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A close-up of a vibrant Shrimp Avocado Salad with seasoned shrimp, tomatoes, red onion, and fresh herbs on a grey plate.

Zesty Lemon Dill Shrimp Salad

A refreshing and vibrant shrimp salad featuring perfectly cooked shrimp tossed in a light, creamy lemon-dill dressing with crisp celery and red onion. Perfect for a light lunch or appetizer.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Seafood
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1.5 lbs Shrimp raw, peeled, deveined, tail-on or off
  • 6 cups Water
  • 1 Lemon halved
  • 1 tsp Salt
For the Dressing
  • 1/2 cup Mayonnaise full-fat or light
  • 1/4 cup Greek Yogurt plain, unsweetened
  • 2 tbsp Fresh Dill chopped
  • 2 tbsp Lemon Juice freshly squeezed
  • 1 tsp Dijon Mustard
  • 1 stalk Celery finely diced
  • 1/4 cup Red Onion finely diced
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
For Serving (Optional)
  • 4 large Lettuce leaves such as butter or romaine
  • 1 cup Crackers your favorite
  • 4 slices Sandwich bread toasted

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Whisk
  • Ice Bath

Method
 

Prepare the Shrimp
  1. Bring 6 cups of water to a rolling boil in a large pot. Add the lemon halves and 1 tsp of salt to the water.
  2. Add the peeled and deveined shrimp to the boiling water. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook, as this can make the shrimp rubbery.
  3. Immediately drain the cooked shrimp and plunge them into an ice bath (a bowl of ice water) to stop the cooking process and preserve their tender texture. Once completely cooled, drain the shrimp well and pat dry with paper towels.
  4. Chop the cooled shrimp into 1/2-inch pieces, or leave them whole if preferred for a chunkier salad. Set aside.
Make the Dressing
  1. In a large mixing bowl, combine the mayonnaise, Greek yogurt, chopped fresh dill, freshly squeezed lemon juice, and Dijon mustard. Whisk until the dressing is smooth and well combined.
  2. Add the finely diced celery and red onion to the dressing mixture. Stir to evenly distribute the vegetables.
  3. Season the dressing with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasonings as needed.
Assemble the Salad
  1. Add the chopped, cooked shrimp to the bowl with the dressing mixture.
  2. Gently fold the shrimp into the dressing until all pieces are evenly coated. Avoid mashing the shrimp.
  3. Cover the bowl and refrigerate the shrimp salad for at least 15 minutes to allow the flavors to meld together. For the best flavor, chill for 1-2 hours.
Serve
  1. Serve the chilled Zesty Lemon Dill Shrimp Salad over fresh lettuce leaves, as a filling for sandwiches, or with your favorite crackers.

Notes

This salad is best enjoyed the day it's made for optimal freshness and texture. It can be stored in an airtight container in the refrigerator for up to 2 days. The fresh dill is crucial for the vibrant flavor of this recipe; avoid substituting with dried dill if possible.