4.8 8 Published Apr 02, 2024, Updated May 22, 2024 The end result was so delicious! This shrimp salad is the perfect light lunch or appetizer. It’s packed with protein, but still feels light and refreshing.
Why I Love This Recipe
Fresh and flavorful – The combination of fresh dill, fresh veggies, lemon juice and high-quality shrimp creates a refreshing dish perfect for warm days. Versatile – Enjoy this salad over a bed of greens, in lettuce wraps or served with crackers or bread. The options are endless! Healthy – Made with Greek yogurt and avocado oil mayo, this salad is a healthier alternative to traditional recipes without compromising on taste. Make-ahead friendly – Chill it for a few hours before serving to let the flavors meld, or store it in the fridge for up to 3 days for easy meal prep.
Shrimp Salad Ingredients
raw shrimp – You can choose fresh or frozen and any size shrimp you prefer. I used white extra large shrimp (size 26/30) for this recipe, but I think jumbo shrimp (size 21/25) would work great too. I recommend buying peeled and deveined shrimp so there’s less prep less work! red onion and celery – these add a nice crunch to the salad. fresh dill – I definitely recommend using fresh dill over dried. It adds a delicious, herby flavor! plain Greek yogurt – we’re replacing some of the mayo with greek yogurt to lighten up this salad. If you need this recipe to be dairy-free you can use dairy-free yogurt or more mayo instead. avocado oil mayonnaise – I prefer using avocado oil mayo, but any type works for this recipe. dijon mustard – adds just the right amount of zest! lemon juice – I recommend using fresh squeezed lemon juice for the best flavor! sea salt and pepper – to bring all of the flavors together.
How to Make Shrimp Salad
Step 1: Bring water and salt to a boil in a medium/large pot. Add the shrimp and reduce the heat to medium. Cook, uncovered for about 2-3 minutes or until the shrimp are pink and opaque. Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Step 2: Mix yogurt, mayo, mustard, lemon juice, salt and pepper in a bowl for the dressing. Step 3: Add shrimp, onion, celery, and dill to dressing and stir to combine. Chill before serving for enhanced flavor. Serve over lettuce or with crackers.
How to Serve Shrimp Salad
This shrimp salad recipe is perfect as a light lunch or appetizer. Here’s how I like to serve it: If not, you can totally do this yourself. Start by breaking off the shell on the underside of the shrimp and peel it away as it cracks. Pinch off the tail. Use a sharp pairing knife to make a shallow slit on the top of the shrimp – you should see a dark string-like “vein” which you should pull out and discard.
Over a bed of lettuce – start with a base of any type of leafy green and then top with the shrimp salad. In lettuce cups – use larger leafy greens to create lettuce cups. I like using butter lettuce for this! With crackers – make your own almond flour crackers or pair with a store bought cracker (I like Simple Mills!) for the ultimate crunchy treat. As a sandwich – add shrimp salad to a brioche hot dog bun for a shrimp roll sandwich. It’s like a lobster roll, but less expensive!
Storing Leftovers
Store any leftover shrimp salad in an airtight container in the refrigerator. It’s best enjoyed within 3 days of making. If you’ve served the salad over greens or in lettuce cups, store the salad separately from any unused greens to keep both components at their best quality.
More Shrimp Recipes to Try:
Air Fryer Shrimp Green Curry with Shrimp Shrimp Scampi Sheet Pan Meal Easy Shrimp Cocktail Caribbean Jerk Shrimp Bowls
Be sure to check out all of the shrimp recipes as well as the full collection of salad recipes here on EBF!
