This no-cook, healthy and quick Shrimp Salad Recipe brings bright citrus notes, crunchy veggies and tender seafood together in a light, refreshing lunch or dinner dish you’ll reach for all summer long.
Full Recipe Introduction
Ever come home after a hot day and crave something light yet satisfying? That’s exactly why I love this shrimp salad—no oven needed, just a gentle poach of sweet Gulf shrimp, a zingy lemon-herb dressing, and colorful peppers for crunch. As a 50-year-old home cook who’s tried everything from classic tuna salad to fancy lobster rolls, I can tell you this version stands out. It’s got protein (about 25 g per serving), healthy fats from olive oil, fiber-packed veggies and only around 240 calories—perfect for anyone watching calories or simply wanting a light, healthy meal. I first whipped this up at a backyard cookout last July when my neighbor gifted me a bag of wild-caught shrimp. Ever since, it’s become my go-to for summer picnics, quick lunches at my kitchen table, or even an elegant yet easy dinner when friends swing by unannounced.
Why You’ll Love This Recipe
• No oven or grill needed—just boil water and chill.
• Ready in under 20 minutes from start to finish.
• High in protein and low in carbs—ideal for healthy eating.
• Bright, citrusy flavor that feels like a mini vacation.
• Versatile enough for lunchboxes, potlucks or weeknight dinner.
• Gluten-free, dairy-free option when you swap mayo for extra Greek yogurt.
• Family-friendly: kids adore the mild, tender shrimp.
• Customizable heat level with jalapeño or red pepper flakes.
• Uses pantry staples—most ingredients you already have.
• Perfect for summer gatherings or an easy weekday treat.
Ingredients
• 1 pound (450 g) large shrimp, peeled and deveined (fresh or thawed frozen wild-caught shrimp)
• 1 cup Greek yogurt (full-fat for creaminess; plain or low-fat)
• 2 tablespoons mayonnaise (use avocado oil mayo for dairy-free)
• 2 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon lemon zest (grated)
• 1 tablespoon extra-virgin olive oil (cold-pressed for flavor)
• 1 clove garlic, minced (or ½ teaspoon garlic powder)
• 1 small cucumber, diced (seeded for less water)
• 1/2 red bell pepper, diced (for color and crunch)
• 2 scallions, thinly sliced
• 2 tablespoons fresh cilantro or parsley, chopped
• Salt and pepper to taste (I use Diamond Crystal kosher salt)
• Pinch of smoked paprika or cayenne (optional, for a hint of heat)
Tip: If you can find wild-caught shrimp from the Gulf or Atlantic, they’ll be sweeter and firmer. Pat shrimp dry before mixing so your salad isn’t watery.
Directions
1. Bring a medium pot of salted water to a gentle boil. Add shrimp and cook until they turn pink and curl—about 2–3 minutes. Drain immediately and transfer to an ice bath; this stops cooking.
2. While shrimp chill, whisk Greek yogurt, mayo, lemon juice, lemon zest, olive oil and garlic in a large bowl until smooth. Season with salt, pepper and smoked paprika.
3. Drain shrimp well and pat dry with paper towels. Halve any jumbo pieces so they’re bite-sized, then gently fold into the dressing.
4. Add cucumber, bell pepper, scallions and cilantro. Toss until everything’s evenly coated—careful not to smash the shrimp.
5. Taste and adjust seasoning: a extra squeeze of lemon brightens, or a dash of cayenne brings warming heat.
6. Cover and refrigerate at least 15 minutes for flavors to meld (30 minutes yields even better results). Serve chilled or at cool room temperature.
Servings & Timing
Makes 4 servings (about 1 cup per person)
Prep Time: 10 minutes (plus 5 minutes to prep veggies)
Cook Time: 5 minutes
Chill Time: 15–30 minutes
Total Time: roughly 30 minutes
Variations
• Avocado Twist: Fold in diced avocado and swap half the yogurt for mashed avocado.
• Spicy Jalapeño: Add 1 minced jalapeño and a splash of hot sauce.
• Mediterranean Style: Stir in chopped kalamata olives and feta cheese.
• Thai-Inspired: Replace lemon with lime juice, add 1 tablespoon fish sauce and chopped cilantro.
• Vegan Swap: Omit shrimp, use chickpeas, and add extra herbs.
• Crunch Boost: Mix in toasted almonds or pepitas for extra texture.
Storage & Reheating
• Store in an airtight container in the fridge for up to 2 days—shrimp salad tastes best within 24 hours.
• Not recommended for freezing (veggies get soggy when thawed).
• Make-ahead tip: Whisk dressing and chop veggies up to a day ahead; store separately and toss with shrimp just before serving.
Notes
• Personal tip: I learned that shocking shrimp in an ice bath is key—no overcooked, rubbery bites here.
• If your salad seems watery, drain shrimp and veggies in a colander for a few minutes before tossing.
• Adjust yogurt-to-mayo ratio based on how creamy you want it; more yogurt lightens things up.
• For extra zing, splash on a teaspoon of white wine vinegar.
FAQs
Q: Can I use frozen shrimp?
A: Absolutely—just thaw fully, pat dry and follow the same cooking steps.
Q: How do I make this low-FODMAP?
A: Swap garlic for garlic-infused oil and use green parts of scallions only.
Q: Can I prep this the night before?
A: Yes—dress salad up to 30 minutes before serving, then chill. Avoid dressing too early or veggies can get soggy.
Q: Is this salad gluten-free?
A: Yes, as long as your mayo and yogurt are certified gluten-free.
Q: What should I serve with it?
A: It’s lovely on a bed of mixed greens, in lettuce wraps or scooped into avocado halves.
Q: How do I keep it light?
A: Use more yogurt, less mayo, and add extra celery or fennel slices.
Conclusion
This Shrimp Salad Recipe ticks every box: light, healthy, quick and bursting with summer flavor. Whether you’re packing lunch for work, hosting a casual cookout or simply craving an easy seafood fix, it’s a winner. Give it a whirl, let me know how you customize it, and explore more fresh salads like my Mango Avocado Salad or Lemon Herb Chicken Salad for endless bright meal ideas!
Shrimp Salad
Ingredients
- 1 pound large shrimp peeled and deveined (fresh or thawed frozen wild-caught shrimp)
- 1 cup Greek yogurt full-fat for creaminess; plain or low-fat
- 2 tablespoons mayonnaise use avocado oil mayo for dairy-free
- 2 tablespoons fresh lemon juice about 1 large lemon
- 1 teaspoon lemon zest grated
- 1 tablespoon extra-virgin olive oil cold-pressed for flavor
- 1 clove garlic minced (or ½ teaspoon garlic powder)
- 1 small cucumber diced (seeded for less water)
- 1/2 red bell pepper bell pepper diced (for color and crunch)
- 2 scallions scallions thinly sliced
- 2 tablespoons fresh cilantro or parsley chopped
- Salt and pepper to taste (I use Diamond Crystal kosher salt)
- smoked paprika or cayenne optional, for a hint of heat
Instructions
- Bring a medium pot of salted water to a gentle boil. Add shrimp and cook until pink and curled, about 2-3 minutes. Drain and transfer to an ice bath to stop cooking.
- Whisk together Greek yogurt, mayo, lemon juice, lemon zest, olive oil, and garlic in a large bowl until smooth. Season with salt, pepper, and smoked paprika.
- Pat dry the shrimp and mix into the dressing. Add cucumber, bell pepper, scallions, and cilantro. Toss gently until everything is evenly coated.
- Taste and adjust seasoning as needed. Refrigerate for at least 15 minutes for flavors to meld. Serve chilled or at room temperature.
