Description
A refreshing and creamy Lemon Dill Shrimp Salad featuring tender shrimp, crisp cucumber, and zesty lime dressing infused with fresh dill and garlic. Perfect for a light lunch or a flavorful appetizer, this salad combines cool textures and bright flavors in just 30 minutes.
Ingredients
Scale
Shrimp Salad
- 2 pounds shrimp (peeled and deveined)
- 1 English cucumber (small diced)
- 3 green onions (thinly sliced)
- 2 tablespoons chopped fresh dill
- 1 large lime (zested and juiced, about 2 teaspoons zest and 2 tablespoons juice)
Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon Dijon mustard
- 1 garlic clove (minced)
- 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
- Cook shrimp just until pink to avoid toughness.
- The ice bath helps retain shrimp’s firm texture.
- Use fresh lime juice for the best flavor.
- Chill the dressing beforehand for a creamier texture.
- Can be served on a bed of greens or with crusty bread.
