This shrimp salad recipe is a perfect combination of succulent shrimp, crisp vegetables, and a tangy, creamy dressing that bursts with flavor in every bite. Whether you’re looking for a light lunch, a refreshing dinner, or a party-ready appetizer, this salad is quick to make and packed with nutrients. Each forkful offers a balance of textures: juicy shrimp, crunchy celery and red pepper, and a smooth, zesty dressing that ties it all together.
Perfect for easy weeknight meals, healthy lunch ideas, or light summer dishes, this shrimp salad is versatile, visually appealing, and satisfying. The bright citrusy notes and fresh parsley make it a standout side dish or main course that’s sure to impress family and guests alike.
Why You’ll Love This Recipe
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Quick & Easy: Ready in under 20 minutes with minimal prep.
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Healthy & Light: Packed with lean protein, fresh vegetables, and heart-healthy fats.
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Versatile: Serve on greens, as a sandwich filling, or in wraps.
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Refreshing Flavor: Lemon and Dijon give a tangy kick that elevates the shrimp.
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Kid-Friendly: Mild, flavorful, and easy to eat.
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Party-Perfect: Elegant enough for entertaining yet simple enough for casual meals.
Ingredient Breakdown
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Shrimp (500 g, peeled & deveined): The star protein, tender and naturally sweet.
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Olive Oil (1 tbsp): Lightly sautés the shrimp while keeping them juicy.
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Lemon Juice (2 tbsp): Adds brightness and a refreshing tang.
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Dijon Mustard (1 tsp): Gives the dressing a subtle, savory depth.
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Honey (1 tsp, optional): Balances acidity with a hint of sweetness.
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Mayonnaise (2 tbsp): Creates a creamy, luscious dressing.
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Celery (1 stalk, finely chopped): Provides crunch and freshness.
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Red Bell Pepper (½, diced): Adds sweetness and vibrant color.
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Red Onion (¼, finely chopped): Offers mild pungency for depth.
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Parsley (¼ cup, chopped): Brightens flavors and adds a fresh herbaceous note.
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Salt & Pepper: Essential seasonings to enhance all flavors.
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Lettuce or Mixed Greens: A crisp bed for serving and presentation.
Pro Tips
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Cook Shrimp Quickly: Overcooking makes shrimp rubbery; 2–3 minutes per side is perfect.
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Cool Shrimp Before Mixing: Prevents dressing from separating and keeps the salad fresh.
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Use Fresh Lemon Juice: Bottled lemon juice won’t give the same brightness.
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Dice Vegetables Uniformly: Ensures each bite has a consistent texture.
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Adjust Dressing to Taste: Add more mayonnaise or lemon juice depending on preferred creaminess and tang.
Ingredient Swaps & Variations
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Protein Options: Swap shrimp for cooked chicken, crab, or canned tuna for variety.
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Vegetables: Add cucumber, cherry tomatoes, or radishes for extra crunch and color.
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Herbs: Try dill, cilantro, or basil instead of parsley for a new flavor profile.
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Dressing: Substitute Greek yogurt for mayonnaise to make it lighter and tangier.
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Spice Kick: Add a pinch of cayenne, smoked paprika, or chili flakes for heat.
Serving Suggestions
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On a Bed of Greens: Serve over romaine, arugula, or mixed greens for a complete meal.
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Sandwich or Wrap: Use as a filling with whole-grain bread or tortilla wraps.
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Appetizer: Spoon into small bowls or lettuce cups for elegant hors d’oeuvres.
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Pairings: Complements roasted vegetables, quinoa, or a chilled pasta salad.
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Garnish: Add extra parsley or a lemon wedge for visual appeal and freshness.
Make Ahead + Storage Tips
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Prep Ahead: Cook shrimp and chop vegetables in advance. Store separately for best texture.
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Storage: Keep salad in an airtight container in the refrigerator for up to 2 days.
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Add Dressing Later: Mix in dressing right before serving to maintain crispness of vegetables.
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Refrigeration Tip: Keep on ice if serving at outdoor parties or buffets.
Cultural or Historical Notes
Shrimp has long been celebrated in coastal cuisines worldwide, from Mediterranean salads to Asian seafood dishes. This shrimp salad draws inspiration from classic American and European seafood salads, combining fresh produce with a tangy, creamy dressing for a modern, health-conscious twist. It’s a dish that highlights shrimp’s delicate flavor while incorporating crisp textures and bold, refreshing flavors.
Frequently Asked Questions (FAQ)
Q: Can I use frozen shrimp for this salad?
A: Yes, just thaw completely and pat dry before cooking to avoid excess water in the salad.
Q: How do I keep the shrimp tender?
A: Cook over medium-high heat for only 2–3 minutes per side; remove immediately once opaque.
Q: Can this salad be made vegan?
A: Substitute shrimp with chickpeas or tofu, and replace mayonnaise with vegan mayo.
Q: How long does it last in the fridge?
A: Best eaten within 2 days to maintain freshness and prevent soggy vegetables.
Q: Can I add avocado?
A: Absolutely—diced avocado adds creaminess and pairs perfectly with the tangy dressing.
Shrimp Salad
Ingredients
Equipment
Method
- Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and let cool.
- In a bowl, whisk together the lemon juice, Dijon mustard, honey (if using), and mayonnaise until smooth and well combined.
- In a large bowl, combine the cooled shrimp, celery, red bell pepper, red onion, and parsley.
- Pour the dressing over the shrimp mixture and toss until everything is evenly coated. Season with salt and pepper to taste.
- Serve the shrimp salad over a bed of lettuce leaves or mixed greens.