Let me share a dish that makes busy nights feel just a little more luxurious without any of the stress: Rachel’s Simple Creamy Shrimp Salad. This is the ultimate quick salad—bright, crunchy, creamy, and absolutely loaded with tender shrimp. You can have it prepped and chilling in about 15 minutes, which makes it a lifesaver when you want something fresh, tasty, and satisfying after a long day. The combination of crisp bell pepper, cool Greek yogurt, citrusy lemon, and delicate shrimp is truly irresistible. Whether for a light dinner, a picnic, or meal prep, this salad will become your new favorite.

Why You’ll Love This Recipe

  • Ridiculously Quick: The whole thing comes together in a flash—no cooking required if you use pre-cooked shrimp.
  • Bright and Fresh: Lemon zest and juice wake up every bite, and the crunchy vegetables add fabulous texture.
  • Healthy and Light: Greek yogurt replaces heavy mayo for a creamy dressing that’s packed with protein and tang.
  • Totally Customizable: Make it your own with simple tweaks and ingredient swaps depending on what you have on hand.

Ingredients You’ll Need

Time to gather up some everyday ingredients! Here’s what you’ll want for the best shrimp salad ever, with a few notes and tips:

  • Small, Cooked Shrimp: The star of this salad. Pre-cooked saves tons of time; just make sure they’re peeled and tails removed for fuss-free eating.
  • Red Bell Pepper: For juicy sweetness and that essential, satisfying crunch.
  • Celery Ribs: Brings a crisp, fresh texture that you just can’t skip in a good salad.
  • Red Onion: Finely diced for a gentle bite and subtle sweetness—if you’re onion-shy, use a bit less or swap for green onion.
  • Plain Greek Yogurt: The secret to a creamy, tangy dressing without the heaviness of mayo.
  • Fresh Lemon (Juice & Zest): Adds a vibrant burst of citrus that keeps the flavors light and bright.
  • Chopped Fresh Cilantro or Parsley: Cilantro if you want bold, herbal notes; parsley for a more classic, clean flavor.
  • Sea Salt and Ground Pepper: Essential for rounding out all the flavors and bringing them to life.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s no reason to stick with the exact recipe every time. Here are a few ways to put your own twist on this shrimp salad:

  • Switch Up the Herbs: Try dill or fresh chives for a slightly different herbal vibe.
  • Make it Spicy: Add a touch of diced jalapeño or a pinch of cayenne for a little heat.
  • Add Avocado: Chunks of ripe avocado take this to a whole new level of creamy richness.
  • Swap the Protein: Don’t have shrimp? Use lump crab meat or diced, cooked chicken.
  • Different Dressing: If you prefer, a scoop of light mayo or sour cream can stand in for part of the Greek yogurt.

How to Make Rachel’s Simple Creamy Shrimp Salad

Step 1: Prep Your Vegetables

Finely dice red bell pepper, celery ribs, and red onion. The smaller, the better for both looks and texture.

Step 2: Mix Everything Together

Add the diced veggies to a large serving bowl. Toss in the cooked shrimp, Greek yogurt, freshly squeezed lemon juice, lemon zest, and your choice of herbs. Season generously with sea salt and cracked black pepper.

Step 3: Stir and Chill

Stir well until every piece is coated in the creamy dressing. Cover and refrigerate for at least an hour for the flavors to meld.

Step 4: Serve and Savor

Serve chilled and enjoy—this salad is best eaten within a few hours for maximum crunch and freshness.

Pro Tips for Making the Recipe

  • Use Small Shrimp: They blend better with the veggies and soak up more dressing with every bite.
  • Dice Everything Evenly: Uniform pieces ensure each forkful gets a bit of everything and looks extra appealing.
  • Taste and Adjust: Before chilling, check your seasoning. Sometimes a little extra lemon juice or pepper really brings it all together.
  • Don’t Skip the Chill Time: That one hour in the fridge really helps the flavors develop.

