Homemade Shrimp Salad Cups

Here is my favorite shrimp salad cups recipe, with tender pieces of shrimp, crisp celery, green onions, fresh dill, and a creamy lemon dressing, all served in crunchy cabbage leaf cups.

These shrimp salad cups are perfect for a light lunch or easy appetizer when you want something refreshing. I love making these during the warmer months because they’re cold, satisfying, and you don’t have to turn on the oven!

What Kind of Shrimp Should I Use?

For this recipe, pre-cooked frozen shrimp is actually your best bet since it saves you time and effort. You can find bags of cooked shrimp in the freezer section of most grocery stores, and they come in various sizes – anywhere from small salad shrimp to larger tail-on varieties will work here. I’d recommend going with medium-sized shrimp (around 41-50 count per pound) since they’re easier to chop and mix into the salad. Just make sure to thaw them overnight in the fridge rather than using quick-thaw methods, as this helps them retain their texture and prevents them from getting watery.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Frozen cooked shrimp: Fresh cooked shrimp works great too – just grab about a pound from your seafood counter. You can also use canned shrimp in a pinch, though the texture won’t be quite as nice. Drain it well and pat dry before using.
• Cabbage cups: If you’re not into cabbage cups, you can serve this salad in butter lettuce leaves, endive spears, or even on crackers. For a low-carb option, try cucumber rounds or bell pepper halves.
• Mayo: Greek yogurt or sour cream can replace some or all of the mayo for a tangier, lighter version. Start with half mayo and half yogurt if you want to ease into it.
• Green onion: Regular yellow or white onion works fine – just use about 1/4 cup since they’re stronger. You could also try chives or shallots for a milder flavor.
• Shrimp juice: If you don’t have enough liquid from thawing the shrimp, a bit of clam juice or even a splash of fish sauce (go easy, it’s strong) will give you that seafood flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with shrimp salad is over-reducing the shrimp liquid, which can turn bitter and overly fishy – simmer it gently and taste as you go, stopping when it’s concentrated but still mild in flavor.

When separating the cabbage leaves, rushing and trying to peel them off a raw head will cause them to tear, so blanch the whole cabbage in boiling water for 2-3 minutes first to soften the leaves and make them pliable enough to form cups.

Don’t add the dressing to warm shrimp or hot reduced liquid, as this can cause the mayo to separate and become oily – let everything cool to room temperature before mixing.

Finally, avoid making the salad too far in advance, since the vegetables will release water and dilute your dressing, making it best to assemble these cups within a few hours of serving.

What to Serve With Shrimp Salad Cups?

These shrimp salad cups are pretty light on their own, so I like to round out the meal with some simple sides that won’t overpower the fresh seafood flavor. A bowl of tomato soup or a light broth-based soup makes a great pairing, especially if you’re serving these for lunch. You could also set out some crackers or toasted baguette slices on the side for people who want a little extra crunch with their shrimp salad. For a fuller meal, try adding a fruit salad with berries and melon or some crispy sweet potato fries on the side.

Storage Instructions

Store: The shrimp salad mixture keeps really well in the fridge for up to 3 days when stored in an airtight container. I actually like to make the salad a few hours ahead so the flavors can meld together. Just wait to fill your cabbage cups until right before serving so they stay crisp and don’t get soggy.

Make Ahead: This is a great recipe for prepping in advance! Mix up your shrimp salad the night before and keep it chilled. Separate your cabbage leaves and store them in a damp paper towel inside a plastic bag to keep them fresh and crunchy. When you’re ready to eat, just scoop the salad into the leaves and you’re good to go.

Serve: If you have leftover filled cups, they’re best eaten within a few hours since the cabbage can start to wilt. The shrimp salad itself stays good though, so you can always refill fresh cabbage leaves or serve it on crackers or lettuce instead.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 65-75 g
• Fat: 35-45 g
• Carbohydrates: 25-35 g

Ingredients

For the salad:

• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 1 1/4 cups finely diced celery
• 1/2 cup thinly sliced green onion
• 1 medium green cabbage (leaves separated into cups)
• 1 tablespoon fresh dill, chopped

For the dressing:

• 5 tbsp mayo (I prefer Hellmann’s for the best creamy texture)
• 1 1/2 tbsp reduced shrimp stock
• 1 1/2 tbsp fresh lemon juice
• 1 tsp celery seed
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp old bay seasoning

Step 1: Prepare the Cabbage Cups and Mise en Place

• 1 medium green cabbage
• 1 1/4 cups celery
• 1/2 cup green onion
• 1 tablespoon fresh dill
• 1 lb shrimp

Remove the core from the cabbage by cutting a cone-shaped section from the base, then carefully peel away individual leaves and set them aside on a clean kitchen towel to dry slightly—these will be your serving vessels.

