If you’re looking for a refreshing, flavorful dish that comes together quickly and effortlessly, this Lemon Dill Shrimp Salad Recipe is an absolute winner. Bright citrus notes, fragrant fresh dill, and tender shrimp combine to create a delightful salad that’s perfect for everything from a casual lunch to an impressive light dinner. The creamy, tangy dressing brings all the ingredients together in harmony, making this salad a true crowd-pleaser. Once you try this Lemon Dill Shrimp Salad Recipe, it will become your go-to for warm-weather meals or whenever you want to impress without fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, whether adding zing, freshness, or creaminess. You’ll love how simple pantry staples and fresh produce come together to elevate this salad’s flavor and texture.
- 2 pounds shrimp (peeled and deveined): The star protein of the dish, providing a tender and juicy base with just the right amount of sweetness.
- 1 English cucumber (small diced): Adds a crisp, hydrating crunch that balances the creaminess of the dressing perfectly.
- 3 green onions (thinly sliced): Offers a mild onion flavor and a pop of green color for visual appeal and freshness.
- 1 large lime (zested and juiced): Infuses the dressing with bright acidity and a burst of citrus aroma that lifts the entire salad.
- 2 tablespoons chopped fresh dill: The herb that truly defines this salad, bringing its distinctive fresh, slightly grassy flavor.
- 1 garlic clove (minced): Provides a subtle, savory depth that complements the dill and citrus notes wonderfully.
- â…“ cup mayonnaise: Adds creaminess and richness to bind the salad together without overpowering the delicate shrimp.
- â…“ cup sour cream: Brings tang and silkiness, balancing the mayo for a lighter, fresher dressing.
- 1 tablespoon Dijon mustard: Delivers a gentle kick and complexity that elevates the dressing beyond ordinary.
- ¼ teaspoon kosher salt: Highlights all the natural flavors while seasoning the salad just right.
- Freshly ground black pepper (to taste): Adds subtle heat and depth, rounding out the flavor profile perfectly.
How to Make Lemon Dill Shrimp Salad Recipe
Step 1: Make the Dressing
Start by whisking together the mayonnaise, sour cream, lime zest and juice, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper in a bowl. This creates a luscious, creamy dressing that beautifully complements the shrimp without overpowering it. If you want to give the flavors extra time to meld, feel free to chill this dressing in the fridge while you prepare the shrimp.
Step 2: Cook the Shrimp
Bring a pot of water to a rolling boil and add the peeled and deveined shrimp. Cook them for just 2 to 3 minutes until they turn pink and are opaque. This quick cooking ensures the shrimp stay tender and juicy, which is essential for the delicate texture of the salad.
Step 3: Chill the Shrimp
As soon as the shrimp are cooked, transfer them using a slotted spoon directly into a prepared ice water bath. This instantly stops the cooking process, locking in that perfect bite and keeping the shrimp refreshingly cool for the salad.
Step 4: Drain and Chop Shrimp
Once chilled, drain the shrimp well in a colander and pat them dry if needed. Then chop them into bite-sized pieces so every forkful is perfectly balanced with shrimp, veggies, and dressing.
Step 5: Combine Ingredients
In a large mixing bowl, gently fold together the chopped shrimp, diced cucumber, thinly sliced green onions, and the prepared dressing. Take care to coat everything evenly without breaking up the shrimp, ensuring every bite is creamy, fresh, and flavorful. This final mixing step brings the Lemon Dill Shrimp Salad Recipe to life.
How to Serve Lemon Dill Shrimp Salad Recipe
Garnishes
A sprinkle of extra fresh dill on top and a wedge of lime on the side not only adds an inviting pop of color but also gives you a chance to add a boost of herbaceous aroma and tang just before eating. These simple garnishes are the perfect finishing touch.
Side Dishes
This salad works beautifully alongside crusty bread or crispy crostini for a light lunch, or as a refreshing side with grilled chicken or fish for dinner. A crisp green salad or roasted vegetables would also complement the citrusy flavors beautifully.
