Best Shrimp Salad Recipes to Make Right Now

Shrimp salad has this way of hitting the spot when you want something light yet satisfying, especially on those warmer days when heavy meals just don’t appeal. I’ve pulled together a bunch of standout recipes that range from the creamy classics everyone knows to some zesty twists that add a little excitement. What I like most is how versatile they are – you can toss one together for a quick lunch, amp it up for dinner, or even bring it to a potluck without much fuss. Each one’s got its own charm, like the one with dill that feels so refreshing or the grilled version that brings in smoky notes. It’s all about using fresh ingredients and not overcomplicating things, which makes cooking feel more like a fun break than a chore. 

If you’re scrambling to keep track of these shrimp salad recipes, the ReciMe app is a total lifesaver. Our app lets you save all your favorites from places like Instagram or Pinterest in one spot, so no more digging through endless screenshots. Plus, it whips up grocery lists sorted by aisle, which has saved me so much time at the store. The meal planner is another gem – you can slot in a shrimp salad for the week and it helps cut down on waste. It just makes experimenting in the kitchen way more enjoyable. If you’re not using it yet, it’s worth checking out to keep your cooking organized and stress-free.

Picking the Perfect Shrimp

Choosing shrimp can feel like a puzzle, but it’s honestly pretty straightforward once you know what to look for. Whether you’re grabbing them fresh or digging into your freezer, the right shrimp make these salads shine. I love how shrimp can be so versatile – fresh or frozen, they both work great if you pick smart. Here’s a quick rundown to help you nail it.

• Fresh vs. Frozen: Frozen shrimp are often flash-frozen right after catching, so they’re just as good as fresh – sometimes better if your store’s seafood counter isn’t top-notch. Thaw them in the fridge overnight or under cold water for 10 minutes if you’re in a rush.
• Peeled or Shell-On: Peeled shrimp save time, but shell-on can be cheaper and tastier if you don’t mind a little prep. For these recipes, peeled and deveined is easiest – check the package to avoid extra work.
• Size Matters: Medium (41-50 per pound) or large (31-40 per pound) shrimp are perfect for salads – bite-sized but still meaty. Jumbo works for grilled recipes, but chop them smaller if mixing into creamy ones.
• Check for Freshness: If buying fresh, look for firm, shiny shrimp with no fishy smell. Frozen bags should have no freezer burn or ice crystals. I’ve grabbed sketchy-looking shrimp before and regretted it – trust your nose!

1. Best Shrimp Salad

This one’s a gem with poached shrimp and a dill-packed dressing that’s super fresh – great for piling onto bread or eating solo.

Ingredients

• 1 pound poached shrimp
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced celery
• 1/2 cup thinly sliced green onion
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 cup roughly chopped fresh dill
• 1/4 teaspoon fine sea salt
• 4 twists of pepper grinder
• 1 pound large raw shrimp, peeled and deveined
• 2 quarts water
• 1 lemon, cut in half
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 3 twists pepper grinder
• 1 1/2 tablespoon salt
• 1/2 teaspoon Cajun seasoning, optional

Instructions

1. Get a big pot, boil 2 quarts water with lemon halves, garlic, bay leaf, pepper, salt, and Cajun seasoning if you’re using it.
2. Take it off heat, add shrimp, and let them sit for 3 minutes to poach.
3. Fish out the shrimp, spread them on a plate, and chill in the fridge.
4. In a bowl, mix cooled shrimp with bell pepper, celery, green onion, mayo, lemon juice, dill, salt, and pepper.
5. Give it a gentle stir to coat everything.
6. Pop it in the fridge for at least an hour to let the flavors meld.

2. Shrimp Salad

This one’s got a creamy, herby dressing and crunchy veggies – perfect for scooping onto toast or just digging in with a fork.

Ingredients

• 1 pound jumbo uncooked shrimp, peeled and deveined
• 1 tablespoon rice vinegar
• 1 clove garlic
• 1/4 medium red onion
• 1 medium Persian cucumber
• 1 bunch fresh chives
• 6 to 8 sprigs fresh dill
• 1 medium lemon
• 1/4 cup Kewpie mayonnaise
• 2 tablespoons plain Greek yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt, plus more for water
• 1 teaspoon freshly ground black pepper
• Toasted bread or salad greens, optional

Instructions

1. Fill a pot with salted water and get it boiling; set up an ice bath and line a tray with paper towels.
2. Add shrimp and vinegar to the water, cook about 2 minutes until they turn pink.
3. Drain and dunk them in the ice bath, then dry on towels.
4. Finely chop garlic, onion, cucumber, dill, and chives; zest and juice the lemon into a bowl.
5. Whisk in mayo, yogurt, mustard, salt, and pepper to make the dressing.
6. Toss shrimp with the dressing and veggies, taste for salt, and serve on toast or greens.

