Undoubtedly, this is the one and only shrimp salad recipe you will ever need. A delicious take on the old-school classic salad, while still maintaining its simplicity. This cold salad is great for summer potlucks because it has crunchy celery and a cool citrus mayo dressing.
Since I love seafood so much, it’s no surprise that this shrimp salad is one of my blog’s most-read posts. This salad is not like the sad-looking ones at the corner deli, where tiny shrimp are covered in way too much mayo. A tasty and easy recipe, that is ready in 30 minutes, and can be made in advance!.
This cold summer salad is bursting with flavor and different textures. Having shrimp that are just right, crisp vegetables, a creamy salad dressing that doesn’t overpower the shrimp, fresh dill, garlic, and lemon juice Anyone who tries it, either asks for seconds, or the recipe, and in most cases, for both.
This creamy shrimp salad, along with my classic chicken salad or crack corn salad, is great for summer get-togethers, potlucks, and BBQs! I like it just the way it is, but it tastes great with saltine crackers, lettuce leaves, hot dog buns, in sandwiches or wraps, on top of leafy greens, toasted bread, or in phyllo cups.
Shrimp salad is a light and refreshing dish that’s perfect for warm weather But what should you serve alongside this cold seafood salad? You’ll want sides that complement the creamy shrimp without overpowering it,
In this article, I’ll share my top side dish recommendations to pair with shrimp salad, from crunchy crackers and bread to refreshing fruit and veggie sides. You’ll also find tasty surf and turf pairings to turn your shrimp salad into a hearty meal.
Let’s dive in!
Summer Sides for Shrimp Salad
Shrimp salad really shines in summertime. Cool, creamy shrimp salad served alongside fresh, light sides is a match made in heaven. Here are some of my favorite summery sides to serve with shrimp salad:
Tossed Green Salad
You can’t go wrong with a classic green salad alongside shrimp salad. I like to use a mix of lettuces and add peppery arugula for a bit of a bite. Then dress it with a zippy honey Dijon vinaigrette to balance the creamy shrimp. The combo of cool greens and zesty dressing is so refreshing.
Cucumber Mango Salad
For a fun Asian-inspired salad, try this cucumber mango salad with shrimp salad. It’s got a wonderful sweet and salty soy-lemon dressing. And the crunch of fresh cucumber and sweet mango cubes pair nicely with the shrimp. I like to add a dash of chili oil to the dressing for a spicy kick.
Tomato Gazpacho
Make this easy chilled tomato gazpacho when tomatoes are in season for a bright, flavorful side. The sweet and acidic fresh tomatoes are so good with creamy shrimp salad. Plus the added cucumber makes it extra cooling and refreshing.
Grilled Asparagus
Quick-grilled asparagus spears are a tasty and healthy pairing with shrimp salad. The high heat of the grill gives the asparagus a nice char while keeping them tender-crisp. I love the smoky flavor grilling adds to the earthy asparagus – it goes great with the shrimp.
Breads and Starches
Creamy shrimp salad is fantastic served open-faced on crispy toast or stuffed into soft rolls. Potatoes and grains work well too, soaking up the salad dressing. Here are some of my favorite bases for shrimp salad:
Brioche Buns
You can’t beat fluffy homemade brioche buns for serving shrimp salad sandwiches. They have a cloud-like texture thanks to a special dough technique. Pile the shrimp salad high on these buttery buns for a hearty meal.
Firecrackers
For a fun twist on crackers, make these spicy “firecrackers” with ranch seasoning and red pepper flakes. They add a nice crunch and kick of heat to contrast the cold shrimp salad.
Lemon Couscous
Pearl couscous makes a nice starchy base for shrimp salad, soaking up the lemony dressing. I like to mix the couscous right into the salad for a more substantial one-bowl lunch.
Avocado Toast
For an easy no-cook option, serve your shrimp salad atop crisp avocado toast. Use perfect ripeness avocados for the creamiest texture. This protein-packed breakfast will keep you energized all morning.
