Retro Shrimp Salad with Lemon Mustard Dressing (Easy + Make Ahead)

Name: Marinated Shrimp Salad with Lemon Mustard Vinaigrette
Prep time: 10 min
Total time: 370 min
Ingredients: 1 pound bay shrimp ((i.e., salad shrimp) or two cans deveined shrimp); 6 tablespoons vegetable oil; 3 tablespoons yellow mustard; ¼ cup lemon juice (fresh or bottled); 4-6 whole green onions (thinly sliced, with tops); 3-4 stalks celery (finely chopped); ¼ teaspoon kosher salt (or more, to taste); ½ teaspoon ground pepper (or more, to taste)

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For this easy shrimp salad recipe, tiny bay shrimp are marinated in a lemony mustard vinaigrette for a fresh, retro-inspired lunch, light side, or dinner entrée. Make ahead with just 10 minutes of prep; serve chilled, on a bed of lettuce, or with creamy avocado.

Two avocado halves filled with shrimp salad and a small bowl of shrimp salad arranged on a square glass platter.

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The Story Behind This Vintage Shrimp Salad
Why You Will Love this Shrimp Salad
Ingredients You'll Need
How to Make Shrimp Salad with Mustard Vinaigrette
Substitutions & Variations
Storage Tips
Buying Shrimp for Salad: What to Know
FAQ
More Shrimp Recipes
What to Serve with this Shrimp Salad
Marinated Shrimp Salad with Lemon Mustard Vinaigrette

The Story Behind This Vintage Shrimp Salad

Every year growing up, Mom's marinated shrimp salad with it's tangy mustard and lemon dressing was the cornerstone of my birthday dinner; always served alongside buttered corn and mom's Southern fried potatoes and onions. Even today, it's one of my favorite summer meals.

This easy shrimp salad recipe is about as retro as they come. It was adapted from a one my mom got off a can of Orleans brand cocktail shrimp back in the 1960's. The recipe was originally titled Shrimp New Orleans, a name more appropriately associated with fresh, plump shrimp bathed in butter and Cajun spices than with tiny canned ones marinating in mustard and lemon juice.

Misnomer or not, this recipe makes one seriously good shrimp salad. What sets it apart is the dressing: a tangy mix of lemon and mustard that enhances the sweet, delicate flavor of the shrimp without overwhelming it. The result is bright, balanced, and almost addictive. These days, we skip the cans and make it with fresh bay shrimp whenever possible.

Why You Will Love this Shrimp Salad

Quick & Easy - Less than 10 minutes of prep
Simple Ingredients
Fresh & Light - No mayo, no fuss
Make-Ahead Friendly - Even better after marinating overnight
Naturally Gluten-Free & Dairy-Free
Low Carb - Great for keto-style diets

Ingredients You'll Need

Photo of individual ingredients that go into this marinated shrimp salad recipe, measured and prepped.

Shrimp: We always use bay shrimp for this salad. Bay shrimp (also known as salad shrimp) are small, pink shrimp with a sweet, rich clean flavor and mildly firm texture. You can also used medium-size deveined canned shrimp.
Green Onions: Use both the white bulbs and green tops.
Celery
Yellow mustard: We usually use French's, but any yellow mustard will work.
Lemon juice: You can use fresh or bottled lemon juice for this recipe. If you must use bottled juice, be sure that it is not close to its expiration date, or it will too astringent.
Olive oil: Use extra virgin olive oil for healthy, light and tasty flavor.
Kosher salt
Pepper

See recipe card for quantities.

How to Make Shrimp Salad with Mustard Vinaigrette

Rinse the shrimp: Place the shrimp in a colander and rinse under cold water. Drain well.

Make the Vinaigrette: In a medium bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper.

Glass mixing bowl with vinaigrette ingredients and wire whisk.

Combine the salad: Stir in the celery and green onion, then fold in the shrimp until evenly coated.

Green onions, celery, and shrimp added to mustard vinaigrette in a glass mixing bowl.

Chill & marinate: Cover and refrigerate for at least 6 hours (preferably overnight) to let the flavors develop.

Serve & enjoy: Stir again just before serving. Enjoy as is, or spoon over lettuce, avocado halves, or fresh tomato slices.

