Creamy Shrimp Salad with Fresh Dill and Lemon

This Creamy Shrimp Salad is a refreshing and satisfying dish that’s perfect for summer gatherings, picnics, or as a light lunch. With tender, juicy shrimp tossed in a creamy, tangy dressing and seasoned with fresh dill, lemon, and a hint of mustard, this salad is full of vibrant flavors. The addition of celery and red onion adds crunch, making this salad a textural delight that pairs beautifully with fresh greens, crusty bread, or as a filling for sandwiches.

Ingredients

• 1 teaspoon kosher salt
• 1 lemon, cut into quarters
• 4 pounds shrimp (16 to 20 count), peeled and deveined
• 2 cups mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• ½ teaspoon coarse ground black pepper
• 2 tablespoons fresh dill, chopped
• 1 red onion, minced
• 3 stalks celery, minced

Instructions

1. Cook the Shrimp: Fill a large pot with water and add the kosher salt and lemon quarters. Bring the mixture to a boil, then add the shrimp. Cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked. Remove the shrimp from the heat and transfer them to a bowl of ice water to cool. Once chilled, drain and gently pat them dry.
2. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, black pepper, and chopped dill. Whisk until smooth and creamy.
3. Assemble the Salad: Add the cooked shrimp, minced red onion, and celery to the bowl with the dressing. Gently toss until the shrimp and vegetables are well-coated with the dressing. Adjust seasoning with additional salt, pepper, or lemon juice, if desired.
4. Chill and Serve: Cover and refrigerate the shrimp salad for at least 30 minutes to allow the flavors to meld. Serve chilled over a bed of crisp lettuce, alongside fresh bread, or layered in a sandwich.

Conclusion:

This Creamy Shrimp Salad is a simple yet sophisticated dish, ideal for enjoying on warm days. The rich, creamy dressing pairs beautifully with succulent shrimp, crunchy celery, and fragrant dill, offering a perfect harmony of flavors and textures. Whether you’re entertaining guests or craving a light meal, this shrimp salad is sure to delight.

Creamy Shrimp Salad with Fresh Dill and Lemon

A creamy and refreshing shrimp salad with a lemony,dill-infused dressing and a satisfying crunch from celery and red onion.

• 1 teaspoon kosher salt
• 1 lemon (cut into quarters)
• 4 pounds shrimp (16 to 20 count, peeled and deveined)
• 2 cups mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• ½ teaspoon coarse ground black pepper
• 2 tablespoons fresh dill (chopped)
• 1 red onion (minced)
• 3 stalks celery (minced)

1. Cook the Shrimp: Fill a large pot with water and add the kosher salt and lemon quarters. Bring the mixture to a boil, then add the shrimp. Cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked. Remove the shrimp from the heat and transfer them to a bowl of ice water to cool. Once chilled, drain and gently pat them dry.
2. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, black pepper, and chopped dill. Whisk until smooth and creamy.
3. Assemble the Salad: Add the cooked shrimp, minced red onion, and celery to the bowl with the dressing. Gently toss until the shrimp and vegetables are well-coated with the dressing. Adjust seasoning with additional salt, pepper, or lemon juice, if desired.
4. Chill and Serve: Cover and refrigerate the shrimp salad for at least 30 minutes to allow the flavors to meld. Serve chilled over a bed of crisp lettuce, alongside fresh bread, or layered in a sandwich.

Main Course, Salad

American

shrimp salad