Creative Ways to Present
For a fun twist, serve the salad inside halved avocado shells or on a bed of mixed greens for added texture and color. You can also stuff it into pita pockets or serve it as a filling for cucumber cups, turning the Lemon Dill Shrimp Salad Recipe into an elegant appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Since the shrimp and dressing are best enjoyed fresh, consuming leftovers sooner ensures you get that delightful balance of flavors and textures.
Freezing
This Lemon Dill Shrimp Salad Recipe is not ideal for freezing, as the mayonnaise and sour cream-based dressing can separate and the shrimp’s texture may become rubbery. It’s best enjoyed fresh.
Reheating
Because this salad is served chilled, reheating is not recommended. If you want to enjoy it warm, cook fresh shrimp and toss them with the salad cold just before serving for best results.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just be sure to fully thaw the shrimp before cooking. Pat them dry to prevent excess water from diluting the salad’s flavors.
What if I don’t have fresh dill?
Fresh dill is key for that signature brightness, but if you must, you can substitute with about half the amount of dried dill. Keep in mind the flavor won’t be as vibrant.
Can I make this salad vegan or vegetarian?
For a vegan twist, replace shrimp with cooked chickpeas or hearts of palm, and use vegan mayonnaise and sour cream alternatives. The fresh dill and lime will keep the salad flavorful.
Is this salad suitable for meal prep?
Yes! You can prep the shrimp and dressing separately and combine them before serving. This keeps the cucumber crisp and the salad fresh.
Can I add other veggies to the salad?
Definitely! Diced avocado, cherry tomatoes, or red bell pepper would add lovely color and texture without overpowering the main flavors.
Final Thoughts
This Lemon Dill Shrimp Salad Recipe is a shining example of how simple, fresh ingredients can come together to create something truly special. It’s bursting with bright citrus, aromatic dill, and creamy goodness that’s irresistible. Whether you’re hosting friends or looking for an easy weekday favorite, this salad is sure to become a beloved classic in your recipe collection. Give it a try—you’ll love every bite!
Print
Lemon Dill Shrimp Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Description
This Lemon Dill Shrimp Salad is a refreshing, creamy dish perfect for a light lunch or appetizer. Featuring tender, boiled shrimp tossed in a zesty lime and dill dressing with crisp cucumber and green onions, it’s a quick 30-minute recipe that’s bright, flavorful, and served chilled for a cool, satisfying bite.
Ingredients
Shrimp
- 2 pounds shrimp, peeled and deveined
Vegetables and Herbs
- 1 English cucumber, small diced
- 3 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing
- 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
- 1 garlic clove, minced
- â…“ cup mayonnaise
- â…“ cup sour cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Make the dressing: In a bowl, combine mayonnaise, sour cream, lime zest and juice, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and black pepper. Stir until smooth and well combined. Set aside or chill in the refrigerator to let the flavors meld.
- Cook the shrimp: Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and are just cooked through. Avoid overcooking to keep the shrimp tender.
- Chill the shrimp: While the shrimp cook, prepare an ice water bath. Using a skimmer or slotted spoon, transfer the shrimp immediately to the ice bath to stop cooking and cool. Let them chill for about 3 minutes.
- Drain and chop shrimp: Drain the cooled shrimp in a colander and pat dry if necessary. Chop the shrimp into bite-sized pieces suited for salad.
- Combine ingredients: In a mixing bowl, gently stir together the chopped shrimp, diced cucumber, and sliced green onions. Add the prepared dressing and mix until all ingredients are evenly coated and creamy.
- Serve: Serve the shrimp salad chilled. Garnish with extra fresh dill or lime wedges if desired for added freshness and visual appeal.
Notes
- Be careful not to overcook the shrimp to maintain their tenderness and prevent rubbery texture.
- The ice bath is essential to stop the shrimp from continuing to cook and becoming tough.
- You can prepare the dressing and shrimp ahead of time to let flavors develop further.
- For a lighter version, substitute sour cream with Greek yogurt.
- This salad can be served on its own, with crackers, or over a bed of greens for a complete meal.
