This shrimp salad features a bright, creamy dressing with a zesty kick. Serve it over crisp lettuce or alongside fresh bread for a light lunch or elegant side dish.
Try variations like Shrimp Pasta Salad or Shrimp Scampi Orzo for more seafood options.
Why you’ll love it
A chilled shrimp salad is one of the most refreshing dishes for warm weather. This version avoids flat, one-note flavors by adding creamed horseradish to the dressing for bold, complementary heat. The result is a classic, crowd-pleasing salad that’s great for entertaining yet simple enough for a satisfying lunch in under 30 minutes.
You don’t need fancy ingredients to make this taste special—just quality shrimp, fresh produce, and a lively, mayo-based dressing. The combination of lemon, dill, and horseradish pairs beautifully with tender shrimp.
What you’ll need
For the salad
- Shrimp – frozen, deveined and peeled shrimp save time and work well.
- Red onion, celery, and cucumber – these chopped vegetables provide crisp texture and fresh flavor. Red onion is milder and blends well in chilled salads.
For the dressing
- Mayonnaise – a creamy base for the dressing.
- Creamed horseradish – the secret ingredient that adds a pleasant sharpness. Start with less if you’re sensitive to heat and taste as you go.
- Lemon juice and zest – fresh lemon brightens the mayo and lifts the whole salad.
- Fresh dill – ideal with seafood for a bright herbal note.
- Garlic powder – a small amount enhances savory depth without overpowering.
- Worcestershire sauce – adds umami and rounds out the dressing.
- Salt and pepper – season to taste, keeping in mind the shrimp and some dressing components are already salty.
Pro tip
Because shrimp can be naturally briny and the dressing contains salty elements, taste the salad before adding extra salt. You may need none or just a pinch.
What kind of shrimp do I use?
- I recommend raw 31–40 per pound shrimp for an ideal bite-sized texture. Larger or smaller sizes work too—simply adjust cooking time.
- Pre-cooked shrimp can be used, but shrimp cooked from scratch are usually more tender and flavorful.
- Frozen shrimp are a convenient, high-quality choice; many seafood counters sell previously frozen shrimp that have been thawed.
How to make shrimp salad
This is a brief overview; full ingredient amounts and detailed steps are listed in the recipe section below.
- Thaw shrimp under cool running water if frozen, then peel and remove tails if needed. Boil a pot of water and cook shrimp briefly until pink—about 2–3 minutes for medium sizes.
- Transfer shrimp to an ice bath immediately to stop cooking, then drain and pat dry.
- Whisk together the dressing ingredients in a small bowl, taste and adjust. Chop vegetables and combine them with the shrimp in a serving bowl. Toss with enough dressing to coat and chill before serving.
Substitutions and variations
- No horseradish? Substitute Dijon mustard, starting with a small amount and adding to taste.
- If fresh dill is unavailable, use a small amount of dried dill and adjust to preference.
- To add extra heat, stir in a few dashes of hot sauce or finish with a sprinkle of Old Bay seasoning.
- For a richer, more filling version, serve immediately with chopped avocado or in a croissant sandwich.
How to serve shrimp salad
- Serve on butter lettuce leaves for an attractive presentation or make individual lettuce cups for an appetizer.
- Offer a slice of crusty bread for a satisfying meal—shrimp salad is rich, so smaller portions with bread make a balanced plate.
- Stuff avocado halves for a low-carb, filling option that makes a beautiful presentation.
Leftovers and storage
- Store shrimp salad in an airtight container in the refrigerator for up to three days. It’s a convenient make-ahead lunch.
- Discard any salad that has been left out at room temperature for an extended period for food safety.
More seafood favorites
- Salmon Chowder
- Easy Shrimp Tacos
- Creamy Lemon Garlic Scallops
- Easy Tuna Salad
- Smoked Salmon Dip
If you make this recipe, please leave a review. Tag your photos with #saltandlavender on social media to share your version.
Easy Shrimp Salad
Ingredients
- 1 pound uncooked shrimp (31–40 per pound), thawed & peeled
- 2 tablespoons red onion, finely chopped
- 2 sticks celery, chopped small
- 1/2 cup cucumber, chopped small
Dressing:
- 1/2 cup mayonnaise or Miracle Whip
- 1 tablespoon creamed horseradish (adjust to taste)
- 1 tablespoon lemon juice + zest from 1 lemon
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt & pepper to taste
Instructions
- Prep the shrimp: if frozen, run under cool water to thaw. Peel and remove tails if desired. Bring a pot of water to a boil.
- Fill a medium bowl with cold water and ice. Once the water is boiling, add the shrimp and cook 2–3 minutes until pink. Drain and plunge into the ice bath to stop cooking. After a few minutes, drain and pat dry.
- While shrimp cool, whisk all dressing ingredients in a small bowl. Taste and adjust seasonings—start with half the horseradish if unsure.
- Prepare the onion, celery, and cucumber. Add them to a salad bowl, then add the cooled shrimp. Toss with dressing, using as much as you prefer. Cover and chill for about 30 minutes before serving, if desired. Serve on lettuce leaves or with bread.
Notes
- Serves 4–6 depending on portion size.
- If you don’t have horseradish, substitute Dijon mustard, starting with 1/2 tablespoon and adjusting to taste.
Nutrition
Calories: 316 kcal, Carbohydrates: 3 g, Protein: 24 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 298 mg, Sodium: 1106 mg, Potassium: 187 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 108 IU, Vitamin C: 9 mg, Calcium: 172 mg, Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is appreciated, but copying full recipes without authorization is prohibited.