Classic Shrimp Salad – Light, Fresh & Ready in 15 Minutes

A quick and delicious shrimp salad that works as lettuce wraps, sandwich filling, or a simple bowl meal.

• Prep15 min
• Total15 min
• DifficultyEasy
• Servings6

This shrimp salad comes together in just 15 minutes, making it perfect for a light lunch or a quick dinner. The combination of tender shrimp, crunchy celery, cucumber, and toasted almonds, all tossed in a tangy lemon-mayo dressing, is simply irresistible.

You can serve it in lettuce cups for a low-carb option, pile it on bread for a satisfying sandwich, or just enjoy it straight from the bowl. It's also great for meal prep – leftovers keep well in the fridge for up to five days.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

6

+

• 1 ½ lb cooked medium shrimp, tails removed
• 1 celery stalk, finely chopped
• 2 green onions, finely chopped
• ⅓ cucumber, finely chopped
• ¼ cup slivered almonds, toasted
• ¼ cup mayonnaise
• ½ fresh lemon, juiced
• 1 tbsp chopped flat-leaf parsley
• ½ tsp kosher salt
• ¼ tsp black pepper

Converted amounts are rounded.

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Method

1. Place the cooked shrimp, finely chopped celery, green onions, cucumber, and toasted almonds in a large bowl.
2. Add the mayonnaise, lemon juice, parsley, salt, and pepper.
3. Stir everything together until the dressing evenly coats the shrimp and vegetables.
4. Serve immediately in lettuce leaves, on bread, or in a bowl.
5. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

💡 Tips

• For extra crunch, toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring often.
• If using raw shrimp, boil them in salted water for 2-3 minutes until pink, then drain and cool before using.
• You can substitute Greek yogurt for half the mayonnaise for a lighter dressing.

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Inspired by a recipe from My Kitchen Escapades