Shrimp Salad

published Jul 7, 2023
Shrimp Salad Recipe

A delicious mayonnaise-based shrimp salad that you can serve over toast, on a bed of salad greens, or on a buttered roll for a quick, satisfying summer meal.


Prep15 minutes

Cook5 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
A plate of shrimp salad on a light wood surface
Credit: Photo: Vicky Wasik. Food styling: James Park.

If there’s one thing I want to cook and eat more, it’s shrimp. Even though I get very excited about ordering shrimp or prawn dishes at restaurants, I often forget to cook shrimp at home. 

But shrimp is one of the easiest and tastiest things to cook. You can easily tell when it’s done just by looking at the color. Once you see the shrimp turn a gorgeous pink-red, which only takes a few minutes, it’s ready. 

There are so many exciting ways to cook shrimp, but this saucy, tangy shrimp salad is the dish that will help me cook and eat shrimp more frequently. Plump, juicy shrimp are tossed with a flavorful, creamy sauce and packed with crunchy bites of refreshing cucumber and red onion. This shrimp salad reignited the joy of cooking and eating shrimp again for me, and I hope you get the same feeling with this dish.

What Is Shrimp Salad Made Of?

Shrimp salad is typically made with shrimp, cucumber, red onion, lemon, fresh dill, mayonnaise, Dijon mustard, salt, and pepper. I add a few more ingredients to add more flavor, such as garlic, fresh chives, and Greek yogurt. 

You can only use mayonnaise, but I add a few tablespoons of Greek yogurt to make the dressing creamier and add a lovely tang to the sauce. Some recipes have celery instead of cucumber, but the mellow flavor of cucumber pairs better with poached shrimp

Credit: Photo: Vicky Wasik. Food styling: James Park.

Best Shrimp to Buy for Shrimp Salad

Both fresh and frozen shrimp work great in this recipe, but I prefer uncooked frozen shrimp that’s already deveined and peeled for the ease of making this dish. You can get fresh shell-on shrimp, but cleaning and deveining them will take more time and effort than poaching already peeled and deveined frozen shrimp. Avoid using frozen cooked shrimp in shrimp salad; it will end up tasting overcooked. 

Credit: Photo: Vicky Wasik. Food styling: James Park.

How to Serve Shrimp Salad

Think of this as a delicious mayonnaise-based lobster salad — but with shrimp. You can serve shrimp salad over toast, on top of a bed of greens, or on a buttered roll for a quick and easy summer meal.

Shrimp Salad Recipe

A delicious mayonnaise-based shrimp salad that you can serve over toast, on a bed of salad greens, or on a buttered roll for a quick, satisfying summer meal.

Prep time 15 minutes

Cook time 5 minutes

Serves 4

Nutritional Info


  • 1 pound

    jumbo uncooked fresh or frozen shrimp (21 to 25 per pound, no need to thaw), peeled and deveined

  • 1 tablespoon

    rice vinegar

  • 1 clove


  • 1/4

    medium red onion

  • 1

    medium Persian cucumber

  • 1 bunch

    fresh chives

  • 6 to 8 sprigs

    fresh dill

  • 1

    medium lemon

  • 1/4 cup

    Kewpie mayonnaise

  • 2 tablespoons

    plain Greek yogurt

  • 2 teaspoons

    Dijon mustard

  • 1 teaspoon

    kosher salt, plus more for salting the water

  • 1 teaspoon

    freshly ground black pepper

  • Toasted bread or salad greens, for serving (optional)


  1. Bring a large pot of heavily salted water to a boil. Meanwhile, fill a large bowl halfway with ice and add cold water to cover to make an ice bath. Line a baking sheet with a double layer of paper towels.

  2. Add 1 pound uncooked shrimp and 1 tablespoon rice vinegar to the boiling water. Boil until the shrimp are pink and just cooked through, about 2 minutes. Drain, then transfer the shrimp to the ice bath. Once chilled, drain the shrimp again and discard any remaining ice cubes. Transfer the shrimp onto the paper towels and arrange in a single layer to dry.

  3. Prepare the following, adding each to the same medium bowl as you complete it: Mince 1 garlic clove or grate on a Microplane. Finely dice 1/4 medium red onion (about 1/3 cup). Halve 1 medium Persian cucumber lengthwise; scoop out the seeds with a spoon, then finely chop the cucumber. Finely chop the fronds and tender stems of 10 to 12 fresh dill sprigs until you have 2 tablespoons. Finely chop 1 bunch of fresh chives until you have 1/4 cup. Finely grate the zest of 1 medium lemon. Juice the lemon until you have 1 tablespoon.

  4. Add 1/4 cup Kewpie mayonnaise, 2 tablespoons plain Greek yogurt, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir to combine.

  5. Add the shrimp to the dressing and toss until evenly coated. Taste and season with more kosher salt as needed. Serve on toasted bread or salad greens if desired.

Recipe Notes

Substitute: You can use 1/4 medium English cucumber if you don’t have a Persian cucumber. Scrape out the fleshy center before finely chopping.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.