If you’re craving a light yet flavorful dish that bursts with freshness, this Fresh Shrimp Salad with Lemon and Dill Recipe will quickly become your go-to favorite. The tender shrimp paired with the zing of lemon and the delicate brightness of dill creates a salad that feels both elegantly simple and delightfully satisfying. Whether you’re entertaining guests or just treating yourself to something special, this salad brings together the perfect balance of creamy, tangy, and herbal notes in every bite.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is the first step toward making a shrimp salad that sings with flavor and texture. Each component plays a key role, from the succulent shrimp to the punchy lemon zest and aromatic dill, adding brightness and crunch in just the right measures.
- Frozen cooked shrimp (2 12-ounce bags): Convenient and peeled, these shrimp provide the main protein and a sweet, tender bite.
- Red onion (2 ½ tablespoons, finely chopped): Adds a subtle sharpness and a splash of color.
- Celery rib (1, finely chopped): Offers a refreshing crunch that balances the creaminess.
- Mayonnaise (1 cup): The creamy base that ties everything together smoothly.
- Lemon zest (1 tablespoon): Zesty brightness that awakens the palate.
- Freshly squeezed lemon juice (3 tablespoons): Adds acidity that lifts the flavors beautifully.
- Fresh dill (3 tablespoons, chopped and divided): Provides that unmistakable aromatic herbiness that’s classic in seafood dishes.
- Dijon mustard (1 tablespoon): Brings a gentle kick and depth to the dressing.
- Garlic clove (1, minced): Delivers a subtle savory warmth.
- Salt (¼ teaspoon): Enhances all the flavors without overpowering.
- Black pepper (â…› teaspoon): Adds a mild heat to round out the taste.
- Croissants or butterhead lettuce leaves (optional): Perfect vehicles for serving this salad, adding a buttery or crisp touch.
How to Make Fresh Shrimp Salad with Lemon and Dill 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. It’s important to change the water every 30 minutes to ensure the shrimp defrost evenly and safely. Once thawed, set them aside in the refrigerator until you’re ready to mix up the salad.
Step 2: Prepare the Dressing
While the shrimp is chilling, take a large bowl and combine the mayonnaise, freshly squeezed lemon juice, lemon zest, half of the chopped dill, Dijon mustard, minced garlic, salt, and black pepper. Whisk everything together until the dressing is smooth and harmonious, infusing each ingredient’s character into the mix.
Step 3: Combine Shrimp with Dressing
Drain any excess water from the thawed shrimp and add them to the bowl with the dressing. Toss everything gently but thoroughly, ensuring every shrimp is luxuriously coated with that creamy, tangy dressing. This step guarantees a flavorful bite every time.
Step 4: Chill and Serve
For best results, refrigerate the shrimp salad for a short time before serving to allow the flavors to meld beautifully. Then pile the salad onto flaky croissants or nestle it inside crisp butterhead lettuce leaves for a light and inviting presentation.
How to Serve Fresh Shrimp Salad with Lemon and Dill Recipe
Garnishes
To elevate your bowl of Fresh Shrimp Salad with Lemon and Dill Recipe, sprinkle a bit of extra fresh dill on top or add a few thin lemon slices for visual appeal and an extra boost of citrus aroma. A few sprigs of microgreens can also add a lovely fresh contrast.
Side Dishes
This salad pairs beautifully with simple sides like a green garden salad, oven-roasted new potatoes, or even a chilled cucumber soup. These complementary dishes add texture and temperature contrasts that make the meal refreshingly balanced.
Creative Ways to Present
Thinking beyond the classic croissant or lettuce wrap? Try serving the shrimp salad in avocado halves for an elegant touch, or use it as a filling for delicate cucumber boats for a refreshing appetizer. The possibilities are endless and perfect for spring or summer entertaining.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Fresh Shrimp Salad with Lemon and Dill Recipe, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Store it in the refrigerator where it will stay fresh and delicious for up to two days.
Freezing
Because this salad is mayonnaise-based and features delicate shrimp, freezing is not recommended. Freezing may cause the texture and flavor to degrade, leaving the shrimp rubbery and the dressing watery once thawed.
Reheating
This shrimp salad is best enjoyed cold or at room temperature and does not require reheating. If you prefer it slightly warmer, allow it to sit out for a few minutes, but avoid heating to maintain the fresh textures and flavors.
FAQs
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp is wonderful and will work perfectly. Just be sure to cook and chill them properly before mixing into the salad for the best safety and flavor.
Is there an alternative to mayonnaise for the dressing?
You can substitute Greek yogurt or a mix of Greek yogurt and a little olive oil if you prefer a lighter or tangier dressing, which will still complement the lemon and dill beautifully.
How long does the Fresh Shrimp Salad with Lemon and Dill Recipe keep in the fridge?
Stored correctly, this salad stays fresh for up to two days. After that, the shrimp texture may start to deteriorate, so it’s best enjoyed soon after making.
Can I add other herbs to the salad?
Definitely! While dill is the star here, fresh parsley or chives can add lovely brightness and layers of flavor without overpowering the shrimp.
Is this salad suitable for a picnic or potluck?
Yes, this shrimp salad is a fantastic choice for outdoor gatherings because it’s easy to transport, serves well chilled, and refreshes the palate on warm days.
Final Thoughts
There is something truly special about the Fresh Shrimp Salad with Lemon and Dill Recipe that makes it feel like a little celebration on your plate. With its perfect harmony of creamy, tangy, and herbaceous flavors, it’s one dish you’ll find yourself making again and again. So, go ahead and prepare this delightful salad soon—you won’t regret bringing such a fresh delight to your table.
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Fresh Shrimp Salad with Lemon and Dill 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 Fat
Description
This refreshing Shrimp Salad is a quick and easy dish featuring tender cooked shrimp tossed in a zesty lemon-dill mayonnaise dressing. Perfect for a light lunch or a delicious appetizer, it can be served on buttery croissants or crisp butterhead lettuce leaves for a gluten-free option.
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
To Serve (Optional)
- Croissants
- Large butterhead lettuce leaves
Instructions
- Thaw the Shrimp: Remove the shrimp from their package and place them in a medium-size bowl filled with cool water. Change the water every 30 minutes until the shrimp are completely thawed. Once thawed, set the shrimp aside in the refrigerator until ready to use.
- Prepare the Dressing: In a separate large bowl, combine the mayonnaise, lemon juice, lemon zest, half of the chopped dill, Dijon mustard, minced garlic, salt, and black pepper. Whisk these ingredients together thoroughly until you have a smooth and well-blended dressing.
- Mix the Salad: Add the chilled shrimp along with the finely chopped red onion and celery to the bowl with the dressing. Toss everything gently but thoroughly to ensure the shrimp and vegetables are evenly coated with the lemon-dill dressing.
- Serve: Spoon the shrimp salad onto buttery croissants or large butterhead lettuce leaves for a lighter, gluten-free option. Garnish with the remaining fresh dill if desired, and serve immediately.
Notes
- Ensure shrimp are fully thawed before mixing to maintain the salad’s crisp texture.
- Adjust seasoning with more salt or lemon juice to taste if desired.
- For a lower-fat version, substitute mayonnaise with Greek yogurt or a light mayonnaise alternative.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Adding finely chopped celery brings a fresh crunch that complements the shrimp.
