Start by examining your cooked shrimp carefully. If using frozen shrimp, thaw them completely in the refrigerator overnight or under cold running water for quicker thawing. This ensures even temperature throughout.

Remove any remaining shells and devein the shrimp if this hasn’t been done already. Look for the dark vein running along the back of each shrimp and remove it with a small paring knife. Rinse the shrimp under cold water and pat completely dry with paper towels.

If your shrimp are very large, consider cutting them in half or into bite-sized pieces. This makes the salad easier to eat and helps distribute the shrimp more evenly throughout the dish. Medium to large shrimp work best for this recipe.

Wash all vegetables thoroughly under cold running water. Start by dicing the cucumber into uniform pieces about 1/2 inch in size. Remove seeds if the cucumber is particularly watery, as excess moisture can dilute the dressing.

Cut the red bell pepper into similar-sized dice, removing all seeds and white membranes. The pepper adds wonderful crunch and sweetness to balance the tangy dressing. Make sure pieces are uniform for the best presentation and eating experience.

Finely chop the red onion, aiming for pieces about 1/4 inch in size. If you’re sensitive to strong onion flavor, you can soak the chopped onion in cold water for 10 minutes, then drain and pat dry.

Halve the cherry tomatoes, cutting them from top to bottom rather than around the middle. This helps them hold their shape better and prevents them from becoming too watery in the salad.

Finally, chop the fresh parsley finely, removing any thick stems. Fresh herbs make a significant difference in this recipe, so avoid using dried parsley if possible.

In a small mixing bowl, combine the olive oil, fresh lemon juice, and Dijon mustard. Use a wire whisk to blend these ingredients thoroughly until the mixture emulsifies and becomes smooth.

Season the dressing with salt and freshly ground black pepper to taste. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust according to your preference. The dressing should be bright and tangy with a slight bite from the mustard.

Whisk the dressing vigorously for about 30 seconds to ensure all ingredients are well combined. The olive oil should be fully incorporated, creating a smooth, cohesive dressing that won’t separate easily.

Taste the dressing and adjust seasonings as needed. Some people prefer more lemon juice for extra brightness, while others might want a touch more mustard for additional tang.

In your large mixing bowl, combine the prepared shrimp, halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and fresh parsley. Toss gently with your hands or salad tongs to distribute ingredients evenly.

Make sure the vegetables are well mixed before adding the dressing. This helps ensure every bite will have a good balance of flavors and textures. The colorful vegetables should look appealing and fresh.

Handle the ingredients gently to avoid breaking up the tomatoes or bruising the delicate parsley leaves. The goal is to maintain the integrity of each component while combining them harmoniously.

Pour the prepared dressing evenly over the shrimp and vegetable mixture. Start by adding about three-quarters of the dressing, as you can always add more if needed.

Using salad tongs or a large spoon, gently stir the salad to coat all ingredients with the dressing. Be careful not to overmix, as this can break up the tender vegetables and make the salad mushy.

Continue stirring until every piece of shrimp and vegetable is lightly coated with dressing. The salad should look glossy and well-dressed but not swimming in liquid. Add the remaining dressing if needed.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and develop. This chilling time is crucial for the best taste.

During the chilling period, the vegetables will release some of their natural juices, which will blend with the dressing to create even more flavor. The onion will mellow slightly, and all the ingredients will harmonize beautifully.

For best results, chill the salad for up to 2 hours before serving. This extended chilling time allows the flavors to fully develop and creates the most authentic taste that mimics the original costco shrimp salad.