Shrimp Salad
This shrimp salad is a refreshing, tangy dish that balances bright lemon with creamy dressing. The lemon zest and juice bring out the natural sweetness of the shrimp, making each bite a burst of flavor.
Perfect for a light lunch or elegant dinner, this salad can be served with lettuce and avocado for added freshness. It’s versatile enough to work as a sandwich filling or on its own as a wholesome meal.
With a few simple ingredients like shrimp, mayonnaise, and fresh herbs, this shrimp salad comes together effortlessly, yet it’s packed with vibrant flavors that everyone will enjoy.
Shrimp Salad Ingredients
The star of this dish, plump, tender shrimp, adds a delicate sweetness that pairs beautifully with the sharp zest and refreshing juice of fresh lemons, infusing the salad with brightness. Creamy mayonnaise brings smoothness, while extra-virgin olive oil adds richness and depth.
Crisp, diced celery and red onion provide a satisfying crunch, balancing the richness of the shrimp and mayo. Fresh herbs like dill, parsley, or cilantro elevate the flavors with their aromatic notes, creating a harmonious blend.
Shrimp Salad: Recipe Tips
- Perfecting Shrimp Cooking Time
The key to tender shrimp is not overcooking. Simmer the shrimp in the salted water for just 2 to 4 minutes, depending on their size. Shrimp cook quickly and can become rubbery if left in the water too long. Always keep the water below a rolling boil for a more gentle cook. - Lemon Zest vs. Juice
Both the zest and juice of the lemon are essential for creating that perfect tangy kick in this shrimp salad. The zest provides a concentrated, aromatic lemon essence, while the juice adds the fresh, tart flavor. Be sure to use both for a balanced and refreshing taste. - Chop or Leave Shrimp Whole?
If you’re making a sandwich, chopping the shrimp into bite-sized pieces makes for easier, more even mixing with the dressing. However, if you’re serving this as an elegant salad, leave the shrimp whole for a more refined presentation. Both options work well—just choose based on your preferred style.
What to Serve with Shrimp Salad
- Crisp Garden Salad
Pair the shrimp salad with a simple, crisp garden salad. Fresh mixed greens, cucumbers, and a light vinaigrette offer a refreshing contrast to the creamy texture of the shrimp. The lightness of the salad complements the richness of the dish, making for a balanced and healthy meal. - Garlic Bread
For a more indulgent pairing, serve the shrimp salad with some toasted garlic bread. The crunch and buttery flavor of the bread act as the perfect vehicle to scoop up the creamy shrimp salad, enhancing both textures and flavors. - Avocado Slices
If you like to add more heartiness to your shrimp salad, serve it alongside creamy avocado slices. The mild, buttery flavor of the avocado complements the tangy shrimp salad, creating a satisfying, nutrient-rich meal.
FAQ
- Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp works perfectly fine! Just be sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture, which could affect the texture of the salad. - Can I substitute the mayonnaise with something else?
If you prefer a lighter version or have dietary restrictions, you can substitute the mayonnaise with Greek yogurt or sour cream. Both will provide a creamy texture while adding a slightly different flavor. - How long can I store this shrimp salad?
This shrimp salad can be stored in an airtight container in the fridge for up to 2 days. After that, the shrimp may begin to lose their freshness. Be sure to give it a quick stir before serving. - Can I add more vegetables to this shrimp salad?
Absolutely! Feel free to add additional vegetables like diced cucumbers, bell peppers, or cherry tomatoes for extra crunch and flavor. Just be mindful of the balance to avoid overwhelming the delicate shrimp.
Shrimp Salad
This shrimp salad achieves its tangy and creamy flavor by incorporating both lemon zest and juice. For a sandwich preparation, chopping the shrimp into pieces ensures a cohesive mix with the dressing. Alternatively, leaving the shrimp whole provides an elegant presentation when served over lettuce, avocado, and other vegetables.
Ingredients
- 2 lemons
- 1 pound shelled large shrimp
- ¼ cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- ½ cup diced celery
- ¼ cup diced red onion
- ¼ cup fresh herbs such as dill, parsley, or cilantro (or a combination)
- Salt and freshly ground black pepper to taste
- Lettuce avocado, or other vegetables, for serving (optional)
Instructions
- Cook the Shrimp
- In a medium pot, bring salted water to a simmer. Slice one lemon and add it along with the shrimp to the pot. Simmer gently, avoiding a rolling boil, until the shrimp become opaque, typically 2 to 4 minutes depending on size. Once cooked, drain the shrimp and discard the lemon slices. You may opt to chop the shrimp into smaller pieces if preferred.
- Prepare the Dressing
- Zest the remaining lemon and place the zest into a large bowl. Cut the lemon in half, squeeze the juice into the bowl, and then whisk in the mayonnaise and olive oil until the dressing is smooth and well-combined.
- Assemble the Salad
- To the bowl with the dressing, add the cooked shrimp, diced celery, red onion, and chopped herbs. Toss everything together to combine, seasoning with salt and pepper to taste. Cover the salad and refrigerate until ready to serve. If desired, serve on a bed of lettuce and avocado, or alongside other vegetables for a more filling meal.
