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Shrimp Salad Recipe

Name: Shrimp Salad Recipe
Prep time: 20 min
Ingredients: 1½ pounds cooked shrimp (peeled and tails removed); 1 cup diced celery; 1 red bell pepper; ¼ red onion; 2 tablespoons fresh parsley; ½ cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; ½ teaspoon smoked paprika; Salt and freshly ground black pepper; Optional garnish: sliced avocado, extra parsley, lemon wedges

Fresh, vibrant, and utterly satisfying—this no-cook Shrimp Salad Recipe brings a light, healthy twist to your lunch or dinner table with minimal fuss and maximum flavor.

A colorful bowl of succulent shrimp, crisp veggies, and zesty dressing—this summer seafood salad is just the kind of quick, easy dish I turn to when the sun’s blazing and I want something light but filling. I first tossed this together at a neighborhood cook-out and realized it’d be perfect for weekday meals, potlucks, or even a romantic alfresco dinner. With high-protein shrimp, crunchy bell peppers, and creamy Greek yogurt mayo, it’s a healthy recipe that feels festive without being heavy.

Why You’ll Love This Recipe

No stove or oven required—just chill and serve
Ready in under 30 minutes—ideal for those busy weeknights
Packed with lean protein and veggies, so it stays light and healthy
Customizable spice level—mild to zesty, your choice
Perfect for summer barbecues, quick lunches, or casual dinners
Vibrant colors make it a crowd-pleaser and Instagram-worthy
Keeps well in the fridge for up to 2 days—meal prep made easy
Balanced flavors: tangy, creamy, and a hint of fresh herbs

Ingredients

1½ pounds cooked shrimp, peeled and tails removed (about 24 medium-sized; wild-caught if possible for best taste)
1 cup diced celery (about 2 stalks; use heartier ribs for extra crunch)
1 red bell pepper, seeded and chopped (or swap with yellow for sweetness)
¼ red onion, thinly sliced (soak in cold water for 5 minutes to tame the bite)
2 tablespoons fresh parsley, finely chopped (Italian parsley or cilantro both work)
½ cup plain Greek yogurt (whole-milk variety yields extra creaminess)
2 tablespoons mayonnaise (try Hellmann’s or Duke’s for just-right tang)
1 tablespoon Dijon mustard (mild heat; you can trade for whole-grain mustard)
1 tablespoon fresh lemon juice (about half a lemon; keeps it bright)
1 teaspoon lemon zest (optional, for an extra citrus kick)
½ teaspoon smoked paprika (adds subtle warmth and color)
Salt and freshly ground black pepper, to taste
Optional garnish: sliced avocado, extra parsley, lemon wedges

Directions

In a large bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, smoked paprika, salt, and pepper. Whisk until smooth and creamy. (Tip: use a silicone whisk to scrape the bowl clean and avoid splatter.)
Add the cooled shrimp, diced celery, chopped bell pepper, and red onion slices. Gently toss with your hands or a spatula, coating every piece evenly in the dressing.
Sprinkle in the chopped parsley, then give it one more gentle stir. You want the herbs to peek through, not disappear.
Taste and adjust seasoning—maybe a pinch more salt, a squeeze more lemon. Don’t be shy; that brightness is what makes it pop.
Cover and chill in the refrigerator for at least 15 minutes. This resting time lets flavors mingle and mellows the raw onion’s bite.
Serve over a bed of mixed greens, stuffed in avocado halves, or spoon into whole-grain pita pockets. Drizzle with extra olive oil or top with sliced almonds for crunch.

Servings & Timing

Yield: Serves 4 as a main dish, 6 as a side salad
Prep Time: 20 minutes (including quick veggie chop)
Chill Time: 15 minutes for flavors to marry
Total Time: About 35 minutes—perfect for a fast, healthy lunch or dinner

Variations

Spicy Southwest: Swap paprika for chili powder, add a diced jalapeño, and sprinkle with cilantro.
Mediterranean Twist: Stir in diced cucumber, kalamata olives, and feta cheese crumbles.
Avocado Lover’s Mix: Cube a ripe avocado and fold in gently at the end.
Low-Carb Crunch: Replace bell pepper with shaved zucchini ribbons for fewer carbs.
Tropical Flair: Add diced mango and a splash of orange juice to the dressing.
Vegan Style: Use hearts of palm “shrimp” (available canned) and vegan mayo.

Storage & Reheating

Store in an airtight container in the fridge for up to 2 days—best enjoyed fresh.
Freezing not recommended; yogurt dressing can separate upon thawing.
Make-ahead tip: Prep shrimp and veggies a day earlier, then mix with dressing just before serving for peak freshness.

Notes

• While testing, I found that rinsing shrimp under cold water and patting dry keeps extra moisture from watering down the dressing.
• If using frozen shrimp, thaw in the fridge overnight or under cold running water—never at room temperature.
• For a silkier dressing, let the yogurt come to room temp before mixing.
• Presentation hack: layer ingredients in a clear glass bowl so everyone sees those lovely layers before digging in.

FAQs

Q: Can I use frozen shrimp?
A: Absolutely—just thaw them safely in the fridge overnight or under cold running water, then pat dry.

Q: Is this salad spicy?
A: It’s mild by default, but you can add a dash of cayenne or chopped jalapeños to kick up the heat.

Q: Can I replace Greek yogurt with sour cream?
A: Sure—sour cream works, though it’s richer; you might want to thin it with a splash of milk or lemon juice.

Q: How do I avoid rubbery shrimp?
A: Don’t overcook if you’re boiling fresh shrimp—1–2 minutes in simmering water, then shock in ice water. For pre-cooked shrimp, just chill and gently stir.

Q: What greens pair best?
A: Butter lettuce, baby spinach, or mixed baby greens all complement the shrimp salad’s textures.

Q: Is this gluten-free?
A: Yes—as long as your mayo and mustard are certified gluten-free, you’re good to go.

Q: Can I double the recipe for a party?
A: Certainly—just scale ingredients linearly and use a larger bowl. Give it a good toss before serving.

Q: What wine pairs nicely?
A: A crisp Sauvignon Blanc or a dry Riesling highlights the citrus notes and keeps things light.

Conclusion

This Shrimp Salad Recipe is your go-to for quick, tasty meals that never feel heavy—ideal for summer lunches, casual dinners, or any time you want a fresh, colorful seafood dish. Give it a whirl, leave a comment below with your twist, and don’t forget to explore my other seafood salad recipes for more light, refreshing ideas. Enjoy!