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Home » Blog » Seafood Recipes » Shrimp Salad

Shrimp Salad

Cathy Roma Published: Aug 25, 2020

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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.
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.
Shrimp Salad served in lettuce cups on a wood platter.

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.

A bowl of creamy shrimp salad in a white bowl garnished with parsley and lemon.

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.

A serving of shrimp salad in a lettuce leaf.

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!

A platter of shrimp salad on a bed of butter lettuce.

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

Step by step photos showing how to make Shrimp Salad. Combine the shrimp, herbs and cucumber in a bowl (1), combine the ingredients for the dressing (2), mix together and serve (3).
  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.
A bowl of creamy shrimp salad in a white bowl on a beige linen.

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 served in lettuce cups on a wood platter.
Print
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.

    The shrimp, cucumber and herbs in a bowl for shrimp salad.
  2. Combine the remaining ingredients in a medium bowl and whisk well.

    The yogurt dressing ingredients in a bowl for shrimp salad.
  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.

    Overhead shot of shrimp salad in a bowl with parsley scattered around.
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.
6

Recipe, Salad Recipes, Seafood Recipes shrimp, shrimp salad, chilled salad, leftover shrimp, summer salad

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Comments

  1. Cathy Pasquinucci says

    August 25, 2020 at 2:51 pm

    Shrimp is my most favorite food and this looks wonderful, definitely a must make! Truly, you can feast on just the fabulous photos. As always great reading too. Thank you!

    Reply
    • Cathy Roma says

      August 26, 2020 at 4:30 pm

      Thanks so much Cathy! I’m a huge fan of shrimp in every season too. I really appreciate your kind words.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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