Shrimp salad is the ultimate glow-up for your lunch lineup – fresh, flavorful, and ready to steal the spotlight. This shrimp salad recipe is everything you want in a dish: light, vibrant, and bursting with personality. Think tender, juicy shrimp tossed with crunchy veggies and a dreamy, creamy dressing that's tangy with a side of “can't stop eating this.” Let's break it down: perfectly cooked shrimp (you know, plump and juicy, not rubbery – we don't do that here) mixed with crisp celery, a pop of red onion, and maybe a sprinkle of fresh dill or parsley to keep things fancy. The dressing? Oh, it's a blend of mayo, a bright squeeze of lemon, a touch of Dijon, and just the right seasoning to bring it all together. This shrimp salad is versatile in a way that's borderline magical. Serve it over buttery lettuce cups for a low-key vibe, scoop it onto a toasted baguette for a chic sandwich moment, or pile it onto crackers as a next-level party snack. Whatever route you choose, it's fresh, fab, and ready to level up your meal game. If you're looking for a shrimp salad recipe that feels fancy but is secretly super easy, this is the one. It's giving “effortless summer classic” and will have you serving up major foodie energy with minimal stress.

• 2 cup frozen shrimp
• 1 tbsp rice vinegar
• 1 clove garlic
• 1/4 red onion
• 1 persian cucumber
• 1 bunch fresh chives
• Toasted bread
• 1 lemon
• 1/4 cup mayonnaise
• 2 tbsp plain greek yogurt
• 2 tsp dijon mustard
• 1 tsp kosher salt
• 1 tsp ground black pepper

• Alright, seafood besties, let's dive fork-first into the world of shrimp salad, the zesty, creamy, and oh-so-fresh dish that's here to upgrade your salad game.
• This shrimp salad recipe is a masterpiece of flavors—herby, tangy, and just the right amount of creamy.
• Ready to impress your taste buds? Let's go. Start with 2 cup of jumbo shrimp, peeled and deveined, because nobody's got time for shells.
• If you're using frozen shrimp, no need to thaw—just toss them straight into a pot of boiling salted water and cook for about 2–3 minutes until they're tender and blushing pink.
• Drain those beauties and set them aside to cool because chilled shrimp = salad goals.
• Now, onto the fresh stuff. Mince 1 clove of garlic for a subtle kick, and slice ¼ of a medium red onion into thin, delicate slivers for a little zippy crunch.
• Dice 1 Persian cucumber into crisp, refreshing half-moons, and finely chop a bunch of fresh chives plus 6–8 sprigs of dill (aka the herbaceous power couple).
• Zest and juice 1 medium lemon because we're all about that bright, tangy zing.
• For the dressing, whisk together ¼ cup of Kewpie mayonnaise (the secret sauce for umami-rich creaminess), 2 tablespoons of plain Greek yogurt for that tangy smooth vibe, 2 teaspoons of Dijon mustard for a little sharp edge, 1 tablespoon of rice vinegar for balance, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.
• Taste-test your creation because seasoning is self-love. Combine the cooked shrimp, veggies, herbs, and dressing in a large bowl. Gently toss everything together until the shrimp are coated in that creamy, herby magic, and the veggies and herbs are evenly distributed.
• This recipe of shrimp salad is as versatile as it is delicious—spoon it onto toasted bread for a killer open-faced sandwich, pile it high over crisp salad greens for a light and refreshing meal, or just eat it straight from the bowl (no judgment, we've all been there).
• Light, fresh, and full of flavor, shrimp salad is the ultimate go-to dish for when you want something fancy that's secretly effortless.
• It's perfect for picnics, brunch spreads, or just a treat-yourself lunch. One bite, and you'll see why this salad is the main character of any table it graces.