It's hot, you just got home and you want something that actually tastes like summer without turning on the oven. Or it's Saturday, people are coming over, and you need a dish that looks like you put in more effort than you actually did. Either way, this Shrimp Salad served with Arugula and Avocado has you covered.
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We're going to be upfront with you: we made this with a bag of frozen shrimp from Costco. And it was perfect. Not "good for frozen shrimp" perfect, just perfect. That's the whole Garnish with Lemon philosophy right there. We test the recipes, find the shortcuts that actually work, and tell you exactly what to do. No fluff, no fuss.
This one comes together in 35 minutes, and the fresh dill is the one thing we won't let you skip. Everything else is flexible. The result is light, herby, and just a little tangy, the kind of salad that makes you feel like you have your life together, even on a Tuesday.
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Why this recipe works
A great salad starts with great ingredients, especially when the list is short. Every ingredient in this one is earning its place.
- Fresh dill is a must. Dried will work in a pinch, but when you love dill as much as we do, there's no substitute. It's what gives this salad that bright, herby flavor that makes people ask for the recipe.
- The Dijon dressing is zippy and light. Mayo, Dijon, white wine vinegar, a little garlic powder all come together in one bowl in about two minutes. It's exactly the right amount of tangy to balance the shrimp and avocado.
- Lemon does double duty. The zest goes right over the bowl for a pop of citrus, then you squeeze the juice in, too. Don't skip this step. It wakes the whole thing up.
- The avocado. It makes most things better, and this salad is no exception. Grab one that's ripe but still a little firm so it holds its shape when you toss everything together. Save the soft ones for guacamole.
Ingredients
The list for this shrimp salad is short and sweet.
Ingredient Notes
- Shrimp: Frozen cooked shrimp is the move here. We use the 26-30 count bag from Costco, peeled and tail off. Thaw it overnight in the fridge or run it under cold water. Drain it really well before chopping as excess water will thin out your dressing.
- Fresh dill: This is the one ingredient we won't let you swap out. Dried dill in a pinch, sure, but fresh dill is what gives this salad its signature flavor. Worth the extra trip to the produce section.
- Avocado: You want one that's ripe but still has a little firmness to it so it holds its shape in the salad.
- Mayo: Full fat gives you the best flavor and the creamiest dressing. We tested it with light mayo, too, and it works, just not quite as good.
- Dijon mustard: Don't substitute yellow mustard here. Dijon gives the dressing its zippy, slightly tangy edge that makes the whole thing come together.
- Lemon: Both the zest and the juice go in, and both matter.
- Arugula: Its peppery bite is the perfect contrast to the creamy shrimp salad. If arugula isn't your thing, butter lettuce or mixed greens work great, too.
The Costco shrimp secret
Here's the thing - you don't need to cook shrimp from scratch to make this recipe great. We used a two-pound bag of frozen cooked shrimp (26-30 count, peeled and tail off) from Costco. Thaw half the bag, drain it well, and most of the work is already done.
Want to feed a bigger group? Thaw the whole bag, double the recipe, and you've got shrimp salad for eight. Boom.
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.
FAQ
Yes, and we 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 otherwise it will get brown.
Absolutely, fresh shrimp works great. Just cook it first, let it cool completely, and chop it into bite-size pieces before adding it to the salad. That said, don't sleep on the frozen cooked shrimp option. It's genuinely just as good and saves you a real chunk of time.
No problem. Butter lettuce is a softer, milder swap that works really well here. Mixed greens are great, too. Or skip the greens entirely and serve the shrimp salad stuffed into a croissant or scooped onto crackers.
Tips for the Best Shrimp Salad
- Drain the shrimp really well. This is the step most people rush and it matters. Excess water will thin out your dressing and make 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. You want a little shrimp in every forkful - not one giant piece and then nothing. Aim for roughly thirds on each shrimp.
- Don't skip the chill time. Twenty minutes is the minimum. Thirty is better. The dressing soaks into the shrimp and the flavors come together in a way that just doesn't happen if you serve it straight away.
- Zest the lemon before you juice it. Sounds obvious but easy to forget and it's nearly impossible to zest after you've already cut and squeezed it.
- Add the avocado last. Always. Dice it right before serving 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. Trust your instincts.
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Recipe
Shrimp Salad with Avocado
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
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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
- Shrimp tip: The 26-30 count frozen cooked shrimp from Costco works perfectly here. Thaw, drain well, and you're most of the way there.
- Avocado tip: Go for one that's ripe but still a little firm so it holds its shape in the salad.
- Fresh dill: Don't substitute dried if you can help it. Fresh makes a real difference.
- Make ahead: The salad keeps for up to two days in the fridge without the avocado. Add it right before serving.
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!