If you're looking for a quick, flavorful dish that doesn’t require much effort, this No-Fuss Shrimp Salad is it. Packed with tender shrimp, crisp celery, bell peppers, red onion, and just the right blend of seasoning, it’s light, refreshing, and ready in minutes. Whether you're prepping lunch, hosting a summer gathering, or need a chilled dish for warm evenings, this salad is simple, satisfying, and full of fresh flavor.
Ingredients
- Shrimp – I used medium-sized raw shrimp that I cooked myself, but any size works. Frozen, peeled shrimp is a great option if you’re not near the coast. You can also use pre-cooked shrimp to save time—just make sure it’s not overdone.
- Celery- The crunch of the celery+ the flavor is a must.
- Onions- You can use any kind of onion you like. But my preference is Walla Walla, and I recommend it if you have access to them.
- Garlic- Mince or use a garlic press. You will want it to be fine and small for this salad.
- Bell peppers – Red and yellow peppers add vibrant color and great texture.
- Fresh lemon juice – Adds brightness and ties everything together. Avoid bottled juice—it just doesn’t taste the same.
- Fresh dill- dried can be used too, but fresh has a better flavor.
- Mayo/Greek Yogurt- I like to use a mix of both for the perfect creamy texture.
- Salt, black pepper, and seafood seasoning – Use to taste for a punch of flavor.
Instructions
- Cook the shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for about 1 minute, just until they turn pink. Don’t overcook—shrimp go from perfect to rubbery fast.
- Cool the shrimp: Drain immediately and rinse with cold water to stop the cooking process. Set aside to chill.
- Prep your vegetables: Dice the celery, bell peppers, and onions into bite-sized pieces.
- Combine: Add all ingredients to a large bowl and mix well.
- Taste and adjust: Like more salt? Add a little more. Want extra heat? Add a pinch more red pepper. Adjust until it tastes right to you.
Tips and suggestions
Use raw shrimp if possible – Cooking them yourself gives you more control over texture. Just don’t walk away—they cook fast.
Chill the shrimp – Rinsing with cold water right after boiling helps stop the cooking and keeps the texture tender.
Let it marinate a bit – While not necessary, letting the salad sit in the fridge for 15–30 minutes before serving lets the flavors meld.
Cut veggies evenly – Keeping everything a similar size helps the salad mix well and makes it easier to eat.
Customize it – Add avocado, feta, olives, or fresh herbs like parsley or dill if you’re in the mood for something extra.
Other Salad Ideas
- Ancient grain and vegetable salad
- Southwestern black bean and corn salad
- Couscous and veggie salad
- Kale salad
- Winter salad with blood oranges
No-Fuss Shrimp Salad Recipe
Ingredients
- 1 pound medium-sized raw shrimp Mine were peeled and deveined prior to cooking
- ⅔ cup chopped bell peppers
- 1 cup chopped celery
- 1 cup chopped sweet onions
- 1 tablespoon minced or pressed garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill weed
- 1-2 teaspoons seafood seasoning I used Old Bay, which is very salty, so don't add much salt additionally.
- ½ cup mayonnaise
- ¾ cup nonfat plain Greek yogurt
- salt and pepper to taste
Instructions
- Bring about 4 cups of water to a boil in a medium-sized pan. Add the shrimp and cook for about 2-3 minutes. Do not overcook. They will be pink and opaque.
- Remove from the heat, drain, and rinse with cold water. Cut the shrimp into smaller pieces or just in half if you prefer.
- Add all ingredients to a bowl and mix well. Taste and adjust seasonings as needed.
- I like to let the salad chill for about 10-15 minutes to marinate before serving.
- This salad is best served within 12 hours. Be sure it is kept in the refrigerator.
Notes
- Here are a few notes on the salad. For the shrimp, I like to use raw shrimp and cook it. I know it is an extra step, but I really think it is worth it. The shrimp is best thawed first. Place the bag in the fridge the night before you plan on making the salad.
- Remember to only boil for about 1-2 minutes. They will cook quickly. Remove them from the heat, drain, and rinse with cold water. You want that cooking to stop right away.
- This salad is best eaten the same day you make it. You will get the best quality of eating on this salad within 6-8 hours. Do not use this for meal prep.
- You can add in any other veggies you like. I kept mine pretty simple, but you can add mushrooms, greens, shredded carrots, cheese, etc. Be creative!
Did you make this recipe? Let me know!