If you love bright, fresh flavors combined with tender, juicy seafood, then you are going to adore this Lemon Dill Shrimp Salad Recipe. It’s a perfect blend of zesty citrus, creamy dressing, and just the right amount of fresh herbs that bring the shrimp to life in every bite. Whether you’re making a quick lunch for yourself, serving up something light for guests, or looking for a delicious side dish, this salad is bursting with vibrant colors and delightful textures that will make you come back for seconds.
Ingredients You’ll Need
Every ingredient in this Lemon Dill Shrimp Salad Recipe is simple but essential, playing a vital role in balancing the flavors and textures. Fresh dill and lime bring brightness, creamy mayo and sour cream add a luscious touch, and crisp cucumber offers a refreshing crunch.
- 2 pounds shrimp (peeled and deveined): The star of the dish, offering tender, juicy seafood flavor.
- 1 English cucumber (small diced): Adds a cool, crisp texture and balance to the creamy dressing.
- 3 green onions (thinly sliced): Provide mild oniony sharpness without overpowering the salad.
- 1 large lime (zested and juiced): Infuses bright citrus notes essential for that fresh zing.
- 2 tablespoons chopped fresh dill: This herb brings a lovely aromatic lift and classic flavor that pairs perfectly with shrimp.
- 1 garlic clove (minced): Adds subtle depth and a touch of savory warmth.
- â…“ cup mayonnaise: Creates a creamy, smooth base for the dressing.
- â…“ cup sour cream: Adds tanginess and richness for that perfect dressing consistency.
- 1 tablespoon Dijon mustard: Brings a gentle bite and helps emulsify the dressing beautifully.
- ¼ teaspoon kosher salt: Enhances all the flavors harmoniously.
- Freshly ground black pepper (to taste): Adds a little peppery kick to round out the seasoning.
How to Make Lemon Dill Shrimp Salad Recipe
Step 1: Make the Dressing
Start by stirring 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. Mix until completely smooth and well combined. This dressing is the magic behind the creamy and tangy goodness that coats every bite of shrimp and vegetables.
Step 2: Cook the Shrimp
Bring a large pot of water to a rolling boil. Add the peeled and deveined shrimp and cook them just for 2 to 3 minutes until they turn pink and are perfectly cooked through. Overcooking shrimp can make them rubbery, so keep an eye on the time for tender, juicy results.
Step 3: Chill the Shrimp
Immediately prepare an ice water bath to cool the shrimp down quickly and stop any further cooking. Use a skimmer to transfer the shrimp into the ice bath and let them chill for about 3 minutes. This step keeps the shrimp juicy and maintains their excellent texture for the salad.
Step 4: Drain and Chop the Shrimp
After chilling, drain the shrimp thoroughly in a colander and gently pat dry if needed to avoid excess moisture. Chop the shrimp into bite-sized pieces—this makes every forkful a perfect balance of shrimp and creamy dressing.
Step 5: Combine Ingredients
In a large mixing bowl, gently fold together the chopped shrimp, diced cucumber, thinly sliced green onions, and your freshly made dressing. Make sure everything is evenly coated in that luscious sauce, keeping the salad creamy and bursting with flavor.
Step 6: Chill and Serve
Serve your Lemon Dill Shrimp Salad Recipe chilled for the freshest taste. You can garnish it with extra dill or lime wedges to brighten the presentation and flavor even more.
How to Serve Lemon Dill Shrimp Salad Recipe
Garnishes
Adding a sprinkle of fresh dill or a few lime wedges not only makes your salad look pretty but also gives an extra pop of herbal brightness or citrus zing that elevates each bite. Garnishes are the easiest way to turn a simple salad into a stunning centerpiece.
Side Dishes
This salad pairs beautifully with light grilled vegetables, crusty bread, or a simple green salad. It’s also excellent alongside summer BBQ favorites or a chilled glass of crisp white wine. The Lemon Dill Shrimp Salad Recipe’s fresh and creamy profile complements a variety of other flavors and makes it an ideal addition to any meal.
