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This Easy Shrimp Salad is one of my most favorite salad recipe because I can serve it plain just the way it is, I can serve it with some sort of greens or lettuce or I can simply enjoy it on a loaded toast! It’s so yummy either way! Ready to enjoy in less than 20 minutes. Low carb and gluten-free.
You are going to love how easy and flavorful this shrimp salad is! It’s so fresh and delicious but so simple to make. Dressed in a tangy mayo and mustard dressing it’s great topped on toasted bread for quick and easy lunches.
This is such a great salad for the warmer weather, and be sure to check out my Greek Orzo Salad and Creamy Avocado Pasta Salad, perfect for enjoying in the sunshine!
Why This Shrimp Salad Is So Good!
- Easy: It takes less than 20 minutes to put this salad together and is made with simple ingredients, most of which you will find in your cupboard already!
- Healthy: This seafood salad is low carb and high in protein. This recipe makes enough for four servings and easch serving is around 280 calories.
- Make ahead: This is a great make ahead salad that keeps well. It’s a perfect choice to take to picnics or bring to potlucks.
Ingredients You Will Need:
- Shrimp
- Garlic cloves
- Olive oil
- Salt and pepper
- Vegetables: Purple onion, celery, red bell pepper and green onion
For the dressing:
- Mayonnaise
- Dijon mustard
- Olive oil
- Garlic
- Dill
HOW TO MAKE THE SHRIMP SALAD:
- Saute the shrimp in a skillet with the olive oil, salt and pepper and garlic for a couple of minutes until warmed through and set to one side.
-
Meanwhile, dice the other ingredients: celery, red bell pepper, mice garlic, and chop the onions and dill.
-
In a dressing cup or food processor, prepare the dressing.
- Place shrimps and the other ingredients in a bowl. Pour in the dressing and mix to coat everything well with the salad dressing.
-
Serve and enjoy!
Recipe Notes and Tips
- Take care not to overcook the shrimp. It only needs a couple of minutes cooking, if they are overcooked they can become rubbery.
- Cut the veggies in small dices of even sizes. This will make it easier to eat and the ingredients will be easier to combine.
- I used a full fat mayo in this recipe as it is much creamier and richer, but you can use a low fat one if you prefer.
- If you like to add a bit of heat, try adding in some finely chopped fresh jalapeno!
Frequently Asked Questions
How long does it keep?
Once you have made this shrimp salad, keep it in an airtight container in the fridge and it will keep well for up to 3 days. Because it contains mayo, be sure to keep it refrigerated and don’t leave it at room temperature for more than 2 hours.
What’s the best shrimp to use?
I used extra small baby shrimp that are cooked. If you buy these frozen, make sure that they are full defrosted before cooking them. Even though these cooked baby shrimps are “cooked”, I am somehow never convinced they are cooked enough for me!
How do you serve the salad?
I love serving the shrimp salad on toast. Brush the bread with some olive oil or butter and grill it on a griddle or cast iron pan for just a couple of minutes. Then add one piece of butter lettuce or regular lettuce and load it up with some fresh mashed avocado. Add a few pieces of sliced purple onions if you like.
Top with slices of tomatoes and pile up some of the delicious shrimp salad right on top. Dive right into the most delicious shrimp salad toast you will ever have!
This Shrimp Salad recipe is so good I guarantee you will love it! It’s a cold salad so it works great for work lunch boxes or meal prep with a side of greens like mixed greens, baby arugula or lettuce. It’s also super low in carbs so you can enjoy on a lettuce wrap at night for dinner and don’t have to feel bad about any extra cab intake late at night.
More Shrimp Recipes
- Shrimp and Vegetable Skillet
- Creamy Cajun Shrimp Pasta
- Southwest Shrimp Quinoa Salad
- Teriyaki Shrimps
- Shrimp Taco Bowl
I hope you enjoy all the recipes I share with you including this delicious and simple Shrimp Salad. I hope you try it, enjoy it, rate it and share it with your friends and family!
You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. tag me on INSTAGRAM so I can see your delicious recreations. Until our next recipe. XoXo…
Easy Shrimp Salad
Ingredients
THE SHRIMP:
- 16 oz. extra small baby shrimps, 100-150/lb., cooked
- 1 large garlic cloves, minced
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1 tsp. black pepper
OTHER INGREDIENTS:
- 1/4 cup purple onion, finely diced
- 1/2 piece celery stick, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onion, chopped
THE DRESSING:
- 1/4 cup mayo
- 1 tsp. Dijon mustard-3 tbsps. lemon juice
- 2 tbsps. olive oil
- 1 garlic clove, minced
- 2 tsps. dill, freshly chopped
- 1/2 tsp. salt
Instructions
- Heat the olive oil in a pan and cook the shrimps for a couple of minutes. Add in the salt, black pepper, lemon juice and garlic. Continue to cook for another 2 minutes. Remove from the heat and let it cool down.
- Meanwhile, dice the other ingredients: celery, red bell pepper, mice garlic, and chop the onions and dill.
- In a dressing cup or food processor, prepare the dressing.
- Place shrimps and the other ingredients in a bowl. Pour in the dressing and mix to coat everything well with the salad dressing.
- Serve and enjoy!
Notes
- Take care not to overcook the shrimp. It only needs a couple of minutes cooking, if they are overcooked they can become rubbery.
- Cut the veggies in small dices of even sizes. This will make it easier to eat and the ingredients will be easier to combine.
- I used a full fat mayo in this recipe as it is much creamier and richer, but you can use a low fat one if you prefer.
- If you like to add a bit of heat, try adding in some finely chopped fresh jalapeno!
