Shrimp Salad is a refreshing summer dish tossed with crunchy cucumber, fresh herbs, and a creamy mayo-based dressing. Seasoned with Cajun spices and served cold, it’s an easy recipe you’ll want to serve for lunch and at cookouts.
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Summer Shrimp Salad
When it comes to cold shrimp salad recipes, this one is the best! My grandmother and mom used to whip this up all the time. I like to make it when it’s too hot to cook but I still want something satisfying.
The shrimp come out plump and juicy every time, and they soak up all that tangy, creamy dressing so well. I love the crunch from the celery and cucumber because it gives the salad such a fresh bite.
It’s quick to prep, easy to chill ahead, and perfect for lunch or light dinners all week. If you’re craving something cold, flavorful, and simple, this shrimp salad is it!
Ingredients for Cold Shrimp Salad
I love how simple the ingredient list is! Nothing too fancy, but everything works together to make this salad really pop. The ranch seasoning might surprise you, but trust me, it adds the perfect tangy depth to balance the herbs and lemon.
- Raw shrimp. Plump and juicy, the shrimp are the heart of this dish and soak up all the tangy, buttery, Cajun flavor.
- Butter. Helps coat the shrimp in seasoning and adds richness to every bite.
- Lemon juice. A squeeze of fresh lemon brightens the shrimp and the dressing with a zesty kick.
- Celery and cucumber. These crunchy veggies keep the salad cool, refreshing, and perfect for summer.
- Red onion and red bell pepper. Both add bold color and just the right amount of bite to balance the creamy dressing.
Shrimp Salad Dressing
- Mayo. This is the base of the dressing and gives it that classic creamy texture.
- Fresh herbs. We’re using dill and chopped parsley for a fresh, bright flavor that pairs perfectly with shrimp.
- Seasonings. A mix of Old Bay and dry ranch seasoning gives the dressing a savory, tangy boost that ties everything together.
- Lemon juice. A second hit of lemon keeps the dressing light and flavorful.
How to Make Shrimp Salad
Cook the Cajun Shrimp
You can either poach the shrimp or sauté them—both work well for this recipe. To poach, I bring a pot of water to a gentle simmer with a squeeze of lemon and a pinch of Old Bay. I drop in the shrimp and let them cook for just a couple minutes, until they turn pink and opaque, then immediately transfer them to an ice bath to stop the cooking.
If I’m sautéing instead, I melt butter in a large skillet over medium-high heat. Then I toss in the shrimp, season with Old Bay, and squeeze in the lemon juice. I sauté them just until they’re cooked through, being careful not to overcook. Once they’ve cooled a bit, I peel them if needed and set them aside.
Prep the Veggies
While the shrimp cool, I roughly chop the celery, cucumber, red onion, and red bell pepper into small, bite-sized pieces. I like keeping the pieces uniform so everything mixes well in the bowl. Once that’s done, I move on to the herbs—just a quick chop of fresh dill and parsley, and I’m ready for the dressing.
Make the Herb Cream Dressing
In a small bowl, I whisk together the mayo, ranch seasoning, Old Bay, lemon juice, and those chopped herbs. It comes together in just a minute and smells so good—creamy, tangy, and herby all at once. I give it a taste and adjust if needed, then keep it in the fridge until I’m ready to mix the salad.
Assemble Your Shrimp Salad
Once everything is prepped and the shrimp have cooled, I add the shrimp and chopped veggies to a large mixing bowl.
I spoon in a couple of tablespoons of the dressing and toss gently to coat, adding more dressing if I need it. I like to top it off with any leftover herbs or veggies for a little extra color. Then I chill it in the fridge for at least 30 minutes before serving.
Storage
Store any leftover shrimp salad in an airtight container in the fridge. It will stay fresh for up to 3 days, but I recommend eating it sooner for the best texture and flavor. Be sure to give it a quick stir before serving, as the dressing may settle.
What to Serve with Shrimp Salad
- Leafy Green Salad. Pair this shrimp salad with a simple bed of leafy greens to turn it into a light, protein-packed meal. It’s especially good over romaine, spring mix, or arugula for added crunch and freshness.
