When I was little, I spent many summers with my grandmother in Florida. She had a way with seafood that made every dish unforgettable. One of my favorites? Her shrimp salad. It was a staple at both family picnics and cozy winter dinners—fresh, vibrant, and just a touch indulgent. Over time, I’ve added my own twists to her classic, creating a shrimp salad that fits any season and pleases every crowd. This version blends crisp veggies, tender shrimp, and a zesty dressing that brings it all together.
Whether you’re serving it on a bed of greens in summer or pairing it with warm toast during cooler months, this shrimp salad is always a hit.
Why You’ll Love This Shrimp Salad
• Quick and easy: Ready in under 30 minutes!
• Nutritious and protein-packed: Great for a light meal or as a hearty side.
• Versatile: Perfect for meal prep, sandwiches, or lettuce wraps.
• Delicious year-round: Bright for summer, hearty enough for winter.
Ingredients You’ll Need
For the Shrimp:
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
For the Salad:
• 1 cup celery, finely chopped
• 1/2 red onion, finely chopped
• 1/2 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced (optional for a creamy twist)
For the Dressing:
• 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp Dijon mustard
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• Salt and freshly ground pepper, to taste
How to Make Shrimp Salad
Step 1: Cook the Shrimp
1. Pat shrimp dry with a paper towel.
2. Toss with olive oil, smoked paprika, salt, and pepper.
3. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side or until pink and opaque.
4. Remove from heat and let cool slightly. Chop into bite-sized pieces if desired.
Step 2: Prepare the Salad Base
1. In a large mixing bowl, combine celery, onion, cucumber, tomatoes, parsley, and avocado (if using).
2. Add the cooled shrimp to the bowl.
Step 3: Make the Dressing
1. In a small bowl, whisk together mayo, mustard, lemon juice, vinegar, garlic powder, salt, and pepper.
2. Taste and adjust seasoning.
Step 4: Combine and Chill
1. Pour dressing over the shrimp and veggie mixture.
2. Gently fold everything together until well coated.
3. Cover and refrigerate for at least 15 minutes to let flavors meld.
Serving Suggestions
• Summer twist: Serve on a bed of arugula or romaine with grilled corn on the side.
• Winter comfort: Pair with warm, crusty bread or spoon into baked sweet potatoes.
• Lunch ideas: Spoon into lettuce cups or wrap in a tortilla for a fresh, protein-rich meal.
• Entertaining tip: Serve in small cups or on endive leaves for elegant appetizers.
For another refreshing salad idea, check out this Creamy Avocado Tomato Salad—it’s a perfect companion dish.
Tips for the Best Shrimp Salad
• Fresh or frozen shrimp? Both work well—just be sure to thaw and pat dry if using frozen.
• Add crunch: Toasted almonds or pumpkin seeds add great texture.
• Customize your herbs: Try dill or tarragon instead of parsley for a different flavor profile.
• Spicy kick: Add a pinch of cayenne or a few dashes of hot sauce to the dressing.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad may get slightly watery due to the cucumbers and tomatoes, so drain lightly before serving again.
Nutrition Information (Per Serving)
Approximate values:
• Calories: 280
• Protein: 22g
• Fat: 18g
• Carbohydrates: 7g
• Fiber: 2g
External Links to Explore
Final Thoughts
This shrimp salad has become one of my go-to recipes for any occasion—whether I’m making a light dinner in summer or meal-prepping for a busy week in winter. I love how adaptable and satisfying it is, and I hope it becomes a favorite in your kitchen too.
Did you make this shrimp salad? I’d love to hear how it turned out for you! Share your version in the comments, and let me know if you added any fun twists.
Frequently Asked Questions (FAQs)
Can I use pre-cooked shrimp for this salad?
Yes, you can use pre-cooked shrimp to save time. Just make sure it’s chilled, deveined, and seasoned lightly. Avoid overcooking when reheating, as it can make shrimp rubbery.
What’s the best way to store leftover shrimp salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, as the dressing may settle or separate slightly.
Can I make this salad ahead of time?
Yes! This salad tastes even better after chilling for an hour. However, add delicate ingredients like avocado or fresh herbs right before serving to maintain freshness.
What can I use instead of mayonnaise?
Greek yogurt or a mix of yogurt and sour cream are great lighter alternatives to mayo. You can also use mashed avocado for a creamy, dairy-free option.
Is this shrimp salad gluten-free?
Yes, this recipe is naturally gluten-free, provided you ensure your mustard and vinegar are certified gluten-free.
Can I freeze shrimp salad?
Freezing is not recommended, as the creamy dressing and fresh vegetables don’t hold up well after thawing. It’s best enjoyed fresh or within a couple of days.
Conclusion
Shrimp salad is one of those perfect dishes that blends freshness, flavor, and simplicity all in one bowl. Whether you’re savoring it under the summer sun or enjoying it with warm bread on a chilly evening, it always brings a bit of coastal charm to your plate. This recipe honors my grandmother’s legacy with a few modern twists—keeping it quick, nourishing, and endlessly customizable.
If you’re looking to try more healthy, hearty salads, my Grilled Chicken Avocado Salad Bowl is another reader favorite!
Let me know how yours turns out—and don’t be afraid to add your own flair.