This creamy shrimp salad is packed with delicious, bright flavors. This recipe combines tender cooked shrimp with creamy mayonnaise, fresh dill and red onion, crunchy cucumber, and salty feta for a shrimp salad we just can’t get enough of!
This oh-so-creamy and delicious salad is the perfect way to get your fix of seafood and veggies. And it’s so easy! With literally one step, you’ve made the absolute perfect side or easy lunch. This salad is also gluten-free, low carb, and keto, so you can feel good about eating it, too!
What Makes This Recipe So Good
Shrimp – Perfectly tender and full of delicious ocean flavor, shrimp is the perfect base for a fresh, summery salad.
Mayonnaise – A good mayo with a rich, but not pungent or strong flavor makes this salad deliciously creamy and lets the other ingredients shine through.
Red onion – Sweet and crisp, but with the traditional onion tang, red onions pair well with the salty shrimp.
Cucumber – Lightly sweet with a great crunch, cucumber adds more texture and green to the salad.
Minced dill – Dill adds a warm, green taste that brightens the other flavors.
Lemon juice – Citrus juice really makes the other flavors pop, adding both sweetness and tartness to the salad.
Feta – While the feta is optional, I highly recommend it for an extra burst of salty, tangy, deliciously cheesy flavor.
How To Make Creamy Shrimp Salad
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
Use your favorite method to cook your shrimp (see the top tips for some ideas).
Mix together all of the ingredients in a large bowl and serve.
Top Tips For Making
- Be sure to use a good quality mayo without a pungent or strong aftertaste!
How To Cook Shrimp
You can use precooked shrimp for this recipe, or you can cook your own. Here are a few easy methods:
- On the stove: If you’re using frozen, let it thaw completely, then pat it dry. Heat a little oil in a large skillet until it’s shimmering. Add the shrimp and cook it 1-2 minutes on one side until it’s pink and no longer opaque. Flip with a pair of tongs and cook the other side.
- In the air fryer: Again, if you’re using frozen shrink, let them thaw and pat dry. Preheat your air fryer for a few minutes on 400° F. Toss the shrimp in some oil (like olive or avocado). Spread them in a single layer and cook for 3 minutes. The shrimp should be pink and no longer opaque. If they aren’t ready, shake the basket and cook for another 2 minutes. Test again.
More Delicious Sides
- Sauteed Zucchini
- Watermelon Feta Salad with Mint
- Cucumber Tomato Salad
- Red Potato Salad
- Air Fryer Zucchini
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Creamy Shrimp Salad
This deliciously flavorful shrimp salad is packed with crisp veggies and summer flavor.
Ingredients
- 1 pound shrimp cooked, See Notes
- 1/3 cup mayonnaise
- 2 tablespoons dill minced
- 1/4 cup red onion minced
- 1/2 cup cucumber peeled and chopped
- 1 tablespoon lemon juice
- 1/2 cup feta crumbled, optional
- 1/2 teaspoon salt plus more to taste
Instructions
Mix all of the ingredients together.
Recipe Notes
- Cook shrimp on the stove: If you’re using frozen, let it thaw completely, then pat it dry. Heat a little oil in a large skillet until it’s shimmering. Add the shrimp and cook it 1-2 minutes on one side until it’s pink and no longer opaque. Flip with a pair of tongs and cook the other side.
- Cook shrimp in the air fryer: Again, if you’re using frozen shrimp, let them thaw and pat dry. Preheat your air fryer for a few minutes on 400° F. Toss the shrimp in some oil (like olive or avocado). Spread them in a single layer and cook for 3 minutes. The shrimp should be pink and no longer opaque. If they aren’t ready, shake the basket and cook for another 2 minutes. Test again.
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