Shrimp Salad

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This super simple fresh and bright shrimp salad is great way to use up grilled shrimp leftovers and makes a delicious lunch or light supper.

The dog days of summer have me craving cool meals like this light and bright shrimp salad. It’s seriously easy to make and it rivals any lobster salad, I promise.

I love the crunch from the diced cucumbers and the brightness from the herbs and lemon, but what I really love about this shrimp salad is the tangy, creamy dressing made with equal parts plain Greek yogurt and mayo.

The yogurt is key here, because it cuts the richness of the mayo and makes the salad feel light instead of weighed down and heavy. To me there is nothing worse than an overly mayonnaise-y dressing that overshadows the star of the show, the shrimp!

Now let’s talk about the shrimp. Sure, you can definitely use purchased cooked shrimp and have a very tasty shrimp salad (even better if you buy them from your local fish monger). But what really sets this salad apart is if you use tender, juicy shrimp with maximum flavor like homemade poached shrimp or marinated, grilled shrimp.

Using grilled shrimp brings another layer of flavor and adds depth to this salad. But this salad is supposed to be quick and easy right? Right.

What I do is make two meals from one. When I’m making grilled shrimp for dinner, I simply marinate and grill an extra pound and reserve it for shrimp salad.

I either mix up the shrimp salad that night or pop the grilled shrimp in the frig and make it the next day. This shrimp salad is perfect for lunch or a light dinner. I love it served in tender Boston lettuce cups for a healthy meal or tucked into a buttery toasted rolls for a shrimp roll that will transport you to New England!

The best part is you’ll have a delicious meal on the table in minutes without ever turning on your stove or oven. The perfect meal for a hot summer day.

Let’s make shrimp salad

1. Combine the shrimp, diced cucumber, chives and parsley in a large bowl.
2. In a separate bowl, whisk together the yogurt, mayo, mustard, lemon juice and zest, and seasonings.
3. Toss the shrimp mixture with the yogurt dressing and serve.

Tips for success

• You can purchase cooked shrimp for this recipe, but poaching or grilling your own makes for an even more flavorful shrimp salad.
• I love using leftover Margarita Grilled Shrimp in this recipe. In fact, I often grill an extra pound of shrimp and put it aside to make two meals in one.
• Eat this salad within 1-2 days of making it and be sure to keep it chilled in the refrigerator.
• I suggest serving the shrimp salad in Boston or Bibb lettuce cups, over a green salad, or it makes a delicious sandwich or shrimp roll.

More easy shrimp dishes

• Shrimp Fried Rice with Pineapple
• Easy Shrimp Scampi
• Margarita Grilled Shrimp
• Spanish Garlic Shrimp
• Shrimp and Sausage Skewers

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Shrimp Salad

Prep Time

15 mins

Total Time

15 mins

 

This super simple fresh and bright shrimp salad is great way to use up grilled shrimp leftovers and makes a delicious lunch or light supper.

Course: Salad

Cuisine: American

Keyword: shrimp salad

Servings: 4 Servings

Calories: 227 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 lb cooked shrimp (chopped if large)
• 1/2 cup cucumber, small diced
• 1 Tbsp chives, minced
• 1 Tbsp parsley, minced
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 Tbsp dijon mustard
• 1 tsp lemon zest, grated
• 1 tsp Old Bay seasoning
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp lemon juice

Instructions

1. Combine the shrimp, cucumber, chives and parsely in a large bowl.

   

2. Combine the remaining ingredients in a medium bowl and whisk well.

   

3. Add the yogurt dressing to the shrimp mixture and toss well to combine. Serve on its own, in lettuce cups, over salad or in a sandwich. Salad will keep for 1-2 days in the refrigerator.

   

Recipe Notes

• You can purchase cooked shrimp for this recipe, but poaching or grilling your own makes for an even more flavorful shrimp salad.
• I love using leftover Margarita Grilled Shrimp in this recipe. In fact, I often grill an extra pound of shrimp and put it aside to make two meals in one.
• Eat this salad within 1-2 days of making it and be sure to keep it chilled in the refrigerator.
• I suggest serving the shrimp salad in Boston or Bibb lettuce cups, over a green salad, or it makes a delicious sandwich or shrimp roll.

Nutrition Facts

Shrimp Salad

Amount Per Serving

Calories 227 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 292mg97%

Sodium 1351mg59%

Potassium 141mg4%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 25g50%

Vitamin A 130IU3%

Vitamin C 10mg12%

Calcium 188mg19%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.