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Shrimp salad

Shrimp Salad (New & Improved!)

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x


Creamy shrimp salad pairs celery, dill and lemon with this tasty shellfish! A spin on tuna salad, it’s the best way to use up leftover shrimp.


  • 1/2 pound* cooked shrimp (about 20 medium shrimp or more small)
  • 1 rib celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon finely chopped dill
  • 1/4 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar 
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • Black pepper


  1. Use leftover cooked shrimp or boil the shrimp
  2. Thinly slice the celery. Chop the onion. Chop the dill. 
  3. In a medium bowl, mix the shrimp with the vegetables, Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, kosher salt, and fresh ground black pepper.


*Double this to serve 4 for serving at a luncheon or brunch. 

  • Category: Main Dish
  • Method: Stirred
  • Cuisine: American
  • Diet: Gluten Free