This shrimp salad is a delicious and refreshing meal recipe that’s perfect when you are looking for something healthy to eat but want something that doesn’t taste healthy! It’s easy to make, packed with flavor, and loaded with protein and veggies. Whether you’re looking for a light lunch or a tasty appetizer, this shrimp salad is a perfect choice, so let’s get started and see how to make this delicious recipe!
Why I Love this Shrimp Salad Recipe
Growing up, I always wanted to love shrimp. My grandma always made a big platter of it for Christmas Eve and I would try it every single year. But I just wasn’t a fan. It was both the texture and the flavor. In fact, a few years ago I saw a grilled shrimp recipe that just looked amazing and decided it was time to give shrimp another try now that I was an “adult.” I hated it. Brought it over to our neighbors who couldn’t believe I had a pan full of gorgeous, delicious grilled shrimp for them.
But something changed when I turned 40. Suddenly, I actually enjoyed shrimp. They say it takes between 20-40 attempts to learn to like a new food. Apparently it took me 40 years, averaging about once a year trying it 🙂 Not only do I made dishes like this amazing shrimp salad recipe, but I often order shrimp when we go out for dinner. I just did a recipe count and this is my EIGHTH shrimp recipe here so I think I’m converted! Up next on my list of foods I wished I liked….lobster. Wish me luck!
Shrimp Salad Recipe Ingredients & Tools
Cooked medium shrimp
Cucumber
Celery
Green onions
Flat leaf Italian parsley
Toasted slivered almonds
Fresh lemon juice
Light mayonnaise
Kosher salt
Black pepper
Medium sized mixing bowl
Lettuce leaves or bread to serve in, if desired
How to Make Shrimp Salad?
Time needed: 15 minutes
If you can chop up a few vegetables, then you can make this delicious shrimp salad recipe!
Prepare the shrimp
Since your cooked shrimp is probably frozen, thaw it for a few days in the fridge, or place it in a mesh colander and run it under cold water until it thaws. Remove the tails.
Add the vegetables and almonds
Be sure you dice the veggies small so they enhance the salad but don’t become the focus. Also, toast the slivered almonds to bring out their best flavor and texture in the salad.
Make the dressing
No need to mix the dressing in a separate bowl and make more dirty dishes. Just add all the dressing ingredients into the bowl with the shrimp and mix-ins.
Toss the salad together
Gently toss the salad together until the dressing evenly coats all the ingredients.
Serve
You can serve the shrimp salad on its own, inside lettuce leaves, or inside bread as a sandwich. Store any leftovers in an airtight container in the fridge for up to 5 days.
Shrimp Salad Recipe FAQs
What Goes with Shrimp Salad?
Since the shrimp salad recipe has protein and vegetables, think of starches you can serve with the dish for a nice balance. A loaf of French bread or a warm pan of cornbread would both pair nicely. You could also serve the salad alongside a baked potato or steamed white rice as well.
How Long Does Shrimp Salad Last in the Fridge?
As long as it is store in an airtight container, this shrimp salad will last 3-5 days in the fridge and still be perfectly safe to eat. Be sure you put the leftovers away right away after serving to keep the shrimp salad at the proper temperature.
Is this Shrimp Salad Recipe Healthy?
Yes, this shrimp salad recipe is very healthy! While there is some mayonnaise in the dressing, it is a very small amount and uses light mayo. Each serving is packed with over 20 grams of protein for less than 225 calories. Everyone defines healthy differently, but in my book, this recipe scores high on the health scale!
Can I Leave Out the Almonds?
Yes, you can leave out the almonds but as always, I highly recommend trying recipes as written before making changes. The toasted almonds in this shrimp salad recipe not only add an amazing crunch, but enhances the flavor as well. Try it before you dismiss using the almonds!
Can I Made this Shrimp Salad Recipe Using Raw Shrimp?
As long as you cook the shrimp first, absolutely! I used precooked, shelled and deveined shrimp simply because it was easier for me but all the recipe requires is the shrimp to be fully cooked. You can either quickly sauté them in a pan until they turn pink and milky white, or toss them in some seasoned boiling water for a few minutes.
Recipe Variations
Being a home cook provides endless opportunities to experiment with recipes, personalizing them to your tastes and creativity. Any of the following variations would be great spin-offs of this shrimp salad recipe.
Add smokiness with some cooked bacon or diced ham in with the other ingredients.
Include spice by adding a fresh minced jalapeño or Serrano pepper. Leave the seeds and white interior membrane for a strong heat, or remove them for a mild heat level.
Add diced avocado for even more creaminess to the finished shrimp salad. Dice half a ripe avocado and gently fold it in after the salad has been coated in the dressing.
Increase the vegetables if you want to stretch the number of people this shrimp salad recipe serves, or just love tons of vegetables. Some veggies suggestions would be some diced red bell pepper, jicama, carrots, or fresh sweet corn.
Looking For More Great Shrimp Recipes?
If this shrimp salad recipe was just what you were looking for, be sure to check out these other delicious recipes. Go grab them now before you forget!
Ready in 15 minutes and so delicious! Serve it as lettuce wraps, inside a sandwich, or just in a bowl with a fork.
Total Time:15 minutes
Yield:Serves 6
Ingredients
Scale
24 ounces cooked medium shrimp, tails removed
1 celery stalk, finely chopped
2 green onions, finely chopped
1/3 cucumber, finely chopped
1/4 cup slivered almonds, toasted
1/4 cup mayonnaise
1/2 fresh lemon, juiced
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
In a large bowl, combine all the ingredients until the dressing evenly coats the shrimp and vegetables.
Serve inside lettuce leaves or on its own.
Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
If you want to serve in a sandwich, chop up the shrimp into smaller pieces.
Variation: add 1/2 diced avocado in after the salad has been completely mixed and toss gently to combine.
Author:Carole Jones
Prep Time:15 minutes
Category:Salad
Method:Fresh
Cuisine:American
Nutrition
Serving Size:1/6th
Calories:224 kcal
Sugar:1 g
Sodium:882 mg
Fat:14 g
Saturated Fat:1 g
Unsaturated Fat:3 g
Trans Fat:0 g
Carbohydrates:7 g
Fiber:3 g
Protein:20 g
Cholesterol:143 mg
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
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