Hey there! I’ve been making shrimp salad for years and lemme tell you – it’s one of those perfect summer dishes that everyone seems to love. Whether you’re looking for a light lunch or planning a picnic I’m gonna break down everything you need to know about making an awesome shrimp salad.
The Basic Components of a Classic Shrimp Salad
1. The Star of the Show: Shrimp
Let’s start with the most important part – the shrimp! Here’s what you need to know:
- Best size: Medium shrimp (26/30 or 31/40 count)
- Can be fresh or frozen (just make sure they’re thawed if frozen)
- Should be peeled and deveined
- Gotta cook them just right – about 90 seconds in boiling water
2. The Creamy Base
The base of any good shrimp salad needs something to bind it all together. Your main options are:
- Mayonnaise (full-fat works best)
- Greek yogurt (if you’re trying to be healthier)
- A combo of both (my personal fave!)
3. The Crunchy Stuff
Ya can’t have a proper shrimp salad without some crunch! Common veggies include
- Celery (adds that classic crunch)
- Red onion (or shallots if you want it milder)
- Bell peppers (any color works)
- Fennel (adds a nice licorice-y twist)
How to Make Your Shrimp Salad Extra Special
The Perfect Shrimp Cooking Method
Here’s my foolproof way to cook shrimp for salad
- Bring water to boil
- Add these flavor boosters:
- Juice of 2 lemons
- 3 tablespoons pickling spice
- Enough salt to make it taste like ocean water
- Cook shrimp for exactly 90 seconds
- Immediately plunge into ice water
- Look for that loose “C” shape – that’s how you know they’re perfect!
The Dressing Mix
I always mix these together for the perfect dressing:
- 1/2 cup mayo
- Fresh lemon juice
- Minced fresh dill
- A tiny bit of Dijon mustard
- Salt and pepper to taste
Ways to Serve Your Shrimp Salad
You can serve this bad boy in so many ways:
- On a bed of lettuce
- Stuffed in an avocado half (my low-carb friends love this!)
- As a sandwich filling
- On crackers as an appetizer
- Wrapped in lettuce leaves
Pro Tips from My Kitchen to Yours
- Don’t Overcook the Shrimp: Nobody likes rubber bands for lunch!
- Season the Cooking Water: This flavors the shrimp from the inside out
- Chill Before Serving: Gives the flavors time to get friendly with each other
- Make It Ahead: This actually tastes better after a few hours in the fridge
Storage Tips
- Keeps in the fridge for 3-4 days
- Don’t freeze it (trust me, it gets weird)
- If making ahead, you might need to add a touch more mayo before serving
My Go-To Recipe
Here’s the recipe I use most often:
Ingredients
- 2 pounds medium shrimp
- 1/2 cup mayo
- 1/4 cup diced red onion
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1.5 tablespoons fresh dill
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook shrimp using the method above
- Chop all your veggies
- Mix everything together
- Chill for at least 30 minutes
- Taste and adjust seasonings
Common Questions I Get Asked
Q: Can I use frozen shrimp?
A: Absolutely! Just thaw them properly first.
Q: How long will it keep?
A: 3-4 days in the fridge, but it’s best within the first 2 days.
Q: Can I make it healthier?
A: Sure! Use Greek yogurt instead of mayo, or do half and half.
Well, there ya have it – everything you need to know about making a killer shrimp salad! Remember, these are just guidelines – feel free to play around with the ingredients until you find your perfect combo. Happy cooking!
Ways to serve shrimp salad!
My shrimp salad was delicious, served on a buttery, flaky croissant. It also makes a great sandwich filling, for a pita pocket, multigrain roll, or as a lettuce wrap. My wife’s favorite way to eat it is between two slices of good rye bread.
You can enjoy this creamy shrimp salad in several ways. Add a scoop to your favorite salad. Or, serve it on top of a bed of lettuce or salad greens. And, of course, crackers go really well with shrimp salad.
If you love shrimp, my delicious shrimp cocktail recipe and golden brown deep-fried shrimp will rock your world!
Let’s start by gathering the ingredients we need to make shrimp salad. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
What else can I add to the shrimp salad dressing?
Adding your favorite seasonings and condiments is a great way to customize this easy-to-make shrimp salad. Try adding Dijon mustard, green onions, chopped red onions, fresh dill, lemon juice, or other fresh herbs. This is about making something you enjoy eating, it’s all up to you!
If there’s any leftover on day two, you’ll find the shrimp salad bursting with flavor. The mayonnaise may look a little runny, but the flavor will make up for the appearance.
Other delicious salads you can try are my Blackened Salmon Salad and my Nicoise Salad Summer Salad.