Classic Shrimp Salad Recipe

Ingredients

• 907 g (2 lb)peeled and deveined shrimp
• 30 ml (2 tablespoons)finely chopped red onion
• 1 ribcelery, finely chopped
• 240 ml (1 cup)mayonnaise
• 1 lemon (about 15 ml zest and 45 ml juice)zest and juice
• 30 ml (2 tablespoons)chopped fresh dill
• 15 ml (1 tablespoon)Dijon mustard
• 1 clovegarlic, minced
• 1.25 ml (1/4 teaspoon)kosher salt
• A pinchfreshly ground black pepper
• To servebutter lettuce leaves

Instructions

1. 1

   Mix the dressing

   In a bowl, stir the mayonnaise, lemon juice and zest, dill, Dijon mustard, garlic, salt and pepper until smooth. Set aside so the flavours can meld.

2. 2

   Boil the shrimp

   Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes, until pink and cooked through but still tender.

3. 3

   Chill the shrimp

   While the shrimp cooks, prepare a large bowl of ice water. Transfer the cooked shrimp straight into it with a skimmer or slotted spoon. Leave for 3 minutes, then drain well in a colander.

4. 4

   Combine the salad

   Gently stir the cooled shrimp with the red onion, celery and dressing until everything is evenly coated.

5. 5

   Serve the salad

   Serve the shrimp salad as it is or spoon it into butter lettuce leaves.

What is classic shrimp salad?

Shrimp salad is an American-style chilled dish that pairs cooked shrimp with a creamy, seasoned dressing. This version uses lemon and dill for brightness, with celery and red onion adding crispness and a little bite.

The dressing is mixed separately, so its flavours can come together before it coats the shrimp. A quick ice bath helps the shrimp cool promptly and stay pleasantly firm.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 32g protein, 4g carbs, 30g fat.

The shrimp supplies most of the protein, while the mayonnaise is the main source of fat and contributes a substantial share of the energy. The shrimp and mayonnaise also account for much of the sodium; the small amount of carbohydrate comes mainly from the lemon, onion and other dressing ingredients. Serve it with extra lettuce or a vegetable side to add freshness and volume to the plate.

Choosing the shrimp

Size: Peeled and deveined shrimp are convenient and ready to cook. If using larger shrimp, check that they are cooked through within the stated 2 to 3 minutes; the recipe gives no specific shrimp size.

Doneness: Watch for the shrimp to turn pink and become opaque, then move them out of the hot water promptly. Continuing to boil them can make their texture tough.

Making the lemon dill dressing

Lemon: Use both zest and juice as listed; the zest brings aromatic citrus flavour, while the juice gives the mayonnaise a sharper edge.

Dill and mustard: Fresh dill contributes a fragrant, herbal note, and Dijon adds gentle savouriness. Stir until the dressing looks smooth before setting it aside.

Cooling for a tender texture

Ice bath: Have the bowl of ice water ready as the shrimp finishes cooking, so you can transfer them straight from the pot. The 3-minute chill stops the cooking and helps firm up the shrimp.

Drain well: Let the shrimp drain thoroughly before combining everything. Excess water can thin the dressing and make the salad less creamy.

Balancing the crunch

Celery: Chop it finely so its crisp texture is spread through the salad rather than dominating any one bite.

Red onion: Finely chopped onion adds a sharper contrast to the creamy dressing. Stir the ingredients together gently to keep the shrimp intact.

Serving and timing

The salad can be served on its own or spooned into butter lettuce leaves for a fresh, handheld option. Keep the leaves separate until serving so they remain crisp.

The method takes 25 minutes in total, including the 3-minute ice bath. The dressing can be stirred together while the water comes to a boil and the shrimp cooks.

Recipe notes & tips

• Prepare the ice water before the shrimp finishes boiling so you can chill it immediately.
• Use a large pot so the shrimp can cook in the boiling water without crowding.
• Set the dressing aside while the shrimp cooks to give the flavours time to meld.
• Drain the chilled shrimp well before tossing it with the dressing.
• Fold the ingredients together gently to avoid breaking up the shrimp.
• Keep butter lettuce leaves separate until you are ready to serve.

Variations

• Extra lemon: Add a little more lemon zest for a brighter citrus flavour.
• More herbs: Stir in extra fresh dill if you want a stronger herbal note.
• Peppery finish: Grind a little more black pepper over the salad just before serving.
• Lettuce cups: Spoon the salad into individual butter lettuce leaves for easy portions.
• Coarser texture: Leave the celery and red onion slightly chunkier for a more pronounced crunch.

Common mistakes to avoid

• Overcooking the shrimp: Remove them as soon as they are pink and cooked through, within the stated 2 to 3 minutes.
• Skipping the ice bath: Transfer the shrimp straight into ice water to stop them cooking and help keep them tender.
• Adding wet shrimp: Drain thoroughly after chilling so excess water does not loosen the dressing.
• Chopping the vegetables too roughly: Finely chop the celery and red onion so they mix evenly through the salad.
• Stirring too forcefully: Fold gently to keep the shrimp whole and the salad appetising.

How to store

Refrigerate the shrimp salad in a covered container and eat within 2 days. Keep the butter lettuce leaves separate, and do not leave the salad at room temperature for extended periods. Serve chilled; reheating is not recommended.

Frequently asked questions