Chopped Shrimp Salad

Fresh, light, and full of flavor—this Chopped Shrimp Salad is perfect for lunch, brunch, or stuffing into a croissant 🦐🥗

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Chopped Shrimp Salad

Serves: 4
Time: ~20 minutes (plus chilling)

Ingredients

• 1 lb shrimp, peeled & deveined

• ½ cup celery, finely chopped

• ¼ cup red onion, finely chopped

• ¼ cup bell pepper (any color), finely chopped

• 2 tbsp fresh dill or parsley, chopped

• ½–¾ cup mayonnaise (to taste)

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp Old Bay seasoning

• Salt & black pepper, to taste

Optional add-ins:
Capers, chopped pickles, avocado, green onions, or a dash of hot sauce

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Instructions

1. Cook shrimp:
   Bring salted water to a boil. Add shrimp and cook 2–3 minutes until pink and opaque. Drain and cool completely.

2. Chop:
   Roughly chop shrimp into bite-size pieces.

3. Mix dressing:
   In a bowl, whisk mayo, Dijon, lemon juice, Old Bay, salt, and pepper.

4. Combine:
   Fold in shrimp, celery, onion, bell pepper, and herbs.

5. Chill:
   Refrigerate at least 20 minutes for best flavor.

6. Serve:
   On lettuce cups, crackers, toast, or in a sandwich.

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Flavor Variations

• Southern: Add chopped boiled eggs

• Louisiana-style: Use Creole seasoning + a little relish

• Mediterranean: Swap dill for oregano, add olives & feta

• Lighter: Half mayo, half Greek yogurt

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Pro Tips

• Chop everything small for that classic deli-style texture

• Don’t overcook the shrimp—rubbery shrimp = sadness

• A pinch of sugar balances the lemon if needed

Want it spicy, low-carb, or more seafood-salad (crab/shrimp mix) style?