Easy to prepare, this scrumptious make ahead Shrimp Salad with Lime-Herb Dressing is fresh, flavorful – and a bit spicy, too. Tender shrimp, spicy jalapeño, sweet red bell pepper and crisp shallots are tossed in a creamy fresh herb-lime dressing. It’s topped off with a surprise garnish of toasted panko breadcrumbs, paprika and fresh thyme. Definitely not your mother’s shrimp salad!

dark blue plate holding Shrimp Salad with Lime-Herb Dressing.

I call this dish the Best Shrimp Salad Recipe, because that’s how Robert and my friends who tested it describe it. Refreshingly colorful and light, it tastes like summer to me!

A few weeks ago I was craving shrimp salad, but was tired of the traditional recipe – you know the one I’m talking about, with a dressing of mayo, lemon juice, dill, and maybe onion or garlic. I wanted a different shrimp salad that was more piquant, spicy, with more depth of flavor.

Dark blue plate holding Shrimp Salad with Lime Herb Dressing, with a serving spoon on the side

So, I decided to create a new recipe for shrimp salad, starting with the dressing. Instead of lemon juice, I used lime. Instead of dill, I added a combination of chives, parsley and cilantro. And, I tossed in some hot sauce and cayenne pepper to give the dressing some heat. For more depth, I added chopped shallots and jalapeño peppers to the shrimp, along with red bell peppers that also add color.

Dark blue plate holding Shrimp Salad with Lime Herb Dressing

I tossed it all together . . . and it was exactly what I was looking for! Except that it needed some sort of garnish. Instead of more chopped herbs, I crisped up some panko breadcrumbs in melted butter, seasoned them with paprika, salt and thyme and sprinkled them over the top of the salad. Perfect! Not only do they add crunchy texture, the crumbs give the salad a finished look.

Unique, colorful and fresh, this easy to prepare Shrimp Salad with Herb Lime Dressing is going to be my new go-to recipe for easy lunches or light dinners this summer – and it’ll be yours, too. Plus, it can easily be doubled and is served cold, making it perfect for potlucks!

How to serve Shrimp Salad

This shrimp salad recipe is very versatile, and can be served several different ways:

  • In a medium-sized bowl lined with Bibb or other crisp lettuce.
  • On a platter, over Bibb or other crisp lettuce.
  • On top of peeled and pitted ripe avocado halves.
  • As sandwiches – stuffed into pita bread halves or croissants
  • As crostini – finely chop the shrimp, and spoon the finished salad on top of toasted slices of ciabatta bread brushed with olive oil.

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blue plate fiilled with Shrimp Salad with Lime Herb Dressing

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blue plate showing Shrimp Salad with Lime Herb Dressing; a serving spoon on the side

Shrimp Salad with Lime Herb Dressing

  • Author: (by Lee Clayton Roper)
  • Yield: 4 to 6 servings 1x
  • Category: main dish salads, seafood, dairy free
  • Diet: Gluten Free

Description

Easy to prepare, this scrumptious make ahead Shrimp Salad is fresh, flavorful – and a bit spicy, too. Jalapeno peppers, sweet peppers, fresh herbs (chives, parsley, cilantro) and lime add zing and make this recipe unique!


Scale

Ingredients

Lime Herb Dressing

  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon mixture of finely chopped fresh flat-leaf (Italian) parsley and fresh cilantro
  • 2 to 3 dashes hot sauce
  • Dash cayenne pepper, to taste
  • Kosher salt, to taste
  • Fresh ground pepper, to taste

Shrimp Salad

  • 1 pound cooked medium (size 41 to 50/pound) shrimp, shelled and placed on paper towel to dry
  • 1 1/2 tablespoons finely chopped Jalapeno, seeded and deveined (around 1 2-inch pepper)
  • 1/2 cup chopped red bell pepper (1 large, cored and seeded)
  • 1/4 cup finely chopped shallots
  • Kosher salt, to taste
  • Fresh ground pepper, to taste

Panko-Thyme Garnish

  • 1 tablespoon butter
  • 1/4 cup panko breadcrumbs
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt, or to taste

Instructions

Lime Herb Dressing

  1. In a medium mixing bowl, stir together mayonnaise, mustard, lime juice, herbs, hot sauce and cayenne pepper. Season to taste with salt and pepper.
  2. Cover and refrigerate.

Shrimp Salad

  1. In a large mixing bowl, stir together the shrimp, peppers and shallots. Gently toss with dressing. Season to taste with salt and pepper.
  2. Cover and refrigerate for at least 1 hour before serving.

Panko-Thyme Garnish

  1. Heat butter in a small skillet over medium heat. When hot, stir in breadcrumbs. Cook, stirring constantly, just until beginning to brown – watch carefully, as they can quickly burn!
  2. Remove from heat and spoon toasted panko crumbs onto doubled paper towel to drain and cool.
  3. Once cool, place crumbs in a small bowl and stir in thyme, paprika and salt.

Serving

This recipe is very flexible and can be served several different ways:

  • In one bowl, lined with Bibb or baby lettuce.
  • On a platter, over torn Bibb or baby lettuce.
  • On top of peeled and pitted ripe avocado halves.
  • As sandwiches – stuff shrimp salad into pita bread halves or croissants.
  • As crostini – finely chop the shrimp, and spoon the finished salad on top of toasted slices of ciabatta bread brushed with olive oil.

Sprinkle panko garnish over top of salad when serving.


Notes

Tip to keep salad from getting watery: Make sure shrimp and chopped red pepper are very dry before tossing the salad.

Make ahead: Salad can be prepared and tossed up to 1 day ahead. Dressing can be prepared, covered and refrigerated up to 3 days ahead.

Keywords: shrimp, make ahead, shrimp salad

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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