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Apple almond shrimp salad piled on lettuce with toasted almonds and diced apple on a floral gold-rim plate
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Foolproof Apple Almond Shrimp Salad

A crisp, protein-packed shrimp salad with sweet apple, toasted almonds, and a bright lemon-Dijon dressing, tested to keep the shrimp tender every time.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 320kcal

Ingredients

For the Shrimp Salad:

  • 1 lb medium shrimp, peeled and deveined
  • 1 large Honeycrisp or Fuji apple, diced (about 1½ cups)
  • 2 celery stalks, diced
  • 1/2 cup sliced almonds, toasted
  • 2 tablespoon minced red onion or shallot
  • 2 tablespoon fresh dill, chopped

For the Dressing:

  • 1/3 cup mayonnaise (or plain full-fat Greek yogurt)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • Pinch of kosher salt

For Serving:

  • Bibb or butter lettuce leaves
  • Extra toasted almonds, for garnish

Instructions

  • Bring a medium saucepan of water to a gentle simmer and season generously with salt. Add the shrimp and cook for 2 to 3 minutes, until pink and curled into a loose "C" shape.
  • Immediately drain the shrimp and transfer to a bowl of ice water. Let cool for 1 to 2 minutes, then drain again and pat dry. Chop into bite-size pieces.
  • Add the sliced almonds to a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring often, until light golden and fragrant. Remove from heat and set aside.
  • Dice the apple and celery into pieces roughly the size of the shrimp. If prepping ahead, toss the apple with a little of the reserved lemon juice.
  • In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth.
  • In a large bowl, combine the shrimp, apple, celery, minced shallot, and dill. Pour the dressing over and toss gently to coat.
  • Fold in the toasted almonds just before serving. Chill for at least 15 minutes, then serve over lettuce leaves with extra almonds on top.

Notes

  • Salt the poaching water generously — shrimp poached in plain water taste flat no matter how good the dressing is.
  • The ice bath step is critical. Shrimp keep cooking from residual heat even off the stove, so the ice water stops that immediately and prevents rubbery texture.
  • Toss diced apple in a teaspoon of lemon juice if prepping more than an hour ahead — this slows browning significantly.
  • Add the almonds at the very last step. Mixed in early, they soften in the dressing and lose their crunch within an hour.
  • For a lighter version, swap the mayonnaise for an equal amount of plain full-fat Greek yogurt.
  • Store components separately (shrimp, dressing, toasted almonds vs. apple and celery) if making more than a day ahead, then combine within a few hours of serving.
  • This salad is best eaten within 3 days; texture softens noticeably by day 3 as the apple and celery release moisture.