Description
This refreshing Lemon Dill Shrimp Salad combines tender, perfectly cooked shrimp with a creamy, tangy dressing made from lime, dill, and Dijon mustard. Complemented by crisp cucumber and fresh green onions, it makes a light and flavorful dish perfect for a quick lunch or a healthy dinner option.
Ingredients
Scale
Shrimp and Vegetables
- 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
- Use fresh shrimp for best flavor and texture; frozen shrimp can be used but should be fully thawed before cooking.
- Adjust seasoning with additional salt and pepper to taste before serving.
- For a lighter vegetarian alternative, substitute shrimp with cooked chickpeas or hearts of palm (note this changes the recipe fundamentally).
- Chilling the shrimp immediately after cooking ensures they don’t overcook and become rubbery.
- This salad can be prepared a few hours in advance and kept refrigerated – allow it to come to serving temperature for best taste.
