Shrimp Salad is a light, delicious recipe that feels like being on vacation by the seashore. It’s so easy, no matter where you are, you’ll want to make it all year long.
As warmer weather rolls around, light, flavor-packed recipes are always welcome.
Especially when they are super easy and versatile.
This classic recipe is a favorite all year long.
What is Shrimp Salad?
Much like chicken salad or tuna salad, shrimp salad is a combination of cooked shrimp tossed in a creamy mayonnaise-based dressing.
It can be served in many ways and is a perfect dish for summer in particular.
Light, creamy and this version has fresh herbs too.
It is an easy recipe for lunch or dinner.
Recipe Ingredients
Simple, wholesome, easy to find ingredients are used in this recipe:
- Tiny to medium cooked shrimp, tails removed
- Mayonnaise
- Sour cream
- Celery
- fresh Dill
- Lemon juice
- Salt and Pepper to taste
For Sandwiches/Rolls
- melted butter
- Rolls or Hot Dog Buns
Variations
Adding some diced red onion gives a bit of a spicy bite!
Try substituting grilled shrimp for a totally different flavor.
How to Make Shrimp Salad – Step by Step
This recipe is very easy and fast to make!
STEP 1: Thaw shrimp as directed on package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water).
STEP 2: Dab dry with a paper towel.
STEP 3: Combine the mayonnaise, sour cream, celery, dill, lemon juice, salt and pepper in a large bowl; mix fully.
STEP 4: Add the shrimp and toss to coat and serve.
What Type of Shrimp to Use?
I use good quality frozen (cooked not raw) deveined, peeled shrimp.
This saves the time it takes to peel and devein the shrimp.
It’s easy to thaw quickly. The flavor and texture are great too.
Keep a bag in your freezer so when the mood strikes you can whip up this recipe.
There sometimes is a concern frozen shrimp will be mushy when thawed. I have not had that experience.
If you want to cook your own, here is a way to cook it.
What Size Shrimp to Use
This recipe is flexible regarding the size used.
The photos show a medium size. They are great in a sandwich on rolls or a bed of lettuce.
I also like using ‘salad shrimp’.
They are very small so perfect when adding the creamy salad to an avocado half.
They are also nice in a sandwich.
‘Salad shrimp’ are available by that name in frozen form at most grocery stores too.
What is the ‘Shrimp Count’?
When buying shrimp, either fresh or frozen, you’ll note there is a count number associated with the shrimp.
This number indicates how many shrimps there are in a pound!
The larger the number the smaller the size of the shrimp and vice versa.
Ways to Serve
On Salad Greens
Delicious on a bed of crispy fresh lettuce such as butter lettuce or romaine lettuce.
It can be served as is or drizzled with a simple oil and vinegar dressing.
In a Halved Avocado
Perfect for a cool appetizer or salad:
- halve an avocado
- remove the pit
- scoop a bit more of the avocado flesh out around the pit area (leave some of the avocado)
- fill with a mound of shrimp salad
If desired the scooped portion of the avocado can be diced and added back into the shrimp salad recipe too.
Shrimp Salad Sandwiches
Much like Lobster Rolls, this recipe is perfect in a toasty roll or on favorite sandwich bread.
It tastes like summer by the seashore dining al fresco!
Instructions for toasting the rolls are in the recipe card below.
TIP: Taking a few minute to brush hot dog buns or sandwich rolls with melted butter and broil them, makes all the difference for sandwiches!
In a Pasta Salad
Toss with cooked, drained room temperature or chilled elbow macaroni pasta or bow tie pasta.
Complete this Meal….
- Rainbow Quinoa Summer Salad
- Homemade Oven Fries
- Raspberry Pandowdy
- Elderflower Gin Fizz with frozen Berry ‘ice cubes’
Want more Salad Recipes?
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Recipe
Shrimp Salad
Ingredients
- 1 ½ pound medium cooked frozen shrimp tails removed
- ½ cup Mayonnaise
- 2 Tablespoons sour cream
- ¼ chopped celery
- 2 Tablespoons chopped fresh dill
- 1 Tablespoon fresh lemon juice
- Salt and Pepper to taste
- 4 Tablespoons melted butter
- 6 - 8 sliced Hot Dog Buns
- 2 Tablespoon chives for garnish optional
Instructions
- Thaw shrimp in refrigerator overnight or fill shrimp bag with cold water and let sit for several minutes.
- Combine shrimp, mayonnaise, sour cream, celery, dill, lemon juice, salt and pepper in a bowl.
- Butter each bun and toast under broiler for 2-3 minutes or until lightly browned.
- Fill Buns with salad and garnish with chives if desired.
Nutrition
Originally published: May 23, 2019
Cynthia says
can I put ranch dressing in the sour cream and just use that with no mayonnaise
Toni Dash says
You’d have to try it Cynthia. We’ve only made the recipe as written. I would imagine it wouldn’t coat the shrimp well since both sour cream and mayonnaise are thick and salad dressing is runny.
Cat says
i don’t have sour cream, can I omit? will it change taste drastically? I don’t have fresh dill, only dry dill. is that ok?
Toni Dash says
We always recommend making recipes as they are written as that is how they’ve been tested for best results.
Rebecca says
As for subbing extra mayo or something else for the sour cream, I wouldn’t. Sour cream has a certain tang that would be missing if extra mayo was subbed. That being said, I have made this recipe with both fresh and dried dill, and both were equally delicious! One teaspoon of dried dill for each tablespoon of fresh dill (so 2 teaspoons dried dill for this recipe), but allow the salad to sit in the fridge for at least 30 minutes for the dill flavor to marry into the salad.
Karen B says
This was a nice use of our extra shrimp. It reminds me of lobster rolls in New England.
Elinore says
Loved this, Very tasty, thank you for sharing.
Doreen Reel says
Looking forward to trying this recipe.