How to Serve

This salad shines in so many ways. Here are a few favorite serving ideas:

  • On a Bed of Greens: Spoon over mixed salad greens or crunchy romaine for a light, filling meal.
  • Stuffed in Avocados: Hollow out halves of avocado and fill them with salad for a pretty and satisfying twist.
  • Tucked in a Wrap: Roll up the shrimp salad in a tortilla or lettuce leaf for on-the-go lunches.
  • With Crackers or Crostini: Perfect for sharing as an appetizer at gatherings.
  • As a Sandwich: Pile into a baguette or croissant for a creamy, protein-packed lunch.

Pair with iced tea or crisp white wine for an especially refreshing meal.

Make Ahead and Storage

Storing Leftovers

Cover and store any leftovers in an airtight container in the refrigerator. The salad will stay good for about a day, but it’s honestly best enjoyed within a few hours of making for peak freshness and crispness.

Freezing

This isn’t a freezer-friendly salad—shrimp and dairy dressings don’t love being frozen and thawed, so make only what you’ll eat soon.

Reheating

No need! This salad is absolutely meant to be served chilled, straight from the fridge.

FAQs

  1. Can I use frozen shrimp?

    Absolutely—just thaw the shrimp completely, pat dry, and make sure they’re peeled and deveined before adding to the salad. Frozen shrimp are a convenient and budget-friendly choice.

  2. Is there a substitute for Greek yogurt?

    Yes! Light mayonnaise, sour cream, or a blend of both will work if you prefer something richer or don’t have yogurt on hand. The Greek yogurt simply keeps it extra light and tangy.

  3. How can I reduce the onion flavor?

    If you find raw onion a little too strong, soak the diced onion in cool water for 10 minutes, then drain before adding to the salad. This takes the harsh edge off while leaving just the right amount of flavor.

  4. Can I prepare this salad ahead for a party?

    You can prep all the chopped veggies and mix the dressing a few hours ahead. Toss together with the shrimp just before guests arrive for the very best texture.

Final Thoughts

Rachel’s Simple Creamy Shrimp Salad is fast, fresh, and unfussy—proof that delicious meals don’t have to take hours or loads of ingredients. The flavors and textures come together in such a satisfying way that you’ll want to add this to your regular recipe rotation. Give it a try, experiment with your own add-ins, and enjoy every forkful of this perfectly light yet indulgent dish. Happy cooking!

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Rachel’s Simple Creamy Shrimp Salad Recipe

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  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: No-cook
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Rachel’s Simple Creamy Shrimp Salad is a light and refreshing dish featuring juicy cooked shrimp, crisp vegetables, and a creamy Greek yogurt-lemon dressing. It’s a healthy, protein-packed meal perfect for quick lunches or as a chilled appetizer, ready in minutes and full of vibrant flavors.

Ingredients

Units Scale

Main Ingredients

    • 1 1/2 lbs. small, cooked shrimp, tails and shells removed
    • 1 large red bell pepper, finely diced
    • 3 celery ribs, finely diced
    • 1 red onion, finely diced

Dressing

  • 1/2 cup plain Greek yogurt
  • 1 fresh lemon, juice and zest
  • 1/4 cup chopped fresh cilantro or parsley
  • Sea salt and ground pepper, to taste

Instructions

  1. Prepare the Vegetables: Finely dice the red bell pepper, celery ribs, and red onion. Place the diced veggies into a large serving bowl.
  2. Add Shrimp and Dressing: Add the cooked shrimp to the bowl. Add the Greek yogurt, freshly squeezed lemon juice, lemon zest, chopped cilantro or parsley, sea salt, and ground black pepper.
  3. Combine Ingredients: Stir all the ingredients together thoroughly, ensuring the shrimp and vegetables are evenly coated with the creamy dressing.
  4. Chill the Salad: Refrigerate the salad for 1 hour to allow flavors to meld and to chill the salad properly.
  5. Serve: Serve the shrimp salad chilled. Best enjoyed within a few hours, but can be stored in the refrigerator for up to one day.

Notes

  • For a lighter flavor, use parsley instead of cilantro.
  • Adjust the amount of lemon juice for desired tanginess.
  • If you prefer, substitute mayonnaise for part of the yogurt for a richer taste.
  • This salad is best served cold and is great with crackers or lettuce cups.
  • Use freshly cooked shrimp for best texture and taste.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 190
  • Sugar: 4g
  • Sodium: 710mg
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 225mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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