This shrimp avocado salad gets its bright, herby flavor from a two-minute Dijon dressing and a heavy hand with fresh dill, not from anything complicated. It comes together in about 35 minutes start to finish, and it's the salad I reach for on the nights I want dinner to feel like effort I didn't actually put in.
What makes this different
The dressing is what makes this shrimp avocado salad taste bright instead of heavy: mayo, Dijon, and white wine vinegar in one bowl, with the mustard doing the real work.
It's the salad I make when people are coming over and I want it to look like more effort went into it than actually did. This takes about 35 minutes total, most of it hands off while it chills. Hold the avocado separate and add it right before serving so it stays green.
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox.
By signing up, you'll join our email list and can unsubscribe at any time.
What I Learned Making This Recipe
I used to think shrimp salad worth serving meant cooking the shrimp myself, timing it so it didn't turn rubbery. Then I tested this with a bag of frozen, cooked shrimp from Costco (the 26 to 30 count, peeled and tail off) and it was just as good. Not "good for frozen shrimp." Good.
Thaw it overnight in the fridge or run it under cold water, then drain it really well. That last part matters more than it sounds like it should: extra water thins out the dressing and makes the whole salad watery by the time it hits the table. Once I got the draining right, this became one of the things I make when people are coming over on short notice.
Jump to:
Ingredients & Substitutions
Ingredient Notes
- Frozen cooked shrimp. Thaw it, drain it well, and most of the work is done before you've picked up a knife. Excess water is the enemy: it waters down the dressing.
- Fresh dill. The one ingredient I won't let you skip if you can help it. It's what gives this salad its signature flavor. Dried dill works in a pinch, but fresh is worth the extra trip to the produce section.
- Mayo. Full fat gives the creamiest dressing and the best flavor. I tested it with light mayo too. It works, just not quite as good.
- Dijon mustard. Don't sub yellow mustard here. Dijon gives the dressing its zippy, tangy edge that ties the whole thing together.
- Lemon. Both the zest and the juice go in, and both matter. The zest carries a different kind of citrus flavor than the juice alone.
- Red onion and celery. Red onion brings sharp bite, celery brings crunch. Together they keep the salad from tasting one-note creamy.
- Avocado. Grab one that's ripe but still a little firm so it holds its shape when you toss everything together. Save the very soft ones for guacamole.
- Arugula. Its peppery bite is the contrast the creamy shrimp salad needs. Butter lettuce or mixed greens work well if arugula isn't your thing.
Instructions
This is the easiest salad to pull together.
- Step 1: Place the mayo, vinegar, dijon mustard, and spices in a small bowl and stir to combine.
- Step 2: Cut the thawed shrimp into thirds and place in a medium bowl.
- Step 3: Add the chopped dill, red onion and celery to the bowl of shrimp.
- Step 4: Pour the dressing over the top, stir to combine and refrigerate for 20 minutes to let the flavors develop.
My Best Tips
Drain the shrimp really well. This is the step people rush, and it matters. Excess water thins the dressing and turns the salad watery by the time it hits the table. Pat it dry with paper towels if you need to.
Chop the shrimp into even, bite-size pieces. Aim for roughly thirds on each shrimp. You want a little shrimp in every forkful, not one giant piece and then nothing.
Don't skip the chill time. Twenty minutes is the minimum, thirty is better. That's how long it takes the dressing to soak into the shrimp instead of just sitting on top of it.
Zest the lemon before you juice it. Easy to forget, and nearly impossible to do once you've already cut and squeezed it.
Add the avocado last, right before serving. Dice it at the end so it stays bright green and holds its shape. If you're making this ahead, keep the avocado separate entirely and add it at the table.
Taste before you serve. Give it a taste after the chill time and adjust the seasoning. Sometimes it needs a little more salt, a little more lemon, or a crack of black pepper.
FAQ
Yes, and I actually recommend it. Make the shrimp salad up to two days in advance and keep it covered in the fridge. Just hold off on adding the avocado until right before serving, or it will get brown.
Yes. Cook it first, let it cool completely, and chop it into bite-size pieces before adding it to the salad. That said, don't count out the frozen cooked shrimp option. It's genuinely just as good and saves real time.
Keep it separate and dice it fresh at serving time. That's the most reliable fix. If you do need to mix it in early, a squeeze of extra lemon juice tossed directly on the avocado slows the browning down, though it won't stop it entirely.
Yes. Pile it onto soft brioche or a croissant. It holds together well since the dressing isn't overly loose.
Yes, as written. There's no added sugar or starch in the dressing or mix-ins, just shrimp, mayo, Dijon, fresh herbs and vegetables, and avocado.
What size shrimp should I use?
A 26-30 count bag, peeled and tail off, is what I use and what the recipe is built around.
More Summer Salads
Made this? Loved it? Tell us everything!
Leave a quick star rating and comment below so we can trade tips and cheer each other on.
Who knows? Your twist might become someone else's new favorite!
Recipe
Easy Shrimp Salad
Equipment
Ingredients
- 16 ounces large cooked shrimp thawed and drained well
- ½ cup mayo
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon Mustard
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 3 tablespoons minced fresh dill
- ½ cup chopped red onion
- ½ cup chopped celery
- zest of half of a lemon
- 1 tablespoon lemon juice
- 1 avocado pitted and diced
- 4 cups arugula
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox.
By signing up, you'll join our email list and can unsubscribe at any time.
Instructions
- Place mayo, mustard, vinegar, salt, pepper and garlic powder in a small bowl. Stir well to combine and set aside.½ cup mayo, 1 tablespoon white wine vinegar, 1 teaspoon Dijon Mustard, ½ teaspoon kosher salt, ½ teaspoon pepper, ½ teaspoon garlic powder
- Chop the shrimp into bite size pieces and place in a medium bowl along with red onions, celery and dill.16 ounces large cooked shrimp, ½ cup chopped red onion, ½ cup chopped celery, 3 tablespoons minced fresh dill
- Zest the half of the lemon over the bowl and then squeeze the juice over the top.zest of half of a lemon, 1 tablespoon lemon juice
- Add the dressing and stir to combine.
- Cover and chill for at least 20 minutes to let flavors develop or until ready to serve.
- When ready to serve, dice avocado, place the arugula on a plate and scoop the shrimp salad over the top and serve.1 avocado, 4 cups arugula
Notes
- Drain the shrimp really well. Excess water thins the dressing.
- Fresh dill is the one ingredient I don't recommend swapping. Dried works in a pinch, at about half the amount.
- Light mayo has been tested and works, with a slightly less rich result.
- Add avocado right before serving so it stays green; keep separate entirely if making ahead.
- Make ahead: keeps up to 2 days in the fridge without the avocado.
VIDEO
Nutrition
Nutrition info not guaranteed to be accurate.
Billy says
I cannot wait to make this at home. This looks delicious! Haven't gone out and made a recipe like this in a while. So excited to try it - thank you for sharing!
Tina says
This sounds & looks delish! Heading to the store this morning for groceries & this is on the menu for lunch. Thank for the yummy idea!
Lisa says
Yay! I'm glad you liked it! Thanks, Tina!