Prepare to fall in love with this upgraded classic shrimp salad. It features perfectly cooked shrimp and a simple creamy dressing made from mayonnaise, fresh lemon juice, and fresh dill. Whether you enjoy it for lunch or dinner or share it with friends, this salad is a guaranteed crowd-pleaser. Trust us. It’s delicious!
Watch the Video
Related: We love these amazing lobster rolls made with melted butter and mayo!
How to Make Amazing Shrimp Salad
This shrimp salad is undoubtedly the best we’ve ever made, and what sets it apart is the simplicity of its ingredients. While I love serving it with saltine crackers (thanks for the suggestion, Lindsay), I can assure you it’s equally delightful alone, in a sandwich, wrapped in flour tortillas, served in lettuce boats, or as a side to other refreshing summer salads, like this corn salad.
Our shrimp salad is served cold, so you’ll need cooked shrimp. You can use pre-cooked shrimp from the store or cook it yourself. However, if you want the most flavorful and perfectly textured salad, I highly recommend cooking the shrimp yourself, which only takes a few minutes.
To poach the shrimp, follow a similar process to poaching chicken. Start by bringing water to a boil with added aromatics such as garlic, lemon, and salt. Once boiling, turn off the heat and gently add the shrimp. The hot water will poach large shrimp, like the shrimp shown in our photos, to perfection in approximately 3 minutes.
Next, allow the poached shrimp to cool on a plate in the refrigerator while you gather the remaining ingredients:
- Mayonnaise (you can even try making homemade mayo!)
- Fresh lemon juice
- Fresh dill
- Chopped bell pepper, celery, and green onion
- Salt and pepper
Gently mix all the salad ingredients, and you’re done. While you can enjoy the salad immediately, allowing it to rest in the refrigerator for at least 1 hour helps to develop the flavors even more.
More Easy Salads
- We love this easy chicken salad made with lots of fresh herbs.
- This three-bean salad does not get much simpler.
- Our watermelon and feta salad screams summer!
- If you love tzatziki, you must see this tzatziki-inspired cucumber salad.
Perfect Shrimp Salad
Our shrimp salad is simply the best! Its secret lies in the simplicity of its ingredients. While I enjoy it with saltine crackers (thanks, Lindsay!), it’s equally delicious on its own, in a sandwich, wrapped in tortillas, or as a side to other summer salads.
Use pre-cooked shrimp from the store or cook it yourself. If you want the most flavorful and perfectly textured salad, we highly recommend cooking the shrimp yourself, which only takes a few minutes.
Watch Us Make the Recipe
You Will NeedShrimp Salad
1 pound poached shrimp, recipe below
1/2 cup finely diced red bell pepper (Half of a large pepper)
1/2 cup finely diced celery (1 large stalk)
1/2 cup thinly sliced green onion (3 to 4)
1/2 cup (100 grams) mayonnaise, try homemade mayo
2 tablespoons fresh lemon juice
1/4 cup roughly chopped fresh dill
1/4 teaspoon fine sea salt
4 twists of pepper grinderPoached Shrimp
1 pound large shrimp (31-40 per pound), peeled and deveined
2 quarts water
1 lemon, cut in half
2 cloves garlic, peeled and gently smashed
1 bay leaf
3 twists pepper grinder
1 ½ tablespoon salt
1/2 teaspoon Cajun seasoning, optional
- Poach the Shrimp
1Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.
2Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.
3Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.
- Make the Salad
1Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper.
2Gently mix the ingredients until they are well combined.
3Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.