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Creamy Shrimp Salad

By: Barbara Updated on Wed, 08 Jul 2026 22:58:18 GMT Fresh Salads
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Barbara, recipe developer and home cook at Graceful Flavors
By Barbara

Hi, I'm Barbara, the recipe developer and home cook behind Graceful Flavors. I share approachable recipes with clear steps, familiar ingredients, and delicious results for real everyday kitchens.

Updated on Wed, 08 Jul 2026 22:58:18 GMT

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A bowl of shrimp salad with onions and cucumbers. Pin it
A bowl of shrimp salad with onions and cucumbers.

This creamy shrimp salad is a perfect light appetizer that is quick to prepare and full of fresh flavors. Its balance of tender shrimp and crisp vegetables tossed in a tangy dressing makes it a go-to for casual gatherings or a refreshing lunch on busy days.

When I first made this salad, it was for a summer picnic and quickly became the star dish. Now it’s a recipe that always gets requested when friends come over.

Ingredients

  • Raw shrimp: One pound of raw shrimp peeled and deveined use medium or large size for the best texture and ease of eating
  • Kosher salt: Adds the right seasoning to the shrimp during cooking choose Diamond Crystal if possible for milder saltiness
  • Mayonnaise: Brings creaminess to the dressing and binds everything together opt for good quality for best flavor
  • Dijon mustard: Adds subtle heat and depth to the dressing look for a smooth variety without too much tang
  • White wine vinegar or lemon juice: Gives the salad a bright acidity that balances the richness of the mayo
  • Fresh garlic minced: Enhances the dressing by adding savory notes use fresh for stronger flavor impact
  • Black pepper: Gives a gentle spice touch freshly ground is preferred
  • Red onion minced: Provides crunch and a bit of sharpness pick a firm onion without soft spots
  • Celery minced: Gives a refreshing crunch and mild bitterness helps balance the salad
  • Fresh cilantro chopped: Adds a burst of herbal brightness make sure it is fragrant and vibrant

Step-by-Step Instructions

A bowl of shrimp salad with vegetables.
A bowl of shrimp salad with vegetables.
Cook the Shrimp:
Bring a large pot of water to a rolling boil and add one teaspoon of kosher salt to flavor the shrimp right from the start. Lower the heat to medium and add the shrimp. Let them cook uncovered until they turn pink and are opaque this will take about two minutes. This method ensures your shrimp stay tender and juicy. Once cooked, immediately transfer the shrimp with a slotted spoon into a bowl of iced water to halt cooking and keep them from becoming rubbery. Drain well after cooling.
Make the Dressing:
In a salad bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar or lemon juice, minced fresh garlic, kosher salt, and black pepper. Whisk until the dressing is smooth and well combined. This creates a perfect creamy base that carries all the flavors.
Mix the Salad:
Add the cooked shrimp to the bowl with your dressing along with the minced red onion, celery, and chopped cilantro. Gently fold everything together so the dressing coats all ingredients evenly without breaking up the shrimp. Taste and adjust salt or acidity if needed. Serve the salad immediately to enjoy the best texture or refrigerate for up to two hours to let the flavors meld. Give it a gentle toss before serving.

Storage Tips

Store the shrimp salad in an airtight container in the refrigerator for up to two days. The shrimp can lose some of their texture if stored longer so try to enjoy it as fresh as possible. If you want to meal prep, consider keeping the dressing separate until ready to serve so the salad ingredients stay crisp.

Ingredient Substitutions

If you do not have fresh shrimp on hand, cooked shrimp can be used but adjust the amount of salt in the dressing since they may already be seasoned. You can swap cilantro for parsley if you prefer a milder herb or omit it entirely. Lemon juice works well instead of white wine vinegar and plain mustard can replace Dijon in a pinch but the flavor profile will be slightly different.

Serving Suggestions

A bowl of creamy shrimp salad.
A bowl of creamy shrimp salad.

Serve this shrimp salad with crispy lettuce leaves as small wraps for a light starter or pile it onto toasted baguette slices for an easy appetizer. It pairs wonderfully with crusty bread and a chilled glass of white wine or sparkling water with lemon.

Frequently Asked Questions

How do I ensure the shrimp stay tender?

Cook the shrimp briefly in salted boiling water and immediately transfer them to cold water. This stops the cooking process and keeps them juicy.

Can I use frozen shrimp for this dish?

Yes, thaw the shrimp completely and pat dry before cooking to maintain texture and flavor.

What can I substitute for mayonnaise in the dressing?

Greek yogurt or sour cream can be used for a tangier and lighter alternative with similar creaminess.

Is it necessary to chill the salad before serving?

Chilling helps the flavors meld together, but you can also serve it immediately for a fresher taste.

How can I add more crunch to the salad?

Incorporate fresh celery and red onion finely diced to add crispness and subtle sharpness.

4.50 from 62 votes

Creamy Shrimp Salad

Prep Time:
15 Minutes
Cook Time:
10 Minutes
Total Time:
25 Minutes
Servings:
4
A bowl of shrimp salad with onions and cucumbers.
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Tender shrimp combined with crisp vegetables and a smooth, tangy dressing for a refreshing dish.

Ingredients

  • Shrimp

  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon other kosher salt
  • 1 pound medium or large raw shrimp, peeled and deveined, tails removed (40-50 per pound)

  • Dressing

  • ½ cup mayonnaise
  • ½ tablespoon Dijon mustard
  • ½ tablespoon white wine vinegar or fresh lemon juice
  • ½ teaspoon fresh garlic, minced
  • ¼ teaspoon Diamond Crystal kosher salt or pinch of other salt
  • ¼ teaspoon ground black pepper

  • Additional salad ingredients

  • ¼ cup red onion, minced
  • ¼ cup celery, minced
  • 2 tablespoons fresh cilantro, chopped

Instructions

1.

1. Cook Shrimp: Bring a large pot of water to a boil. Add 1 teaspoon kosher salt and the shrimp. Reduce to medium heat and cook uncovered until shrimp turn pink and are cooked through, about 2 minutes. Drain shrimp with a slotted spoon into a bowl of cold water to halt cooking and prevent overcooking.

2.

2. Prepare Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar or lemon juice, minced garlic, kosher salt, and black pepper until smooth and combined.

3.

3. Combine Salad: Add the cooled shrimp, red onion, celery, and cilantro to the dressing. Gently fold to evenly combine ingredients.

4.

4. Serve: Serve immediately or refrigerate for up to two hours. Stir gently before serving to redistribute flavors.

Notes

  1. Shock shrimp in cold water immediately after cooking to maintain tender texture and prevent overcooking.

Tools You'll Need

  • Large pot
  • Slotted spoon
  • Mixing bowl
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~