Shrimp Salad

There is nothing like a cold shrimp salad served over crisp romaine lettuce. It’s a creamy, refreshing dish featuring cooked, chilled shrimp combined with crisp celery, onions, and fresh dill in a mayonnaise-based dressing. This recipe is Paleo and Whole30 friendly too! Try our deliciously simple Shrimp Cocktail Sauce or if you are looking for a quick week night dinner these Sheet Pan Shrimp Fajitas are always a hit!

Why You’ll Love This Recipe

A high-protein easy meal: thats a refreshing, versatile dish that comes together in minutes. Combining succulent shrimp with crunchy celery in a creamy, tangy dressing, offering that perfect balance of textures and flavors the whole family will love.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Shrimp: Shrimp are a crustacean that is very nutritious and fairly low in calories while providing a high amount of protein and healthy fats as well as vitamins and minerals. It has a sweet and succulent mild flavor.

Avocado oil mayonnaise: offers a unique creamy texture and a healthier fat profile.

Lemon juice: adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.

Dijon mustard: known for its sharp, tangy flavor and complex heat, it is commonly used in vinaigrettes, sauces, and as a sandwich spread. 

Celery: is a nutrient rich, low calorie food and adds a delightful crunch to this salad.

Vidalia onion: are a sweet onion with a mild flavor and higher sugar content.

Fresh dill: is herby, light and refreshing flavor with a slightly sweet with element of parsley, celery and anise.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Instructions

In a large bowl: combine the cooked, chopped shrimp, diced celery, and diced onion, and toss well.

In a small bowl: whisk together the mayonnaise, lemon juice, Dijon, chopped dill, salt and pepper.

Pour the dressing over: the shrimp mixture and stir to coat all the shrimp.

Enjoy!

Recipe Tips and Tricks

Purchase pre-cooked jumbo shrimp: to save time so you don’t have to cook the shrimp. I like North Coast Seafood Naked Shrimp.

I like to cut the shrimp: in chunky pieces for an overall nicer texture to the shrimp salad.

Fresh dill: is a must for this salad to achieve a stronger, herby flavor.

Recipe Variations

Greek yogurt or mayonnaise: can be used in place of the avocado mayonnaise if you are not concerned about keeping the recipe dairy-free, Paleo, or Whole30 friendly.

Capers: can be added for a different flavor profile.

Red onion: is a nice alternative to the Vidalia onion.

Storage Tips

You can store this shrimp salad in the fridge for 2-3 days when placed in an airtight glass container.

FAQ’s About Shrimp Salad

Can you freeze shrimp salad? 

No, freezing is not recommended, as the mayonnaise dressing will separate, and the texture of the celery and shrimp will become unpleasant.

How should I serve the shrimp salad? 

I like to serve it over crisp romaine leaves creating a boat-like vessel. Other options are on rye bread in pita bread, with crackers, or stuffed into avocado halves.