Shrimp Nics – A Bright, Crunchy Shrimp Salad You’ll Make on Repeat

Shrimp Nics is the kind of recipe you can pull together on a weeknight and still feel like you made something special. It’s light but satisfying, crisp and creamy, and full of clean, fresh flavor. Think plump shrimp tossed with crunchy vegetables, herbs, and a zesty lemon-garlic dressing.

It’s great as a main dish, a side for a cookout, or a make-ahead lunch that actually tastes better the next day. If you love shrimp and like your salads lively, this one will become a staple.

What Makes This Recipe So Good

• Clean, bold flavor: Bright lemon, a touch of Dijon, and garlic bring the shrimp to life without overpowering it.
• Crunch in every bite: Cucumber, celery, and radish add texture so the salad never feels bland.
• Meal-prep friendly: It holds well for a day or two, making it perfect for lunches or picnic baskets.
• Fast to make: Shrimp cooks in minutes. Most of the time is just quick chopping.
• Flexible: Serve it over greens, stuffed into pitas, piled on toast, or spooned over rice.

Ingredients

• 1 pound large shrimp, peeled and deveined (tail off)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil (for cooking shrimp)
• 1 English cucumber, diced
• 2 celery stalks, finely sliced
• 4 radishes, thinly sliced
• 1/4 small red onion, thinly sliced
• 1 avocado, diced (optional but recommended)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons capers, drained
• Zest of 1 lemon
• For the dressing:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (or maple syrup)
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon crushed red pepper flakes (optional)

Step-by-Step Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels.

   Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Cook the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.

   Remove to a plate and let cool slightly.

3. Chop the veg: Dice cucumber, slice celery and radishes, and thinly slice the red onion. Dice the avocado last to keep it fresh.
4. Make the dressing: In a small bowl, whisk olive oil, lemon juice, Dijon, honey, garlic, red pepper flakes (if using), and the remaining salt and pepper. Taste and adjust with more lemon or salt.
5. Combine: In a large bowl, add the cucumber, celery, radishes, red onion, capers, lemon zest, dill, and parsley.

   Toss with half the dressing.

6. Add shrimp: Cut the shrimp into bite-size pieces if large. Add to the bowl with the avocado. Drizzle with the remaining dressing and gently toss to coat.
7. Rest and serve: Let the salad sit 5–10 minutes so flavors meld.

   Taste and adjust seasoning. Serve over greens, in lettuce cups, or with crusty bread.

Keeping It Fresh

• Make ahead: You can cook the shrimp and mix the dressing up to 24 hours in advance. Keep them separate until just before serving.
• Storage: Store the assembled salad in an airtight container in the fridge for up to 2 days.

  For best texture, add avocado right before serving.

• No soggy salad: Use English cucumber or scoop out seeds from regular cucumbers. Pat shrimp dry before cooking to minimize extra moisture.
• Revive leftovers: Add a squeeze of lemon and a pinch of salt to brighten the flavors after chilling.

Health Benefits

• Lean protein: Shrimp is high in protein and low in calories, which supports muscle repair and satiety.
• Heart-smart fats: Extra-virgin olive oil and avocado bring monounsaturated fats that can support heart health.
• Micronutrient boost: Herbs, radishes, and cucumbers add vitamins, minerals, and antioxidants with very few calories.
• Low-carb friendly: This recipe is naturally low in carbs and high in fiber if you load it with veggies.

Common Mistakes to Avoid

• Overcooking shrimp: Shrimp turn rubbery fast. Pull them as soon as they’re pink and just firm.
• Skipping the dry-off: Wet shrimp won’t sear well and can water down the salad.

  Pat them dry first.

• Overdressing: Add dressing gradually. You can always add more, but you can’t take it out.
• Forgetting to season: Taste as you go. A small pinch of salt and a squeeze of lemon can make the flavors pop.
• Adding avocado too soon: It can brown or get mushy.

  Fold it in right before serving.

Variations You Can Try

• Mediterranean: Add cherry tomatoes, Kalamata olives, and crumbled feta. Swap dill for oregano.
• Spicy Lime: Use lime juice, add chopped jalapeño, and a pinch of chili powder. Finish with cilantro.
• Crunchy Thai-Inspired: Replace Dijon with a teaspoon of fish sauce and a touch of honey.

  Add shredded cabbage, carrots, and mint. Finish with roasted peanuts.

• Grain bowl: Serve over chilled quinoa or farro to make it more filling.
• Toast topper: Pile onto sourdough with a swipe of ricotta or smashed avocado.

FAQ

Can I use frozen shrimp?

Yes. Thaw them overnight in the fridge or under cold running water.

Pat very dry before cooking so they sear and don’t release excess water.

What size shrimp works best?

Large or extra-large (16–26 count per pound) are ideal. They’re meaty, easy to cook evenly, and hold up well in a salad.

Can I make this dairy-free or gluten-free?

It’s naturally dairy-free and gluten-free as written. Just confirm your Dijon mustard is gluten-free if that’s a concern.

How do I cook shrimp without a skillet?

Roast on a sheet pan at 425°F (220°C) for 6–8 minutes with a drizzle of oil, salt, and pepper.

They should be pink and just opaque.

What can I use instead of dill?

Parsley, chives, basil, or tarragon all work. Use what you have and what you like—just keep it fresh, not dried, for the best flavor.

Can I add mayo to make it creamier?

You can. Stir in 1–2 tablespoons of mayonnaise or Greek yogurt.

Balance with a little extra lemon juice to keep it bright.

Is this good for meal prep?

Absolutely. Keep the shrimp, chopped veggies, and dressing separate, then combine within 24 hours of serving. Add avocado at the end.

Final Thoughts

Shrimp Nics brings together juicy shrimp, crisp veggies, and a punchy lemon-garlic dressing in a way that feels fresh every time.

It’s simple enough for a Tuesday night and polished enough for guests. Keep the shrimp tender, the veg crunchy, and the seasoning bold. Once you make it your own, you’ll reach for this recipe whenever you want something light, bright, and genuinely satisfying.