Shrimp Salad With Mayonnaise

Shrimp salad on a bed of lettuce

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 4 servings
Yield: 1 bowl
Nutrition Facts (per serving)
305 Calories
13g Fat
5g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 305
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 13%
Cholesterol 365mg 122%
Sodium 2771mg 120%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 39g
Vitamin C 16mg 81%
Calcium 194mg 15%
Iron 1mg 4%
Potassium 407mg 9%
*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.)

This tasty shrimp salad is quick to prepare, and it makes a great lunch or main dish for when the weather is warm. A scoop of this chilled, creamy shrimp salad atop a bed of greens makes for a refreshing and beautiful dish, perfect for a weeknight meal as well as a gathering with friends.

This shrimp salad also is a great sandwich filling (when chopped more finely), easy to slip inside a pita pocket, between a multigrain roll, or for a healthier option, make a lettuce wrap. Add a side of potato chips for the ideal salty and crunchy accompaniment.


Click Play to See This Simple Shrimp Salad With Mayonnaise Recipe Come Together


  • 1 to 1 1/2 pounds medium shrimp

  • 3 quarts water

  • 1 tablespoon kosher salt

  • 1 cup diced celery

  • 1/4 cup coarsely chopped green or red bell pepper

  • 1 tablespoon freshly squeezed lemon juice

  • 3 to 4 tablespoons mayonnaise, or to taste

  • 1/4 teaspoon kosher salt, to taste

  • 1/4 teaspoon pepper, to taste

  • 1 medium head romaine lettuce, leaves torn (or mixed salad greens)

  • Avocado slices, optional

  • Tomato wedges, optional

Steps to Make It

  1. Gather the ingredients.

  2. Peel and devein the shrimp; rinse well. 

  3. Bring 3 quarts of water with 1 tablespoon of salt in a large saucepan to a boil over high heat.

  4. Add the shrimp and reduce the heat to medium-low. Cover the pan and simmer for about 5 minutes, until the shrimp are opaque and pink. Make sure not to overcook.

  5. Drain immediately and transfer to a bowl. Cool completely, dry with a paper towel, and chop coarsely.

  6. Mix the chopped shrimp with the celery, bell pepper, lemon juice, and mayonnaise.

  7. Add salt and pepper to taste. Taste and adjust the mayonnaise and seasonings, as desired.

  8. Serve on a bed of lettuce or mixed greens and a slice of avocado or tomato wedges, if desired.


  • When simmering the shrimp, it is important that you avoid overcooking. Shrimp that have been cooked too long will be rubbery and unpleasant to eat. Remove the shrimp from the heat as soon as they turn pink. To assure they stop cooking—and speed up the cooling process—you can either rinse with cold water or place in an ice bath. Dry thoroughly with a paper towel before chopping.
  • You can purchase previously frozen deveined shrimp from the fish counter or bags of frozen deveined shrimp from the freezer case of your supermarket. If using frozen shrimp for this recipe, allow to simmer for another minute or until they turn pink. For a super-quick preparation, buy already cooked shrimp and follow directions for thawing if frozen.
  • Any leftovers, this shrimp salad can be stored in an airtight container in the fridge for up to three days.

Recipe Variations

  • This is the type of recipe that is made for adding an ingredient here and there. A small dollop of Dijon mustard will contribute a nice tang, and a few snips of a fresh herb such as parsley, basil, chives, or cilantro will add color and vibrancy to the salad. 
  • Combine the shrimp salad with cooled cooked rice for a terrific luncheon dish.