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
Scale
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.
