There’s something wonderfully satisfying about a salad that’s both light and substantial. For years, I found shrimp salads a bit one-note, often overly creamy and lacking texture. That all changed when I started experimenting with a base of finely shredded red cabbage and crisp celery. The vibrant crunch against the tender, sweet shrimp creates a harmony of textures that is just so pleasing. My husband, who’s usually picky about salads, asked for seconds the first time I made this, and I knew I’d landed on something special.

This Shrimp Salad with Red Cabbage isn’t your average deli-counter fare. We gently poach the shrimp with lemon and herbs to ensure they are plump and flavourful, a world away from rubbery, overcooked shrimp. The dressing is a light yet creamy concoction of mayonnaise, Greek yoghurt, fresh dill, and a hint of Dijon mustard that ties everything together without overwhelming the delicate seafood. The sharp, earthy crunch of the red cabbage and the fresh, almost peppery bite of celery cut through the richness beautifully.

It’s a dish that works wonderfully for a sophisticated lunch, a light dinner on a warm evening, or even packed into individual pots for a picnic. The colours alone are enough to brighten any table, with the deep purple of the cabbage, the pale pink of the shrimp, and the vibrant green of the dill and celery. It’s a recipe I return to again and again when I want something that feels both wholesome and a little bit luxurious.

Recipe Overview

This recipe brings together sweet, succulent shrimp with the brilliant crunch of fresh red cabbage and celery, all tossed in a tangy, dill-infused creamy dressing. The key is poaching the shrimp gently, which I discovered makes them far more tender than boiling. It’s a straightforward salad to assemble, but the results are layered and sophisticated.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Shrimp Salad With Red Cabbage

• Incredible Texture: The combination is what makes this so good. You get the soft, juicy shrimp, the loud, satisfying crunch from the finely shredded cabbage, and the crisp, refreshing snap of celery in every single bite.
• Ready in Under 30 Minutes: From start to finish, this entire dish comes together in about 25 minutes, making it ideal when you need a nourishing meal without spending hours in the kitchen.
• A Flexible Recipe: Don’t have red cabbage? Finely shredded white cabbage or Napa cabbage works too. You can swap the dill for fresh parsley or chives, or even add a handful of toasted walnuts for extra texture. It’s very forgiving.
• Great for Meal Prep: This salad holds up surprisingly well. It’s excellent for preparing a healthy lunch for the next day, and I often make a big batch for weekday lunches. It’s a much more exciting alternative to a simple sandwich. For another great meal prep idea, check out our Sticky Chicken Rice Bowls.
• Family Tested: This is one of those salads that everyone seems to love. The flavours are bright and fresh, and it’s hearty enough to be a main course, which is a big win in my house.

Shrimp Salad With Red Cabbage

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, use the freshest ingredients you can find, especially the shrimp and herbs. I always opt for raw, shell-on king prawns as they have so much more flavour. For the mayonnaise, a good quality one like Hellmann’s provides a great creamy base without being too sweet.

• For Poaching the Shrimp:
• 500g raw king prawns, peeled and deveined (tails on or off, your choice)
• 1 lemon, halved
• 2 bay leaves
• A few black peppercorns
• For the Salad:
• 300g red cabbage, core removed and very finely shredded
• 3 celery stalks, finely sliced
• 1 small red onion, very thinly sliced
• A large handful of fresh dill, finely chopped
• For the Dressing:
• 100g full-fat mayonnaise
• 50g plain Greek yoghurt
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper

Sara’s Tip: Don’t throw away the prawn shells! You can simmer them in water for 20 minutes to create a quick, flavourful stock to use as your poaching liquid instead of plain water. It adds an incredible depth of flavour to the shrimp.

How to Make Shrimp Salad With Red Cabbage

The process is simple: we poach the shrimp, chop the vegetables, and whisk together the dressing. The final step is to combine it all gently to keep the textures distinct and fresh.

1. Prepare the Poaching Liquid: Fill a medium saucepan with about 1 litre of water. Add the halved lemon (give it a good squeeze into the water before dropping it in), the bay leaves, and the peppercorns. Bring to a gentle simmer over a medium heat.
2. Poach the Shrimp: Once the water is simmering, add the prepared shrimp. Cook for just 2-3 minutes. They are done as soon as they turn pink and opaque and curl into a ‘C’ shape. What works best for me is to watch them like a hawk; overcooked shrimp can become tough.
3. Chill the Shrimp: Immediately remove the shrimp from the water with a slotted spoon and plunge them into a bowl of ice water. This stops the cooking process instantly and keeps them tender. Let them cool for a few minutes, then drain thoroughly and pat them dry. If they are very large, you can chop them into bite-sized pieces.
4. Prepare the Vegetables: While the shrimp are cooling, place your finely shredded red cabbage, sliced celery, and thinly sliced red onion into a large salad bowl. Add about three-quarters of the chopped fresh dill, reserving some for garnish.
5. Make the Dressing: In a small bowl or a jar, whisk together the mayonnaise, Greek yoghurt, Dijon mustard, and fresh lemon juice. Season with salt and pepper. Whisk until smooth and creamy. Taste and adjust the seasoning if necessary – you might want a little more lemon juice for sharpness or a pinch more salt.
6. Combine the Salad: Add the cooled, dry shrimp to the bowl with the vegetables. Pour over the dressing and use salad servers to gently toss everything together until evenly coated. Be gentle to avoid breaking up the shrimp.
7. Rest and Serve: For the best flavour, I find it helps to let the salad sit in the fridge for about 15-20 minutes before serving. This allows the flavours to meld together. Garnish with the remaining fresh dill and serve chilled.

