Mediterranean Shrimp Salad
GLUTEN FREE LUNCH RECIPESAPPETIZERS & SALADS
Lauren Vasnelis
8/24/2026
Mediterranean Shrimp Salad
This Mediterranean Shrimp Salad is cool, creamy, fresh, and packed with bright flavor from lemon, dill, capers, celery, onion, and Dijon mustard. You can make it with store-bought cooked shrimp for a quick shortcut, or cook the shrimp yourself with garlic, salt, and pepper for a little more flavor.
Serve it over crisp romaine, tuck it into your favorite gluten-free wrap or bread, or mix it with cold gluten-free pasta for an easy Mediterranean shrimp pasta salad.
Prep Time: 15 minutes
Assembly Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Ingredient Breakdown
Shrimp
Shrimp is the star of this salad, and you have two easy options. You can use store-bought cooked shrimp or shrimp cocktail and skip the cooking entirely, or you can start with raw shrimp and cook it yourself.
I prefer cooking the shrimp myself because it gives me more control over the seasoning and lets the shrimp pick up a little extra flavor from the garlic. That said, pre-cooked shrimp is a great shortcut when you want this salad on the table quickly.
Once chilled, cut the shrimp into bite-sized pieces so they mix evenly throughout the salad.
Celery
Celery gives the salad a fresh, crisp texture that balances the creamy mayonnaise dressing.
Dice it fairly small so you get a little crunch in every bite without large pieces overpowering the shrimp.
Yellow Onion
Yellow onion adds savory flavor and another layer of crunch.
Keep the pieces relatively small so the onion blends into the salad rather than taking over individual bites. If you prefer a milder onion flavor, you can reduce the amount slightly or use a sweeter onion.
Lemon
Fresh lemon juice brightens the entire salad and helps cut through the richness of the mayonnaise.
It also works especially well with shrimp, dill, and capers, giving the salad a fresh, summery flavor.
Mayonnaise
Mayonnaise forms the creamy base of the dressing and brings all of the ingredients together.
Use a mayonnaise you already enjoy because its flavor will come through in the finished salad. If you have specific dietary needs, choose whichever variety works best for you.
Dijon Mustard
Dijon mustard adds a little tang and depth to the creamy dressing.
It isn’t meant to make the salad taste strongly of mustard. Instead, it helps balance the mayonnaise and gives the dressing a little more complexity.
Fresh Garlic
Fresh garlic adds extra savory flavor, especially if you’re cooking the shrimp yourself.
I like adding it during the final minute of cooking so it becomes fragrant without burning. If you’re using pre-cooked shrimp, you can simply add the minced garlic directly to the salad.
Capers
Capers add a salty, briny bite that gives this salad its Mediterranean feel.
A little goes a long way. Their sharp, tangy flavor works especially well with the lemon, dill, and shrimp.
Fresh Dill
Fresh dill gives this salad a bright, herbaceous flavor and is one of the ingredients that really makes it feel fresh.
I strongly prefer fresh dill over dried for this recipe. Its flavor is lighter, cleaner, and much better suited to a cold seafood salad.
Ingredients
1 pound shrimp, fresh/raw or store-bought cooked shrimp cocktail
3 stalks celery, diced
1 yellow onion, diced
Juice of ½ lemon
½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh minced garlic
1 tablespoon capers
½ cup fresh dill, minced
Salt and black pepper, to taste
Instructions
Cook the shrimp, if desired. If you’re starting with raw shrimp and want to cook it yourself, heat a small amount of oil in a skillet over medium heat. Season the shrimp with salt and black pepper and sauté for about 1½ minutes per side, or until nearly cooked through.
Add the garlic. During the final 30–60 seconds of cooking, add the minced garlic and cook just until fragrant. Remove the shrimp from the heat.
Chill the shrimp completely. Refrigerate the cooked shrimp until cold. If you’re in a hurry, place them in the freezer for about 15 minutes to cool them down quickly.
Prep the ingredients. Cut the chilled shrimp into bite-sized pieces. Dice the celery and onion, and finely mince the fresh dill.