3. Classic Shrimp Salad

Love how quick this comes together – lemony, creamy, and just right for a no-stress dinner or lunch wrap.

Ingredients

• 2 pounds shrimp, peeled and deveined
• 2 tablespoons finely chopped red onion
• 1 rib celery, finely chopped
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon kosher salt
• Pinch freshly ground black pepper
• Butter lettuce leaves, optional

Instructions

1. Mix mayo, lemon zest and juice, dill, mustard, garlic, salt, and pepper in a bowl for the dressing.
2. Bring a pot of water to a boil, add shrimp, and cook 2-3 minutes until pink.
3. Cool shrimp in an ice bath for 3 minutes, then drain.
4. Toss shrimp with onion, celery, and dressing until well mixed.
5. Serve as is or in lettuce leaves for a lighter bite.

4. Creamy Cucumber Shrimp Salad

Cucumber adds a nice crunch here, and the yogurt keeps it light but still creamy – great for a hot day.

Ingredients

• 2 pounds raw large shrimp, peeled and deveined
• 2 medium stalks celery, finely chopped
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt, plus more as needed
• 1 medium English cucumber, thinly sliced
• Freshly ground black pepper

Instructions

1. Boil a pot of salted water, add shrimp, and cook 1 1/2-3 minutes until pink.
2. Drain, rinse under cold water, pat dry, and chill in the fridge.
3. In a bowl, mix celery, mayo, yogurt, chives, dill, lemon juice, mustard, and salt.
4. Add shrimp and cucumber, toss gently, and season with salt and pepper to taste.

5. Spicy Cold Shrimp Salad

The jalapeno and lime give this a fun kick, and it’s super easy to prep ahead for a crowd.

Ingredients

• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lime juice
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon mixture of finely chopped fresh parsley and cilantro
• 2 to 3 dashes hot sauce
• Dash cayenne pepper
• Kosher salt
• Fresh ground pepper
• 1 pound cooked medium shrimp, shelled and dried
• 1 1/2 tablespoons finely chopped jalapeno
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped shallots
• 1 tablespoon butter
• 1/4 cup panko breadcrumbs
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt

Instructions

1. Whisk mayo, mustard, lime juice, chives, parsley-cilantro mix, hot sauce, cayenne, salt, and pepper; chill in the fridge.
2. Toss shrimp with jalapeno, bell pepper, shallots, and the chilled dressing; season and chill for 1 hour.
3. Melt butter in a pan, toast panko until golden, let cool, then mix in thyme, paprika, and salt.
4. Serve shrimp mix on lettuce and sprinkle with panko topping.

6. Shrimp Louie Salad

This feels a bit fancy with its remoulade-style sauce and marinated shrimp – perfect for a dinner party.

Ingredients

• 4 cloves garlic, pressed
• Zest and juice of 1 lemon
• 2 teaspoons kosher salt
• 2 teaspoons pepper
• 2 teaspoons red pepper flakes
• 6 tablespoons olive oil
• 1 1/2 pounds large shrimp, deveined
• 1/2 cup mayonnaise
• 2 tablespoons ketchup or chili sauce
• 2 tablespoons green onions, sliced
• 2 tablespoons green olives, finely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 1 clove garlic, pressed
• Pinch kosher salt
• 1 teaspoon chili crisp oil, optional
• 1-2 heads or 8 ounces soft lettuce
• 6 eggs
• 1 bunch radishes, sliced
• 1-2 avocados, cut into chunks
• 1 1/2 cups pear tomatoes, halved
• 1 bunch chives, chopped
• 1/4 cup marinated red onions

Instructions

1. Mix garlic, lemon zest and juice, salt, pepper, red flakes, and oil; toss with shrimp and marinate 20 minutes.
2. Combine mayo, ketchup, onions, olives, lemon juice, paprika, garlic, salt, and chili oil for sauce.
3. Soft-boil eggs for 7 1/2 minutes, cool in ice bath, peel, and cut.
4. Heat a pan on high, cook shrimp 3 minutes per side.
5. Lay out lettuce, top with tomatoes, radishes, avocado, onions, shrimp; drizzle with sauce and sprinkle chives.

