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–+ servings
Perfect Shrimp Salad

Perfect Shrimp Salad That Elevates Your Summer Meals

This Perfect Shrimp Salad is a quick, refreshing dish that combines shrimp with crisp veggies and a zesty dressing, perfect for summer meals.
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Prep Time 25 minutes
Cook Time 3 minutes
Chill Time 30 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Seafood
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb medium shrimp, peeled and deveined can substitute with cooked shrimp
  • 1 cup celery, chopped or cucumber for a different texture
  • 1 medium red onion, finely chopped or shallots for a milder alternative
  • 2 tbsp fresh dill, chopped or dried herbs in lesser amounts
  • 2 tbsp fresh parsley, chopped or dried herbs in lesser amounts
  • 4 cups mixed salad greens such as spinach or arugula
  • 1 cup cherry tomatoes, halved or diced regular tomatoes
  • 1 cup cucumber, diced remove skin if tough or substitute with bell pepper
  • 1 avocado sliced optional, or use sliced radishes
For the Dressing
  • 1/2 cup mayonnaise or Greek yogurt for a healthier option
  • 1/4 cup plain Greek yogurt regular yogurt can be used but thinner
  • 2 tbsp fresh lemon juice or substitute with vinegar
  • 1 tbsp Dijon mustard or yellow mustard in a pinch
  • 1 tbsp honey optional, can omit for sugar-free version
  • 1 tbsp Old Bay seasoning or a seafood spice blend
  • 1/2 tsp kosher salt or sea salt
  • 1/4 tsp black pepper freshly ground preferred

Equipment

  • Large pot
  • Mixing Bowl
  • Whisk
  • Ice water bowl
  • Plastic Wrap

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a gentle boil. Add the shrimp and cook for 2-3 minutes until opaque. Drain and plunge into ice water.
  2. In a bowl, combine mayonnaise, Greek yogurt, lemon juice, mustard, honey, and Old Bay seasoning. Whisk until smooth and adjust seasoning.
  3. Finely chop celery, red onion, dill, and parsley. Add to a large mixing bowl with cherry tomatoes and cucumber. Mix together.
  4. Once shrimp are cool, pat dry and add to the bowl with vegetables. Gently fold in the dressing.
  5. Cover and refrigerate for at least 30 minutes to meld flavors. Stir gently before serving.
  6. Serve salad over mixed greens and garnish with avocado. Enjoy cold in lettuce cups or on toasted bread.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This salad is meal prep friendly and ideal for summer gatherings, great served cold.

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