Shrimp Salad
This seafood salad is shrimply delish! Herb-infused and filled with zestful flavors, it promises to be a welcome addition to any spread. And of course, you can feel free to swap the shrimp for lobster, bay scallops, crab, or any other seafood you prefer.
There are so many tasty and versatile ways to enjoy this fresh shrimp salad! Scoop it straight from the bowl for a quick and easy lunch or dinner. Spoon it into romaine or butter lettuce leaves for a light, low-carb wrap. Pile it onto a slice of whole-grain toast or a piece of crusty baguette for a satisfying open-faced sandwich. For a fun snack or appetizer, add a dollop to cucumber rounds or bell pepper wedges. The possibilities are endless—get creative and enjoy it your way!
Try it in my Shrimp Summer Rolls!
Shrimp Salad
Ingredients
- 1 pound cooked peeled and deveined shrimp, chopped into small pieces
- 1 stalk of celery, chopped into a small dice (about ⅓ cup)
- 3 tablespoons finely chopped chives
- 2 teaspoons fresh lemon zest, from about 1 lemon
- 2 teaspoons finely chopped dill
- 1 teaspoon finely chopped tarragon
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon extra virgin olive oil
- ½ teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon fresh black pepper
Instructions
- Add all the ingredients in a bowl and gently stir to combine.
I made this and it is amazing. I plan to have it for lunch as a lettuce wrap. So easy and delicious.
So thrilled you enjoyed this shrimp salad, Christine! It’s on repeat in my house. It’ll be delicious in lettuce wraps!
Loved your shrimp salad.
So happy you enjoyed it, Sandy!
I tried this recipe and added 1/2 shredded apple. Then used it to make shrimp tacos. It was well loved. Thanks for the recipe.
Hi Debbie, we love your additions—shrimp tacos with shredded apples sound amazing! So glad you found a way to make the recipe your own and that you enjoyed! Thanks for sharing your comments with us!
—Donna