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This Shrimp salad recipe is creamy, delicious, and takes just 20 minutes to make. The perfect high protein recipe to serve as a side dish or appetizer all year long for your family get-together and potlucks.
You may also like my Italian Chopped Salad or my Southwest chicken salad.
If you love cold shrimp salads you will love this creamy and simple shrimp salad recipe. With the right amount of veggies and protein, it can be served as a side dish or an appetizer. Tender and delicious shrimp with each bite, this shrimp salad is very nutritious and flavorful. The shrimp is cooked first and then tossed with a creamy citrus mustard dressing. The celery adds a nice crunch to this shrimp salad. It is low in carbs and high in protein.
Recipe summary
- Wholesome: this shrimp salad is high in protein, low in fat, and also low in carbs. Makes it perfect for those on a keto diet.
- Tasty: You will love the flavor of this shrimp salad. The creamy mustard dressing is simple but yet bursting with flavor.
- Easy to make: This salad takes just under 20 minutes to make.
Ingredients you will need
Below is a quick visual of ingredients you will need to make this salad. Full measurements are listed further down in the recipe card.
How to make healthy shrimp salad
Heat the olive oil in a large non-stick pan and add the shrimp in a single layer.
Season with salt and pepper and cook for 2-4 minutes per side, or until pink and opaque. Set aside in a salad bowl and allow them to cool.
Meanwhile, in a small bowl add all the dressing ingredients and mix well to combine.
To the salad bowl with the shrimp add finely diced celery, minced onion, and peas. Add in the yogurt dressing, toss well and serve!
Recipe notes and tips
- Use raw shrimp instead of cooked shrimp. The texture and flavor will be so much better.
- You may use any other oil instead of olive oil.
- Peas: if you don’t like peas, use other veggies of choice. You may also skip it completely.
- Yogurt: I used plain yogurt instead of mayonnaise. Sour cream will also work. For a non-dairy option, you can use dairy-free yogurt.
- It is best to use fresh garlic cloves instead of garlic powder.
Frequently asked questions
Ideally, shrimp salad can be store in the fridge for up to 3 days. Be sure to store it in a tightly sealed container. This is a cold salad and you will not need to reheat it in the microwave when ready to serve.
There are many ways you can cook shrimp for your salad. It all comes down to which process is easiest for you and which salad you are making. Most salad will ask for the shrimp to be pan-fried or sauteed and allowed to be cooled. Some salads will call for steamed shrimp, and some will work perfectly well with grilled shrimp.
No one is fond of overcooked shrimp. They tend to be rubbery, dry, and chewy. Shrimp does not take long to cook, so as soon as it curls up and turns pink they are ready.
What to serve with cold shrimp salad
- Any bread: Try our cornbread recipe or these homemade dinner rolls
- You may have then with crackers when served as appetizers.
- Lettuce: Serve them in lettuce wraps
- Make it into a sandwich with whole grain toast bread
- Serve with pasta: Yes! you may serve this healthy shrimp salad with some cooked pasta and enjoy as a shrimp pasta salad.
- Avocados: Top the shrimp salad with avocado or spoon the salad into the avocado half.
- Zoodles: Don’t want to serve with past and would like to keep it low carbs, consider serving with zoodles.
More Salads
- Tuna Macaroni Salad
- Shrimp Avocado Salad
- Crab Corn Tomato Salad
- Grilled Chicken Mango Salad
- Mustard Potato Salad
- Strawberry Spinach Salad
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Healthy Shrimp Salad
Video
Ingredients
For the Dressing:
- 2 tbsp lemon juice
- ½ cup plain yogurt or sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
- Kosher salt and ground pepper, to taste
For the Salad:
- 1/2 tablespoon olive oil
- 1 pound raw shrimp, peeled and deveined
- Kosher salt and ground pepper, to taste
- 1-2 garlic cloves, minced
- 1 cup celery, finely diced
- ½ red onion, finely minced
- 1 cup frozen green peas, thawed
Instructions
- Heat the 1/2 tablespoon olive oil in a large non-stick pan and add the 1 pound raw shrimp in a single layer.
- Season with Kosher salt and ground pepper and cook for 2-4 minutes per side, or until pink and opaque. Set aside in a salad bowl and allow them to cool.
- Meanwhile, in a small bowl add all the dressing ingredients (2 tbsp lemon juice, ½ cup plain yogurt or sour cream, 1 teaspoon Dijon mustard, 1-2 garlic cloves1 tablespoon chopped parsley, and Kosher salt and ground pepper) and mix well to combine.
- To the salad bowl, with the shrimp, add finely diced 1 cup celery, minced ½ red onion and 1 cup frozen green peas.
- Add in the yogurt dressing, toss together, and serve.
Notes
- Use raw shrimp instead of cooked shrimp. The texture and flavor will be so much better.
- You may use any other oil instead of olive oil.
- Peas: if you don’t like peas, use other veggies of choice. You may also skip it completely.
- Yogurt: I used plain yogurt instead of mayonnaise. Sour cream will also work. For a non-dairy option, you can use dairy-free yogurt.
- It is best to use fresh garlic cloves instead of garlic powder.
- Store leftovers in an airtight container in the fridge for up to 3 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was so refreshing & all that crunchiness & shrimp was so satisfying & filling. I did add just a pinch of dill. I was a hit with the ladies, will make again ? Thanks for sharing
Thank you so much.
I made this with edamame instead of peas. It’s now one of my favorite salads.
Yay Thanks for the feedback Connie
Delicious!! I used 2% Greek yogurt and it was so good. Great combo of flavors.
perfect!
Very tasty, i do it always
Thank you.
The sauce was real sour. I had to season it to my families taste by adding some mayo and sweetner.
I didn’t have everything for the salad so I substituted cucumber for celery and green onion for red. Added a little bit of onion powder and celery seed as well. I didn’t add the olive oil due to the mayo being added. And I used cooked shrimp instead of raw shrimp. I am not a fan of raw shrimp. Fish yes. But shrimp no. And last I didn’t like the peas in it. Won’t make again. Sorry.
I think she means to use raw shrimp and then saute in a pan as the recipe calls for. Don’t think she meant for you to eat raw shrimp!
Sorry to say, but you did t follow the recipe at all. I think the author meant for you to buy raw shrimp and put them in a skillet with the onions and garlic and cook them. Not eat raw shrimp.
Great recipe..now a family fav.
amazing!