Olivia McKenney
Bright, refreshing, and packed with protein, Shrimp Salad is a go-to dish for warm weather meals or quick weeknight dinners. It balances juicy shrimp with crisp vegetables and a tangy vinaigrette that dances on the palate. Whether served chilled for lunch or alongside crusty bread for a light dinner, it never disappoints.
This recipe is wonderfully versatile—you can use it as a base and get creative with fresh herbs, crunchy nuts, or creamy dressings. Plus, it stores beautifully, making it perfect for meal prep. Simple ingredients meet bold flavor in this deliciously satisfying salad.
What Kind of Shrimp Should I Use?
For the best flavor and texture, use medium to large shrimp that are peeled and deveined. Fresh shrimp are ideal, but frozen shrimp work just as well if thawed properly. Opt for wild-caught when possible for superior taste and sustainability. You can use pre-cooked shrimp to save time, but cooking your own allows more control over flavor and seasoning.
Ingredients for the Shrimp Salad Recipe
Shrimp – The star of the show, bringing a sweet and succulent seafood flavor that pairs perfectly with crisp veggies.
Cucumber – Adds a refreshing crunch and mild flavor that contrasts beautifully with the shrimp.
Cherry Tomatoes – Provide juicy sweetness and vibrant color that brightens the salad.
Red Onion – A sharp bite that adds complexity and a slight kick.
Fresh Parsley – Brings an herby freshness and touch of green that lifts the dish.
Lemon Juice – Adds tang and balances the richness of the shrimp.
Olive Oil – For a silky texture and heart-healthy fat that ties everything together.
Salt & Pepper – Essential for enhancing all the other flavors.
Garlic Powder or Fresh Garlic – Optional, but adds a savory depth if you want a more robust flavor.
How To Make the Shrimp Salad Recipe
Step 1: Prep the Shrimp
If using raw shrimp, start by peeling and deveining them. Bring a pot of salted water to a boil, add the shrimp, and cook until they turn pink and opaque—about 2 to 3 minutes. Drain and transfer to a bowl of ice water to cool quickly and stop the cooking. Once cooled, pat them dry with a paper towel.
Step 2: Chop the Vegetables
While the shrimp cools, prepare the vegetables. Dice the cucumber into bite-sized chunks, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh parsley finely.
Step 3: Make the Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and a pinch of garlic powder or minced fresh garlic if using. Adjust the seasoning to taste—it should be zesty and lightly salty.
Step 4: Toss Everything Together
In a large mixing bowl, combine the shrimp, cucumbers, tomatoes, red onion, and parsley. Pour the dressing over the top and gently toss to coat everything evenly. Let the salad rest for 5-10 minutes before serving to allow the flavors to meld.
Step 5: Serve or Chill
Serve immediately for a fresh, crisp texture, or cover and refrigerate for up to a few hours to enhance the flavor. Either way, it’s a vibrant, tasty dish that’s ready when you are.
How to Serve and Store Shrimp Salad
Shrimp Salad is best served slightly chilled. You can present it over a bed of crisp romaine or butter lettuce for a composed plate, or spoon it into avocado halves for an elegant appetizer. It also makes a delicious wrap filling or can be paired with crusty bread for a light yet satisfying meal.
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. The vegetables may lose some crunch, but the flavor continues to develop. Avoid freezing, as it compromises the texture of both the shrimp and fresh vegetables.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, frozen shrimp are a convenient and tasty option. Just thaw them thoroughly in the fridge or under cold running water before cooking.
How do I keep the shrimp from being rubbery?
Avoid overcooking! Shrimp are done as soon as they turn pink and opaque. An ice bath after boiling helps stop the cooking process immediately.
What can I substitute for parsley?
Fresh dill, cilantro, or chives work well as alternatives, depending on your flavor preference.
Can I make this salad ahead of time?
Absolutely. It actually tastes better after a couple of hours in the fridge. Just give it a good stir before serving.
What protein can I use instead of shrimp?
Grilled chicken, canned tuna, or cooked chickpeas make great substitutions for a similar-style salad.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Ju
Shrimp Salad Recipe
- Total Time: 18 minutes
- Yield: Serves 4
Description
A bright and refreshing salad loaded with juicy shrimp, crisp vegetables, and a zesty lemon-olive oil dressing. Perfect for warm weather meals, picnics, or a light appetizer.
Ingredients
1 lb medium to large shrimp, peeled and deveined
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper, to taste
1/4 teaspoon garlic powder or 1 clove minced garlic (optional)
Instructions
- Prep the Shrimp: Boil salted water and cook shrimp until pink and opaque, about 2-3 minutes. Transfer to an ice bath, cool, and pat dry.
- Chop Veggies: Dice cucumber, halve cherry tomatoes, slice red onion, and chop parsley.
- Make the Dressing: Whisk lemon juice, olive oil, salt, pepper, and garlic (if using).
- Combine: In a large bowl, mix shrimp, vegetables, and parsley. Add dressing and toss gently.
- Serve: Chill for 5-10 minutes before serving, or refrigerate up to a few hours
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Appetizers
