If you are looking for a refreshing, light, yet satisfyingly creamy dish, this Lemon Dill Shrimp Salad Recipe is an absolute keeper. It combines plump, tender shrimp with the bright zing of fresh lemon and the unique herbaceous touch of dill, all wrapped in a luscious, tangy dressing. Whether you want a quick lunch, a show-stopper at your next brunch, or a versatile salad to enjoy on its own or in a sandwich, this dish is as simple to make as it is delicious. Let’s dive into the magic of this Lemon Dill Shrimp Salad Recipe that’s destined to become your new favorite!
Ingredients You’ll Need
Gathering a handful of straightforward, fresh ingredients forms the backbone of this recipe. Each component adds its own special splash of flavor, texture, or color, making the salad pop in every bite. The beauty lies in using simple items that come together to create something truly memorable.
- Frozen shrimp (2 12-ounce bags): Already cooked and peeled shrimp make prep effortless and provide a tender, seafood-packed base for the salad.
- Red onion (2 ½ tablespoons, finely chopped): Adds a subtle sharpness that cuts through the creamy dressing without overpowering.
- Celery rib (1, finely chopped): Brings a delightful crunch and fresh green color.
- Mayonnaise (1 cup): The creamy binder that makes this salad irresistible and luscious.
- Lemon zest (1 tablespoon): Intensifies the bright citrus aroma—never underestimate its power.
- Fresh lemon juice (3 tablespoons, freshly squeezed): Adds vibrant acidity and freshness that lightens up the salad beautifully.
- Fresh dill (3 tablespoons, chopped, divided): Offers a unique herbaceous note that pairs exquisitely with shrimp.
- Dijon mustard (1 tablespoon): Gives a subtle tang and depth that balances the creaminess.
- Garlic clove (1, minced): Provides a mild, savory punch to round out the flavors.
- Salt (¼ teaspoon): Enhances all the other flavors without overwhelming.
- Black pepper (â…› teaspoon): Adds just a hint of warm spice for balance.
- Croissants or butterhead lettuce leaves (optional): Perfect for serving this salad either as a sandwich or a refreshing wrap.
How to Make Lemon Dill Shrimp Salad Recipe
Step 1: Thaw the Shrimp
Start by removing the frozen shrimp from their packaging and placing them in a medium-sized bowl filled with cool water. This gentle thaw keeps the shrimp juicy and tender. Remember to change the water every 30 minutes until the shrimp are fully thawed, and then set them aside in the refrigerator. This step ensures your shrimp stays fresh and ready for the salad’s creamy dressing.
Step 2: Prepare the Dressing
In a large bowl, combine the mayonnaise, fresh lemon juice, lemon zest, chopped dill, Dijon mustard, minced garlic, salt, and pepper. Whisk these together until you have a smooth, tangy dressing that’s bursting with flavor. This blend is the heart of the salad, marrying creaminess with brightness and a hint of herbaceous charm.
Step 3: Toss the Shrimp with Dressing
Now, add the chilled shrimp into the bowl with your dressing. Toss everything gently but thoroughly so that each shrimp is lovingly coated in that flavorful sauce. The red onion and celery stir in at this point, giving a crunchy contrast that keeps every bite interesting.
Step 4: Ready to Serve
Your Lemon Dill Shrimp Salad is ready! Serve it piled high on buttery croissants or nestled into crisp butterhead lettuce leaves for a light, fresh take. Either way, it’s a dish that looks as fabulous as it tastes.
How to Serve Lemon Dill Shrimp Salad Recipe
Garnishes
Enhance your salad with a sprinkle of extra fresh dill or a few lemon wedges on the side. A dash of smoked paprika or some finely chopped chives can add a lovely pop of color and a subtle flavor twist. These little touches not only make the salad more visually inviting but also add exciting layers to the flavor profile.
Side Dishes
This salad pairs wonderfully with light sides such as a crisp green salad dressed with vinaigrette or even a bowl of chilled gazpacho. For something a bit heartier, roasted vegetables or a warm quinoa salad offer complementary textures and tastes without competing with the shrimp salad’s delicate flavors.
Creative Ways to Present
Thinking outside the croissant? Serve your Lemon Dill Shrimp Salad stuffed into ripe avocado halves for an Instagram-worthy dish or atop crunchy cucumber slices as bite-sized hors d’oeuvres. It also works wonderfully as a filling for soft pita pockets, offering a refreshing alternative to heavier sandwiches.
