« The Best Ever Shrimp Salad Recipe with Mayo | Make-Ahead Friendly »

Looking for the ultimate seafood dish that’s both impressive and effortless? This best shrimp salad recipe has consistently remained our readers’ favorite for good reason. Perfectly tender shrimp tossed in a creamy dressing with crunchy vegetables creates a refreshing dish that’s very simple to make yet bursting with flavor.

This versatile shrimp salad works beautifully served multiple ways – enjoy it with buttery crackers for an elegant appetizer, pile it high on toasted bread for a satisfying sandwich, wrap it in tortillas for a quick lunch, or serve in lettuce cups for a light, low-carb option. The beauty of this cold shrimp salad is that it keeps in the fridge for three days, making it perfect for meal prep or easy entertaining.

While we adore many shrimp recipes like scampi or ceviche, this particular creation stands out among all shrimp and salad recipes for its perfect balance of flavors and textures. The combination of delicate seafood with crisp vegetables and a zesty dressing makes this dish a standout in our collection of easy shrimp recipes.

Table of Content

Why We Love This Recipe

There are countless shrimp salad recipes out there, but this one has earned its title as « the best » for several compelling reasons:

Perfect Balance of Flavors: The combination of tender shrimp, creamy dressing, crunchy vegetables, bright lemon, and aromatic dill creates a symphony of flavors that dance on your palate.

Versatility Champion: This recipe transitions effortlessly from casual lunches to elegant dinner parties. Serve it on crackers for a sophisticated appetizer, between bread slices for a satisfying sandwich, or in lettuce cups for a light meal.

Make-Ahead Magic: Unlike many seafood dishes that demand immediate consumption, this shrimp salad actually improves after a few hours in the refrigerator as the flavors meld together beautifully.

Foolproof Method: Our poaching technique ensures perfectly cooked shrimp every time—tender, flavorful, and never rubbery. Even kitchen novices can achieve restaurant-quality results.

You Will Need ( Ingredients )

For the Shrimp Salad:

• 1 pound shrimp, peeled and deveined (medium to large size)
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, chopped
• 1/4 cup red bell pepper, finely diced
• 1/4 cup celery, finely diced
• 3 green onions, thinly sliced
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper

For Poaching the Shrimp:

• 4 cups water
• 1 lemon, halved
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon salt

Instruction

Poach the Shrimp:

1. In a medium saucepan, combine water, squeezed lemon halves, bay leaves, peppercorns, and salt. Bring to a boil over medium-high heat.
2. Once boiling, reduce heat to a simmer. Add the peeled and deveined shrimp to the simmering water.
3. Cook the shrimp just until they turn pink and opaque, about 2-3 minutes depending on their size. Be careful not to overcook.
4. Using a slotted spoon, immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process.
5. Once thoroughly chilled, drain the shrimp well and pat dry with paper towels. Chop into bite-sized pieces if using larger shrimp, or leave whole if using small shrimp.

Make the Salad:

1. In a large bowl, combine mayonnaise, fresh lemon juice, chopped dill, salt, and pepper. Stir well to create a smooth dressing.
2. Add the diced bell pepper, celery, and sliced green onions to the dressing and mix well.
3. Gently fold in the cooled, chopped shrimp until everything is evenly coated with the dressing. Be careful not to break up the shrimp pieces.
4. Cover and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to develop.
5. Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Storage Tips

Proper storage is crucial for maintaining both the safety and quality of your shrimp salad:

Refrigeration: Store your shrimp salad in an airtight container in the coldest part of your refrigerator (typically the back). The salad will keep beautifully for up to 3 days when properly refrigerated. For best flavor, we recommend consuming it within the first 1-2 days, though many of our readers insist the flavor actually improves after 24 hours.

Temperature Control: When serving at gatherings, keep your shrimp salad chilled by placing the serving bowl inside a larger bowl filled with ice. Never leave the salad at room temperature for more than 1 hour (or 30 minutes in hot weather).

Not Freezer-Friendly: We strongly advise against freezing this shrimp salad. The mayonnaise-based dressing will separate and take on an unpleasant grainy texture when thawed, while the vegetables will lose their essential crispness. The shrimp texture will also suffer significantly after freezing.

Travel Tips: If taking this salad to a potluck or picnic, transport it in an insulated cooler with ice packs. Consider bringing the garnishes separately to add just before serving for the freshest presentation.

What to Serve with Shrimp Salad

• Crusty Italian Bread for luxurious sandwiches
• Corn Dip
• Avocado halves stuffed with shrimp salad

Perfect Side Dishes:

• Beef and Noodles
• Beef Pot Pie
• Baked Chicken Breast With Honey Garlic Sauce

Nutrition Facts

This best shrimp salad recipe has earned its place in our regular rotation for good reason. The combination of perfectly poached shrimp, crunchy vegetables, and creamy herb-infused dressing creates a dish that’s simultaneously elegant and approachable, sophisticated yet simple.
Give this recipe a try and discover why it’s consistently rated 5 stars by our readers. We’re confident it will become your go-to shrimp salad recipe too. Don’t forget to let us know in the comments how you served it and any personal touches you added to make it your own!