Mix the salad. Add the shrimp, celery, onion, lemon juice, mayonnaise, Dijon mustard, capers, fresh dill, salt, and black pepper to a large mixing bowl. Stir well until everything is evenly combined.
Chill. Cover and refrigerate for about 1 hour before serving.
Serve and enjoy. Serve over crisp romaine, in a gluten-free wrap, on gluten-free bread, or mixed with cold gluten-free pasta.
Lauren’s Tips 💛
Cook Your Own Shrimp for More Flavor: Store-bought shrimp cocktail is completely fine and makes this recipe incredibly easy. But if you have the extra few minutes, I prefer cooking the shrimp myself with salt, pepper, and fresh garlic. It adds another layer of flavor to the finished salad.
Use the Freezer Shortcut: If you’ve cooked your shrimp and don’t want to wait forever for them to cool, put them in the freezer for about 15 minutes. You just want them cold before mixing them into the mayonnaise-based dressing.
Fresh Dill Makes a Difference: This is one of those recipes where I really prefer fresh herbs. Fresh dill adds a bright flavor that works especially well with the shrimp, lemon, and capers.
Cut Everything Small: Bite-sized shrimp and finely diced celery and onion make the salad much easier to eat and ensure you get a little bit of everything in each bite.
Let It Chill: You can technically eat the salad as soon as it’s mixed, but letting it sit in the refrigerator for about an hour gives the flavors time to come together.
Notes
You can use fresh/raw shrimp that you cook yourself or store-bought cooked shrimp or shrimp cocktail.
Cooking the shrimp yourself gives you more control over the seasoning and, in my opinion, a more flavorful finished salad.
If using pre-cooked shrimp, skip the sautéing step and simply begin by cutting the chilled shrimp into bite-sized pieces.
Make sure freshly cooked shrimp are completely cold before mixing them with the mayonnaise.
The 15-minute freezer method is simply a quick way to chill freshly cooked shrimp. Don’t leave them in long enough to freeze solid.
Fresh dill is preferred over dried dill in this recipe.
Capers add a salty, briny bite that pairs especially well with shrimp and lemon.
I served this salad over crisp romaine, but it’s also great in a gluten-free wrap or sandwich.
For another easy meal, mix the finished shrimp salad with cold gluten-free pasta to turn it into a Mediterranean Shrimp Pasta Salad.
Store leftovers covered in the refrigerator.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use store-bought cooked shrimp?
Absolutely. Cooked shrimp or shrimp cocktail is the fastest option. Just make sure it’s cold, cut it into bite-sized pieces, and add it directly to the salad.
Is it better to cook the shrimp myself?
I think so. Cooking the shrimp yourself lets you season it with salt, pepper, and garlic, which adds more flavor to the finished salad. But it’s completely optional.
How do I know when the shrimp are cooked?
Shrimp cook quickly. They should turn opaque and pink and curl into a loose “C” shape. Avoid overcooking them or they can become rubbery.
Why do I need to cool the shrimp before mixing the salad?
Warm shrimp can soften the vegetables and warm up the mayonnaise dressing. This salad is much better when everything is cold.
Can I really put the shrimp in the freezer to cool them?
Yes. About 15 minutes works well when you’re in a hurry. Just keep an eye on them so they chill without actually freezing.
Can I make Mediterranean Shrimp Salad ahead of time?
Yes. It’s a good make-ahead recipe because the flavors actually benefit from some refrigerator time. Prepare it a few hours before serving and keep it covered and cold.
Do I have to let it chill for an hour?
Not necessarily. If everything is already cold, you can eat it right away. I recommend the hour because it gives the flavors time to meld.
Can I use dried dill instead of fresh?
You can, but fresh dill is much better here. It gives the salad a fresher, brighter flavor.
What can I serve Mediterranean Shrimp Salad with?
Serve it over romaine or other greens, in a gluten-free wrap, on gluten-free bread, or with gluten-free crackers.
Can I turn this into pasta salad?
Yes, and I think it would be fantastic. Mix the chilled shrimp salad with cooked and cooled gluten-free pasta for an easy Mediterranean Shrimp Pasta Salad.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator and serve them cold.