Creative Ways to Present
Try serving this shrimp salad in crisp lettuce cups for a neat and handheld treat or spoon it atop toasted baguette slices for a delightful appetizer. Layering it in a clear glass bowl to show off the vibrant colors also makes it visually appealing at any gathering.
Make Ahead and Storage
Storing Leftovers
Any leftover Lemon Dill Shrimp Salad Recipe keeps well when stored in an airtight container in the refrigerator for up to 2 days. The flavors become more melded over time, but it’s best enjoyed fresh for the brightest tastes and crispest texture.
Freezing
Freezing this salad is not recommended because mayonnaise and sour cream-based dressings tend to separate upon thawing, and the cucumber will lose its crunch. For best results, prepare fresh whenever possible.
Reheating
This salad is designed to be served cold, so reheating is not suggested. If you prefer warm shrimp, cook fresh shrimp and toss with the chilled dressing just before serving to maintain the salad’s integrity.
FAQs
Can I use frozen shrimp in this Lemon Dill Shrimp Salad Recipe?
Yes! Just be sure to thaw the shrimp completely and pat them dry before cooking. Frozen shrimp often work well here and make the recipe more convenient.
What can I substitute if I don’t have fresh dill?
Dried dill can be used in a pinch, but fresh dill offers a much brighter flavor. Alternatively, fresh parsley or tarragon makes a nice herbaceous substitute, though the flavor will be slightly different.
Is this shrimp salad recipe suitable for meal prep?
Absolutely! It’s perfect for preparing in advance for quick lunches or light dinners. Just keep it refrigerated and consume within a couple of days for the best quality.
Can I make this salad vegan or vegetarian?
For a vegan twist, you might replace shrimp with roasted chickpeas or hearts of palm and substitute the mayo and sour cream with plant-based versions. The fresh flavors of lemon and dill will still shine!
How can I make this salad spicier if I like heat?
Add a pinch of cayenne pepper or some finely chopped fresh jalapeño to the dressing. A dash of hot sauce mixed in will also bring a lively kick without overwhelming the fresh lemon dill notes.
Final Thoughts
You’re going to love how bright and refreshing this Lemon Dill Shrimp Salad Recipe is—it’s a fantastic blend of creamy, tangy, and herby that feels like summer on a plate. Whether you’re new to cooking shrimp salads or a seasoned pro, this easy yet flavorful recipe will quickly become a favorite. I genuinely hope you try it soon and enjoy it as much as I do!
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Lemon Dill Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Description
This refreshing Lemon Dill Shrimp Salad is a perfect light meal or appetizer, combining tender, juicy shrimp with a creamy, tangy dressing featuring lime, fresh dill, and garlic. With crunchy cucumber and green onions, it’s an easy-to-make dish ready in just 30 minutes, ideal for summer lunches or gatherings.
Ingredients
Shrimp Salad
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
Dressing
- 1 large lime (zested and juiced, about 2 teaspoons zest and 2 tablespoons juice)
- 2 tablespoons chopped fresh dill
- 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, stir together the mayonnaise, sour cream, lime zest and juice, chopped dill, Dijon mustard, minced garlic, kosher salt, and black pepper until smooth and well combined. Set aside or chill in the fridge.
- 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 the shrimp turn pink and are just cooked through.
- Chill the shrimp: Prepare an ice water bath while the shrimp are cooking. Using a skimmer, transfer the cooked shrimp to the ice water bath and let them cool for about 3 minutes to stop the cooking process.
- Drain and chop shrimp: Drain the cooled shrimp in a colander and pat dry if necessary. Chop the shrimp into bite-sized pieces suitable for salad.
- Combine ingredients: In a mixing bowl, gently stir together the chopped shrimp, diced cucumber, thinly sliced green onions, and the prepared dressing until everything is evenly coated and creamy.
- Serve: Serve the shrimp salad chilled, garnished if desired with extra fresh dill or lime wedges.
Notes
- Use fresh or thawed frozen shrimp for best results.
- Adjust the amount of mayonnaise and sour cream based on preferred creaminess.
- For a lighter version, substitute sour cream with Greek yogurt.
- The salad can be refrigerated for up to 2 days; however, the cucumber may release water over time.
- Add a pinch of cayenne pepper for a spicy kick.
