Shrimp Salad

A nostalgic dish from the 80s, shrimp salad is a perfectly classic summer dish that’s a consistent favorite. Our version is anything but old school. We gave the classic salad an upgrade with red onion, celery, fresh dill, and a lighter mayo dressing (no gloopiness here) with Dijon and lemon zest for zing. Read on for everything you need to know to perfect this warm-weather favorite:

What shrimp to buy:
Since shrimp is the focus of this recipe, you really want to focus on the quality. Trust us—it’s worth spending a little extra for quality shrimp in this salad. While we always prefer to buy fresh, if you don’t live in an area that has access to fresh seafood, frozen is usually your best bet. We suggest looking for peeled and deveined shrimp to make your life that much easier!

The shrimp salad dressing.
Our mayo-based dressing masters the balance between being creamy without being gloopy. We brighten things up by including the juice and zest of a lemon, and add a bit of complexity with some dijon mustard. The result is a light, refreshing dressing that ties our whole salad together without overpowering it. 

Serving ideas.
We love serving this shrimp salad over some romaine or butter lettuce for a refreshing summer salad, inside lettuce wraps for a quick lunch, or between slices of toasted bread for a dinner-worthy main. For sides, we suggest pairing with other refreshing, fruit and veggie based sides like grilled avocados, our best homemade coleslaw, or cucumber, tomato, and onion salad.  

Storage.
Stored in an airtight container in the fridge, shrimp salad will last for 2-3 days. 

Made this salad? Let us know how it went in the comments below!