7. Summer Shrimp and Avocado Salad

Corn and avocado make this one scream summer – it’s hearty but still light with a simple dressing.

Ingredients

• Extra-large or large shrimp
• Extra-virgin olive oil
• Lemon or lime juice
• Honey
• Red onion
• Avocado
• Cherry or grape tomatoes
• Corn kernels
• Jalapeno pepper
• Scallions
• Cilantro leaves, optional

Instructions

1. Boil salted water, cook shrimp 3-4 minutes until pink, cool in ice bath, peel, and cut.
2. Whisk olive oil, lemon or lime juice, onion, salt, and pepper for dressing.
3. Toss shrimp with avocado, tomatoes, corn, jalapenos, scallions, and dressing.

8. Cold Shrimp Salad

This one’s lean but packed with flavor – dill and lemon keep it bright, great for quick meals.

Ingredients

• 1 pound raw shrimp, shells and tails removed
• 2 teaspoons olive oil spray
• Salt to taste
• Pepper to taste
• 1 cup diced Persian cucumber
• 1/2 cup diced celery
• 1/2 cup chopped green onion
• 2 tablespoons chopped fresh dill
• 3 tablespoons nonfat Greek yogurt
• 2 tablespoons low-fat mayo
• Zest from 1 lemon
• Juice from 1 lemon
• 1 tablespoon Dijon mustard
• 1 frozen garlic cube or minced clove
• 1/4 teaspoon kosher salt
• 1/8 teaspoon celery salt
• 1/8 teaspoon black pepper

Instructions

1. Toss shrimp with oil, salt, and pepper.
2. Roast at 400°F for 6 minutes or air fry 4-5 minutes, then cool and chop.
3. Mix shrimp with cucumber, celery, onion, and dill in a bowl.
4. Whisk yogurt, mayo, lemon zest and juice, mustard, garlic, salts, and pepper; pour over salad and toss.

9. Shrimp Salad Recipe

Old Bay brings that classic seafood flavor, and chopping the shrimp makes it super versatile for wraps or solo.

Ingredients

• 1 tablespoon Old Bay for water
• 1 pound raw shell-on shrimp, cooked, peeled, deveined
• 2 stalks celery, small dice
• 1/3 cup mayonnaise
• 1-2 teaspoons Old Bay seasoning
• 1 teaspoon sugar

Instructions

1. Thaw shrimp under cold water.
2. Boil water with Old Bay, add shrimp, and cook 5-6 minutes.
3. Drain, cool in ice for 15 minutes, then chill in fridge for 1 hour.
4. Peel, devein, and chop shrimp.
5. Mix with celery, mayo, Old Bay, and sugar.
6. Chill for another hour before serving.

10. Grilled Shrimp Salad

Grilled shrimp add a smoky edge, and the yogurt dressing keeps it light but flavorful.

Ingredients

• 1 head romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 2 cups frozen corn, thawed
• 1/2 red onion, sliced
• 2 Persian cucumbers, sliced
• 1 avocado, chopped
• 1/4 cup crumbled feta cheese
• Large shrimp
• Olive oil
• Smoked paprika
• Garlic powder
• Salt
• Black pepper
• Greek yogurt
• Lime juice
• Honey
• Chili powder

Instructions

1. Toss shrimp with oil, paprika, garlic powder, salt, and pepper; let sit 10 minutes.
2. Grill shrimp for 2 minutes per side.
3. Whisk yogurt, oil, lime juice, honey, garlic powder, chili powder, salt, and pepper for dressing.
4. Toss lettuce, tomatoes, corn, and onion with dressing.
5. Top with shrimp, cucumbers, avocado, and feta.

11. Shrimp Salad with Creamy Lemon Herb Dressing

Creole seasoning and tarragon give this a bold twist – chilling it makes the flavors pop.

Ingredients

• 2 pounds medium raw shrimp, peeled, deveined, tails off
• 6 cups water
• 1/4 cup dry white wine
• 3 1/2 teaspoons creole seasoning, divided
• 1 cup mayonnaise
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1 1/2 cups finely diced celery
• 4 green onions, sliced
• 2 1/2 tablespoons fresh chopped dill, divided
• 2 tablespoons fresh chopped tarragon
• Lemon wedges

Instructions

1. Boil water, wine, and 2 teaspoons creole seasoning; add shrimp and simmer 2 minutes.
2. Remove from heat, let sit 2-4 minutes until pink, then drain and chill.
3. Whisk mayo, remaining creole seasoning, lemon zest and juice, and Worcestershire for dressing.
4. Toss with shrimp, celery, onions, 2 tablespoons dill, and tarragon.
5. Chill 2 hours, sprinkle with remaining dill, and serve with lemon wedges.

