This creamy shrimp salad is tossed together with mayo, horseradish sauce, fresh dill, shallots, celery, and plenty of juicy seasoned shrimp all made in 20 minutes from start to finish.
Why this recipe works
Shrimp salad is a quick and easy potluck favorite side dish in the warmer months. We love to whip up grilled shrimp and shrimp cocktails for barbecues and cookouts, but the beauty of shrimp is just how versatile it is – this shrimp salad being no exception.
You can bundle this creamy salad into lettuce leaves, snuggle it in between a bun or sliced croissant, or serve it by the scoopful. Whichever way you decide, I doubt there will be any leftovers!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You can use cooked shrimp from the grocery store if you prefer. We like to cook our own since we season it first, making it more flavorful.
How to Make Shrimp Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season the shrimp with pepper and garlic salt.
- Steam the shrimp for 5 minutes. Remove from steamer and pat dry with paper towels. Place shrimp in the refrigerator to cool and stop the cooking.
- In a small bowl, use a rubber spatula or spoon to mix the mayonnaise, horseradish, lemon juice, dill, and garlic powder together.
- In a large bowl, place the shrimp, vegetables, and 2/3 of the dressing. Using gloved hands, carefully turn the shrimp and other ingredients until incorporated.
EXPERT TIP – You can add the rest of the dressing if you like. We feel that 2/3 of the dressing is enough.
Frequently Asked Questions & Expert Tips
If you don’t have a steam pot, you can boil the shrimp for 4 minutes. The shrimp is small in this salad. So it’s best to bring the water to a boil, drop the shrimp into the rolling water, turn off the heat, cover for 3-4 minutes, then drain.
Store shrimp salad in an air-tight container kept in the refrigerator for up to 3 days. Keep the salad chilled when you are not using it.
Yes, you can prep this salad a day in advance and store it in the refrigerator sealed with an air-tight lid or tightly wrapped with plastic wrap until you are ready to serve.
Serving Suggestions
Shrimp salad can be enjoyed as lunch, a side dish, or as a main course. Serve in a large bowl for scooping, tucked inside lettuce leaves, sandwiched between a soft bun, or scooped into individual serving dishes for guests. Serve chilled.
Ingredients
- 20 ounces uncooked medium shrimp peeled, deveined, tails removed
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 cup mayonnaise
- 1 teaspoon horseradish sauce
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh dill
- 1/2 teaspoon garlic powder
- 1 Tablespoon shallots chopped
- 1/4 cup celery chopped
Things You’ll Need
- Steam pot
- Mixing bowls
- Rubber spatula
- Vinyl gloves
Before You Begin
- You can use cooked shrimp from the grocery store if you prefer. We like to cook our own since we season it first, making it more flavorful.
- If you don’t have a steam pot, you can boil the shrimp for 4 minutes. The shrimp is small in this salad. So it’s best to bring the water to a boil, drop the shrimp into the rolling water, turn off the heat and cover for 3-4 minutes then drain.
- Store in an air-tight container kept in the refrigerator for up to 3 days.
- Feel free to add cherry tomatoes if desired.
Instructions
- Season the shrimp with pepper and garlic salt.
- Steam the shrimp for 5 minutes. Remove from steamer and pat dry with paper towels. Place shrimp in the refrigerator to cool and stop the cooking.
- In a small bowl, use a rubber spatula or spoon to mix the mayonnaise, horseradish, lemon juice, dill, and garlic powder together.
- In a large bowl, place the shrimp, vegetables, and 2/3 of the dressing. Using gloved hands, carefully turn the shrimp and other ingredients until incorporated.
- TIP: You can add the rest of the dressing if you like. We feel that 2/3 of the dressing is enough.
