This delicious and easy to make shrimp salad is made with boiled or steamed shrimp, red onion, radish, bell pepper, egg, celery and cilantro mayonnaise. This shrimp salad is served cold, and can be served immediately after preparing it, or made ahead of time and refrigerated until ready to serve. The flavor improves if it’s refrigerated for a bit before serving.
The cilantro mayonnaise used in this shrimp salad can be made from scratch (highly recommend it if you don’t have issues with raw eggs), or for a semi homemade version, you can blend or mix store-bought mayo with cilantro and garlic. The salad can be served simply as is, or just on top of lettuce leaves. However, it can also be used to fill avocados or tomatoes. It can be served on top of green plantain chips (patacones or tostones). You can also easily modify and add additional vegetables if you like; some options include diced cucumber, cooked carrots, peas, etc. For a more filling salad you can also mix it with cooked pastas for a pasta shrimp salad variation. And of course, if are a fan of spiciness, go ahead and add some diced jalapeños/serranos.
Shrimp salad with cilantro mayonnaise
Ingredients
- 1 lb medium sized cooked shrimp peeled and deveined
- ½ medium red onion diced finely
- 2 radishes diced finely
- 2 celery stalks diced finely
- ½ red or green bell pepper finely chopped
- 2 hard-boiled eggs chopped
- 4 tablespoons homemade cilantro mayonnaise or regular mayonnaise mixed with chopped cilantro and crushed garlic
- 1 jalapeño pepper seeds and veins removed, finely diced (optional)
- 2 tablespoons of lime juice
- Salt to taste
Instructions
- In a salad bowl, combine the cooked shrimp (whole or cut in half) with the diced red onions, radishes, bell pepper, celery, eggs, lime juice, cilantro mayonnaise, and salt to taste. For a spicy touch add diced jalapenos or hot peppers to taste.
- This shrimp salad can be served immediately, but for best results I recommend letting it sit in the fridge for an hour or two before serving.
Nutrition
Jane says
July 12, 2019 at 2:57 pmI used Best Foods mayo and adapted some things from the cilantro/mayo recipe. Lime juice, cumin, garlic powder, red pepper flakes, salt. Worked well. Also, used green onions as I forgot to get a red onion.
Debbie says
May 12, 2019 at 1:09 pmThis is so good and on WW the whole salad is only 4 points. It was delicious! Thank you.
Mary says
April 3, 2019 at 10:32 amCan you use a substitute for mayo?
Layla Pujol says
April 5, 2019 at 12:23 pmHi Mary – You can, however since the mayo has cilantro, garlic and lime which give additional flavor I recommend using a dressing that has those flavors.
You could use this avocado sauce as an alternative: https://www.laylita.com/recipes/creamy-avocado-salad-dressing/
Or for a spicy variation this Jalapeño cilantro salsa will work well: https://www.laylita.com/recipes/jalapeno-cilantro-salsa/
Mary F. Cheatham says
September 23, 2017 at 4:09 amI loved this but without the bell pepper. Only because i dont care for raw bell pepper.
Tina says
May 8, 2017 at 3:30 pmHow long will this keep in the fridge if you don’t eat it all at once?
A couple of days, I wouldn’t recommend keeping it longer since it uses both shrimp and a homemade aioli/mayonnaise.
Anna says
November 30, 2016 at 9:40 amJust made this salad and left it in the fridge I come back an hour later and it’s gone. My husband said it was great lunch. I haven’t even tried it. So I guess it’s good.
Thank you again for another great recipe .
Anna
Layla Pujol says
November 30, 2016 at 10:07 amBetween my husband and 2 boys I’ve had that happen a few times :)
Glad he enjoyed it!
Nancy Dean says
September 25, 2017 at 10:01 pmWonderful brunch, lunch or dinner salad! It reminded me again that I like shrimp! I am thinking of using it as an appetizer in cherry tomatoes during the Holiday Season!