A classic from my childhood, Classic Shrimp Salad with Thousand Island Dressing is loaded with bay shrimp, hard-boiled eggs, avocado, black olives and topped with a creamy homemade dressing. Delicious any time of year!

Classic Shrimp Salad with Thousand Island Dressing

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I love spring and summer. I also love sitting on our back patio and reading, no matter what the weather.

And enjoying this Classic Shrimp Salad with Thousand Island Dressing with a friend!

Right now we have gorgeous sunshine in Oregon, but there will be plenty of rain ahead. April showers bring May flowers! (My front yard tulips.)

Tulips in my yard

Grace, grace, and more grace

I’ve been reading a lot about grace in our lives, the grace we’ve been given as we age. Have you ever noticed how grace-filled women become more beautiful as they age, not less? Of course this has a spiritual component to it. If we allow God to shape us and work in our lives, we naturally mature as we grow in Him, reflecting a radiant inner beauty that can touch those around us when, we don’t even know it.

I’ve been touched by those kinds of women. They’ve surrounded my life, some for 50 years, and when you’re with them, it’s always inspiring and encouraging. I hope to be one of those women, years from now.

I so love this …

Grace is something you can never get, but only be given. The grace of God means something like: Here is your life. You might never have been, but you are, because the party wouldn’t have been complete without you. Here is the world. Beautiful and terrible things will happen. Don’t be afraid. I am with you. Nothing can ever separate us. It’s for you I created the universe. I love you. There’s only one catch. Like any other gift, the gift of grace can be yours only if you reach out and take it. Maybe being able to reach and take it is a gift too. – Frederick Buechner

My author friend (I don’t really know her in real life, but I love her books, so I consider her my friend), also shares: Grace is when the silence is so complete that you can hear your own heartbeat, and right within your ribs, God’s beating heart, too. – Shauna Niequist

For me, to sum up grace, it’s an unconditional, unmerited love that is renewed daily from my sometimes stubborn, ugly, and undeserving heart.

I’m thankful for a second chance, every day, to renew the freshness of what I’ve been offered in this life.

His mercies are new every morning. Great is His faithfulness!

Classic Shrimp Salad with Thousand Island Dressing

Classic Shrimp Salad with Thousand Island Dressing

Have I told you how much I adore baby shrimp? Where I live it’s called Oregon Pink Shrimp.

My Aunt Lillian would make a Shrimp Salad for every family dinner, traditionally for Easter, Christmas, or Thanksgiving. It was her signature dish, along with her fabulous homemade dressing, which I really believe “made” the salad.

Today I’m sharing that recipe, which is perfect for an upcoming Mother’s Day, or springtime celebration, don’t you think?

Classic Shrimp Salad with Thousand Island Dressing

In my mind, there’ s nothing quite like a fresh shrimp salad, with homemade Thousand Island dressing!

And yes, if you’re wondering about the relish, this ingredient is a must, and it MUST be sweet relish, not dill. So yummy!


Classic Shrimp Salad with Thousand Island Dressing
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Classic Shrimp Salad with Thousand Island Dressing

You can store covered in the refrigerator for up to 2 days.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4
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  • 1 clove garlic, minced
  • 1/4 tsp. garlic salt
  • 3/4 cup mayonnaise
  • 1/4 cup chili sauce
  • 2 Tbsp. ketchup
  • 1 1/2 Tbsp. minced red onion
  • 2 teaspoons sweet pickle relish
  • Salt and pepper to taste
  • Lemon wedges


  • 1 lb baby shrimp, washed and patted dry
  • Iceberg lettuce, shredded (or your favorite salad greens)
  • Tomatoes, optional
  • 4 hard-boiled eggs
  • Shredded carrots
  • Avocado, sliced
  • Red onion, thinly sliced
  • Black olives, drained
  • Lemons for garnish


  • For the dressing: In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, and relish until combined. Season with salt and pepper to taste. Cover and let sit for about 30 minutes so the flavors blend. (You can store covered in the refrigerator for up to 2 days.)
  • Arrange the salad ingredients decoratively on a low-line platter or bowl. Serve with the chilled dressing on the side, with extra lemon wedges.
Cuisine: American
Course: Salad
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More shrimp recipes:

Green Salad with Shrimp and Avocado (this recipe was from my old neighbor, Jean Lust)

Pineapple and Baby Shrimp Farro with Fried Rice

Shrimp Cucumber Salad Toasts

Shrimp Macaroni Salad [Foodie Crush]

Shrimp Nacho Bites [Brown Eyed Baker]

Classic Shrimp Salad with Thousand Island Dressing