Why You’ll Love Shrimp Salad with Cilantro Mayonnaise Recipe

This salad combines flavorful cooked shrimp with crisp veggies like radish, celery, and bell pepper. The cilantro‑rich mayonnaise adds a bright, herby creaminess that pairs beautifully with the citrusy lime juice. It’s easy to prepare, full of texture, and tastes even better after chilling in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb medium cooked shrimp, peeled and deveined
½ medium red onion, finely diced
2 radishes, finely diced
2 celery stalks, finely diced
½ red or green bell pepper, finely chopped
2 hard‑boiled eggs, chopped
4 tablespoons cilantro mayonnaise (or regular mayonnaise mixed with chopped cilantro and crushed garlic)
1 jalapeño pepper, seeds and veins removed and finely diced (optional)
2 tablespoons lime juice
Salt to taste

Directions

In a large salad bowl, combine the cooked shrimp (whole or cut in half) with the diced red onion, radishes, bell pepper, celery, and chopped eggs.
Add the cilantro mayonnaise, lime juice, and salt to taste; mix until everything is evenly coated.
If you like heat, stir in the finely diced jalapeño.
You can serve this salad immediately, but it’s best chilled for an hour or two in the fridge to let the flavors develop.

Servings and timing

Serves: 4 portions
Prep time: 30 minutes
Total time: 30 minutes

Variations

Make it spicier by adding more jalapeños or serrano peppers.
Add diced cucumber or cooked carrots for extra crunch.
Serve on top of lettuce leaves or in avocado halves to turn it into a more substantial meal.
Mix in cooked pasta for a shrimp pasta salad variation.

Storage/Reheating

Store leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. Because it’s served cold and contains mayonnaise, it’s not suitable for reheating.

FAQs

What type of shrimp should I use?

Use medium‑sized cooked shrimp that are peeled and deveined for the best texture and flavor.

Can I use frozen shrimp?

Yes, thaw the frozen shrimp completely and pat dry before mixing into the salad.

What can I use instead of cilantro mayonnaise?

You can mix regular mayonnaise with chopped cilantro and garlic, or substitute a creamy avocado dressing if preferred.

Is this salad gluten‑free?

Yes, it is naturally gluten‑free if the mayonnaise you use is gluten‑free.

Can I make it ahead of time?

Yes, it tastes even better if you let it chill in the fridge for an hour before serving.

How can I make it less creamy?

Reduce the mayonnaise amount or add more lime juice for a lighter dressing.

Can I add other vegetables?

Absolutely—cucumber, peas, or cooked carrots all work well.

Is lime juice necessary?

Yes, lime juice adds a bright, tangy flavor that balances the creaminess of the mayonnaise.

What should I serve this with?

Serve the shrimp salad on lettuce, with crusty bread, or on plantain chips for a snack.

How long will it keep in the fridge?

It’s best eaten within 1–2 days due to the shrimp and mayonnaise ingredients.

Conclusion

This Shrimp Salad with Cilantro Mayonnaise is a refreshing and satisfying dish that brings together juicy shrimp, crunchy veggies, and a flavorful creamy dressing. Whether you’re serving it for a casual lunch or a special gathering, it’s sure to be a hit.