Grilled Baked Potatoes
Did you know you can “bake” potatoes right on the grill? Just wrap them in foil and let the ambient heat tenderize them. Then top with your shrimp salad for a hearty summer cookout side.
Surf and Turf Pairings
Take your shrimp salad meal to the next level by adding steak, pork, or chicken alongside the seafood. Here are some of my favorite surf and turf pairings:
Rosemary Garlic Butter Sirloin
A quick pan-seared sirloin steak makes an easy, budget-friendly pairing for shrimp salad. Cook it in herb butter to boost the flavor of this naturally tender cut. Surf and turf doesn’t get much simpler (or tastier) than this.
Honey Garlic Baked Ribs
These sticky baked ribs are finger-licking good with creamy shrimp salad. The hands-off oven method gives them a wonderfully caramelized exterior. The touch of sweet honey balances the shrimp’s brininess perfectly.
My Favorite Sides for Shrimp Salad
Here’s a quick recap of my top recommended sides to serve with shrimp salad:
- Tossed green salad
- Cucumber mango salad
- Tomato gazpacho
- Grilled asparagus
- Brioche buns
- Firecrackers
- Lemon couscous
- Avocado toast
- Grilled baked potatoes
- Rosemary garlic butter sirloin
- Honey garlic baked ribs
With any of these tasty sides, your shrimp salad will shine as the star of the meal while still getting delicious supporting flavors. The crisp, fresh produce sides and starchy bases help balance the rich creaminess of the shrimp. And the surf and turf additions turn it into a hearty, protein-packed dinner.
How to make Shrimp Salad
- To cook the shrimp, bring some salted water and lemon to a boil in a pot. Add the shrimp and cook for a few minutes, until it just turns pink. Then, put the shrimp right away in a bowl of ice water to stop them from cooking too much. After that, take it out of the water and either pat each piece dry or lay them out in a single layer on paper towels to get rid of any extra water.
- Cut up the vegetables. Put the celery and red onion in a bowl and cut them up very small. Also, add the cooked shrimp.
- To make the dressing, put the garlic, lemon juice, mayonnaise, Dijon mustard, fresh dill, and salt and pepper in a bowl and mix them together.
- Mix: Put the shrimp and vegetables in a bowl. Add the dressing and stir to mix. Put it in the fridge for a few hours or overnight so that the flavors can mix well before you serve it.
What you’ll need to make shrimp salad
This type of salad has three main components, that all work together in terms of texture and flavor. The main ingredient, is the shrimp, and you should make sure it’s high-quality. The crunchy veggies and the creamy salad dressing tie everything together.
Let’s start with the shrimp. It’s the dish’s star and deserves all the attention. I like to use and recommend jumbo shrimp, however, based on your budget, you can choose other types. When it comes to choosing between fresh or other types of shrimp, here are my recommendations:
- I like to use fresh shrimp because everything tastes better when it’s new. The only problem is that you have to peel and devein it before you can use it.
- Another popular choice is frozen shrimp, which is easy to get because the shells have been peeled off and the veins have been removed. One more minute of cooking is all it needs.
- Pre-cooked: This saves a lot of time, but it’s not my favorite choice. Usually pre-cooked shrimp is less flavorful. It will taste better if you quickly blanch it in boiling water that has lemon peel, peppercorns, and a lot of dill in it.
- Could be canned—this is the only choice I would suggest if you can’t get any of the others.
It’s important to keep these simple and use veggies that would complement the salad without masking the shrimp. I use fresh celery and minced red onion. Both add texture to the salad and just the right amount of flavor, since they’re not too strong to overpower the main taste.
This shrimp salad is ALL about the dressing! If you only use mayo, the dressing will taste bland and oily, but when you add lemon, garlic, Dijon mustard, and dill, it gets light and fresh!
