
• Serve it family-style at your next gathering for a casual but elegant option.

NUTRITIONAL INFORMATION:

(Approximate per serving)

• Calories: 230
• Protein: 18g
• Fat: 16g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen shrimp? Absolutely! Just thaw them completely before cooking.

How long does shrimp salad last? Stored in an airtight container in the refrigerator, it will stay fresh for up to 3 days.

Can I make this dairy-free? Yes, just ensure your mayonnaise is dairy-free (most traditional ones are).

What can I serve with shrimp salad? It’s fantastic with buttery croissants, crisp crackers, or tucked into wraps for an easy lunch.

STORAGE INSTRUCTIONS:

Store any leftover shrimp salad in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days for maximum freshness and flavor. I don’t recommend freezing it, as the creamy dressing doesn’t hold up well to thawing.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other refreshing delights:

• Shrimp Cakes with Lemon Aioli
• Avocado Salsa Shrimp Salad
• Chinese Chicken Salad
• Zesty Lime Shrimp and Avocado Salad

Conclusion:

There’s something timeless about a good shrimp salad—simple ingredients, big flavors, and that unbeatable homemade touch. Whether you’re serving it at a casual backyard picnic, packing it for an elegant lunch, or just craving something light and satisfying, this shrimp salad is sure to hit the spot. It’s the kind of dish that reminds you that sometimes, the best meals are the ones that feel like home.

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