This shrimp salad recipe is fresh, creamy, and loaded with bright lemon, dill, and perfectly tender poached shrimp. Whether you're stuffing it into a buttery roll, serving it over crisp lettuce, or eating it straight from the bowl, this is the easy shrimp salad recipe your warm-weather rotation needs.
There are some dishes you never quite get over, and for me, it's a shrimp salad I had years ago at a restaurant that I still think about to this day. It's no longer around, so I set out to recreate it at home. And honestly, I think this shrimp salad recipe might be even better.
This is the kind of summer recipe you'll come back to again and again. It's fresh, creamy, and packed with bright lemon and herbs, with tender poached shrimp that really make it stand out. You can serve this shrimp salad over lettuce, with crackers, tucked into a buttery roll or baguette, or just grab a fork and go straight from the bowl. It travels well for picnics, works beautifully for spring and summer gatherings, and while pre-cooked shrimp will work, I highly recommend poaching your own for the best flavor and texture. Hope you love it as much as we do!
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Equipment
For this recipe you will need:
- Large pot - you'll use this to poach the shrimp
- Large plate - this is for resting and cooling the shrimp once they're done
- Cutting board and sharp knife - for prepping all of your vegetables and herbs
- Small to medium mixing bowl - to mix together the dressing
- Large mixing bowl - to combine the salad, I like using these glass mixing bowls from Pyrex
Ingredients & Substitutions
For the Shrimp Salad
- Celery - adds a nice crunch, but you can substitute fennel if you prefer a slightly more delicate, anise flavor
- Red bell pepper - brings a bit of sweetness and color; yellow or orange bell pepper work just as well
- Green onion - gives a mild onion flavor; you can substitute with finely minced shallot if needed
- Mayo - I highly recommend using Kewpie mayo here for the best flavor and texture
- Sour cream - I recommend using full fat for richness; you can substitute with extra mayo or Greek yogurt
- Garlic - freshly crushed garlic gives the best flavor; I don't recommend using bottled minced garlic for this recipe
- Dijon mustard - adds depth and a slight tang; you can substitute with French-style yellow mustard or whole grain mustard
- Fresh dill - adds that classic fresh, herby flavor; feel free to adjust to taste or add in other herbs like parsley
- Lemon juice - fresh lemon juice really makes a difference here and keeps everything bright
- Old Bay seasoning - gives that signature seafood flavor; if you don't have it, you can substitute with ½ teaspoon paprika, ¼ teaspoon celery salt, and a pinch of cayenne
- Poached shrimp - see below
For the Poached Shrimp
While you can use pre-cooked shrimp in a pinch, I highly recommend making your own poached shrimp for the best flavor and texture. It's also incredibly easy to make. You'll just gently cook the shrimp in a large pot of water with a few simple ingredients to infuse flavor. This is very flexible, so if you don't have everything on hand, it will still turn out great.
For the poaching liquid, you'll need:
- Lemon
- Garlic
- Bay leaf
- Black peppercorns
- Salt
- Pickling spice - if you don't have it, you can add a little Old Bay, or use a mix of 1 teaspoon mustard seeds, ½ teaspoon black peppercorns, and a pinch of red pepper flakes
Step-by-Step Photos
Recipe FAQs
Yes, you can use pre-cooked shrimp in a pinch, but poaching your own gives you much better flavor and a more tender texture.
The shrimp should be pink, opaque, and just curled. Because they cook in hot (not boiling) water, this usually takes about 3-4 minutes.
Yes, this shrimp salad recipe is great made ahead. In fact, I think it tastes even better after it's had a little time to chill and let the flavors meld together.
It will keep well in an airtight container in the refrigerator for up to 3 days.
This really comes down to personal preference. I typically use medium to large shrimp and cut them in half if they're too big. But you can absolutely use smaller shrimp. Just keep in mind they'll need a slightly shorter cooking time.
This usually means the shrimp were overcooked. Be sure to remove the pot from heat before adding the shrimp and let them gently cook in the hot water rather than boiling them.
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Made this shrimp salad recipe? Let me know what you think in the comments!
Recipe
Shrimp Salad
Equipment
- Large pot
- Mixing bowls
- Cutting board and knife
- Measuring cups and spoons
- Plate
Ingredients
For the shrimp salad
- 1 lb poached shrimp (see below)
- 2 tablespoon fresh lemon juice
- 2 cloves of garlic, crushed
- ⅓ cup Mayonnaise, good quality or homemade I recommend Kewpie Mayo
- ¼ cup sour cream, full fat
- 1 teaspoon Dijon mustard
- 3 tablespoon fresh dill
- 1 tsp Old Bay seasoning optional
- ½ cup celery, finely diced
- ⅓ cup red bell pepper, finely diced
- ¼ cup green onion, finely diced
For the poached shrimp
- 1 lb shrimp I recommend using red Argentine wild shrimp (medium size)
- 1 lemon, halved
- 3 cloves of garlic
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon salt
- 2 teaspoon pickling spice Optional, or substitute with a teaspoon of Old Bay Seasoning
- 3-4 quarts water
Instructions
Poach the shrimp and Chill
- Fill a large pot with 3-4 quarts of water and add the lemon (halved), garlic cloves, bay leaf, black peppercorns, salt, and pickling spice. Bring the water to a full boil over high heat.Once boiling, remove the pot from the heat and immediately add the shrimp. Let the shrimp cook in the hot water for 3–4 minutes, or until they are pink, opaque, and just cooked through.Using a slotted spoon, transfer the shrimp to a large plate or tray in a single layer and let them cool completely. For best results, refrigerate for at least 15-20 minutes before using in the shrimp salad.
Make the dressing and prep the vegetables.
- While the shrimp is chilling, finely dice the celery, bell pepper, and green onions. Add them to a large mixing bowl and set aside.
- In a small to medium mixing bowl, combine the lemon juice and crushed garlic and let it sit for about 5 minutes. Then add the mayo, sour cream, Dijon mustard, fresh dill, and Old Bay seasoning, and whisk until smooth and fully combined.
Assemble the salad.
- Once the shrimp are chilled, add them to the bowl with the diced vegetables. Pour the dressing over the top and gently mix until everything is well combined. Serve cold and enjoy!
Dasha
This was very good I used the recommended Argentinean shrimp. I may make this again during the hot summer months.
jamjarkitchen
So glad you enjoyed the recipe!
Molly
This salad is SO good! The flavor is amazing, the mix of texture is perfect, and the dressing, oh I loved the dressing!
jamjarkitchen
So glad you liked it!
Helen
SUPER yummy! This was also the first time I ever poached shrimp.
Mina
This shrimp salad is fresh and light. It feels like one of those easy, throw-together meals that still tastes super refreshing and satisfying!
Corina
I made this shrimp salad and it turned out so fresh and easy! Perfect for a quick lunch—I’ll be making it again for sure.
jamjarkitchen
So glad you liked it!
Ellen
This was so fresh and creamy without feeling too heavy. I loved the lemon and dill with the tender shrimp, especially tucked into a roll or served over crisp lettuce.
Swathi
Shrimp salad is delicious and easy to put together I am going to make it again. Thanks for sharing this.
Regina
This is so good. I love the cool, creamy dressing with the plump shrimp. It's really good.
jamjarkitchen
So glad you enjoyed it!
Shay
This shrimp salad is so good. super fresh, creamy, and perfect for warm weather. Definitely one of those recipes you could throw on a sandwich, eat with crackers, or just grab straight from the bowl