Shrimp Salad is quick and simple to make with classic ingredients including mayonnaise, dill, celery, and onion served over butter lettuce or perfect as a sandwich filling.
This post contains affiliate links
The easy way to Make Shrimp Salad
Start by peeling the shrimp and devein them then toss with a little olive oil, salt, and pepper.
Next, place the shrimp on a lined baking sheet in a preheated oven at 400°F and cook until they turn pink and opaque which should take about 5-6 minutes depending on the size of the shrimp.
While the shrimp are cooking you can mix up the mayo dressing. Add the mayonnaise to a bowl along with the dill, lemon juice, and dijon mustard and stir to combine.
When the shrimp are fully cooled carefully stir them into the dressing with the cucumber, celery, red onion, and optional avocado and mix it all together until the shrimp is evenly coated in the dressing.
You can use this as a sandwich filling, in pita bread, or simply serve it over butter lettuce for a light lunch. It will keep covered in the fridge for a couple of days (as long as it doesn’t have avocado in it.)
More Shrimp Recipes
- Shrimp Stir Fry
- Air Fryer Shrimp
- Honey Garlic Shrimp
- Garlic Butter Shrimp with Asparagus
- Shrimp Foil Packets
- Hot Shrimp Dip
- Shrimp Tacos
- Blackened Shrimp
Easy classic salad made with mayonnaise, dill, celery, and onion.
- 2 lb Shrimp, peeled and deveined , 453g
- 1 tbsp Olive oil
- 1/5 tsp Fine ground salt
- 1/4 tsp Ground black pepper
- 1/2 cup Mayonnaise
- 1 tbsp dried dill
- 2 tsp Lemon juice
- 1/2 tsp Dijon mustard
- 1/2 cup English cucumber, finely diced
- 1 stalk Celery, finely diced
- 1/4 cup Red onion, finely diced
- 1 avocado (optional) , diced
Preheat oven to 400°F
Peel and devein the shrimp and toss in the olive oil, salt, and pepper.
Line a baking sheet with parchment and spread out the shrimp in a single layer.
Bake until the shrimp are opaque and cooked all the way through, will take about 5-6 minutes then remove from the oven and let them cool.
ln a large bowl add mayonnaise, dill, lemon juice, and dijon mustard and mix well
Add cooled cooked shrimp, cucumber, celery, red onion, and optional avocado, and toss until the salad is well combined.