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Delicious tender shrimp salad with fresh ingredients and vibrant colors

Tender Shrimp Salad

A light, fresh, and flavorful salad featuring tender shrimp tossed with crisp vegetables and a creamy lemon dressing. Perfect for lunch, dinner, or as a refreshing side — this shrimp salad is both satisfying and easy to make!
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Salad:
  • 1 lb 450 g cooked shrimp, peeled and deveined
  • 1 cup celery finely chopped
  • ½ cup red bell pepper diced
  • ¼ cup red onion finely diced
  • 2 tablespoons fresh dill or parsley chopped
  • 4 cups mixed greens or lettuce optional, for serving
  • For the Dressing:
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Equipment

  • Large pot (for boiling shrimp)
  • Mixing bowl
  • Whisk or fork (for dressing)
  • Strainer
  • Knife and cutting board
  • Serving bowl

Method
 

  1. If using raw shrimp, bring a large pot of salted water to a boil. Add shrimp and cook for 2–3 minutes, until pink and opaque. Drain and cool.
  2. In a large bowl, combine cooked shrimp, celery, bell pepper, onion, and dill.
  3. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
  4. Pour the dressing over the shrimp mixture and toss gently to coat.
  5. Chill for 30 minutes before serving for best flavor.
  6. Serve over mixed greens or in lettuce cups.

Notes

You can use Greek yogurt instead of mayonnaise for a lighter version.
Add diced avocado or cucumber for extra freshness.
Keeps well in the refrigerator for up to 2 days — perfect for meal prep.
Serve in a sandwich, wrap, or croissant for a quick lunch option