Shrimp Salad with Dill

Hey y'all! If you're searching for the ultimate refreshing meal, this Shrimp Salad with Dill is sure to impress. With plump Shrimp tossed in a creamy, herby dressing and crunchy veggies, this dish is utterly irresistible for picnics, potlucks, light lunches, or quick dinners. It's bursting with flavor and comes together in no time. Let’s get cooking!

Why You'll Love This Shrimp Salad with Dill

• Bursts with fresh, zesty flavors thanks to dill and lemon.
• Super quick to prepare—perfect for busy weeknights or meal prep!
• Light yet satisfying, making it a guilt-free treat.
• Pairs beautifully with bread, lettuce cups, or crackers.
• Easy to customize with your favorite add-ins.

Ingredients

• 1 pound (450g) cooked, peeled, and deveined shrimp (medium size)
• ⅓ cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh parsley, chopped
• 2 small celery stalks, finely diced (about ½ cup)
• ¼ cup red onion, finely diced
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper, to taste

Directions

Step 1: Prep the Shrimp

If using frozen shrimp, thaw under cold running water and pat dry with paper towels. Cut shrimp into bite-sized pieces if desired.

Step 2: Make the Creamy Dill Dressing

In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and lemon zest until smooth. Stir in the chopped dill and parsley.

Step 3: Combine and Toss

Add the shrimp, celery, and red onion to the bowl with the dressing. Gently mix until everything is well coated and evenly combined. Season with salt and pepper to taste.

Step 4: Chill and Serve

Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled and enjoy!

Notes

• If using raw shrimp, boil in salted water for 2-3 minutes until pink, then cool immediately in ice water.
• For extra tang, add a splash more lemon juice right before serving.
• Patting your shrimp dry prevents a watery salad.

Variations

• Greek-Style: Add diced cucumber, kalamata olives, and crumbled feta.
• Low-Carb: Serve in crisp lettuce cups instead of bread.
• Avocado Twist: Fold in 1 diced avocado for added creaminess.

Required Equipment

• Large mixing bowl
• Whisk and spatula
• Sharp knife and cutting board
• Measuring cups and spoons

Storage Instructions

Store leftover shrimp salad with dill in an airtight container in the refrigerator for up to 2 days. Stir well before serving. Not recommended for freezing as the texture may change.

Serving Recommendations

• Serve over a bed of leafy greens for a light lunch.
• Sandwich between slices of soft brioche or whole wheat bread.
• Spoon into mini croissants or onto crackers for party bites.

Pro Tips for Best Results

1. Use fresh dill for maximum herby brightness—the flavor is unmatched!
2. Chill your salad before serving for the best taste and texture.
3. Gently fold to avoid breaking up the shrimp pieces.

FAQ: Shrimp Salad with Dill

Can I use frozen shrimp?

Absolutely! Just thaw them completely, rinse, and pat dry before using.

How do I prevent a watery salad?

Always drain and pat the shrimp dry, and use crisp veggies to minimize excess moisture.

Can I make this salad in advance?

Yes, you can prep this shrimp salad with dill up to a day ahead for maximum flavor—just give it a stir before serving.

Prep time: 10 minutes
Chill time: 30 minutes
Total time: 20-40 minutes (including chilling)

★★★★★ 4.70 from 5 ratings

Shrimp Salad with Dill

yield: 4 servings

prep: 20 mins

cook: 5 mins

total: 25 mins

A vibrant and refreshing shrimp salad tossed with fresh dill, crisp vegetables, and a zesty lemon dressing—perfect for a light lunch or dinner.

🖨️ Print Pin Recipe

Ingredients

• 1 lb cooked medium shrimp, peeled and deveined
• ½ cup celery, finely chopped
• ¼ cup red onion, finely diced
• ⅓ cup mayonnaise
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 4 cups mixed salad greens

Instructions

1. 1
   In a large bowl, combine mayonnaise, lemon juice, Dijon mustard, and chopped dill. Mix well to create the dressing.
2. 2
   Add the cooked shrimp, celery, and red onion to the bowl. Toss gently until the shrimp and vegetables are evenly coated with the dressing.
3. 3
   Season the salad with salt and black pepper to taste. Mix once more to combine.
4. 4
   Arrange the mixed salad greens on a serving platter or individual plates.
5. 5
   Spoon the shrimp salad over the greens. Garnish with extra dill if desired, and serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220cal

Protein: 24 gg

Fat: 10 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 5 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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