Creamy Herb Shrimp Salad

Close-Up Of Salad In Bowl
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Ratings (8)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
265 Calories
15g Fat
5g Carbs
28g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 265
% Daily Value*
Total Fat 15g 20%
Saturated Fat 3g 13%
Cholesterol 235mg 78%
Sodium 765mg 33%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 28g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shrimp salad isn't just for ladies who lunch (although this is the perfect recipe for that occasion). It is also the ideal dinner for a hot summer night, a nice change in the packed lunch, and the perfect meal when you are short on time and ingredients. The sweet taste of shrimp is combined with a creamy fresh herb dressing, making for a refreshing and flavorful dish. The best part is that this shrimp salad couldn’t be easier to make, as it’s simply tossed together and chilled.

Ingredients

  • 2 pounds cooked shrimp (peeled and deveined)
  • 2/3 cup mayonnaise
  • 1/4 cup ​buttermilk
  • 1 medium lemon, juiced
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh chervil or Italian parsley
  • 1 tablespoon chopped fresh tarragon
  • Cayenne pepper to taste
  • Salt to taste

Steps to Make It

  1. In a large bowl, combine the cooked shrimp with the remaining ingredients and mix gently but thoroughly with a rubber spatula.

  2. Cover and refrigerate for at least 1 hour before serving. Serve the salad cold.

Tips

  • If you have purchased frozen cooked shrimp, you do need to plan ahead (although just a few extra minutes) to defrost them. Place the shrimp in a colander and run under cold water until thawed. Pat dry very well before mixing with dressing ingredients.
  • If you only have raw shrimp on hand, defrost in the same manner (if necessary) and then cook quickly—just until they turn pink—in a pot of boiling water. 

Recipe Variations

  • This recipe calls for a few different herbs; if some aren't your favorites, feel free to swap one or two for something you like better, such as chives or cilantro. Just make sure you use fresh herbs instead of dried; the flavor of the dressing really depends on the brightness of the fresh herbs.
  • Buttermilk is an ingredient you can replace. If you don't have any in the fridge, use a mixture of lemon juice or vinegar and milk, or thin out some plain yogurt or sour cream with a bit of milk. Neither combination will replicate the exact taste of buttermilk, but it will be close enough.

Serving Suggestions

This salad can be served simply on a bed of lettuce, or for a more elaborate and impressive presentation, piled into an avocado half. It is also perfect as a filling inside pita bread, served with garlic toast, or as part of a warm-weather outdoor buffet. If you are looking to make the dish more substantial, consider adding some white beans or bowtie pasta. This salad would also be lovely served as an appetizer by placing each dressed shrimp onto a crostini. And though whole shrimp make for the nicest presentation, cutting the shrimp into bite-sized pieces beforehand will make the salad easier to eat no matter which way you serve it.