If you’re looking for a fresh, bright dish that’s as flavorful as it is simple, this Lemon Dill Shrimp Salad Recipe is an absolute gem to have in your culinary repertoire. It combines tender, juicy shrimp with a zesty lemon punch and the unmistakable aroma of fresh dill, all wrapped in a creamy yet light dressing. Whether you want to whip up a quick lunch, impress with a picnic spread, or elevate your snack game, this salad fits the bill perfectly and brings a burst of sunshine to every bite.
Ingredients You’ll Need
This recipe shines because it relies on a handful of straightforward but essential ingredients. Each one plays a key role in creating the perfect balance of flavors, textures, and color that makes the salad pop off the plate.
- Frozen cooked shrimp (2 12-ounce bags): Already peeled and deveined to save you time while delivering tender seafood goodness.
- Red onion, finely chopped (2 ½ Tablespoons): Adds a sharp, crisp bite that contrasts beautifully with the creamy dressing.
- Celery rib, finely chopped (1): Provides a refreshing crunch and extra freshness.
- Mayonnaise (1 cup): The creamy base that ties all the ingredients together perfectly.
- Lemon zest (1 Tablespoon): Packs an intense lemon flavor without the acidity, brightening every forkful.
- Freshly squeezed lemon juice (3 Tablespoons): Delivers vibrant tartness that lifts the shrimp salad.
- Fresh dill, chopped (3 Tablespoons, divided): The herb star that brings a fragrant, slightly tangy note.
- Dijon mustard (1 Tablespoon): Adds depth and a subtle kick to the dressing.
- Garlic clove, minced (1): Small but mighty—adds aroma and complexity.
- Salt (¼ teaspoon) and black pepper (1/8 teaspoon): Seasoning essentials that enhance and balance the flavors.
- Croissants or large butterhead lettuce leaves (optional): Perfect for serving your shrimp salad as sandwiches or wraps.
How to Make Lemon Dill Shrimp Salad Recipe
Step 1: Thaw the Shrimp
The first step is all about preparing your star ingredient with care. Remove the shrimp from the package and submerge them in cool water, changing the water every 30 minutes until fully thawed. This method ensures the shrimp retain their plump texture without becoming soggy or waterlogged. Once thawed, place them in the refrigerator so they stay nicely chilled while you prepare the rest of the salad.
Step 2: Whisk the Dressing
In a large bowl, combine the mayonnaise, fresh lemon juice, lemon zest, half the chopped dill, Dijon mustard, minced garlic, salt, and pepper. Whisk these ingredients together until you have a smooth, creamy dressing that’s bursting with bright citrus and herb flavors. This dressing is the heart of the Lemon Dill Shrimp Salad Recipe—it’s what makes it irresistible.
Step 3: Toss the Shrimp
Now, add those perfectly chilled shrimp along with the finely chopped red onion and celery to the dressing. Toss everything gently but thoroughly, ensuring each shrimp is coated with that luscious, tangy sauce. The mix of textures here—from the tender shrimp to the crisp veggies—makes each bite exciting.
Step 4: Ready to Serve
At this point, your Lemon Dill Shrimp Salad is ready for the table. You can scoop it onto buttery croissants for a decadent sandwich or wrap it in crisp butterhead lettuce leaves for a lighter, gluten-free option. Either way, it’s a crowd-pleaser with little fuss.
How to Serve Lemon Dill Shrimp Salad Recipe
Garnishes
To enhance the presentation and flavor, sprinkle a few extra sprigs of fresh dill over the top. Add a lemon wedge on the side for those who love an extra zing with every bite. A light dusting of freshly cracked black pepper can also add a touch of subtle heat and visual appeal.
Side Dishes
This salad pairs beautifully with a variety of sides. Fresh fruit like sliced melon or berries complements the citrusy notes, while a crisp green salad with a light vinaigrette keeps the meal refreshing. For something heartier, try serving alongside roasted potatoes or grilled asparagus.
Creative Ways to Present
If you want to get creative, serve the salad in small endive boats for an elegant appetizer at your next gathering. Alternatively, layering it on toasted baguette slices with a smear of herb cream cheese creates delightful shrimp salad crostinis sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Dill Shrimp Salad in an airtight container in the refrigerator. It will keep well for up to two days. The flavors actually meld and deepen with a little time, but the salad is best enjoyed fresh to maintain its lively texture and vibrant taste.
Freezing
This particular shrimp salad isn’t recommended for freezing since the mayonnaise-based dressing and celery can separate or become watery after thawing, impacting the texture and flavor. Fresh is absolutely best for this recipe.
Reheating
Since the Lemon Dill Shrimp Salad Recipe is designed to be enjoyed cold or at room temperature, reheating is not necessary or advised. Just give it a gentle stir before serving if it has been chilled for a while.
FAQs
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp can make this salad even more delicious. Just make sure to cook and cool the shrimp before adding them to the salad. The key is having tender, properly cooked shrimp for the best texture.
Is there a substitute for mayonnaise?
If you want a lighter option or are avoiding mayonnaise, Greek yogurt is a great substitute. It adds creaminess with a bit of tang and keeps the salad refreshing.
How long does this salad keep in the fridge?
For optimal freshness and flavor, enjoy the salad within two days when it’s stored in an airtight container in the refrigerator.
Can I add other herbs besides dill?
Definitely! Fresh parsley or chives complement the flavor profile nicely, though dill is the star here. Feel free to experiment to match your personal taste.
Can I make this Lemon Dill Shrimp Salad Recipe vegan?
While the classic recipe focuses on shrimp, a vegan twist could include hearts of palm or chickpeas to mimic the texture, combined with a vegan mayo and fresh herbs to keep it flavorful.
Final Thoughts
There’s something truly special about the simple yet vibrant flavors in this Lemon Dill Shrimp Salad Recipe. It’s easy to prepare, wonderfully refreshing, and versatile enough to fit any meal occasion. I promise once you try it, it’ll become one of your go-to favorites for summertime lunches, casual dinners, and everything in between. So don’t wait—grab those ingredients and start mixing up some sunshine on a plate!
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Lemon Dill Shrimp Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A refreshing and easy Shrimp Salad recipe featuring tender cooked shrimp tossed in a zesty lemon-dill mayonnaise dressing. Perfectly balanced with crunch from celery and a hint of garlic, this salad is delicious served on buttery croissants or crisp butterhead lettuce leaves for a light meal or appetizer.
Ingredients
Shrimp Salad Ingredients
- 2 12-ounce bags of frozen shrimp (cooked, tail off, peeled and deveined)
- 2 ½ Tablespoons red onion (finely chopped)
- 1 celery rib (finely chopped)
- 1 cup mayonnaise
- 1 Tablespoon lemon zest
- 3 Tablespoons lemon juice (freshly squeezed)
- 3 Tablespoons fresh dill (chopped, divided)
- 1 Tablespoon Dijon mustard
- 1 garlic clove (minced)
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- Croissants and/or large butterhead lettuce leaves for serving (optional)
Instructions
- Thaw the shrimp: Remove the shrimp from their packaging and place them in a medium-sized bowl filled with cool water. Change the water every 30 minutes until the shrimp are fully thawed. Once thawed, set the shrimp aside in the refrigerator to keep chilled until ready to use.
- Prepare the dressing: In a large bowl, combine the mayonnaise, freshly squeezed lemon juice, lemon zest, chopped fresh dill, Dijon mustard, minced garlic, salt, and black pepper. Whisk thoroughly until all ingredients are fully blended into a smooth dressing.
- Toss shrimp with dressing: Add the chilled, thawed shrimp to the bowl with the dressing. Gently toss everything together to ensure the shrimp are evenly coated with the flavorful lemon-dill mixture.
- Serve: Spoon the shrimp salad onto croissants or large butterhead lettuce leaves for a light and tasty meal or appetizer. Garnish with additional dill if desired and serve immediately.
Notes
- The shrimp used is already cooked, so no additional cooking is required.
- Changing the water when thawing shrimp ensures they thaw evenly and remain fresh.
- For a lower-carb option, serve the salad in lettuce leaves instead of croissants.
- Adjust the amount of lemon juice and dill according to your taste preference.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
