If you’re craving a light, fresh, and absolutely delightful dish that’s perfect for spring and summer, this Shrimp Salad with Fresh Herbs Recipe is exactly what you need. It’s that kind of salad that feels both luxurious and simple—loaded with tender shrimp, crisp herbs, and a refreshing zing of lemon that makes every bite sing. Trust me, once you try this, you’ll want to make it again and again. So, let’s dive in and I’ll share not just the recipe but some tips that will help you nail it perfectly every time.

Shrimp Salad with Fresh Herbs Recipe - Recipe Image

Why You’ll Love This Recipe

Fresh and Flavorful: The combination of fresh herbs and lemon brightens the shrimp beautifully.
Easy to Prepare: Ready in under 30 minutes, with simple ingredients you probably already have.
Versatile Serving Options: Eat it in buns, on lettuce, or alongside your favorite sides.
Healthy and Light: A perfect balance of protein and fresh veggies without heaviness.

Ingredients & Why They Work

The ingredients in this shrimp salad complement each other so well, creating layers of textures and flavors — creamy, tangy, crunchy, and herbaceous all at once. When you shop, pick the freshest shrimp you can find and fresh herbs to make your salad pop with brightness.

Shrimp Salad with Fresh Herbs Recipe - Ingredients

Shrimp: Medium, deveined with shells on are great for flavor, but large can work if chopped.
Mayonnaise: Acts as the creamy base, binding everything together.
Lemon juice and zest: Provide a fresh, zesty tang that lifts the whole salad.
Celery: Adds crispness and a mild sweetness to balance the richness.
Red onion: Gives a mild bite and color; use fresh and finely diced.
Fresh parsley and dill: These herbs are the stars — parsley adds freshness, dill brings a subtle anise-like aroma.
Cayenne pepper or paprika: Optional, but adding a mild smoky or spicy finish is a game changer.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love using this Shrimp Salad with Fresh Herbs Recipe as a base to mix things up depending on my mood or the season. You can definitely play around with the herbs or how you serve it, and it always turns out great.

Variation: Adding a little diced avocado gives it a creamy, buttery twist that I absolutely adore.
Dietary substitute: Swap mayo for Greek yogurt for a lighter version that still feels creamy.
Seasonal herbs: Try tarragon or chives in place of dill and parsley in colder months for a different fresh flavor.
Spice level: A pinch of smoked paprika adds great warmth without overpowering the salad.

Step-by-Step: How I Make Shrimp Salad with Fresh Herbs Recipe

Shrimp Salad with Fresh Herbs Recipe - Step by Step Instructions

Step 1: Perfectly Cooking the Shrimp

Start by bringing a large pot of salted water to a boil. While waiting, fill a large bowl with ice water and set it aside. When the water’s boiling, add your shrimp and cook them just until they turn pink and opaque — usually about 2 to 3 minutes. Don’t overcook! I like testing one shrimp with an instant-read thermometer; the internal temp should hit 145°F. This little kitchen habit keeps your shrimp tender and juicy.

Step 2: Quick Cooling for Best Texture

Drain the shrimp quickly and dunk them immediately into the ice water bath you’ve prepared. This shocks them to stop the cooking process, locking in that perfect texture. Let them chill in the ice water for about 10 minutes.

Step 3: Making the Herbaceous Dressing

While the shrimp cool, mix your mayo, lemon juice, lemon zest, diced celery, red onion, chopped parsley, and minced dill together in a bowl. This mixture is where the salad comes alive — the fresh lemon really brightens the flavors. Stir until everything is nice and combined.

Step 4: Peel, Dry, and Combine

Drain the shrimp from the ice water, peel off the shells and tails, then pat them dry with paper towels. This step is essential because extra moisture can make the salad watery. Toss the dried shrimp into your mayo mixture and gently combine until each piece is coated. Add salt and pepper to your taste. If you like a mild kick, sprinkle a little cayenne pepper or paprika right before serving.

Step 5: Serve and Enjoy

I love serving this shrimp salad nestled in hot dog buns with a crisp leaf of romaine or butter lettuce, but you can also double the lettuce leaves and skip the buns for a lighter meal. This salad works great on its own or as part of a picnic spread.

Pro Tips for Making Shrimp Salad with Fresh Herbs Recipe

Choose shrimp with shells on: They retain more flavor when boiled, just peeling after cooking makes a big difference.
Ice bath is essential: Don’t skip chilling the shrimp fast; it prevents overcooking and keeps them firm and juicy.
Make ahead: You can prepare the shrimp and dressing separately a day ahead, then mix them just before serving for even fresher taste.
Don’t drown it in mayo: Start with less and add more if needed—this keeps the salad light and lets the shrimp shine.

How to Serve Shrimp Salad with Fresh Herbs Recipe

Garnishes

I usually top the salad with a sprinkle of smoky paprika and a few fresh parsley leaves to make it pop on the plate. Sometimes I add thin lemon slices or wedges alongside for an extra fresh squeeze right before eating.

Side Dishes

This shrimp salad pairs wonderfully with a crunchy cucumber salad, grilled veggies, or even a light pasta salad. On hot days, I like serving it with chilled corn on the cob — perfect picnic vibes.

Creative Ways to Present

For special occasions, I’ve served this shrimp salad scooped onto avocado halves or inside mini endive boats — both look stunning and make for perfect finger foods at parties.

Make Ahead and Storage

Storing Leftovers

After making the shrimp salad, store it in an airtight container in the fridge for up to three days. The flavors actually deepen with a bit of resting time, but I recommend adding any sensitive garnishes fresh before serving.

Freezing

I don’t recommend freezing this shrimp salad because the mayo and fresh herbs don’t freeze well — they lose their texture and brightness. It’s best to enjoy it fresh or within a few days refrigerated.

Reheating

This salad is best served cold or at room temperature, so there’s no reheating. If you happen to want warm shrimp, cook them fresh and toss with the dressing afterward.

FAQs

Can I use frozen shrimp for this Shrimp Salad with Fresh Herbs Recipe?

Absolutely. Just make sure to thaw the shrimp fully before cooking, and pat them dry to avoid extra moisture diluting the salad. Using good-quality frozen shrimp can still yield delicious results.
Can I prepare the shrimp salad ahead of time?

Yes! You can boil the shrimp and make the mayo-herb dressing a day ahead, then combine them right before serving. This keeps the salad fresh and vibrant.
What if I don’t have fresh dill or parsley?

You can substitute with dried herbs, but use about one-third the amount since dried herbs are more concentrated. If unavailable, herbs like chives or tarragon can also add interesting flavors.
How do I avoid overcooking the shrimp in this salad?

Keep a close eye as you boil shrimp; usually 2 to 3 minutes are enough. Removing the shrimp promptly and placing them in an ice bath stops them from cooking further, preserving their tender texture.

Final Thoughts

This Shrimp Salad with Fresh Herbs Recipe has become one of my favorite go-to dishes for warm days or casual get-togethers. It’s fresh, delicious, and straightforward to make, with enough flexibility to tweak to your liking. I hope you enjoy making it as much as I do—I promise it’s a crowd-pleaser every time. So next time fresh shrimp are calling your name, give this recipe a try and savor those bright herb flavors that make it truly special.