Creamy Shrimp Salad with Avocado

why make this recipe

Shrimp salad is a delicious and refreshing dish that can be enjoyed in many ways. Whether you want a light lunch, a side dish, or something to bring to a picnic, shrimp salad fits the bill. It’s quick to make and packed with flavor. The combination of shrimp, crunchy celery, and zesty dressing makes it a crowd-pleaser. Plus, it’s a great way to enjoy seafood without much fuss.

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how to make Shrimp Salad

Ingredients:

• Raw shrimp (1 pound, peeled and deveined)
• Mayonnaise (½ cup)
• Celery (2 ribs, finely diced)
• Red onion (2 tablespoons, finely minced)
• Fresh dill (1 tablespoon, chopped)
• Lemon juice (1½ tablespoons, freshly squeezed)
• Dijon mustard (1 teaspoon, optional)
• Salt (½ teaspoon, or to taste)
• Black pepper (¼ teaspoon, freshly ground)
• Optional: Parsley or capers (1 tablespoon each)

Directions:

1. Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf for added flavor.
2. Add the raw shrimp and poach them for 2–3 minutes, until they turn pink and opaque.
3. Immediately transfer the shrimp to an ice water bath. Let them chill for 5–7 minutes, then drain and pat dry. If you prefer, chop the shrimp into bite-sized pieces.
4. In a large bowl, mix together the mayonnaise, lemon juice, Dijon mustard (if using), dill, salt, and pepper. Taste and adjust the seasoning as desired.
5. Gently stir in the shrimp, diced celery, and red onion until well combined.
6. Cover the salad and chill it in the refrigerator for 30 minutes before serving.

how to serve Shrimp Salad

Shrimp salad can be served in various ways. You can scoop it on a bed of greens for a refreshing salad, serve it in a sandwich or wrap, or enjoy it with crackers as an appetizer. Adding fresh parsley or capers as a garnish can enhance the presentation and flavor.

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how to store Shrimp Salad

Store any leftover shrimp salad in an airtight container in the refrigerator. It should be good for up to 2 days. If you’re making it ahead of time, it’s best to add the dressing just before serving to keep ingredients fresh.

tips to make Shrimp Salad

• Make sure to not overcook the shrimp; they should only take a couple of minutes to become opaque.
• Feel free to add other ingredients you enjoy, such as diced avocado or chopped bell peppers.
• Adjust the seasoning to your taste. If you don’t like mayonnaise, you can use Greek yogurt for a lighter version.

variation

You can easily create variations of this shrimp salad by adding different herbs like cilantro, or including fruits like diced mango for a tropical twist. A touch of hot sauce can also elevate the flavor if you like a bit of heat.

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FAQs

1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

2. How can I make this shrimp salad healthier?
You can substitute mayonnaise with Greek yogurt to cut calories and add protein.

3. How long does cooked shrimp last in the fridge?
Cooked shrimp can last for up to 3 days in the refrigerator when stored properly.

Shrimp Salad

A delicious and refreshing shrimp salad that's perfect for lunch, picnics, or as a side dish, combining shrimp, celery, and a zesty dressing.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Lunch, Salad

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

For the salad

• 1 pound Raw shrimp, peeled and deveined
• 1/2 cup Mayonnaise
• 2 ribs Celery, finely diced
• 2 tablespoons Red onion, finely minced
• 1 tablespoon Fresh dill, chopped
• 1 1/2 tablespoons Lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard, optional Can be omitted for a simpler sauce
• 1/2 teaspoon Salt, or to taste
• 1/4 teaspoon Black pepper, freshly ground
• 1 tablespoon Parsley or capers, optional For garnish

Method

 

Preparation

1. Fill a medium saucepan with water and bring it to a gentle simmer. Add a pinch of salt and optional aromatics like lemon slices or a bay leaf for added flavor.
2. Add the raw shrimp and poach them for 2–3 minutes, until they turn pink and opaque.
3. Immediately transfer the shrimp to an ice water bath. Let them chill for 5–7 minutes, then drain and pat dry. If desired, chop the shrimp into bite-sized pieces.
4. In a large bowl, mix together the mayonnaise, lemon juice, Dijon mustard (if using), dill, salt, and pepper. Taste and adjust the seasoning as needed.
5. Gently stir in the shrimp, diced celery, and red onion until well combined.
6. Cover the salad and chill it in the refrigerator for 30 minutes before serving.

Notes

Store any leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. It's best to add the dressing just before serving to keep ingredients fresh. Feel free to add other ingredients such as diced avocado or chopped bell peppers to your preference.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]