While the cabbage sits, finely dice the celery, thinly slice the green onion, chop the fresh dill, and cut the thawed shrimp into 1/2-inch pieces.

Having everything prepped and ready will make the assembly quick and seamless.

Step 2: Make the Shrimp Stock Reduction

• 1 1/2 tbsp reduced shrimp stock

If your shrimp came with liquid or you have shrimp stock available, pour it into a small saucepan and bring it to a gentle simmer over medium heat.

Let it reduce by half, which concentrates the briny seafood flavor—this should take about 5-8 minutes depending on the amount.

I like to use reduced shrimp stock instead of plain water because it adds a subtle depth that really enhances the overall taste of the salad.

Remove from heat and let it cool to room temperature for a few minutes before using.

Step 3: Build the Creamy Dressing

• 5 tbsp mayo
• cooled shrimp stock reduction from Step 2
• 1 1/2 tbsp fresh lemon juice
• 1 tsp celery seed
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp old bay seasoning

In a medium bowl, whisk together the mayonnaise, cooled shrimp stock reduction, fresh lemon juice, celery seed, salt, pepper, and Old Bay seasoning until smooth and well combined.

The dressing should be creamy but not too thick—the acidity from the lemon juice and the umami from the Old Bay will brighten the richness of the mayo.

Taste and adjust seasonings as needed; I find that a touch more lemon juice brings everything into focus.

Step 4: Combine Shrimp with Vegetables and Dressing

• shrimp, celery, green onion, and dill from Step 1
• dressing from Step 3

Add the diced shrimp, celery, green onion, and chopped dill to the bowl with the dressing.

Gently fold everything together until the shrimp and vegetables are evenly coated—be careful not to break up the shrimp pieces as you mix.

Let this sit for a minute to allow the flavors to meld, then give it a final gentle stir.

Step 5: Fill Cabbage Cups and Serve

• shrimp salad mixture from Step 4
• cabbage cups from Step 1

Spoon the shrimp salad mixture generously into each prepared cabbage leaf cup, filling them just before serving to keep the leaves crisp and fresh.

The cool, slightly crunchy cabbage provides a nice textural contrast to the creamy salad inside.

Arrange on a platter and serve immediately, or cover loosely with plastic wrap and refrigerate for up to 2 hours if making ahead.

Homemade Shrimp Salad Cups

Delicious Homemade Shrimp Salad Cups recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 12 cups

Calories: 700

Ingredients Method

Ingredients

  

For the salad:

• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 1 1/4 cups finely diced celery
• 1/2 cup thinly sliced green onion
• 1 medium green cabbage (leaves separated into cups)
• 1 tablespoon fresh dill, chopped

For the dressing:

• 5 tbsp mayo (I prefer Hellmann's for the best creamy texture)
• 1 1/2 tbsp reduced shrimp stock
• 1 1/2 tbsp fresh lemon juice
• 1 tsp celery seed
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp old bay seasoning

Method

 

1. Remove the core from the cabbage by cutting a cone-shaped section from the base, then carefully peel away individual leaves and set them aside on a clean kitchen towel to dry slightly—these will be your serving vessels. While the cabbage sits, finely dice the celery, thinly slice the green onion, chop the fresh dill, and cut the thawed shrimp into 1/2-inch pieces. Having everything prepped and ready will make the assembly quick and seamless.
2. If your shrimp came with liquid or you have shrimp stock available, pour it into a small saucepan and bring it to a gentle simmer over medium heat. Let it reduce by half, which concentrates the briny seafood flavor—this should take about 5-8 minutes depending on the amount. I like to use reduced shrimp stock instead of plain water because it adds a subtle depth that really enhances the overall taste of the salad. Remove from heat and let it cool to room temperature for a few minutes before using.
3. In a medium bowl, whisk together the mayonnaise, cooled shrimp stock reduction, fresh lemon juice, celery seed, salt, pepper, and Old Bay seasoning until smooth and well combined. The dressing should be creamy but not too thick—the acidity from the lemon juice and the umami from the Old Bay will brighten the richness of the mayo. Taste and adjust seasonings as needed; I find that a touch more lemon juice brings everything into focus.
4. Add the diced shrimp, celery, green onion, and chopped dill to the bowl with the dressing. Gently fold everything together until the shrimp and vegetables are evenly coated—be careful not to break up the shrimp pieces as you mix. Let this sit for a minute to allow the flavors to meld, then give it a final gentle stir.
5. Spoon the shrimp salad mixture generously into each prepared cabbage leaf cup, filling them just before serving to keep the leaves crisp and fresh. The cool, slightly crunchy cabbage provides a nice textural contrast to the creamy salad inside. Arrange on a platter and serve immediately, or cover loosely with plastic wrap and refrigerate for up to 2 hours if making ahead.