Creamy Lemon Herb Shrimp Salad (Easy Summer Lunch or Entertaining Recipe)
This creamy lemon herb shrimp salad is packed with fresh dill, chives, and Old Bay seasoning for the ultimate summer lunch. Serve it on buttery brioche buns, over lettuce, or with crackers for an easy meal everyone will love.
Creator: Leslie Stokes
There are some recipes that instantly take you back, and this creamy lemon herb shrimp salad is one of them for me.
Growing up, I spent so much time with my Aunt Ramona. She was one of the people who taught me how to cook, and some of my favorite memories are standing beside her in the kitchen learning little tips that I still use today. She made a shrimp salad that I’ve never forgotten, and every bite of this recipe reminds me of those summers.
It’s simple. It’s fresh. It feels a little fancy, but it’s honestly just as easy as making chicken salad.
This is the kind of recipe I crave all summer long. Whether we’re headed to the lake, packing lunches for the beach, hosting friends on the patio, or just looking for something light when it’s too hot to cook, this shrimp salad always hits the spot.
I love piling it onto buttery toasted brioche buns, but it’s just as delicious served over crisp lettuce for a lighter meal, scooped up with buttery crackers, tucked into lettuce wraps, or even stuffed into avocado halves.
The best part? It looks like something you’d order from a little coastal café, but it comes together in minutes with simple ingredients.
The combination of creamy mayo, fresh herbs, crunchy celery, a little red onion, and plenty of Old Bay seasoning makes every bite bright, fresh, and full of flavor. I kept the lemon light in this version with just a small splash of juice and a little zest so the shrimp stays the star of the show.
If you’ve ever ordered an expensive lobster roll at a restaurant, this gives you those same coastal summer vibes without spending nearly as much.
It’s one of those recipes that feels elevated enough for entertaining but is secretly one of the easiest things you’ll make all season.
Why You’ll Love This shrimp salad Recipe
- Ready in about 15 minutes (plus chilling time)
- Perfect for hot summer days
- Great for meal prep
- Perfect for brunches, baby showers, bridal showers, or lunch with friends
- High in protein
- Easy to customize
- Delicious served several different ways
- Great make-ahead recipe for entertaining
Ways to Serve Shrimp Salad
One of my favorite things about this recipe is how versatile it is.
Serve it:
- On toasted buttery brioche buns
- Over chopped romaine or butter lettuce
- With your favorite buttery crackers
- Inside croissants
- In lettuce cups
- Stuffed inside avocados
- Alongside fresh fruit and kettle chips
- As part of a summer charcuterie board
Variations
- Add diced cucumber for extra crunch.
- Stir in chopped pickles for a little tang.
- Add diced avocado just before serving.
- Sprinkle on a little paprika for color.
- Make it spicy with a dash of cayenne or hot sauce.
Storage
Store leftover shrimp salad in an airtight container in the refrigerator for up to 3 days.
I don’t recommend freezing this recipe because the creamy dressing doesn’t thaw well.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Just thaw completely and pat dry before chopping.
Can I make this ahead of time?
Yes! It’s actually even better after chilling for a few hours.
Can I use Greek yogurt instead of mayonnaise?
Yes. I personally used all mayonnaise because that’s how I grew up eating it, but you can replace half of the mayo with plain Greek yogurt for a lighter option.
What’s the best bread to use?
Split-top brioche buns are my favorite because they remind me of a lobster roll, but croissants, sandwich rolls, or sourdough are all delicious too.
Tips for the best Shrimp Salad
- Cook your shrimp just until they’re pink and opaque. Overcooked shrimp can become rubbery.
- Let the shrimp cool completely before mixing with the dressing.
- Chill for at least 30 minutes before serving. The flavors get even better.
- Toasting the brioche buns makes a huge difference and adds the perfect buttery crunch.
- Don’t skip the Old Bay—it really gives this shrimp salad its classic seafood flavor.
- If you want a lighter version, substitute part of the mayonnaise with plain Greek yogurt.
I hope this recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Creamy Lemon Herb Shrimp Salad
Ingredients
- 1½ pounds cooked shrimp peeled, deveined, and chopped
- ½ cup mayonnaise or use ⅓ cup mayonnaise + ¼ cup plain Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard
- ½ teaspoon lemon zest
- 1 teaspoon fresh lemon juice or a small splash
- 2 celery stalks finely diced
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 to 1½ teaspoons Old Bay seasoning
- Salt and black pepper to taste
- 4-6 brioche hot dog buns or split-top buns
- Butter for toasting buns
- Butter lettuce for serving
Let's Make It
- If cooking raw shrimp, bring a large pot of salted water to a gentle boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Immediately transfer to an ice bath to stop the cooking. Drain well, pat dry, and chop into bite-sized pieces.
- In a large bowl, whisk together the mayonnaise (or mayonnaise and Greek yogurt), Dijon mustard, lemon zest, lemon juice, Old Bay seasoning, salt, and pepper.
- Fold in the chopped shrimp, celery, red onion, dill, and chives until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Butter the brioche buns and toast them in a skillet until golden brown.
- Add butter lettuce to each bun and generously pile on the chilled shrimp salad.
- Garnish with extra dill, cracked black pepper, and an extra sprinkle of Old Bay if desired.
Recipe Notes
- The shrimp salad tastes even better after a few hours in the refrigerator.
- Old Bay is the key ingredient that gives this recipe its classic seafood flavor.
- Toasted brioche buns make this feel like a restaurant-quality meal.
- Delicious served over lettuce or with buttery crackers.
Nutrition Facts
(Based on 6 servings of shrimp salad only, without bun)
Calories: 265
Protein: 28g
Carbohydrates: 3g
Fat: 15g
Saturated Fat: 2.5g
Cholesterol: 225mg
Fiber: 0.5g
Sugar: 1g
Sodium: 620mg
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
