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Shrimp Salad

Shrimp salad is a light, refreshing, and protein-packed dish that’s perfect for lunch, dinner, or meal prep.
Juicy shrimp are combined with crisp vegetables and a creamy, tangy dressing to create a well-balanced dish full of flavor.
This easy-to-make salad can be served in sandwiches, wraps, or on a bed of greens, making it a versatile meal for any occasion.
Nutrition Facts (Per Serving - 1/4 of Recipe):
Calories: 250 kcal, Protein: 20g, Fat: 18g, Saturated fat: 3g, Carbohydrates: 6g, Fiber: 2g, Sugars: 3g, Cholesterol: 160mg, Sodium: 550mg, Vitamin A: 8% DV, Vitamin C: 15% DV, Calcium: 4% DV, Iron: 10% DV.
Estimated based on one serving (assuming 4 servings per batch)
Prep Time15 minutes
Active Time5 minutes
Total Time20 minutes
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Keyword: Shrimp Salad
Yield: 4 servings
Calories: 250kcal
Author: Maria G. Brooks
Cost: $12 - $15

Equipment

  • 1 Medium pot (for boiling shrimp)
  • 1 large mixing bowl
  • 1 Small whisk (for mixing dressing)
  • 1 Cutting board
  • 1 Sharp Knife
  • 1 Strainer (for draining shrimp)
  • 1 Measuring Cups and Spoons

Materials

For the Shrimp

  • 1 lb Shrimp peeled and deveined
  • 4 cups Water for boiling
  • 1 tsp Salt

For the Salad

  • ½ cup Celery finely chopped
  • ¼ cup Red onion finely diced
  • 1 tbsp Fresh parsley chopped

For the Dressing

  • ½ cup Mayonnaise or Greek yogurt for a lighter version
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice freshly squeezed
  • ½ tsp Garlic powder
  • ½ tsp Old Bay seasoning optional
  • Salt and black pepper to taste

Instructions

Step 1: Cook the Shrimp

  • In a medium pot, bring 4 cups of water to a boil and add 1 tsp of salt.
  • Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque.
  • Immediately drain and transfer the shrimp to an ice bath to stop the cooking process.
  • Once cooled, pat dry and chop into bite-sized pieces if desired.

Step 2: Prepare the Dressing

  • In a small bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper.

Step 3: Assemble the Salad

  • In a large mixing bowl, combine the cooked shrimp, celery, red onion, and parsley.
  • Pour the dressing over the shrimp mixture and gently toss until everything is well coated.

Step 4: Chill and Serve

  • Cover the salad and refrigerate for 15-20 minutes to allow the flavors to meld.
  • Serve chilled on a bed of lettuce, as a sandwich filling, or with crackers.

Notes

  • Make it healthier: Use Greek yogurt instead of mayonnaise for a lighter version.
  • Add crunch: Try adding diced bell peppers, cucumbers, or sliced almonds for extra texture.
  • Spicy variation: Add ½ tsp of cayenne pepper or a few dashes of hot sauce for heat.
  • Storage tips: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing.