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
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
- 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
