This creamy shrimp salad is one of the most delicious yet simple meals I make. In fact, it has the perfect balance of seafood taste and creaminess to make your taste buds happy. You can serve this shrimp salad as shown on a bed of spinach and lettuce. Or you can have your shrimp salad with pasta. Either way, it’s delicious!
Shrimp Salad as a Meal, Appetizer, or Side Dish
If you like shrimp, you’ll undoubtedly enjoy this dish. You can serve it as an appetizer, side dish or as a meal.
I like to have it as a meal served on a bed of greens—either lettuce or spinach. You can also garnish it with something red to add color, like tomatoes or beets.
Sometimes I like to add Old Bay seasoning for even more flavor. I would have done it this time, but unfortunately, I was out of it.
So I went without it. It still tastes delicious.
Creamy Shrimp Salad Ingredients
You’ll need a bag of frozen shrimp. I like the extra small ones because you can eat each one in a single bite.
Here are the ingredients you’ll need:
- Cooked shrimp (small shrimp are preferable)
- Pickle relish (dill or sweet pickle relish)
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
If you enjoy a little extra spice, add some Old Bay seasoning. I’ve discovered that this ingredient is excellent on almost any seafood. In fact, you can even use it on chicken or pork for a burst of deliciousness.
You can also add salt and pepper. I like freshly ground black pepper because the flavor is stronger than pre-ground pepper.
Here are more things you can add to your shrimp salad:
- Diced peppers
- Chopped onions (white, yellow, or red onion)
- Nuts (walnuts, pecans, or almonds are good)
How to Make a Creamy Shrimp Salad
Thaw the shrimp overnight in the refrigerator. I always put the still-sealed bag in a bowl because it will probably leak once the shrimp thaw.
The next day, drain the shrimp and pour them into a medium-sized mixing bowl.
Next, add the chopped celery.
Other things you can add are pepper, capers, olives, or whatever else you like.
Add the mayonnaise and sweet pickle relish.
If you’re adding Old Bay, do it now.
I kept it simple this time. However, I’ve been known to experiment with a lot of different items.
Mix the ingredients until all of the pieces of shrimp are well coated.
Serve on a bed of lettuce and add some tomatoes for extra color and nutrition. I typically have a combination of romaine lettuce and spinach.
We enjoy eating this shrimp salad with crackers.
However, it’s also good with garlic bread or crusty French bread.
Frequently Asked Questions About Shrimp Salad
Shrimp salad is such an easy food to make, but you may still have a few questions. Here are some answers.
Can you make shrimp salad the day before you serve it?
Yes, you absolutely can. Start out with freshly cooked shrimp and refrigerate it immediately after you make the salad.
How long does shrimp salad last?
You can keep shrimp salad in the refrigerator for up to 3 days. As soon as possible, put it in an airtight container and stick it in the fridge.
How do you know if shrimp has gone bad?
If you’re unsure of whether or not you should eat the shrimp, check the smell and texture. It shouldn’t smell sour or “off.” The texture of the shrimp should be firm, not slimy or mushy.
More Delicious Recipes
You can also serve it with herb skillet bread from Miz Helen’s Country Cottage.
If you want something gluten-free, try this cloud bread. It’s easy to make, and it even adds more protein to the meail
When I serve a shrimp salad as a main meal, I like to have a light dessert. Here are some of our favorites:
For dessert, you can keep it light with this lemon meringue pie.
This cherry lime pie only takes a few minutes to make, and it’s absolutely delicious!
Or help yourself to one of these flourless peanut butter cookies.
If you want something different but super easy, make these delicious lemon bars that only require 3 ingredients.
- One 12-oz. bag of frozen extra small shrimp, cooked, tails removed, and deveined
- 1/2 cup of mayonnaise
- 2/3 cup of chopped celery
- 2 tablespoons of sweet pickle relish
- 1/4 teaspoon of Old Bay seasoning (optional)
- Thaw and drain the bag of shrimp to remove excess moisture. Pour it into a medium-size mixing bowl.
- Add the mayonnaise, celery, and pickle relish.
- If you want a little extra seasoning, add the Old Bay seasoning.
- Mix well, until all of the shrimp and celery pieces are coated.
- Serve on a bed of lettuce or spinach. Garnish with tomatoes.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 203Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 14mgSodium 307mgCarbohydrates 4gFiber 0gSugar 3gProtein 1g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
More Salad Recipes
We love salads at our house, so I have several in our meal rotation. They’re all easy to make.
Whether you’re looking for a main dish for a summer dinner or a simple lunch any time of year, salads are always a good option when it’s time to eat.
Try some of these wonderful salads:
Catalina Taco Salad – You’ll love the Tex Mex flavor of this nutritious meal option!
Salmon Macaroni Salad – This refreshing salad is packed with all kinds of nutrition as well as deliciousness.
Egg Salad – We love this protein-packed salad on a bed of lettuce or between 2 slices of bread.
Chicken Salad – As delicious as it is easy to make, this chicken salad will keep you going for hours!