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Summer Shrimp Salad


Shrimp salad is a light and refreshing summer dish, and can be served in so many different ways. I like mine over a bed of lettuce!

Tip: This shrimp salad is the perfect food to carry to a cookout or party. It packs nicely into any Lock & Lock and is a great addition to the usual backyard barbecue spread

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Rate this recipe 4.3/5 (6 Votes)


  • 2/3 cup mayonnaise
  • 1 tsp Dijon mustard
  • Juice of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 3 Tbsp chopped fresh cilantro
  • 2 (14-oz) bags frozen, fully cooked salad shrimp, thawed
  • 1/2 cup finely chopped red onion
  • 3 celery stalks, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 vine-ripe tomatoes, seeded and finely chopped


Servings 8
Adapted from


Step 1

Whisk together the mayonnaise, mustard, lime juice, salt, pepper, garlic powder, and cilantro in a large bowl.

Add the shrimp, red onion, celery, jalapeño, and tomatoes and gently toss until all of the ingredients are evenly coated. Serve immediately or place into an airtight container and refrigerate until ready to serve.

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