Cold Shrimp Salad

Shrimp is such a great lean protein source, but I’ve realized that some people either love it or hate it. Me? I love shrimp! With just one 3 ounce serving of shrimp, you get 20 grams of protein with essentially no fat or carbs. Plus it cooks up in less than 10 minutes and can be used in so many different cuisines. Overall, a total win!

Cold Shrimp Salad Recipe

This cold shrimp salad is protein-rich is great for a summer salad, a light lunch, a quick dinner, or even meal prep. Just like chicken salad, you can use it on a sandwich at lunchtime or with some crackers as a yummy snack. This cold shrimp salad keeps well in the fridge and is a great option if you’re looking for some quick protein.  

Cold Shrimp Salad Ingredients

Here are the ingredients you need to make cold shrimp salad:

• Raw shrimp (or cooked if you prefer) 
• Olive oil spray 
• Salt and pepper
• Persian cucumber
• Celery
• Green onion
• Fresh dill
• Greek yogurt (or you can use a dairy-free sour cream)
• Low-fat mayo 
• Lemon zest and juice
• Dijon mustard
• Garlic (fresh or frozen) 
• Celery salt

People ask me all the time if they can use dried dill instead of fresh, and while you can if you’re in a pinch, the fresh herbs just really make it for me.

Equipment Needed to Make Cold Shrimp Salad

And if you’re not already, I highly recommend using an alligator chopper to chop all of your ingredients. It makes cutting your vegetables quick and easy. I’m not usually a kitchen gadget person, but I pull out my alligator chopper pretty frequently.

How to Make Cold Shrimp Salad

This recipe is protein-packed and easy to make. Here’s how to make cold shrimp salad:

1. Cook the shrimp. Toss the raw shrimp with 2 tsp olive oil, and generously season with kosher salt and pepper. Roast at 400°F on your favorite baking sheet for about 6 minutes (or air fry for 4–5 minutes) until they are opaque and cooked through. 
2. Chop the ingredients. Once the shrimp is cooled, roughly chop the shrimp, cucumbers, celery, green onion and dill. Then combine in a large bowl. 
3. Combine the ingredients. Whisk together the dressing ingredients and pour it over the salad. Toss everything well and season with additional salt and pepper to taste. 
4. Serve and enjoy! Serve the salad in a toasted brioche bun or serve as a snack with crackers. 

Note: If you’re using cooked shrimp, throw it in a hot skillet with a spritz of oil and a good pinch of salt and pepper for 1-2 minutes, then combine with the chopped ingredients.

Ingredient Swaps

If shrimp isn’t really your thing, you can substitute it for chicken. You’ll still get the same creamy, cucumber and dill taste even with a different type of protein. 

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Is This Recipe For Shrimp Salad Recipe Gluten-Free and Dairy-Free?

This recipe is naturally gluten-free. To keep it dairy-free, use Forager Project’s dairy-free sour cream instead of Greek yogurt. You’ll still get that creamy texture with very little change in macros. 

Also, I’ve been asked what to do to make this egg-free. If you need to make it egg-free,  try using Greek yogurt instead of mayo and maybe whisk in a little olive oil for fats. 

Serving Suggestions

Enjoy this salad with crackers, chips, or as a filling for toasted buns, similar to a lobster roll. Of course, you can also choose to keep it lower in carbs and enjoy it with your preferred low-carb wraps, on rice cakes, these corn thins, wrapped in butter lettuce leaves, or on its own!

Similar Seafood Recipes

Are you a fan of shrimp too? I’ve got some other tasty shrimp recipes for you to try!

• Shrimp Ceviche Salad
• Shrimp in Red Pepper Cauliflower Cream Sauce
• Spicy Shrimp Taco Bowl
• Baked Feta Cauliflower Rice with Shrimp
• Lemon Ricotta Shrimp Zoodles
• Baked Ricotta Spaghetti Squash with Shrimp

Cold Shrimp Salad

This macro-friendly cold shrimp salad is so easy. You can even make it ahead and pull it out for when you're in a protein pinch. 🙌🏻 So quick and yummy and SO LIGHT.

Print Pin Rate

5 from 1 vote

Author Lillie

Course Seafood

Total Time 20 minutes minutes

Servings 4

Calories 158 kcal

Ingredients

• 1 lb. Raw shrimp 453g; shells and tails removed
• 2 tsp. Olive oil spray 10g
• Salt to taste
• Pepper to taste
• 1 cup Persian cucumber diced (140g)
• ½ cup Celery diced (65g)
• ½ cup Green onion chopped (40g)
• 2 Tbsp. Fresh dill chopped (7g)

For the Dressing:

• 3 Tbsp. Nonfat Greek yogurt 45g; or sub dairy-free sour cream
• 2 Tbsp. Low-fat mayo 30g
• Zest from 1 lemon
• Juice from 1 lemon 30g
• 1 Tbsp. Dijon mustard 15g
• 1 Frozen garlic cube or minced clove
• ¼ tsp. Kosher salt
• ⅛ tsp. Celery salt
• ⅛ tsp. Black pepper

Instructions

• Toss the shrimp with 2 tsp. olive oil, and generously season with Kosher salt and pepper.
• Roast at 400°F for about 6 minutes (or air fry for 4–5 minutes) until they are opaque and cooked through. Allow them to cool, then roughly chop.
• In a large bowl, combine the chopped shrimp, cucumbers, celery, green onion, and dill.
• Whisk together the dressing and pour it over the salad. Toss everything well and season with additional salt and pepper to taste.

Notes

GF/DF: This is naturally gluten-free. To keep it dairy-free, make sure to use dairy-free yogurt. Swapping Forager Project’s dairy-free sour cream for nonfat Greek yogurt will change the macros by less than 1 gram of any macro.

If you only have cooked shrimp on hand, throw it in a hot skillet with a spritz of oil and a good pinch of salt and pepper for 1–2 minutes. Then proceed.

This will keep for 3–4 days in your fridge.

for MFP/Macros First: Lillie Eats and Tells Cucumber Dill Shrimp Salad

Nutrition

Serving: 208gCalories: 158kcalCarbohydrates: 4.3gProtein: 24.4gFat: 5gFiber: 0.7g

Keywords 30 minute, salad, shrimp, summer

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