Shrimp salad on a small salad plate, served on a bed of lettuce and tomatoes.

Substitutions & Variations

Salad shrimp: Canned deveined shrimp work great in place of bay shrimp. (To save money, my mom used to devein four or five cans of shrimp by hand every year for my birthday dinner: it was a labor of love.)
Green onions: Chopped chives or scallions will also work.
Olive oil: Grapeseed oil, avocado oil, or canola oil will also work.

Salad Variations

Spicy Marinated Shrimp Salad: Spice up your shrimp salad with the addition of a little Louisiana hot sauce to the dressing.
Shrimp Salad Avocado Boats: This shrimp salad is excellent paired with avocado! Fill avocado halves with shrimp for a fun presentation, or add chopped avocado to the salad immediately before serving.

Two avocado halves filled with shrimp salad.

Storage Tips

Cover tightly and refrigerate any leftovers. This shrimp salad is best eaten within two days of being made. Before serving, give the salad a quick toss to mix. Do not freeze.

Buying Shrimp for Salad: What to Know

Tiny pink bay shrimp are harvested off the Pacific and Gulf coasts; wild caught by trawlers from April through October. When purchased at the grocery store, these shrimp are always pre-cooked and ready to eat.

Choose salad shrimp that are:

Mildly briny (not fishy or ammonia-scented)
Firm and intact (avoid mushy shrimp)

Note: Be aware that, unless you live right on the ocean or Gulf during shrimping season, nearly all the salad shrimp you buy at the grocery store (even the ones on ice in the seafood case) have been previously frozen. Don't hesitate to buy frozen if it's a good brand.

FAQ

Can I make this with frozen shrimp?

Yes! Thaw fully and pat dry before using.

How long should I marinate it?

6-24 hours. The longer the better.

Is it safe to eat after 48 hours?

It's best eaten within 48 hours for quality and food safety.

More Shrimp Recipes

If you love'a love'a some grande shrimps, check out our Kahuku Garlic Shrimp and Shrimp & Grits Pizza, or Mermaids on Horseback recipes - they are all amazing! If tiny Bay Shrimp are what you crave, you're sure to enjoy recipes like our Classic Bay Shrimp Louie, Spicy Thai Shrimp Salad, or Creamy Seafood Enchiladas. (Us? we're not picky - we love them all!)

What to Serve with this Shrimp Salad

This salad is a standout on its own, but also great with:

Avocado halves or tomato slices
Fried potatoes and onions (Southern-style)
Sweet corn
Sandwiches or crusty bread
Fresh fruit
As a chilled topping for grilled steak or pork chops

5 from 6 votes

Marinated Shrimp Salad with Lemon Mustard Vinaigrette

For this easy Shrimp Salad recipe, tiny bay shrimp are marinated in a lemony mustard vinaigrette for a delightfully fresh lunch, light side, or dinner entree. Just 10 minutes prep; serve alone, over lettuce, or with avocado.

_{Adapted from a recipe for "Shrimp New Orleans" originally found on the back of cans of Orleans canned cocktail shrimp, circa 1965.}

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Course: Main Course, Salad

Cuisine: American

Diet: Gluten Free, Low Lactose

Prep Time:10

Marinating:6

Total Time:6 10

Servings: servings

Calories: 275kcal

Author: Renee

Equipment

Ingredients

US Customary - Metric

1 pound bay shrimp (i.e., salad shrimp) or two cans deveined shrimp
6 tablespoons vegetable oil
3 tablespoons yellow mustard
¼ cup lemon juice fresh or bottled
4-6 whole green onions thinly sliced, with tops
3-4 stalks celery finely chopped
¼ teaspoon kosher salt or more, to taste
½ teaspoon ground pepper or more, to taste

Instructions

Rinse shrimp in cold water and drain in colander.
In a mixing bowl, whisk together oil, mustard, salt, and pepper. Add onion, celery, and shrimp.
Cover and refrigerate to marinate, 6-24 hours.
Toss again to mix before serving. Season to taste.
Serve on a bed of lettuce and tomatoes.

Notes

Cover tightly and refrigerate any leftovers. This shrimp salad is best eaten within 2 days of being made. Before serving, give the salad a quick toss to mix. Do not freeze.