The easiest recipe you’ll ever make, this shrimp salad is savory, filling and tossed with a creamy dressing! It’s one of my favorite go-to options for quick meals, and it never gets old. Plus, it’s unbelievably easy to make. 

easy shrimp salad
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Shrimp Salad Recipe Made Easy

Thanks to the use of cooked, peeled, and deveined shrimp, there’s absolutely no cooking required. All you have to do is thaw the shrimp and pat them dry. 

Then, add all the dressing ingredients to a food processor, and pulse to combine. Toss the shrimp with the dressing, and pop the mixture in the fridge to chill. Your salad will be ready to eat in just 30 minutes! 

High protein and full of flavor, it’s incredible on its own. However, you can serve it in an endless amount of ways so you never get bored. Prepare a big batch at once, and keep the salad on hand for quick meals for several days.

easy shrimp salad recipe

Best Shrimp Salad Ingredients

You’ll need the following ingredients for this easy shrimp salad:

  • fresh dill
  • mayonnaise
  • dijon mustard
  • garlic
  • lemon juice
  • smoked paprika
  • cayenne pepper
  • kosher salt
  • cooked peeled shrimp
  • red onion
ingredients for easy shrimp salad

How to Make Shrimp Salad Recipe (Easy!)

This shrimp salad is truly quick and easy to make.

How to Thaw Cooked Frozen Shrimp

I always like to buy cooked frozen shrimp in a bag and thaw out the shrimp at home. It’s really simple to do and I find frozen shrimp to be more “fresh”. Here are a few tips and tricks for thawing frozen shrimp:

Any size shrimp works. I like using large cooked shrimp (31-35 per pound) for this recipe but feel free to use any size you like. It all depends on how you’re planning on serving the salad. Everything from small salad-sized shrimp to jumbo shrimp works. You can always chop larger shrimp into smaller chunks.

Thaw overnight. My favorite way to thaw frozen cooked shrimp is overnight in the refrigerator. I find this method works the best in getting the shrimp perfectly thawed and not mushy.

Shrimp will release moisture when thawed, so line a large bowl with a few sheets of paper towels. Remove the shrimp from the bag and place over the paper towels. Cover the bowl and place in the refrigerator overnight. Once it is thawed, use the shrimp immediately or keep tightly covered in the refrigerator for up to 1-2 days.

Pat dry the shrimp. Before using the shrimp or in this case, tossing the shrimp with the dressing, pat dry the shrimp with a few sheets of clean paper towel, to remove any remaining moisture.

1. In a food-processor, combine the roughly chopped dill, mayonnaise, mustard, garlic, lemon juice, paprika, cayenne pepper, and salt. Pulse until the dressing is combined, scraping down the sides as needed.

shrimp salad dressing in a food processor

2. To a mixing bowl, add the shrimp, chopped red onions, and the dressing. Give everything a thorough toss, so every shrimp is coated in the dressing.

shrimp salad in a bowl

3. Cover and chill in the refrigerator for at least 30 minutes before serving.

Tips for Making this Easy Shrimp Salad Recipe

  • Shrimp salad dressing has a salty spicy taste and on its own tastes a little strong. But once you toss in the shrimp and chill the salad, the flavor will balance out.
  • For best flavor, I highly recommend using fresh dill for this recipe and not substituting with dried dill weed.
  • If using frozen shrimp, make sure to thaw out thoroughly before tossing with the dressing. Otherwise, the dressing will water down.
  • Finely chop the red onion so that you don’t get large pieces in each bite.
  • Shrimp salad will last in the refrigerator for up to 3 days. It does not freeze well.
shrimp salad recipe

Serving the Best Shrimp Salad

This shrimp salad is a great lunch-time staple just like our Avocado Egg Salad or Salmon Egg Salad, and can be enjoyed as-is, or serve it a variety of other ways, such as:

  • Serve it over a bed of romaine lettuce or spinach and feel free to add-in chopped avocado or tomatoes.
  • Stuff it into a wrap, lettuce cup, or pita.
  • Toss in cooked short-cut pasta for a shrimp pasta salad. Keep in mind the pasta will most likely soak up some of the dressing so it’s best enjoyed right away.
  • Add shrimp salad over a toast with thinly sliced tomatoes.
  • Make an appetizer out of it by working the shrimp salad into a Vegetable Platter and serving it along with crackers and fresh cut up veggies.

How to Store This Recipe for Shrimp Salad

Once combined, leftover shrimp salad will stay fresh in an airtight container in the fridge for up to 3 days. Just be sure to stir the ingredients to redistribute the dressing before serving. 

I don’t recommend freezing this recipe! The shrimp will become rubbery, and the dressing is likely to separate once thawed.

More Seafood Favorites

Crab and Corn Chowder

Grilled Garlic Shrimp

Crab Bites with Spicy Aioli

Best Mussels Recipe with Garlic and Parsley

If you try our shrimp salad recipe, please leave a star rating and a comment letting us know how you liked the recipe.

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shrimp salad on white plate

Recipe for Shrimp Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: American
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Description

Easy shrimp salad with brightly spiced creamy dressing. The dressing is made in a food-processor in only a few minutes!

Ingredients

Units Scale
  • 1/4 cup roughly chopped fresh dill
  • 1/2 cup mayonnaise
  • 1/4 tsp. Dijon mustard
  • 2 cloves garlic, peeled
  • 1 Tbsp. fresh lemon juice
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. kosher salt
  • 20 oz. cooked and peeled shrimp, thawed if frozen
  • 2 Tbsp. finely chopped red onions
  • Fresh black pepper, to taste

Instructions

  1. In a bowl of a food processor, combine the dill, mayonnaise, mustard, garlic, lemon juice, paprika, cayenne pepper, and salt. Pulse until combined, scraping down the sides as needed.
  2. Combine the shrimp, red onions, and the dressing. Toss until the shrimp is well coated. Cover and refrigerate for at least 30 minutes before serving.

Notes

  • Shrimp: Any size shrimp works. Just make sure it’s cooked, peeled, and deveined. See post for tips on thawing shrimp.
  • Leftovers: Store leftovers in an airtight container for up to 3 days.

Nutrition

  • Serving Size:
  • Calories: 223
  • Sugar: 0.3 g
  • Sodium: 279.1 mg
  • Fat: 14 g
  • Carbohydrates: 1.5 g
  • Protein: 23 g
  • Cholesterol: 186.2 mg

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