Chopped Shrimp Salad with Lemon Vinaigrette

Before You Get Started

Here's what to know before making this salad:

• Poach gently. Cooking shrimp in seasoned water with Old Bay and lemon gives them great flavor without drying them out.
• Avocado last. Add it just before serving so it stays creamy and green.
• Dressing trick. If you need to make it ahead, store the dressing separately and toss just before eating.

What's the best shrimp to buy for salads?

This is a time when you don't need to splurge on the larger shrimp. Since the shrimp is chopped in the salad, I usually buy medium (31-40 count) or small (41-50 count) shrimp for this recipe. The count refers to the number of shrimp you will typically find in one pound of shrimp. Smaller shrimp are usually less expensive. One note, I wouldn't buy bay shrimp for this recipe as they have a much different flavor and are very small.

For the easiest prep, look for raw shrimp that are shelled and deveined. Frozen is fine, just defrost them overnight in the fridge or under cold water before poaching. I do not recommend poaching frozen shrimp since the outside will overcook while the inside remains raw.

How to Make the Best Shrimp Salad

Here's how to make a chopped shrimp salad:

1. Poach the Shrimp

In a pot, bring water, Old Bay, and lemon halves to a boil, then simmer for 5 minutes. Add the shrimp and cook until just opaque, about 5 minutes. Chill and roughly chop.

2. Chop the Veggies

Prepare the romaine, avocado, carrot, radishes, red onion, and all the fresh herbs.

3. Mix the Dressing

Whisk together olive oil, lemon juice, zest, Dijon mustard, sugar (optional), salt, and pepper until smooth.

Tip: Add more or less sugar depending on how sweet you want your dressing.

4. Toss and Serve

Combine shrimp, veggies, and herbs in a large bowl. Drizzle with the lemon vinaigrette, toss well, and serve immediately.

Tip: To keep the herbs extra fresh, add them right before tossing with the dressing.

What to Serve with Shrimp Salad

Although shrimp salad can easily stand on its own as a full meal, sometimes you may want to serve it with something else to create some variety. It is also great for a brunch or lunch spread.

• With bread or wraps: Pair with whole wheat wraps, crusty bread, or baked pita chips.
• Soup and salad combo: Enjoy with Vegetable Soup or Roasted Tomato Basil Soup for a classic light meal.
• Brunch spread: Serve alongside a Broccoli and Cheese Frittata or Asparagus Quiche for a fresh spring brunch.
• Grain bowls: Layer the salad on top of couscous, quinoa, or brown rice for a more filling meal.

Recipe Ideas for Shrimp Salad

There are lots of ways to customize and add to this recipe to make it work for your tastes and preferences. Here are some easy variations.

• If you don't like shrimp, you can always substitute tuna, chicken, salmon, steak, or tofu in the salad.
• Fresh herbs: I really recommend buying all fresh herbs for this salad, but if you need to cut back on costs, you can use dried dill and chives. Just reduce the amount you use and add them to the dressing instead of directly to the salad.
• Creamy dressing: If you want a creamier dressing, add a spoonful of Greek yogurt and mix it up!.
• Add nuts: Pine nuts would be amazing in this salad since they pair really well with the flavors in the herbs and dressing. I also love the crunch of some almonds or sunflower seeds.
• Bump up the veggies: You can add even more veggies to this salad if you like. Try adding some purple cabbage for extra crunch, chopped beets, or blanched green beans.

How long will this salad keep in the fridge?

This shrimp salad is best served immediately since the lettuce and fresh herbs will begin to wilt with the dressing. If you need to prep the salad ahead of time, start by poaching the shrimp and letting it cool completely. Make the dressing and store it separately. Then you can prep the veggies and store them in an airtight container with a paper towel on top to absorb the excess moisture and prevent wilting. When you are ready to eat, just toss the salad together.