Tips From My Kitchen

• Gentle Poaching is Key: The poaching water should be at a gentle simmer, not a rolling boil. A furious boil can make the shrimp tough. Keeping the heat gentle is crucial for that perfect, tender texture.
• The Secret Step: Dry your shrimp thoroughly after chilling them. I learned that excess water will dilute the dressing and make the final salad watery. I pat them dry with a clean tea towel or paper towels before adding them to the bowl.
• Make-Ahead: You can prepare all the components ahead of time. The vegetables can be chopped and stored in an airtight container in the fridge for up to 2 days. The dressing can be made and kept in a jar for up to 3 days. Poach the shrimp a day ahead. Just combine everything when you’re ready to serve.
• Storage: Once assembled, the salad is best eaten within 24 hours. Store any leftovers in an airtight container in the fridge. The cabbage will soften slightly but it will still be delicious the next day.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Medium saucepan
• Slotted spoon
• Small bowl or jar for dressing
• Salad servers

Common Mistakes to Avoid

• Overcooking the Shrimp: This is the most common mistake. Shrimp cook in minutes. Watch for them to turn pink and curl. If they form a tight ‘O’ shape, they are likely overcooked. Remove them from the heat as soon as they are opaque.
• Not Chilling the Shrimp: Adding warm shrimp to the salad will wilt the vegetables and can make the dressing separate. The ice bath is a non-negotiable step for stopping the cooking and cooling them down fast, ensuring a crisp, fresh salad.
• Dressing Too Early: If you’re not eating it right away, wait to dress the salad. The salt in the dressing will draw moisture out of the cabbage and celery, making them lose their fantastic crunch over time. Mix it just before serving or up to an hour beforehand.

Delicious Variations to Try

One of the best things about a salad is how easily you can adapt it. Here are a few variations my family and I enjoy:

• Spicy Version: Add a finely chopped red chilli to the salad or a teaspoon of sriracha or hot sauce to the dressing for a gentle, warming heat that complements the sweet shrimp.
• Add Avocado: For extra creaminess and healthy fats, gently fold in one diced avocado just before serving. The creamy texture is a wonderful contrast to the crunchy cabbage. For another healthy and satisfying meal, try our Low Carb Chicken Casserole.
• Different Protein: This salad base is fantastic with other proteins. Try it with flaked hot-smoked salmon, shredded cooked chicken (our Juicy Chicken Recipe would be great for this), or even chickpeas for a vegetarian option.

What to Serve With Shrimp Salad With Red Cabbage

This salad is substantial enough to be a meal on its own, but it also pairs beautifully with a few simple accompaniments.

• Crusty Bread: A slice of warm, crusty sourdough or a good quality baguette is ideal for mopping up any leftover dressing.
• Avocado Toast: Serve a scoop of the salad alongside or on top of a simple slice of avocado toast for a truly satisfying and wholesome lunch.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works beautifully. Its acidity cuts through the creamy dressing and complements the fresh seafood.

Frequently Asked Questions

Shrimp Salad With Red Cabbage

A refreshing and crunchy salad featuring tender poached shrimp, crisp red cabbage, and a creamy dill dressing. Perfect for a light lunch or a sophisticated main course.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 365

Ingredients Method Notes

Ingredients

  

For Poaching the Shrimp

• 500 g raw king prawns peeled and deveined (tails on or off, your choice)
• 1 lemon halved
• 2 bay leaves
• A few black peppercorns

For the Salad

• 300 g red cabbage core removed and very finely shredded
• 3 celery stalks finely sliced
• 1 small red onion very thinly sliced
• A large handful of fresh dill finely chopped

For the Dressing

• 100 g full-fat mayonnaise
• 50 g plain Greek yoghurt
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/2 tsp salt or to taste
• 1/4 tsp freshly ground black pepper

Method

 

1. Prepare the Poaching Liquid: Fill a medium saucepan with about 1 litre of water. Add the halved lemon (give it a good squeeze into the water before dropping it in), the bay leaves, and the peppercorns. Bring to a gentle simmer over a medium heat.
2. Poach the Shrimp: Once the water is simmering, add the prepared shrimp. Cook for just 2-3 minutes. They are done as soon as they turn pink and opaque and curl into a 'C' shape. What works best for me is to watch them like a hawk; overcooked shrimp can become tough.
3. Chill the Shrimp: Immediately remove the shrimp from the water with a slotted spoon and plunge them into a bowl of ice water. This stops the cooking process instantly and keeps them tender. Let them cool for a few minutes, then drain thoroughly and pat them dry. If they are very large, you can chop them into bite-sized pieces.
4. Prepare the Vegetables: While the shrimp are cooling, place your finely shredded red cabbage, sliced celery, and thinly sliced red onion into a large salad bowl. Add about three-quarters of the chopped fresh dill, reserving some for garnish.
5. Make the Dressing: In a small bowl or a jar, whisk together the mayonnaise, Greek yoghurt, Dijon mustard, and fresh lemon juice. Season with salt and pepper. Whisk until smooth and creamy. Taste and adjust the seasoning if necessary – you might want a little more lemon juice for sharpness or a pinch more salt.
6. Combine the Salad: Add the cooled, dry shrimp to the bowl with the vegetables. Pour over the dressing and use salad servers to gently toss everything together until evenly coated. Be gentle to avoid breaking up the shrimp.
7. Rest and Serve: For the best flavour, I find it helps to let the salad sit in the fridge for about 15-20 minutes before serving. This allows the flavours to meld together. Garnish with the remaining fresh dill and serve chilled.

Notes

For the best flavour, allow the salad to chill for at least 15-20 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.

I really hope you give this vibrant Shrimp Salad with Red Cabbage a try. It’s become such a staple in my kitchen for its fresh taste and wonderful textures. It’s proof that a salad can be genuinely exciting! If you do make it, please drop a comment below and let me know how it turned out. I love hearing from you!
Happy cooking,
Sara Gomez