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You are here: Home / Main Dish / Shrimp Salad

Shrimp Salad

March 15, 2022 by Susanne 3 Comments

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Shrimp Salad is an easy recipe that comes together in just minutes. It’s a creamy, delicious lunch option that combines savory shrimp with a tangy dressing. Serve it on crackers, bread, or for a low carb option serve over lettuce. No matter how you serve it you’re going to love it! 

Shrimp Salad on a blue plate with crackers.

I spend a lot of time talking about easy dinner recipes but honestly lunch recipes are just as important. I work from home so I’m usually by myself for lunch. I often make something on Monday, like these Instant Pot Chicken Caesar Wraps, and then eat it for lunch for several days. 

How do you make Shrimp Salad (free printable recipe at bottom of page):

Ingredients: 

  • shrimp 
  • olive oil
  • mayonnaise 
  • dijon mustard
  • red onion 
  • celery 
  • dill
  • salt and pepper 

Measured Ingredients needed to make this recipe presented in clear bowls on a wood board.

Equipment: 

  • mixing bowl
  • measuring spoons and cups
  • spoon 
  • knife and cutting board 

Instructions: 

  1. Bring a large pot of water to a boil. Add a  pinch of salt then add the shrimp. Cook the shrimp until bright pink and forms a “c” and is cooked through. This should take 2-3 minutes. 
  1. Next, transfer shrimp from the pot into a colander and run under cold water to shock the shrimp. This will  stop the shrimp form continuing to cook and becoming rubbery. Pat shrimp dry with a paper towel. Set it aside.
  1. Then, in a medium sized mixing bowl whisk together olive oil, mayonnaise and dijon mustard.
  1. Season with salt and pepper then add onion, celery and dill stir to combine.
  1. Transfer the shrimp into the bowl and toss the prepared shrimp in dressing mixture.
  1. Cover the bowl with a lid or tightly wrap with plastic wrap. Chill in the fridge 30 minutes or until your are ready to serve.

Photo collage showing the step by step directions to make this recipe.

Variations and Substitutions: 

  • If you want you can swap the tablespoon of fresh dill for a teaspoon of dried dill weed. Dried dill weed can be found in the spice aisle wherever you buy groceries. 
  • For faster easier preparation you can buy frozen cooked shrimp. Then simply thaw the cooked shrimp in a colander under cool water and pat dry. If you are using pre-cooked shrimp skip steps one and two of the recipe and begin with step three. 
  • Serve this salad with crackers, with tortillas, in a lettuce wrap, or with bread. 
  • If you would prefer smaller pieces of shrimp you can cook the shrimp and then chop it to desired size. 

A woman's hand holding a cracker topped with shrimp salad.

Storage: 

  • Refrigerator: Shrimp salad must be kept cold. Shrimp will spoil quickly so it is important to keep it in a sealed container in this fridge when you are not consuming it. 
  • Freezer: I do not recommend freezing shrimp salad. The mayonnaise will begin to separate during the freezing process. This will cause the salad to lose it’s consistency and the texture of the salad will be oily. 

Shrimp Salad on a blue plate next to a fork and blue water glass.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all! 

Susanne 

  Still hungry? Follow New South Charm on Pinterest for more recipe ideas! 

Shrimp Salad on a blue plate with crackers.
5 from 1 vote
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Shrimp Salad

Shrimp Salad is an easy recipe that comes together in just minutes. It’s a creamy, delicious lunch option that combines savory shrimp with a tangy dressing. Serve it on crackers, bread, or for a low carb option serve over lettuce. No matter how you serve it you’re going to love it!
Course Main Dish
Cuisine American
Keyword Shrimp Salad, Shrimp Salad with Dill
Prep Time 10 minutes
Cook Time 10 minutes
Chill 30 minutes
Servings 4 servings
Calories 228 kcal

Ingredients

  • 1 tablespoon olive oil
  • ½ cup mayonnaise
  • 2 teaspoons dijon mustard
  • ¼ cup red onion finely chopped
  • 1 stalk celery finely chopped
  • 2 tablespoons dill
  • 2 pounds shrimp peeled and deveined or cooked shrimp*1
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of water to a boil. Add a pinch of salt then add the shrimp. Cook until bright pink and cooked through. This should take 2-3 minutes. *2

  2. Transfer shrimp into a colander and run under cold water to shock the shrimp to stop cooking. Pat shrimp dry with a paper towel. Set it aside.
  3. In a medium mixing bowl whisk together oil, mayonnaise and dijon mustard
  4. Add salt, pepper, onion, celery and dill stir to combine
  5. Transfer the cooked shrimp into the bowl with the dressing mixture toss to coat
  6. Cover the bowl with a lid or tightly wrap with plastic wrap. Chill in the fridge 30 minutes or until ready to serve

Recipe Notes

1 Cooked frozen shrimp is a great alternative for saving time when making this recipe

2 If using COOKED peeled and deveined shrimp skip this step. Instead defrost shrimp under cool water. Then pat day, set aside and continue to step three.

Nutrition Facts
Shrimp Salad
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 7g
Cholesterol 12mg4%
Sodium 214mg9%
Potassium 51mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 81IU2%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Main Dish

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Reader Interactions

Comments

  1. Layla

    May 22, 2022 at 10:47 pm

    5 stars
    Looks delish… can’t wait to make it 🙂 Lots of helpful hints… thank you!

    Reply
  2. Joyce

    May 23, 2022 at 4:05 pm

    I tried it!! Sooo good! Love your recipes and many thanks for sharing them.

    Reply
  3. Duane

    June 22, 2022 at 12:38 pm

    2 pounds of what size shrimp?

    Reply

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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