Easy Cold Shrimp Salad | Heath Riles BBQ

Sometimes, you just need a dish that’s light, cool, and effortless, and that’s exactly what this Easy Cold Shrimp Salad delivers. It’s a recipe that feels fancy enough for a backyard get-together, but it’s simple enough to throw together on a weeknight. Best of all, it travels like a dream, making it a go-to for pool parties, beach days, tailgates, or even weekday lunches.

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Products Used:
• Heath Riles BBQ Simple Citrus Rub https://www.heathrilesbbq.com/collections/heath-riles-bbq-rubs/products/simple-citrus-rub
• Yeti 4.5 QT Insulated Bowl https://yetius.pxf.io/xL3Nm3
• Thermoworks Silicone Tools https://thermoworks.sjv.io/EEXZG9
• Lemon Squeezer https://amzn.to/4oWcTuC
• Victorinox Knife https://amzn.to/4lYPlm6

Ingredients:
• 1 ½ lbs boiled shrimp, peeled, deveined, and roughly chopped
• ½ English cucumber, peeled in strips and chopped
• ⅔ cup green onions, thinly sliced
• ⅔ cup celery, finely chopped
• ¾ red bell pepper, chopped
• Handful of fresh dill, chopped (to taste)
• Juice of 1 ½ lemons
• 1 tbsp Heath Riles BBQ Simple Citrus Rub (adjust to taste)
• ½ cup mayonnaise (more if you prefer creamier)
• Freshly cracked black pepper, to taste

Directions:
1. Boil the shrimp ahead of time, let them cool, then rough chop into bite-sized pieces, quartering large shrimp so every bite has a good mix.
2. Dice the cucumber, green onions, celery, and red bell pepper, then toss everything into a large mixing bowl.
3. Chop a small handful of fresh dill and sprinkle it over the shrimp and vegetables.
4. Squeeze the juice of 1 ½ lemons over the mixture, add the Simple Citrus Rub, fold in the mayonnaise, and stir gently to coat everything evenly.
5. Taste and adjust seasoning with more rub, lemon juice, or a crack of black pepper, adding optional spices like paprika or hot sauce if desired.
6. Cover the salad and refrigerate for at least 2–3 hours, or overnight for the flavors to meld fully.

Chapters:
Intro 0:00
Chop Shrimp 0:21
Cut Vegetables 0:48
Season with Simple Citrus Rub 2:27
Mix Ingredients in a Bowl 2:36
Taste Test 3:30
Tips for More Color and Heat 3:48
Taste Test After Cooling 4:37
Outro 5:37

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Heath Riles, pitmaster
• 81x BBQ Grand Champion
• ’22, ’24, and ’25 Memphis in May World Rib Champion
• 2025 Memphis in May Grand Champion
• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

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Who’s ready for an easy cold shrimp salad? It’s good to carry anywhere for a party or anything and always makes a great meal prep. Let me show you how we do it. [Music] [Applause] [Music] All right, the first thing that we want to do to our shrimp to prep for our shrimp salad, you see I’ve already got some boiled shrimp here. This is about a pound and a half. Now, I’m going to go ahead and kind of rough chop this a little bit. These big ones I’m going to cut into fours. It’s just kind of however big you want it. There we go. There is a pound and a half of shrimp rough chopped. Now, let’s prep some veggies. So, I’ve got an English cucumber. I’m going to use about half of an English cucumber. About half. Now, I am going to peel a little bit of the green off. I’m only doing four strips off. Still leaving it with some green in it. So, I’m going to cut this in half. I’m going to quarter. This is what I’m going to do. Now, once we get all of our cucumbers chopped, let’s toss them in. Now, if you like yours smaller, you can always go smaller. That’s completely up to you. Now, I’m also going to go with some green onions. I want about 2/3 of a cup is what I’m looking for. And I think that will work. Now, I’m going the same thing on celery. I’m going with about 2/3 of a cup. Now, you can cut this celery as small as you want. Some of these I’m cutting into threes, some of them twos. Now, let’s go in with about 3/4 of a bell pepper. Red bell pepper. You know, I’m sitting here scooping all this up and I guess I could have been using my scraper, right? All right. Now, let’s get some deal. So, you can see there’s not much that I’m not using. I like a lot of deal. So, it’s completely optional how much deal you use. All right, let’s get the juice of one and a half lemons. All right, now I’m going to get some simple citrus rub in this. I’m probably going to using over a tablespoon or about a tablespoon. And that’s what I’m going to put in it for now. Now, I’m going to say I’ve got close to a/2 cup of mayonnaise left. I’m going to start with that. We might need a little more, but we can always add more, but we can’t take it away. You want to make it as creamy as you want right here, but you don’t want to overload it. Remember, you’re going to get a little bit of of liquid come out of your cucumbers, right? You don’t want to be overquefy, like I said. So, once you get all your mayonnaise out of here, about that’s that might not even be half a cup. I’m going to mix it around, but I know I’m going to have to get some more mayonnaise. It’s close, but we need a little more. Well, that’s a dead soldier. Let’s get his little brother. Little less than that was maybe two to three tablespoons. Wasn’t much. All right. Once I’ve got that all nice and folded in together, I am going to get me a fork and try it for the seasoning to see if we need to add any more simple citrus or not. All right, let’s try it. [Music] I’m adding just a spr. And I got to go with that black pepper. Now, if you want any color out of this, this is a tip. You can add a little bit of smell. You can add a little bit of smoked paprika. You can also add some dashes of hot sauce if you want to kick it up a notch or maybe even a touch of the fire W sauce. It’s completely up to you. This is more of a classic shrimp salad. This is what I like. And believe it or not, I I like putting it on a bed of lettuce and having a tad of cocktail sauce and crackers with it. That’s kind of me. So now I’m going to get this in the fridge. Let all those flavors kind of marry together. And we’re going to try in a few hours. You always want to make this in advance. If it can set a day, it’s even better when that deal and all those seasonings kind of incorporate and the flavors. Oh, it’s so good. It’s great. now, but it’s better later. Let’s get it in the fridge. All right, the last thing to get in here to do, you see, I’ve transported it over to my Yeti bowl here. I’m going to be carrying this to a party. But before I carry it, it wouldn’t be right once those flavors have all married together not to get in here and get a bite of it. Right. Make sure I get cucumber shrimp. Right there. Here we go. [Music] Y’all, as far as being fresh, light, simple, easy, something on a hot day, shrimp salad is one of the best, easiest things to meal prep and prep. It goes great out by the pool, great when you’re at the beach, or just honestly wanting something light at home. I really, really like it on a bed of lettuce. Today, we’re probably going to serve it on some bread. You can almost treat it like a lobster roll. The choice is yours, but it’s so easy. You should really do it because it’s that good. I’ll see y’all next week with another recipe. You can find us here on Facebook, Instagram, Twitter, Tik Tok, Pinterest, and of course YouTube. Boom. [Music]