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Costco Shrimp Salad

Creamy, lemony shrimp salad made from Kirkland frozen shrimp — perfect in sandwiches, lettuce cups, or straight from the bowl.

Prep Time
15 min
Cook Time
5 min
Servings
4
Cost / Serving
$4.75

Quick Answer

Roughly chop Kirkland's pre-cooked shrimp, then fold with mayo, lemon juice, dill, celery, and red onion. Twenty minutes start to finish; serves 4 in sandwiches, lettuce cups, or straight from the bowl.

This cold shrimp salad uses Kirkland Signature cooked frozen shrimp, tossed with celery, red onion, fresh dill, mayo, lemon, and Old Bay for that classic New England flavor. The texture and flavor are remarkably close to a lobster roll filling at a fraction of the price. Make it ahead of time — it gets better after an hour in the fridge — and serve it any way you like.

Instructions

  1. 1

    Thaw the shrimp: place them in a colander and run cold water over them for 5 minutes, or thaw overnight in the refrigerator. Once thawed, pat them very dry with paper towels. Excess moisture will water down the dressing and make the salad soggy.

  2. 2

    If the shrimp are large (31–40 count), chop them roughly into 3–4 pieces each so you get a good mix of shrimp in every bite. If using smaller shrimp (51–60 count), you can leave them whole or halve them. The goal is a cohesive, scoopable salad rather than whole shrimp.

  3. 3

    In a large mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, Old Bay, Dijon mustard (if using), salt, and pepper. Taste the dressing on its own — it should be bright, tangy, and well-seasoned before you add anything else.

  4. 4

    Add the shrimp, diced celery, minced red onion, and fresh dill to the bowl. Fold gently with a rubber spatula until everything is evenly coated. Avoid over-stirring, which can make the shrimp tough.

  5. 5

    Taste and adjust: add more lemon juice for brightness, more Old Bay for spice, or a pinch of salt if it tastes flat. The celery and onion will release a little liquid as it sits, so it's okay to start slightly on the saltier side.

  6. 6

    Cover and refrigerate for at least 30 minutes before serving. This rest time lets the flavors meld and the dressing thicken slightly as it absorbs into the shrimp. The salad can be made up to 2 days ahead.

  7. 7

    Serve in butter lettuce cups for a low-carb option, piled into toasted split-top hot dog buns for a shrimp roll, on crackers as an appetizer, or stuffed into half an avocado. Garnish with a sprig of fresh dill and a lemon wedge.

Frequently Asked Questions

How do you poach shrimp for shrimp salad?+
Bring a pot of salted water to a boil (or a court-bouillon with a halved lemon, bay leaf, and a few peppercorns for more flavor). Remove from heat, add the raw shrimp, and let them poach in the hot water off the heat for 2–3 minutes until pink and just opaque. Immediately transfer to an ice bath to stop cooking. Since Kirkland shrimp come pre-cooked, you only need to thaw and dry them — no poaching required.
How long does shrimp salad last in the refrigerator?+
Properly stored in an airtight container, shrimp salad lasts 2–3 days in the refrigerator. Day two is often the best — the flavors are more developed. By day three it's still safe but the celery softens and the shrimp can take on a waterlogged texture. Do not freeze shrimp salad; the mayonnaise will break and the texture becomes unpleasant when thawed.
What size shrimp should I use for shrimp salad?+
The 31–40 count per pound size (often labeled 'large') is ideal for shrimp salad. They're substantial enough to chop into satisfying pieces and give great texture without being unwieldy. The Kirkland 31–40 cooked tail-off bag is a perfect match. You can use 51–60 count (medium) and leave them whole, but they can make the salad feel a bit watery. Avoid 16–20 count (extra-large) — they stay too chunky and don't integrate as well.
Can I use pre-cooked shrimp for shrimp salad?+
Yes — in fact, Kirkland's frozen shrimp is pre-cooked, which is what this recipe is designed for. Just thaw and dry thoroughly before using. The only risk with pre-cooked shrimp is overcooking if you apply any additional heat, which makes them rubbery. For cold shrimp salad, no additional cooking is needed whatsoever — thaw, dry, chop, and dress.
How do you serve shrimp salad?+
The most popular way is as a New England-style shrimp roll in a toasted, buttered split-top hot dog bun. It also works wonderfully in butter lettuce cups for a lighter option, on Ritz crackers as a party appetizer, stuffed into an avocado half, or as a filling for a croissant sandwich. For a full meal, serve it alongside corn on the cob, coleslaw, or a simple cucumber salad.

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