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Fresh Shrimp Salad Appetizers – Easy Party Recipe with Creamy Herb Dressing

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These shrimp salad appetizers feature tender shrimp, crisp veggies, and a creamy herb dressing served in lettuce cups. Quick to make and perfect for parties, they’re light, flavorful, and always a crowd-pleaser.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen, tail off)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup celery, finely diced
  • 1/2 cup English cucumber, finely diced (seedless)
  • 2 tablespoons red onion, very finely minced (optional)
  • 1/3 cup mayonnaise
  • 1/4 cup Greek yogurt (plain, full-fat or low-fat)
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons fresh chives, snipped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 24–28 small lettuce leaves (butter lettuce, little gem, or endive)
  • Lemon wedges (for garnish)
  • Extra chopped herbs for sprinkling

Instructions

  1. Pat the shrimp dry with paper towels. If using frozen shrimp, thaw completely and drain well.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, sprinkle with salt and pepper. Sauté for 2-3 minutes per side, just until pink and opaque. Remove to a plate and let cool slightly.
  3. Dice celery and cucumber into small, even pieces. Mince red onion very finely.
  4. In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, chives, parsley, garlic powder, and smoked paprika. Season with salt and pepper to taste.
  5. Roughly chop the cooked, cooled shrimp into bite-sized pieces. Add to a mixing bowl with diced celery, cucumber, and red onion. Pour in the herb dressing and gently toss to coat.
  6. Optional: Cover and refrigerate the shrimp salad for 10-15 minutes to allow flavors to meld.
  7. Arrange small lettuce leaves on a serving platter. Spoon about 1 heaping tablespoon of shrimp salad into each leaf. Sprinkle with extra herbs and a little smoked paprika if desired.
  8. Serve with lemon wedges on the side for squeezing just before eating.

Notes

For best results, chill the shrimp salad before assembling. Use fresh herbs for maximum flavor. Don’t overcook the shrimp, and keep lettuce leaves chilled until serving. The salad can be made ahead, but assemble cups just before serving to keep lettuce crisp. For dairy-free, use vegan mayo and coconut yogurt.

Nutrition

Keywords: shrimp salad, party appetizer, creamy herb dressing, lettuce cups, seafood, healthy, gluten-free, easy recipe, summer, finger food

Find it online: https://blixfood.com/fresh-shrimp-salad-appetizers-easy-party-recipe-with-creamy-herb-dressing/