Creamy Shrimp Salad

There’s something so satisfying about a cool, protein-rich salad in the warmer months. This Creamy Shrimp Salad with Crunchy Vegetables is one of those salads. When the days heat up, I am less inclined to make lots of hot food, especially mid-day. I find that my catering clients often prefer cool salads for lunches for the same reason. This is when I turn to make shrimp salads and chicken salads with lots of fresh vegetables. 

I love this particular recipe because it’s a whole meal in one fell swoop. It’s easy to make and all it requires is that you get the freshest possible shrimp and vegetables. The recipe isn’t complicated, but the quality of the ingredients will really make a difference. 

To serve this, I advise nestling it on a bed of fresh lettuce on a cool plate. Serve it with a light cocktail or a delicious iced tea. This can be made in advanced and stored in the fridge until you’re ready to eat. It also is a fantastic salad to take on the go. Be sure to pop it in a container with an ice pack nearby to keep it all cool until mealtime. 

If you’re going to serve this salad at a party of gathering let me give you some tips. First, definitely serve it on top of a pretty lettuce leaf for presentation purposes. It also is nice to have some bread rounds on a basket, or perched on the side of each plate. Lastly, take time to arrange the salad nicely. I know this sounds silly, but as a caterer I can tell you, artfully arranging the food on a plate really makes a difference. Your guests will feel so well take care of! 

I hope you love this delicious Creamy Shrimp Salad with Crunchy Vegetables. It’s perfect to make in the spring and summer for your guests and your family! 

Creamy Shrimp Salad with Crunchy Veggies 

This is such a great salad for spring. I love the creamy shrimp and crunchy vegetables; it’s a great contrast of flavors that blend well together. 

Ingredients: 

• 1 lb (450 g) cooked shrimp, peeled and deveined (chopped if large) 

• 2 celery stalks, finely diced 

• 1 red bell pepper, finely diced 

• 2 tbsp fresh dill, chopped 

• 1/3 cup mayonnaise 

• 1 tbsp Greek yogurt (for a tangy twist) 

• 1 tsp Dijon mustard (optional, for a little kick) 

• 1 tbsp lemon juice (freshly squeezed) 

• 1 tsp lemon zest (optional, for brightness) 

• Salt and freshly ground black pepper, to taste 

• ½ cup cucumber, diced (for extra crunch) 

• 2 green onions, thinly sliced 

• Lettuce leaves or toasted bread (for serving) 

Instructions: 

 1. If your shrimp aren’t already cooked, boil them in salted water for 2-3 minutes until pink and opaque. Drain, rinse under cold water, and let them cool. Chop into bite-sized pieces if needed. 

 In a large bowl, combine the shrimp, diced celery, red bell pepper, cucumber, green onions, and chopped dill. 

3. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest (if using), and Dijon mustard. Season with salt and pepper to taste. 

 4. Pour the dressing over the shrimp and veggies. Gently fold everything together until evenly coated. Cover and refrigerate for at least 20 minutes to let the flavors mingle. 

 5. Spoon the shrimp salad onto crisp lettuce leaves or pile it on toasted bread for a sandwich. Garnish with extra dill or a lemon wedge if you’re feeling fancy! 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.