10+ Shrimp Salad Recipes to Freshen Up Your Summer Meals

Shrimp salad recipes just hit the spot when you want something light, quick, and tasty. Whether you’re after a speedy lunch or a dish to impress at a potluck, shrimp salad’s got your back.

You can easily tweak these salads to match your mood or what you’ve got in the fridge. Most of the time, it’s just a handful of ingredients and a few minutes of prep.

The best thing about shrimp salad? It’s super easy but still feels special. You don’t need a long shopping list or fancy skills—just fresh shrimp and a few add-ins. Try different dressings, toss in whatever veggies you like, and you’re set.

Ingredients:

• Cooked shrimp
• Mayonnaise
• Celery
• Bell pepper
• Lemon juice
• Fresh dill
• Salt and pepper

Cooking Instructions:

1. Boil or steam shrimp until cooked through, then cool them off.
2. Chop celery and bell pepper into small pieces.
3. In a big bowl, mix mayo, lemon juice, dill, salt, and pepper.
4. Add shrimp and veggies, then stir until coated.
5. Chill for at least half an hour before you dig in.

1) Classic Creamy Shrimp Salad with Dill and Lemon

This classic creamy shrimp salad is bright, fresh, and honestly, a breeze to throw together. Dill and lemon bring out the best in shrimp.

Just boil the shrimp until they’re pink, let them cool, and mix them up with mayo, lemon juice, and chopped dill. Celery or cucumber adds a bit of crunch.

It’s perfect for lunch or stuffed in a sandwich. Fast, simple, and still feels like a treat.

Ingredients

• 1 pound cooked shrimp
• 1/2 cup mayonnaise
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1/2 cup celery, finely chopped
• Salt and pepper to taste

Cooking Instructions

1. Boil shrimp in salted water for 2-3 minutes until pink.
2. Drain, cool, and pat them dry.
3. Mix mayo, dill, lemon juice, salt, and pepper in a bowl.
4. Add shrimp and celery, then toss gently.
5. Chill for half an hour before serving.

2) Shrimply Delicious Shrimp Salad with Hard-Boiled Eggs

This one’s for anyone who loves a little extra protein. Toss cooked shrimp with celery, onions, and shredded carrots for crunch.

Chopped hard-boiled eggs make it heartier and more filling. Mayonnaise brings it all together.

A pinch of salt and pepper is all you need. Serve it on lettuce or just eat it straight from the bowl.

It’s a solid choice for lunch or a light dinner. Stash it in the fridge and it keeps well for a few hours.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 1 cup chopped celery
• 1/2 cup chopped onions
• 1 large carrot, shredded
• 2 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• Salt and pepper to taste
• Lettuce leaves (optional)

Cooking Instructions

1. Chop celery, onions, carrot, and eggs.
2. Mix shrimp, veggies, and eggs in a big bowl.
3. Stir in mayonnaise.
4. Season with salt and pepper.
5. Serve on lettuce or chill before eating.

3) Cilantro-Lime Spicy Shrimp Salad

This salad packs a punch—zesty lime, fresh cilantro, and a touch of heat. The flavors are lively and make your taste buds wake up.

Cook the shrimp fast, then toss them with tomatoes, onions, and creamy avocado. It’s low-carb, light, and honestly, just fun to eat.

You’ll find it’s easy to make and bursting with bold flavors. It stands alone or fits right in as a side dish.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1 avocado, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tsp chili powder
• Salt and pepper to taste

Cooking Instructions

1. Heat a skillet to medium (about 350°F / 175°C).
2. Toss shrimp with chili powder, salt, and pepper.
3. Cook shrimp 2-3 minutes per side until pink.
4. Combine shrimp, tomatoes, avocado, onion, and cilantro in a bowl.
5. Pour lime juice over and toss gently.
6. Taste and adjust seasoning if you want.

4) Grilled Shrimp Salad with Fresh Veggies

Here’s a salad that’s all about smoky, grilled flavor. Season shrimp with salt, pepper, and olive oil, then grill until they’re just charred.

Throw corn, zucchini, and romaine lettuce on the grill too. The veggies soak up that smoky taste and add color.

Toss everything together with a simple dressing. This one’s perfect for a sunny day.

Ingredients

• 1 pound peeled and deveined shrimp
• 3 ears of corn, husked
• 3 zucchini, sliced
• 1 head romaine lettuce, halved
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat grill to medium-high (about 375°F / 190°C).
2. Toss shrimp and veggies with olive oil, salt, and pepper.
3. Grill corn, zucchini, and romaine for 5-7 minutes, turning now and then.
4. Grill shrimp 2-3 minutes per side.
5. Chop veggies and lettuce, mix with shrimp.
6. Add your favorite light dressing and serve.

5) Shrimp Salad with Capers and Lemony Romaine

Bright, crisp, and a little briny—this salad pops with lemon and capers. Romaine lettuce keeps it crunchy, and shrimp make it satisfying.

Toss shrimp with a lemony, herby dressing (lemon juice, olive oil, fresh herbs). Layer it all over romaine for a nice balance of creamy and crisp.

Great for lunch or a side. The celery and capers keep each bite interesting.

