Creamy Shrimp Salad

A light, creamy, and refreshing shrimp salad packed with juicy shrimp, crisp vegetables, and a flavorful herb dressing. Perfect for sandwiches, lettuce wraps, crackers, or served chilled on its own for a quick lunch or dinner.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• ½ cup mayonnaise
• 2 tbsp sour cream or Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ¼ cup celery, diced
• ¼ cup red onion, finely diced
• ¼ cup cucumber, diced
• 1 small tomato, diced
• 1 tbsp fresh chives or parsley, chopped
• Salt and black pepper to taste
• Optional: pinch of paprika or chili flakes

Instructions

1. Chop the cooked shrimp into bite-sized pieces if large.
2. In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth.
3. Add celery, red onion, cucumber, tomato, and herbs. Mix well.
4. Fold in the shrimp gently until fully coated.
5. Season with salt, pepper, and paprika if using.
6. Chill for 20–30 minutes before serving for the best flavor.

Serving Ideas

• Serve in croissants or toasted sandwiches
• Spoon over lettuce cups
• Pair with crackers or pita chips
• Add avocado for extra creaminess

Q & A

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before mixing into the salad.

How long does shrimp salad last?

Store in an airtight container in the refrigerator for up to 2 days.

Can I make it healthier?

Swap mayonnaise with Greek yogurt or use half-and-half for a lighter version.

What herbs work best?

Chives, dill, parsley, or cilantro all taste great with shrimp.

Can I add pasta?

Absolutely. Small pasta like macaroni or shells turns this into a delicious shrimp pasta