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5 from 4 votes

Simple Shrimp Salad

Quick and easy to prepare, you can make this recipe using precooked shrimp. If you want to cook your own, see the recipe notes for an excellent foolproof method.
Prep Time10 mins
Course: Main Dish
Cuisine: American
Keyword: gluten-free, salad, sandwich, shrimp
Servings: 4 people
Calories: 225kcal
Author: Sally Humeniuk


  • Colander
  • Medium bowl for mixing dressing
  • Measuring spoons
  • Measuring cups


  • 1 pound large shrimp, 31 to 35 per pound pre-cooked, peeled, deveined, tails removed
  • 1/2 tsp hot sauce Tabasco or similar
  • 1 tsp lemon zest
  • 1 tbsp fresh dill minced
  • 1 tbsp dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp lemon juice
  • 2 tbsp Greek yogurt, plain or sour cream
  • 1/4 cup mayonnaise
  • 1 celery rib minced, with leaves
  • 1/4 cup red onion diced
  • 3 radishes chopped, optional
  • Salt and fresh cracked black pepper to taste
  • Ranch or Hawaiian-type rolls optional
  • Bib lettuce for serving


  • Rinse pre-cooked shrimp in a colander (see notes if cooking the shrimp yourself) under cold water, removing any shells, veins, or tails as necessary. Cut shrimp in half lengthwise and then cut each half into thirds. Set aside.
  • In a medium bowl, add all the remaining ingredients. Taste and adjust salt and pepper or add more of any ingredients you want to, like hot sauce or mustard.
  • Add the shrimp to the dressing, tossing until all the shrimp is covered.
  • Serve the shrimp salad either on bib lettuce cups as a salad main dish, or on toasted, buttered buns (see next step) with the lettuce also on the bun for a sandwich.
  • If serving as sandwiches, slice the buns and lightly butter. Place the buns under a broiler, butter side up until just starting to turn golden around the edges.


  1. If you can't find pre-cooked shrimp or want to cook it yourself, do this:
    Combine shrimp, 2 cups cold water, 1/4 cup lemon juice, 1 teaspoon black peppercorns, 1 teaspoon salt, and 1 tablespoon sugar to medium saucepan. Cook over medium heat, stirring often until shrimp are pink and firm to touch and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of saucepan). Meanwhile, fill a large bowl halfway with ice and water.
    Remove saucepan from heat, cover and let sit for 2 minutes. Drain shrimp, discarding peppercorns, and transfer to ice bath to cool, about 3 minutes. Transfer shrimp to triple layer of paper towels and dry well. Continue with recipe, making the dressing and adding the cooled shrimp to it, cut as indicated above.


Calories: 225kcal | Carbohydrates: 3g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 292mg | Sodium: 1071mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin C: 10mg | Calcium: 177mg | Iron: 3mg