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Shrimp Salad Recipe
Ash Tyrrell

Shrimp Salad Recipe

I made this shrimp salad for a weekend lunch, and it disappeared faster than I expected. I love how the shrimp stays juicy while the crunchy veggies and bright lemon dressing balance every bite. It comes together in under 30 minutes, which makes it perfect for busy days. I always make extra because it tastes even better the next day.
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Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked shrimp peeled and deveined (large shrimp hold up best and give a meatier bite)
  • 1/2 cup red bell pepper finely diced (adds natural sweetness and a pop of color)
  • 1/2 cup celery finely diced (gives the salad its signature crunch)
  • 1/2 cup green onion thinly sliced (adds a mild oniony bite without overpowering the shrimp)
  • 1/2 cup mayonnaise use a good quality store-bought brand or homemade for the creamiest texture
  • 2 tablespoons fresh lemon juice cuts through the richness of the mayo and keeps everything tasting fresh
  • 1/4 cup fresh dill roughly chopped (fresh dill has a brighter flavor than dried, so skip the dried version if you can)
  • 1/4 teaspoon fine sea salt adjust to taste once everything is mixed
  • A few twists of black pepper fresh cracked pepper makes a real difference here

Method
 

  1. Fill a large pot with water and bring it to a rolling boil over high heat. Add a squeeze of lemon juice along with a few lemon halves for extra flavor. This simple step infuses the shrimp with a subtle citrus note as it cooks.
  2. Turn off the heat as soon as the water boils, then drop the shrimp straight in. Let them sit in the hot water for about three minutes, no stirring needed. This gentle method keeps the shrimp from overcooking or turning tough.
  3. Use a slotted spoon to lift the shrimp out and spread them on a plate. Pop the plate in the fridge for a few minutes to cool them quickly. Cooling the shrimp before mixing keeps the mayo dressing from turning watery.
  4. While the shrimp cools, dice your bell pepper and celery into small, even pieces. Slice the green onion thinly so it blends smoothly into every bite. Keeping the pieces small helps the salad hold together nicely on a fork or cracker.
  5. In a large bowl, stir together the mayonnaise, lemon juice, dill, salt, and pepper. Whisk it until it looks smooth and creamy with no lumps. This dressing is the heart of the recipe, so taste it before moving on.
  6. Add the cooled shrimp, bell pepper, celery, and green onion into the bowl with the dressing. Gently fold everything together so the shrimp stays intact instead of breaking apart. A light hand here keeps the texture of the salad looking appealing.
  7. Cover the bowl and refrigerate the salad for at least one hour before serving. This resting time lets the flavors soak into the shrimp and vegetables. If you're short on time, you can eat it right away, but the wait truly makes a difference.

Notes

  • I always pat my shrimp dry before mixing them in, since extra moisture can water down the dressing
  • I like to taste the dressing before adding the shrimp so I can adjust the lemon and salt levels early
  • I never skip the chilling step because the flavor is noticeably better after an hour in the fridge
  • I dice my vegetables small so every bite gets a bit of crunch without overwhelming the shrimp
  • I keep a bit of extra dill on hand to sprinkle on top right before serving for a fresher look and taste
  • I taste for salt again after chilling, since flavors mellow out a bit once everything sits together