- Buttered Roll. Scoop the shrimp salad into a soft, toasted roll for a cold sandwich that gives lobster roll energy: creamy, satisfying, and perfect for warm days.
- Chips or Crackers. Serve it up like a dip with kettle chips or buttery crackers. This is a great option for a casual lunch or as part of a snack board.
- Tortilla Wrap. Tuck the salad into a soft flour tortilla with some extra greens for an easy shrimp salad wrap. It’s great for meal prep or lunch on the go.
- Sandwich. Place it between two toasted slices of sourdough bread.
- Shrimp Pasta Salad. Toss this salad with your favorite pasta for a filling meal. A cold noodle shrimp salad would taste amazing. It would also be tasty as a macaroni salad.
Tips
- Don’t overcook the shrimp. Whether you’re poaching or sautéing, shrimp cook quickly and can become rubbery if left too long. Pull them as soon as they turn pink and opaque.
- Let the shrimp cool completely before mixing. Adding hot shrimp to the salad can wilt the veggies and thin out the dressing.
- Chop the vegetables into small, even pieces. This makes the salad easier to mix and ensures you get a little bit of everything in each bite.
- Start with a few spoonfuls of dressing. You can always add more, but starting small helps you avoid making the salad too heavy or overly creamy.
- Chill before serving. Letting the salad sit in the fridge for at least 30 minutes helps the flavors come together and makes it extra refreshing.
FAQs
What should I season shrimp with for salad?
For this recipe, I season the shrimp with Old Bay and a squeeze of fresh lemon juice—it’s simple but packed with flavor. The seasoning adds a savory, slightly spicy kick that pairs perfectly with the creamy herb dressing.
Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them completely and pat them dry before cooking. Frozen shrimp work great and are a convenient option if you don’t have access to fresh.
Can I make this shrimp salad ahead of time?
Absolutely! It’s actually better after a short chill time. Just store it in the fridge and give it a good stir before serving.
I hope you enjoy preparing this Cold Shrimp Salad Recipe!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
More Easy Shrimp Recipes
Shrimp Salad Recipe
Equipment
- Large skillet or saucepan
- 2 Mixing Bowls
- Whisk or spoon
Ingredients
Cajun Better Lemon Shrimp
- 1.5-2 lbs Raw Shrimp
- 2 tablespoon Butter
- ½ Lemon
- 1 teaspoon Old Bay Seasoning
Additional Ingredients
- 1 cup Celery roughly chopped
- ½ cup Red Onion roughly chopped
- ½ cup Red Pepper roughly chopped
- 1 cup Cucumber roughly chopped
Herb Cream Dressing
- 3 tablespoon Mayo
- 1 teaspoon Dill
- 1 teaspoon Parsley
- 1 teaspoon Ranch Seasoning
- 1 teaspoon Old Bay Seasoning
- ½ Lemon Juice
Instructions
Cajun Butter Lemon Shrimp
- In a large skillet on medium to high heat, add butter and allow to melt.
- Add shrimp and begin to saute'.
- Add Old Bay seasoning and lemon juice and continue to saute' until shrimp are cooked through being careful not to over cook.
- After shrimp has cooled if shrimp needs to be de-shelled, do so then.
- Once shrimp are cooked through, set aside and allow to cool while prepping veggies and dressing.
Additional Ingredients
- Roughly chop (small dice) celery, red onion, red pepper, cucumber and dill. Set aside until assembly.
- Chop dill and parsley and set aside.
Herb Cream Dressing
- In a small bowl, combine mayo, dry ranch seasoning, Old Bay, lemon juice and fresh herbs (dill and parsley). Whisk until combined and set aside until assembly.
Cold Cajun Shrimp Salad Assembly
- In a medium sized bowl, combine cajun buttered shrimp, chopped veggies and 1-2 tablespoons of salad dressing. Begin to stir and add more dressing as needed.
- Top with any leftover veggies or fresh herbs and refrigerate for at least 30 minutes and enjoy!
Eileen Gray says
This looks delicious. Sauteing the shrimp in Old Bay should infuse so much more flavor than steaming. Can't wait to try it.
Carita says
Yes! It's so refreshing and delicious!