Make Ahead and Storage
Storing Leftovers
You can store your Lemon Dill Shrimp Salad in an airtight container in the refrigerator for up to two days. Beyond that, the delicate texture of the shrimp and freshness of the dill might start to dull, so it’s best enjoyed fresh. Give it a gentle stir before serving leftovers to reincorporate the dressing.
Freezing
While the shrimp themselves freeze well, the creamy dressing does not fare as nicely after freezing and thawing. For best results, do not freeze the salad once combined. Instead, freeze cooked shrimp separately if needed, and prepare the salad fresh when ready to enjoy.
Reheating
This salad is best served cold or at room temperature, so reheating is generally unnecessary and not recommended. The shrimp is already cooked and tender, and warming the mayo-based dressing can cause it to separate. If you prefer a warm seafood dish, try gently warming shrimp before dressing and assembling the salad.
FAQs
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp can be a delicious substitute. Just be sure to cook and peel them before using in the salad. The thawed frozen shrimp makes this recipe convenient, but fresh shrimp add a nice personal touch if you have the time.
What can I substitute for mayonnaise?
If you want a lighter or dairy-free option, Greek yogurt or a vegan mayo alternative work well. Keep in mind the flavor and texture will slightly differ, but the salad will remain creamy and delicious.
How important is fresh dill in this recipe?
Fresh dill is key for the bright herbal notes that define this salad. If you can’t find fresh, dried dill can be used, but reduce the quantity since dried herbs have a more concentrated flavor.
Can I add other vegetables to this salad?
Yes, feel free to mix things up with diced cucumber, bell pepper, or radishes for extra crunch and color. Just be mindful not to overwhelm the delicate shrimp flavor.
Is this salad suitable for meal prep?
Definitely! This Lemon Dill Shrimp Salad Recipe is great for quick lunches or easy dinners and holds up well refrigerated for a day or two. Just keep the salad covered tightly to preserve freshness and prevent it from absorbing other fridge odors.
Final Thoughts
There’s something so satisfying about a dish that feels both special and simple, and this Lemon Dill Shrimp Salad Recipe hits that sweet spot perfectly. It’s fresh, bright, and wonderfully creamy all at once, making it an ideal pick for busy days or relaxed weekends. Go ahead and give this recipe a try—you might find yourself reaching for it time and again. Happy cooking!
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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
- Diet: Low Salt
Description
This refreshing Shrimp Salad is a quick and easy no-cook dish perfect for a light lunch or dinner. Made with tender cooked shrimp tossed in a zesty lemon-dill mayonnaise dressing, it is served on buttery croissants or crisp butterhead lettuce leaves. The bright flavors from fresh lemon zest, juice, and dill perfectly complement the shrimp, making this salad a delightful and simple crowd-pleaser.
Ingredients
Shrimp Salad
- 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
For Serving (Optional)
- Croissants
- Large butterhead lettuce leaves
Instructions
- Thaw the Shrimp: Remove the frozen shrimp from their packaging and place them in a medium-sized bowl. Cover the shrimp with cool water and let them soak, changing the water every 30 minutes until completely thawed. Once thawed, drain and place the shrimp in the refrigerator until ready to use.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, freshly squeezed lemon juice, lemon zest, chopped fresh dill (reserve some for garnish if desired), Dijon mustard, minced garlic, salt, and black pepper. Whisk these ingredients thoroughly until the mixture is smooth and well blended.
- Toss Shrimp in Dressing: Add the chilled shrimp, along with the finely chopped red onion and celery, into the bowl with the dressing. Gently toss everything together until the shrimp are fully coated and the flavors are evenly distributed.
- Serve: Serve the shrimp salad on freshly baked croissants for a hearty sandwich or spoon it into large butterhead lettuce leaves for a lighter, low-carb option. Garnish with additional fresh dill if desired and enjoy immediately.
Notes
- Use cooked shrimp to keep this salad easy and quick—no cooking required.
- Make sure to thaw shrimp properly by soaking in cool water and changing water to ensure safety and texture.
- Fresh lemon juice and zest add bright citrus flavor; avoid bottled lemon juice for best taste.
- For a gluten-free option, serve in lettuce leaves instead of croissants.
- Can be prepared a few hours ahead and stored refrigerated for flavors to meld.
- Add chopped celery and red onion for crunch and texture contrast.