Ingredients

• Cooked shrimp
• Romaine lettuce
• Capers
• Celery
• Lemon juice
• Olive oil
• Fresh herbs (like dill or parsley)
• Salt and pepper

Cooking Instructions

1. Chop romaine and celery.
2. Whisk lemon juice, olive oil, salt, pepper, and herbs in a bowl.
3. Toss shrimp and capers in the dressing.
4. Lay lettuce on a plate, pile shrimp mix on top.
5. Serve chilled or at room temp.

For more ideas, see this shrimp salad recipe with a creamy, lemony dressing.

6) Shrimp Salad with Bell Pepper and Celery

Crunchy bell pepper and celery make this shrimp salad fresh and lively. Pair it with a simple mayo-based dressing.

Green onions and a hit of lemon juice amp up the flavor. Dill brings a little herbal brightness.

Mix everything gently and chill before serving so the flavors come together.

Ingredients

• Cooked shrimp
• Bell pepper, chopped
• Celery, chopped
• Green onion, sliced
• Mayonnaise
• Lemon juice
• Fresh dill
• Salt and pepper

Cooking Instructions

1. Cook or thaw shrimp, then cool them.
2. Combine shrimp, bell pepper, celery, and green onion in a bowl.
3. In a separate bowl, mix mayo, lemon juice, dill, salt, and pepper.
4. Pour dressing over shrimp mixture and stir gently.
5. Refrigerate for at least 30 minutes.

For more ideas, visit this shrimp salad recipe.

7) Shrimp Salad with Dijon Mustard and Red Onion

Dijon mustard brings a tangy kick to this one. Red onion adds crunch and a bit of sharpness.

Boil and chop the shrimp, then mix with a creamy dressing made from mayo, Dijon, white wine vinegar, and garlic. Toss in finely chopped red onion.

If you want, add fresh dill or celery for extra flavor. Serve over lettuce or on a sandwich bun.

Ingredients

• 1 pound cooked shrimp, chopped
• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• 1 small garlic clove, minced
• ¼ cup finely chopped red onion
• Salt and pepper to taste
• Optional: fresh dill or chopped celery

Cooking Instructions

1. Boil shrimp 2-3 minutes, cool, and chop.
2. Mix mayo, Dijon, vinegar, and garlic in a bowl.
3. Add shrimp and red onion, mix well.
4. Season with salt and pepper.
5. Chill for 30 minutes.
6. Serve on lettuce or buns.

8) Mediterranean Shrimp Salad with Fresh Herbs

This Mediterranean shrimp salad is all about fresh, bright flavors. Toss cooked shrimp with parsley and mint for a herby punch.

Crisp cucumber, juicy tomatoes, and feta cheese make it feel hearty but still light. A lemon-garlic dressing ties it all together.

You can serve it cold or at room temp—both ways work. If you want, toss in some olives or roasted peppers for more color.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tablespoons olive oil
• 1 lemon (juice and zest)
• 2 garlic cloves, minced
• Salt and pepper to taste

Cooking Instructions

1. Boil the shrimp for 2-3 minutes until they turn pink. Drain them and let them cool.

2. Grab a large bowl and toss in the cucumber, tomatoes, parsley, mint, and feta.

3. Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper to make the dressing.

4. Add the shrimp to the bowl, pour on the dressing, and toss everything gently.

5. Chill for 15 minutes, or just serve it right away if you’re hungry.

9) Creamy Shrimp Salad with Mayonnaise and Green Onion

This creamy shrimp salad comes together fast and makes a solid lunch. You just mix cooked shrimp with mayonnaise and plenty of chopped green onions.

The mayo keeps things smooth and rich. If you want a little brightness, squeeze in some lemon juice—it wakes up the flavors.

Add a pinch of salt and pepper, and you’re set. Chill it on a bed of lettuce or slap it between two slices of bread.

It works for sandwiches or as a side. Honestly, it’s hard to go wrong here.

Ingredients

• 1 pound cooked shrimp, peeled and deveined
• ½ cup mayonnaise
• 3 green onions, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. In a large bowl, mix the shrimp, mayonnaise, and green onions.

2. Add lemon juice, salt, and pepper. Stir it all together gently.

3. Cover and refrigerate for at least 30 minutes before you dig in.

10) Refreshing Shrimp Salad with Cucumber and Fresh Dill

This shrimp salad feels light and cool—just right for a hot day. Mix up tender shrimp with crisp cucumber and fresh dill.

The dill brings a fresh, almost grassy note that really works with the shrimp. A creamy lime dressing ties everything together.

You get a little tang from the lime, but it’s not too heavy. Chill the salad before serving for the best flavor.

Ingredients

• 1 pound cooked shrimp, peeled and deveined
• 2 medium cucumbers, thinly sliced
• 2 tablespoons fresh dill, chopped
• 3 green onions, sliced
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• Salt and pepper to taste

Cooking Instructions

1. Grab a large bowl and toss in the shrimp, cucumbers, dill, and green onions.

2. Take a smaller bowl and mix up the mayonnaise with the lime juice. Stir until it looks smooth.

3. Drizzle that dressing over the shrimp mixture. Gently toss everything together—don’t mash it.

4. Sprinkle in salt and pepper. Taste it, adjust if you want.

5. Pop the salad in the fridge for at least 30 minutes. Let it chill before serving.