A light, refreshing shrimp salad that’s perfect for any occasion. Packed with crisp veggies and tossed in a zesty homemade dressing, this dish is a great option for a quick lunch, side dish, or appetizer.

Ingredients

For the Shrimp Salad:

1 pound uncooked shrimp (31–40 count), thawed, peeled, and deveined
2 tablespoons red onion, finely chopped
2 celery sticks, finely chopped
½ cup cucumber, finely chopped

For the Dressing:

½ cup mayonnaise or Miracle Whip
1 tablespoon creamed horseradish
1 tablespoon lemon juice
Zest from 1 lemon
1 tablespoon fresh dill, chopped
¼ teaspoon garlic powder
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Instructions

Cook the Shrimp:
- If using frozen shrimp, run them under cold water to thaw, then peel and remove tails.
- Boil a pot of water and prepare an ice bath by filling a bowl with cold water and ice cubes.
- Add the shrimp to the boiling water and cook for 2–3 minutes until pink and opaque. Immediately transfer them to the ice bath to stop cooking. Let them cool for a few minutes, then drain and pat dry with a paper towel.
Prepare the Dressing:
- In a small bowl, combine mayonnaise, creamed horseradish, lemon juice, lemon zest, dill, garlic powder, Worcestershire sauce, salt, and pepper. Mix well, taste, and adjust seasoning as needed. (For a milder flavor, start with half the horseradish and add more to taste.)
Assemble the Salad:
- Chop the red onion, celery, and cucumber, and place them in a large salad bowl.
- Add the cooked shrimp and toss with the prepared dressing. Use as much or as little dressing as desired.
Chill and Serve:
- Cover the salad and refrigerate for 30 minutes before serving for the best flavor. Serve on a bed of butter leaf lettuce, or enjoy it as is.

Why You’ll Love This Recipe

Quick and Easy: Ready in under 30 minutes, this salad is perfect for busy days.
Light and Flavorful: A refreshing combination of crisp veggies and tangy dressing.
Customizable: Adjust the ingredients and dressing to suit your taste.

Tips

Cooking Tip: Don’t overcook the shrimp—2–3 minutes in boiling water is all it takes.
Make It Ahead: Prepare the salad up to a day in advance for enhanced flavors.
Chilling: Always chill the salad for at least 30 minutes before serving for a refreshing bite.

Variations and Substitutions

Protein Swap: Substitute shrimp with crab meat, lobster, or even grilled chicken.
Dressing Options: Swap the mayo with Greek yogurt for a lighter dressing.
Additions: Include cherry tomatoes, avocado slices, or diced bell peppers for extra color and nutrition.

FAQs

Q: Can I use pre-cooked shrimp?
A: Yes! Skip the boiling step and proceed with the recipe. Be sure to pat them dry for the best texture.

Q: How long will this salad last in the fridge?
A: Store in an airtight container for up to 2 days.

Q: Can I make this salad without horseradish?
A: Absolutely. Simply omit it or replace it with Dijon mustard for a milder tang.

Serving Suggestions

As a Main Dish: Serve on a bed of greens with a crusty baguette on the side.
As a Side: Pair with grilled meats or seafood for a complete meal.
As an Appetizer: Spoon onto crackers or serve in lettuce cups for a party-ready snack.

This Easy Shrimp Salad combines simplicity and bold flavors, making it a go-to recipe for any gathering or a quick weeknight meal!