Recipe

Fresh Seafood Salad

A bright, chillable seafood salad with tender shrimp and scallops, crisp celery, lots of herbs, and a punchy lemony dressing that tastes like you planned ahead.

By Matt Campbell

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4.8

A glass bowl of seafood salad with shrimp, scallops, celery, herbs, and lemon wedges on a wooden table in natural light

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This is the seafood salad I make when I want my fridge to feel like it has its life together. It is cold, bright, and lemony with just enough richness to feel special, plus crunchy celery and a blizzard of herbs that makes every bite taste awake.

We are using quick-cooked shrimp and scallops (no rubbery drama), then tossing everything in a lemon herb dressing with a little Dijon for backbone. Serve it over greens, pile it into a toasted roll, or eat it straight out of the container while pretending you are only “tasting for seasoning.”

Seafood note: Buy the freshest seafood you can, keep it cold, and cook it fast. If you are working with frozen shrimp or scallops, thaw overnight in the fridge and pat very dry before cooking.

Allergen note: Contains shellfish. If you use mayonnaise, it also contains egg.

Cooked shrimp and scallops cooling on a sheet pan with lemon halves and fresh herbs nearby

Why It Works

Quick, gentle cooking: Shrimp and scallops are cooked just until opaque, then chilled so they stay tender, not chewy.
Big flavor, simple dressing: Lemon zest plus juice brings brightness, Dijon helps the dressing cling, and olive oil rounds it out.
Texture party: Celery, cucumber, and red onion keep things crisp, while herbs make it taste like a fresh breeze (the edible kind).
Flexible serving: Works as a lunch, a light dinner, or a “put it on crackers and call it an appetizer” situation.

Storage Tips

Refrigerate: Store in an airtight container and chill promptly. For best quality, eat within 1 to 2 days. If your fridge runs reliably cold (40°F/4°C or below), it can keep up to 3 days, but seafood salad is happiest early.

Keep it crisp: If you are planning ahead, store the dressing separately and toss before serving. If it is already dressed, you can refresh it with a squeeze of lemon and a pinch of salt right before eating.

Make ahead: Make the dressing up to 3 days ahead. Cook the shrimp and scallops up to 1 day ahead, chill, and assemble day-of for the best texture.

Do not freeze: The texture of cooked seafood and crunchy vegetables gets weird after freezing. This is a fresh-fridge-only relationship.

Common Questions

Can I use imitation crab?

You can. It will be a different vibe (sweeter, softer), but it still works with the lemony dressing. Use about 8 to 10 ounces, flaked, and skip cooking it.

What is the best way to avoid rubbery shrimp and scallops?

Two rules: high heat, short time. Shrimp are done when they turn pink and curl into a loose C. Scallops are done when they are opaque with a slightly translucent center. Pull early, they keep cooking from residual heat.

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

Yes. The base recipe is naturally dairy-free and gluten-free. Just serve it with gluten-free crackers or over greens if needed.

What should I serve with seafood salad?

My favorites: butter lettuce or arugula, toasted sourdough, crackers, avocado, or a simple tomato salad. If you want cozy carbs, serve it with boiled baby potatoes and extra dressing spooned over everything.

Can I add pasta to make it more filling?

Absolutely. Toss in 2 to 3 cups cooked and cooled short pasta (like shells). Add an extra tablespoon of olive oil and a pinch more salt to keep it lively.

Is it still a vinaigrette if there is mayo?

Purists might argue. I call it a lemon herb vinaigrette because it is mostly lemon and olive oil, but the mayo is totally optional and just adds a little body. If you skip it, you still get a punchy, classic vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for poaching shrimp)
Large skillet or sauté pan (for scallops)
Mixing bowl
Fine mesh strainer or slotted spoon
Sheet pan or large plate (to cool seafood fast)
Microplane or zester (optional but great)
Whisk

I started making this seafood salad after one too many “sad desk lunches” that tasted like they had given up. The fix was shockingly simple: cook shrimp for two minutes, sear scallops like you mean it, and let lemon zest do what lemon zest does best, which is make you feel like a competent adult with a citrus budget.

Now it is my favorite midnight fridge flex. Cold seafood salad, a handful of potato chips for crunch, and suddenly leftovers look suspiciously fancy. Highly recommend.