Description
A refreshing and creamy Lemon Dill Shrimp Salad perfect for a light lunch or a flavorful appetizer. Made with tender, boiled shrimp tossed in a zesty lime and dill dressing, combined with crisp cucumber and green onions for a delightful crunch.
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
- ⅓ cup mayonnaise
- ⅓ 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
- Make sure to cool the shrimp quickly in an ice bath to prevent overcooking and maintain a tender texture.
- You can substitute sour cream with Greek yogurt for a lighter option.
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the dressing.
- Chill the salad for at least 30 minutes before serving for best flavor.
- This salad can be served on its own, on lettuce wraps, or with crusty bread.