12. Classic Shrimp Salad

Garlic and herbs keep this one simple but tasty – chilling it really brings out the flavors.

Ingredients

• 1 pound extra small cooked shrimp, cooled
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1/2 cup mayonnaise
• 1 clove garlic, grated
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh parsley
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Toss shrimp, celery, and onion in a bowl.
2. Whisk mayo, garlic, lemon juice and zest, dill, parsley, mustard, salt, and pepper.
3. Pour dressing over shrimp mix and stir gently.
4. Chill for 1 hour before serving.

13. Cilantro-Lime Shrimp Salad

The marinade doubles as dressing, which is a genius time-saver, and the jalapenos add a nice zing.

Ingredients

• 1 cup fresh loosely-packed cilantro
• 1-2 jalapenos, trimmed and chopped
• 4 cloves garlic, peeled
• 1 lime, juiced
• 1/2 cup extra virgin olive oil
• 2 tablespoons honey
• Salt and pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon neutral cooking oil
• 3 Roma tomatoes, small-diced
• 1 jalapeno, trimmed and minced
• 1/3 cup fresh cilantro, finely chopped
• 1/2 English cucumber, finely chopped
• 1 watermelon radish or 3 red radishes, sliced
• 1 lime, juiced
• 4 ounces baby greens
• 1 teaspoon extra virgin olive oil
• Salt and pepper

Instructions

1. Pulse cilantro, jalapenos, garlic, lime juice, oil, honey, salt, and pepper in a food processor for dressing.
2. Marinate shrimp in half the dressing for 15-20 minutes.
3. Mix tomatoes, minced jalapeno, cilantro, cucumber, radishes, lime juice, salt, and pepper in a bowl.
4. Toss greens with oil, salt, and pepper; plate them.
5. Heat oil in a pan, cook shrimp 1-2 minutes, flip, and cook 2-3 minutes more.
6. Plate greens, add tomato mix, shrimp, and drizzle with remaining dressing.

14. Shrimp Salad

This one’s quick with pre-cooked shrimp, and the dill-mustard combo gives it a nice tangy bite.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1 lemon, quartered
• 1/2 cup celery, finely diced
• 3 tablespoons red onion, minced
• 2 teaspoons lemon juice
• Salt and pepper
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons fresh dill, chopped, plus more for garnish

Instructions

1. Boil salted water with lemon quarters.
2. Add shrimp, cook 2-3 minutes until pink, then cool in an ice bath.
3. Drain and pat dry.
4. Mix shrimp with celery, onion, lemon juice, salt, pepper, mayo, mustard, and dill.
5. Garnish with extra dill and serve, or chill for later.

Quick Prep Hacks

Nobody’s got hours to spend in the kitchen, and these shrimp salads are all about keeping things fast and fun. I’m all about shortcuts that don’t skimp on flavor, like the kind you’d save in ReciMe for a quick meal plan. Here are a few tricks to speed up prep without breaking a sweat.

• Use Pre-Cooked Shrimp: Grab pre-cooked, peeled shrimp from the store to skip boiling or roasting. Just thaw, pat dry, and toss into your salad – saves at least 10 minutes.
• Batch-Chop Veggies: Dice celery, onions, or cucumbers for multiple recipes at once using a food processor. Store extras in the fridge for a day or two to cut down on future chopping.
• Pre-Make Dressings: Whisk up mayo-based or vinaigrette dressings in a jar and keep it in the fridge for up to a week. Shake and pour when you’re ready – perfect for the creamy or cilantro-lime recipes.
• Ice Bath Shortcut: Cool shrimp fast by tossing them in a bowl of ice water right after cooking. It stops the cooking and makes them ready to mix in under 5 minutes.

Conclusion

These 14 shrimp salad recipes are like a little gift to your kitchen routine – each one’s got something special, whether it’s the creamy comfort of a classic or the bold kick of a spicy cilantro-lime mix. I love how they’re quick enough for a busy weeknight but feel fancy enough to share with friends. Honestly, playing around with these has reminded me how fun it is to toss together fresh ingredients and end up with something delicious. Grab some shrimp, pick a recipe that catches your eye, and give it a go – you might just find a new favorite. And if you’re like me, always losing track of great recipes, ReciMe’s app makes it so easy to save these and plan your meals without the chaos. It’s like having a cooking buddy that keeps you organized, so you can focus on the good stuff – eating!

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