If you’re looking for a refreshing, vibrant dish that’s both easy to whip up and packed with flavor, this Lemon Dill Shrimp Salad Recipe is going to become your new go-to. It perfectly balances the bright zing of lime and lemon zest with fragrant fresh dill and tender shrimp, all swirled together in a creamy, tangy dressing. Whether you want a light lunch, a pleasing appetizer, or a crowd-pleaser at your next get-together, this salad hits all the right notes for a satisfying, delicious meal.
Ingredients You’ll Need
Every ingredient in this Lemon Dill Shrimp Salad Recipe plays a vital role in crafting a salad that’s bursting with flavor, texture, and fresh colors. Each component works harmoniously to bring balance — from the crisp cucumber to the creamy dressing and perfectly cooked shrimp.
- 2 pounds shrimp (peeled and deveined): The star protein, tender and juicy, providing a delicate seafood flavor.
- 1 English cucumber (small diced): Adds a refreshing crunch and beautiful green color.
- 3 green onions (thinly sliced): Offers a mild onion bite that complements the creamy dressing.
- 1 large lime (zested and juiced): Brings bright, zesty citrus notes that enliven the salad.
- 2 tablespoons chopped fresh dill: Infuses the dish with a sweet herbal aroma that pairs wonderfully with shrimp.
- 1 garlic clove (minced): Adds subtle warmth and depth to the dressing.
- â…“ cup mayonnaise: Provides a rich, velvety texture to bind everything together.
- â…“ cup sour cream: Adds tang and creaminess for a perfectly balanced dressing.
- 1 tablespoon Dijon mustard: Introduces mild heat and complexity to the flavor profile.
- ¼ teaspoon kosher salt: Enhances all the flavors without overpowering.
- Freshly ground black pepper (to taste): Finishes with a gentle spicy kick.
How to Make Lemon Dill Shrimp Salad Recipe
Step 1: Make the Dressing
Start by combining mayonnaise, sour cream, lime zest and juice, chopped fresh dill, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper in a bowl. Stir until the mixture is smooth and creamy. This dressing is the magical base that brings everything together with a burst of citrus freshness and herbaceous notes. You can chill it in the fridge for later use or proceed right away.
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 until they turn pink and opaque, about 2 to 3 minutes. Cooking shrimp quickly like this keeps them tender and juicy, the perfect texture for your salad.
Step 3: Chill the Shrimp
While the shrimp cook, prepare an ice water bath. Use a skimmer to transfer the hot shrimp into the ice bath immediately after cooking. Chilling stops the cooking process and locks in that tender texture, plus it cools the shrimp to salad-ready temperature.
Step 4: Drain and Chop Shrimp
Drain the shrimp well in a colander and pat dry if needed. Chop them into bite-sized pieces – this makes every forkful balanced and keeps the shrimp easy to enjoy alongside the crunchy cucumber and creamy dressing.
Step 5: Combine Ingredients
In a mixing bowl, gently toss together the chopped shrimp, diced cucumber, sliced green onions, and your luscious dressing. The goal is an even coating where every bite feels harmonious, creamy, fresh, and satisfying. Once combined, your Lemon Dill Shrimp Salad Recipe is ready to serve!
How to Serve Lemon Dill Shrimp Salad Recipe
Garnishes
For a finishing touch, sprinkle some extra fresh dill over the salad or add a few lime wedges on the side. These simple garnishes amp up the visual appeal and reinforce the fresh flavors already in the salad. Fresh herbs always make a dish feel that much more special.
Side Dishes
This shrimp salad shines as a light main course but also pairs wonderfully with crusty bread, garlic toast, or even a crisp green salad to round out the meal. It’s perfect for summer picnics, casual lunches, or elegant brunches where you want something easy yet impressive.
Creative Ways to Present
Feel free to serve the salad inside hollowed-out avocado halves or on a bed of leafy greens for a beautiful presentation. For a more casual vibe, pile it on toasted crostini or stuff into pita pockets. No matter the method, this Lemon Dill Shrimp Salad Recipe becomes instantly elevated by thoughtful plating.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors meld well together, but shrimp is best enjoyed fresh, so try to consume it within that time frame for optimal taste and texture.
Freezing
Because of the mayonnaise and sour cream in the dressing, freezing this salad is not recommended. The texture of the dressing can separate upon thawing, which affects both taste and mouthfeel. It’s better to prepare fresh if you want the perfect experience.
Reheating
This salad is best served chilled and does not require reheating. If you prefer a warm shrimp dish, consider using cooked shrimp separately and mixing with fresh ingredients before serving. The creamy dressing tastes best cool and fresh.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to ensure they cook evenly and the salad isn’t watery.
What can I substitute for sour cream?
If you don’t have sour cream, Greek yogurt is a fantastic substitute that maintains tanginess and creaminess while adding a bit of protein.
Is fresh dill necessary or can I use dried dill?
Fresh dill really brings the bright, herbal character that makes this salad special, but if needed, dried dill can be used in smaller amounts. Just keep in mind dried dill is more concentrated and less vibrant.
Can I make this salad vegan or dairy-free?
To make it dairy-free, swap the mayonnaise and sour cream for vegan versions or use a creamy avocado base. Use plant-based shrimp alternatives if avoiding seafood.
How long does this salad keep its freshness?
For the tastiest experience, enjoy the Lemon Dill Shrimp Salad Recipe within 2 days of preparation. Shrimp texture and dressing freshness are best within this window.
Final Thoughts
This Lemon Dill Shrimp Salad Recipe is one of those dishes that feels like a little celebration every time you eat it. With its bright citrus lift, creamy dressing, and fresh herbs, it’s an irresistible combo that’s easy to prepare and delightful to share. I can’t wait for you to try it and fall in love with this fresh, flavorful salad as much as I have.
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Lemon Dill Shrimp Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A refreshing and creamy Lemon Dill Shrimp Salad featuring tender boiled shrimp mixed with crisp cucumber, green onions, and a zesty lime-dill dressing. Perfect for a light lunch or appetizer, this salad combines fresh herbs and tangy flavors with a mayonnaise and sour cream base for a satisfying dish that is easy to prepare in just 30 minutes.
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
- Ensure shrimp are not overcooked to keep them tender and juicy.
- Chilling the shrimp in an ice bath immediately stops the cooking process and preserves texture.
- For a lighter option, substitute Greek yogurt for sour cream.
- This salad can be made a few hours ahead and kept refrigerated for flavors to meld.
- Use fresh dill for the best flavor; dried dill can be substituted but use less.
- If preferred, you can use shrimp cocktail instead of cooking raw shrimp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
