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    Published July 11, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This tasty Shrimp Salad Recipe is coated in mayonnaise and mixed with fresh vegetables and herbs for an easy-to-prepare dish. You will love how flavorful and simple it is.

    I’m a huge fan of cooking and serving shrimp because they are simple to prepare and cook in minutes. If you are similar and enjoy it, try out my Shrimp Scampi or Bang Bang Shrimp.

    shrimp salad sandwich

    Shrimp Salad

    Shrimp salad is a classic bound salad of cooked shrimp, mayonnaise, herbs, and vegetables. It’s a traditional, easy-to-make side or main dish popular at delis and served during summer. This dish was considered a delicacy amongst women in the early twentieth century.

    This malleable recipe can be enhanced or changed to your liking. The added bell peppers and fennel vegetables are optional but assist in making the salad much more delicious. Feel free to get creative when making this with your desired flavor profiles.

    Ingredients and Substitutions

    shrimp salad ingredients
    • Shrimp – It is best to use medium to smaller-sized shrimp, such as a 26/30 or 31/40. The shrimp can be fresh or frozen and thawed.
    • Onion — You can use a shallot or a white, red, or sweet onion. I also add a whole minced garlic clove.
    • Vegetables – I used a combination of celery, red bell pepper, and fennel. Classically, celery will suffice. Feel free to use an orange or yellow bell pepper.
    • Herbs – Fresh or dry dill will work in this shrimp salad.
    • Mayonnaise – Any full-fat mayonnaise is best to use.
    • Spices – I used pickling spice when poaching the shrimp to help add incredible flavors.
    • Lemon – Freshly squeezed lemons are used in the shrimp poaching liquid and in the salad to brighten it up.
    • Seasonings – I only used coarse salt and freshly cracked pepper. You could also use a seasoning salt such as Old Bay.

    How to Make Shrimp Salad

    Remove the shells and devein the shrimp.

    shelling shrimp

    Add 2 quarts of water to a medium-sized pot and bring it to a boil along with the juice of 2 lemons, along with those squeezed lemons and pickling spice.

    making a poaching liquid

    Generously season the liquid with coarse salt until it is as salty as the ocean. This will be about 2 to 3 tablespoons.

    seasoning a liquid in a pot

    Place the shrimp in the boiling seasoned water and cook for 90 seconds. Do not overcook the shrimp.

    cooking shrimp

    Remove the shrimp and add them to a container of ice water to help stop the cooking process. This is known as shocking. The shrimp should be in a loose C shape, not a tight C shape.

    cooling shrimp in an ice bath

    Strain the shrimp and chill them until you need them.

    draining shrimp

    In the meantime, prepare the onions, celery, garlic, dill, bell pepper, and fennel.

    dicing celery

    In a large bowl mix together the shrimp, mayonnaise, lemon juice, onions, celery, garlic, bell pepper, fennel, salt, and pepper.

    mixing a shrimp salad

    Serve as is or on toasted bread with lettuce, optional sliced tomatoes, and thinly sliced red onions.

    shrimp salad on bread

    Make-Ahead and Storage

    Make-Ahead: You can make this salad up to 1 day ahead for freshness. You may need to drain slightly, add in more mayonnaise, and re-season before serving.

    How to Store: Cover and keep the shrimp salad in the refrigerator for up to 3 days. This will not freeze well.

    Chef Billy Parisi

    Chef Notes + Tips

    • Bound salad is assembled with a binding agent like mayonnaise, dressing, or thickened sauce.
    • You can make this salad customizable with different ingredients, so feel free to add, remove, or swap anything in this recipe.
    • For a low-carb meal, try serving this shrimp salad in a pitted, peeled fresh avocado instead of bread.
    • If you only have large shrimp, like 16/20 or 13/15, cut them into smaller 1” pieces after cooking to make them easier to eat.
    • The shrimp poaching liquid should be extremely flavorful. You’re not drinking it, but you’re using it to season and flavor the shrimp.
    • Do not let the shrimp sit too long in the ice water, or they’ll become waterlogged.

    More Shrimp Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Shrimp Salad Recipe

    5 from 8 votes
    This tasty Shrimp Salad Recipe is coated in mayonnaise and mixed with fresh vegetables and herbs for an easy-to-prepare dish.
    Servings: 6
    Prep Time: 30 minutes
    Cook Time: 2 minutes

    Ingredients 

    For the Shrimp:

    • 2 pounds peeled and deveined fresh 26/30 shrimp
    • Juice of 2 lemons, about 4 to 6 tablespoons
    • 3 tablespoons pickling spice
    • coarse salt to taste

    For the Salad:

    • ½ cup mayonnaise
    • ¼ peeled and small diced large red onion, about 1/3 cup
    • 2 small diced ribs of celery
    • 1 small diced garlic clove
    • 1 ½ tablespoons minced fresh dill
    • ½ seeded and small diced red bell pepper
    • 2 tablespoons finely minced fresh fennel
    • juice of ½ lemon, about 1 to 1 ½ tablespoons
    • Coarse salt and freshly cracked pepper

    Instructions

    • Remove the shells and devein the shrimp.
    • Add 2 quarts of water to a medium-sized pot and bring it to a boil along with the juice of 2 lemons, the squeezed lemons, and pickling spice.
    • Generously season the liquid with coarse salt until it is as salty as the ocean. This will be about 2 to 3 tablespoons.
    • Place the shrimp in the boiling seasoned water and cook for 90 seconds. Do not overcook the shrimp.
    • Remove the shrimp and add them to a container of ice water to help stop the cooking process. This is known as shocking. The shrimp should be in a loose C shape, not a tight C shape.
    • Strain the shrimp and chill them until you need them.
    • In the meantime, prepare the onions, celery, garlic, dill, bell pepper, and fennel.
    • In a large bowl mix together the shrimp, mayonnaise, lemon juice, onions, celery, garlic, bell pepper, fennel, salt, and pepper.
    • Serve as is or on toasted bread with lettuce and optional sliced tomatoes and thinly sliced red onions.

    Notes

    Make-Ahead: You can make this salad up to 1 day ahead for freshness. You may need to drain slightly, add in more mayonnaise, and re-season before serving.
    How to Store: Cover and keep the shrimp salad in the refrigerator for up to 3 days. This will not freeze well.
    Bound salad is assembled with a binding agent like mayonnaise, dressing, or thickened sauce.
    You can make this salad customizable with different ingredients, so feel free to add, remove, or swap anything in this recipe.
    For a low-carb meal, try serving this shrimp salad in a pitted, peeled fresh avocado instead of bread.
    If you only have large shrimp, like 16/20 or 13/15, cut them into smaller 1” pieces after cooking to make them easier to eat.
    The shrimp poaching liquid should be extremely flavorful. You’re not drinking it, but you’re using it to season and flavor the shrimp.
    Do not let the shrimp sit too long in the ice water, or they’ll become waterlogged.
    Course: lunch, Side Dish
    Cuisine: American

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