This Creamy Shrimp Salad is a delicious cold seafood salad that is loaded with juicy shrimp, chopped green onions and yellow bell peppers. All these yummy things are combined with a creamy and flavorful mayo based dressing. This salad is great is a great as sandwich filling or lettuce cups to keep it low carb.
What is a Shrimp Salad?
This shrimp salad is the perfect cold dish for any bbq, potluck, picnic, or tailgating party. You’ll love how easy it is to make and your guests will love how refreshing and delicious it is.
This recipe is another great recipe that can be made in under and hour. I can be a great go to recipe when you need something quick yet amazing. It is fantastic served in lettuce cups as I show in this blog post or as a sandwich filling on your favorite bread or wrap.
I love making this when I’m to tired to cook a big meal or on summer days when it is way to hot to heat up the house with the oven. Sadly it has been that hot here this whole past month.
You may be new to Shrimp Salads but if you’ve ever enjoyed tuna, chicken, or crab salad that was mixed with a creamy mayo based dressing and served cold, then you’ll also enjoy this salad.
When I say you can have this ready to serve in under an hour I mean that. It is as easy as cooking the shrimp then mixing up the rest of the ingredients before serving.
Of course it is better chilled in my opinion but if you start with all cold ingredients then you can chill it for less time and serve it pretty quickly.
Here’s What You’ll Need:
- shrimp, peeled and cleaned
- yellow bellow pepper
- green onions
- seasons like dill, garlic, parsley, salt, pepper
- real mayo
- lemon juice
With those ordinary ingredients it may not sound like is will be much, but you’ll be amazed at the amount of flavor in this recipe. It is a complete win for those looking for quick, simple, and yummy.
If you don’t mind the extra carbs but want to lighten the fat up in this recipe you could opt to swap out the mayo with a plain Greek Yogurt or for a completely dairy free option you could go with a plant based based plain yogurt also.
What kind of shrimp should be used and how should I prepare it?
The star of the shrimp salad is of course the shrimp, so you want to make sure that you are getting the best quality shrimp from your local store that you can.
Freshly caught shrimp that you can purchase at a local seafood market would be ideal, but not all of us will have access to fresh seafood, so I pick up the frozen uncooked bags of shrimp at my local grocery store. Not much fresh seafood here in landlocked Arkansas.
I buy the bags of raw shrimp that are already shelled and deveined to save me a little time after cooking the shrimp. Some people will say that it is best to buy the “shell on” shrimp and that is totally fine.
But for me I want the quality, but I also want to make this as quick and as simply as possible so I go the shell off route so I can avoid all that the time peeling and cleaning the shrimp.
The raw shrimp are ultra easy to cook at home so don’t let them intimidate you. All you need is a pot, a stovetop, salt, and the shrimp. I like to use seafood broth instead of water when I cook the shrimp but if you don’t have it go ahead and use water.
Once you get the seafood brother or water boiling add in the raw shrimp and cook them until they are beautifully pink. They only need to need to cook until they are pink and cooked through! Which is about 2-3 minutes.
As soon as the shrimp are beautifully pink, you will need to remove them from the pot and drop them into a large bowl of ice water to cool them off quickly.
This step may seem a little extra, but it will stop the cooking process and prevent the shrimp from being tough. It also helps cool them down so they are ready to add to your other cold ingredients in the salad. With the shrimp now cooked, the hard part is over. But can we really call it hard since it only took us roughly 3 minutes total!
Now you are ready to throw this delicious salad together. The faster you do this, the faster this salad can get in your belly!
What are the steps for making The Best Shrimp Salad?
With the shrimp cooked and cooled down, thanks to the ice bath, we are ready to prepare them for the salad. I like to use a medium size shrimp where you get about 30-50 in a bag. You can always use the smaller shrimp if you would like to leave them whole.
I just like the flavor and texture of the larger shrimp, so I use the ones that are usually labeled at “medium” and cut them into bite size chunks. That way they are easier to eat but you can see that it is pieces of shrimp in each amazing bite.
I should mention here, since I forgot to up until this point, oops, that I mix up my mayo dill dressing and put it into the refrigerator before I cook the shrimp. That way as soon as the shrimp is out of the ice bath things will move very quickly.
Traditional salads like this will typically call for chopped celery and if that is your preference then you can swap out the bell pepper for celery. My husband and son are not big fans of celery so we go the pepper route.
After adding the cooked shrimp to the bowl stir it thoroughly to combine the shrimp and creamy dressing before placing it into the refrigerator to chill.
I usually get my shrimp cooked and the salad mixed up in about 30 minutes and chill it for 30 before serving. So that puts me right at the one hour mark for this recipe.
What are some helpful tips for making The Best Shrimp Salad?
- Salt the water if you use it instead of seafood stock when you cook the shrimp. You need the salt, it adds a ton of flavor to the shrimp as they cook. Omit the salt if you go with broth.
- Do not skip the ice bath or the shrimp may overcook and get tough. This is important!
- To make this recipe even faster you can choose to use precooked shrimp that are peeled and deveined already, just know they tend to have a bit more chew to them. Some people state they can even be tough and have less flavor. However, I’ve made this salad a few time with them and while it is better with freshly cooked, it was still tasty and it cuts the recipe time in half.
- Let the shrimp salad chill as long as long as you can, preferably for a couple of hours for the best flavor profile. If there’s any leftover on day two you’ll see how much better the salad tastes. The salad does tend to get a bit runnier the longer it stays in the fridge so I suggest eating it within 2-3 days.
A delicious cold seafood salad that is loaded with juicy shrimp, chopped green onions and some yellow bell peppers combined with a creamy and flavorful dill mayo dressing.
- 1 1/2 to 2 pounds raw peeled shrimp
- 3 green onions, chopped
- 1 small yellow bell pepper, chopped small
- 2/3 cup of real mayo
- 2 teaspoons of fresh lemon juice
- 1 1/2 teaspoons of dill weed
- 1 teaspoon of dry parsley
- 1/2 teaspoon garlic powder
- salt and pepper to your taste
- 8-10 cups of water or seafood broth for cooking the shrimp
- To a large bowl add the mayo, seasonings, and lemon juice and mix well. Sit this in the fridge to chill as you work with the shrimp.
- Add the water (or seafood broth if using it) to a large pot. If you go with water I suggest adding about 1 tablespoon of salt to the water for flavory. Bring the liquid to a boil and add the raw shrimp into the water.
- Boil the shrimp just until they are pink, this usually takes about 2-3 minutes of boiling.
- Once the shrimp are pink and cooked, remove them from the cooking liquid and place them into a bowl of ice water. When they are cooled drain them well.
- Depending on the size of the shrimp you've chosen you can add them to the dill mayo as they are or if they are larger you can chop them into smaller bite size pieces.
- After preparing the shrimp add them to the mayo dressing and stir until well combined.
- This salad is ready to serve right away but it will taste better if it chills first. I suggest at least 30 minutes.
- Serve by placing 1/3 cup of the shrimp salad into crisp lettuce cups or onto your choice of sandwich bread or rolls.
- Store any leftovers in a airtight container in the refrigerator for up to 3 days.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!