Shrimp Salad
With tender shrimp, crunch vegetables and a refreshing dill sauce, this classic shrimp salad recipe is simple to make and dairy free. This versatile salad can be served on it’s on, as a sandwich or even as an appetizer.
Why I love this shrimp salad
I made this shrimp salad last week for our mini Christmas party at our apartment. Yes, there were only 6 people there, but we had a great time eating and listening to Christmas music and just hanging out.
This dish was perfect because it was prepped and ready to go the day before so I could focus on other things – like making meat pies, oatmeal delights, and thumbprint cookies – since our oven is finally working again.
Here’s what you’ll need to make this recipe
- Mayonnaise – If you want to make this recipe egg free, you’ll need to substitute vegan mayo for this. It’s a super simple swap and makes it’s more allergy-friendly.
- Dill – if you don’t care for dill, feel free to swap it out for another herb such as parsley, cilantro or basil.
- Green onion – If you don’t have green onion, chives would make a great substitute. If you want to use onion, I recommend cutting the amount in half and rinsing the onion thoroughly with cold water to take some of the bite away.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this shrimp salad recipe
Prep ingredients. Chop the cucumber, pepper, green onions and dill. If you are using large shrimp chop them as well. Place in a mixing bowl, then add mayonnaise and dijon mustard.
Stir. Gently mix contents of mixing bowl until well combined. Shrimp and veggies should be well coated with dressing. Adjust with salt and pepper to taste.
Chill. Refrigerate the salad for 30 minutes before serving, this allows the flavors to macerate. Serve chilled over pita bread or crackers, garnishing with additional fresh dill if desired.
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FAQs and tips for making shrimp salad
I used frozen precooked shrimp – I opted for the smaller ones so I wouldn’t have to do any cooking or chopping – but if you already have larger or uncooked shrimp by all means use them.
I would suggest cutting larger ones into smaller pieces though. We served our salad on toasted pita bread, but you could have it as a sandwich or on a bed of greens or even right out of the bowl. Whatever your heart – and belly – desires.
Shrimp Salad
With tender shrimp, crunch vegetables and a refreshing dill sauce, this classic shrimp salad recipe is simple to make and dairy free. This versatile salad can be served on it’s on, as a sandwich or even as an appetizer.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salads
- Method: Mixing
Ingredients
- 1 pound small cooked shrimp, chilled
- 1/2 cucumber, seeded and chopped
- 1/2 red bell pepper, chopped
- 2 green onions, thinly sliced
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- Salt & pepper to taste
Instructions
- In a large bowl, combine all ingredients and stir until mayonnaise is evenly coating the salad.
- Chill for 30 minutes before serving.
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 1.2 g
- Sodium: 849.3 mg
- Fat: 11 g
- Saturated Fat: 1.7 g
- Carbohydrates: 2.7 g
- Fiber: 0.7 g
- Protein: 23.5 g
- Cholesterol: 188.2 mg
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Published: December 16, 2013. Updated: March 20, 2024.