Description
A refreshing, creamy shrimp salad with juicy shrimp, crisp veggies, and a tangy mayo-based dressing—perfect for sandwiches, lettuce wraps, or meal prep lunches.
Ingredients
Scale
- 1 lb cooked shrimp, peeled, deveined, and chopped
- ½ cup mayonnaise
- 1 tablespoon sour cream (optional)
- 1 tablespoon lemon juice or white wine vinegar
- ½ cup celery, finely diced
- ¼ cup red onion or green onion, minced
- 1–2 teaspoons Dijon mustard
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Optional: fresh dill, chopped parsley, or Old Bay seasoning
Instructions
- If using frozen cooked shrimp, thaw completely and pat dry. If raw, cook until pink and firm, then chill.
- Chop shrimp into bite-size pieces. In a bowl, mix mayo, sour cream (if using), lemon juice, Dijon mustard, sugar, salt, and pepper.
- Fold in shrimp, celery, and onion. Stir until well combined.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
Notes
Serve in croissants, lettuce cups, or with crackers. For extra zing, add relish, hot sauce, or lime juice. Even better after chilling overnight!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 170mg
Keywords: shrimp salad, creamy salad, seafood, chilled, easy lunch, keto friendly