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
Scale
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.
