Protein-Packed Shrimp Salad

Shrimp Salad

Overhead view of shrimp salad recipe in bowl

This creamy Shrimp Salad recipe is going to shake up your lunch routine! Packed with protein, popping with flavor and texture, and perfect for tucking into lettuce wraps, it’s an easy recipe that delivers something a little different.

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Creamy Protein-Packed Salad. This shrimp salad is in the same vein of Chicken Salad, Ham Salad, and Salmon Salad. Basically, a protein combined with a creamy dressing, herbs, and fresh veggies for texture, color, and flavor. Instead of finely chopped meat or seafood, the shrimp here are whole, which adds a different texture to the salad.
Loaded with Flavor. With pickles, fresh herbs, veggies, and lemon juice for brightness, this cold shrimp salad is unexpectedly vibrant and flavorful.
Easy to Make. This recipe can be whipped up in minutes! Shrimp cooks quickly (as we know from Garlic Butter Shrimp), so it’s really just a matter of chopping the veggies and mixing the dressing.
Great for Meal Prep. Shrimp salad is PERFECT for meal prep! Since there are so many different ways to serve it, you can have it for a few days and it will never get boring.

How to Make Shrimp Salad

The Ingredients

Large Shrimp. Peel and devein them; I like to use a paring knife for deveining because it’s just the right size.
Plain Greek Yogurt. A tangier, higher protein alternative to mayo. You can use low-fat or full-fat.
Dill Pickles. These jazz up the flavor and add some texture too.
Lemon Juice. Use freshly-squeezed lemon juice, which is much more vibrant than bottled.
Whole-Grain Mustard. Another big flavor that adds some sharpness and pop.
Yellow Bell Pepper. Or red or orange bell pepper; don’t use green. We want a sweet pepper here!
Green Onions. These add some onion flavor without being overpowering.
Fresh Herbs. Chives, dill, tarragon, or a combination of these.

The Directions

Poach the Shrimp. Add them to boiling salted water and cook until they turn pink and curl into a loose C-shape.

Drain. Transfer to an ice bath, then once the shrimp are cooled, drain and dry.

Dressing for shrimp salad in mixing bowl with whisk

Make the Dressing. Stir everything together until smooth.

Ingredients for shrimp salad in mixing bowl

Combine. Add the shrimp and veggies to the bowl with the dressing.

Finish. Stir to combine, then add the herbs and stir again. Serve or chill for later and ENJOY!

How to Serve Shrimp Salad

On crackers. Choose large crackers and spoon a shrimp with some of the dressing onto them.
In lettuce cups. Bibb or butter lettuce work great here! Spoon the cold shrimp salad into the lettuce leaves for a low carb lunch.
On sandwiches. Use crusty bread or rolls and stuff them with the shrimp salad.
In pitas or wraps. Tuck the shrimp into pita pockets, or wrap them in tortillas or lavash with baby spinach or other greens.
On a bed of greens. Add some protein to bagged salad greens by adding shrimp salad. Throw some cubes of avocado in there too to make it extra filling!

Recipe Tips and Tricks

Know How to Thaw Shrimp. If you’re using frozen shrimp, be sure to thaw them first. Place the shrimp in a bowl of cold water and let them sit for 10-15 minutes until completely thawed. (Yes, it’s counterintuitive, but you do want to use cold water, not warm!)
Don’t Overcook the Shrimp. Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and curl into a loose C-shape. If the tails and heads are touching (i.e., the C closes into an O-shape), they’re overcooked.
Make Sure the Shrimp Are Dry After Draining. This will prevent the dressing from becoming watery and bland!
Chop the Shrimp if Desired. If you can only find jumbo shrimp or if you want a chopped shrimp salad for sandwiches and such, you can chop or dice the shrimp before combining them with the dressing.

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Shrimp Salad

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This cold shrimp salad recipe is creamy, full of flavor and texture, and so easy to make! Serve it as lettuce cups, sandwiches and more!

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 2

Total Time 25

Servings (as a side)

Calories 141kcal

Author Erin Clarke / Well Plated

Ingredients

1 pound large shrimp* 16-21 count, peeled and deveined, thawed if frozen
½ cup plain Greek yogurt low-fat or full-fat
¼ cup diced dill pickles any kind you like
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon whole-grain mustard
1 ½ teaspoons kosher salt
⅛ teaspoon freshly ground black pepper
1 yellow bell pepper ¼-inch diced (or red or orange bell pepper)
2 green onions very thinly sliced
3 tablespoons minced fresh chives, dill, tarragon, or a mix

Instructions

Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice water and keep near the stove. Add the shrimp to the water all at once and cook until they just turn pink and curl into a C shape, about 2 minutes. Immediately transfer the shrimp to the ice bath using a spider or fine mesh strainer. Chill the shrimp fully, then drain and pat dry.
Meanwhile, in a medium bowl, combine the yogurt, pickles, lemon juice, olive oil, mustard, salt, and pepper until smoothly incorporated.
Place the shrimp in a large bowl along with the bell pepper and green onions. Add the dressing, stir gently to combine, then stir in the chives or dill. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.

Notes

*You can use fully cooked store-bought shrimp, just skip step one, and thaw if necessary (note that frozen, precooked shrimp will not have the best flavor; it’s worth it to cook your own)
*If you can only find jumbo shrimp, roughly chop them after cooking and cooling
TO STORE: Shrimp salad will last for up to 3 days stored in an airtight container in the refrigerator, although if you’re making it for a party, I recommend making it no more than 1 day in advance for maximum freshness.

Nutrition

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Protein-Packed Shrimp Salad

Shrimp Salad