The Best Lemon Dill Shrimp Salad Recipe for Summer Freshness

Tangy lemon dill shrimp salad promises a refreshing culinary adventure that crafts ordinary ingredients into an extraordinary meal.

Bright, zesty flavors dance across your palate with each vibrant bite.

Seafood enthusiasts and health-conscious diners appreciate this light, protein-packed dish that balances nutritional needs with gourmet satisfaction.

Mediterranean-inspired ingredients weave together complex taste profiles that elevate simple components into something remarkable.

Crisp herbs and citrusy undertones create a harmonious blend of textures and sensations.

Fresh, succulent shrimp take center stage in this elegant preparation that feels both sophisticated and approachable.

Summer gatherings or quiet weeknight dinners deserve something special that feels indulgent yet effortless.

Lemon Dill Shrimp Salad Ingredients

• Shrimp: Fresh, plump shrimp with sweet ocean flavor, best when large or jumbo size for substantial salad texture.

• Salt: Essential for enhancing shrimp's natural flavor and seasoning the cooking water.
• Black Pepper: Adds mild heat and depth to the salad's overall taste profile.

• Lemon: Bright, zesty fruit providing both juice and zest for freshness and acidity.
• Dill: Delicate herb with subtle grassy notes that complements seafood perfectly.
• Chives: Mild onion-like herb adding subtle sharpness and green color.

• Mayonnaise: Creamy base that helps bind ingredients and provides rich texture.
• Mustard: Tangy condiment that adds depth and helps emulsify the dressing.

• Garlic Powder: Concentrated garlic flavor without raw garlic's sharpness.

• Lettuce: Crisp, fresh green that provides a light foundation for the shrimp salad.
• Celery: Crunchy vegetable adding texture and subtle herbaceous note.

Directions for Lemon Dill Shrimp Salad

Step 1: Prepare Boiling Liquid

Fill a large pot with 5 quarts of water and bring it to a rolling boil over high heat.

Squeeze in the juice of one lemon, toss in the squeezed halves, and add a good pinch of salt.

Step 2: Cook Shrimp

Carefully drop the shrimp into the boiling water and give them a gentle stir.

Cook uncovered for 2 to 3 minutes until they turn pink—watch closely to avoid overcooking.

Step 3: Shock and Chill Shrimp

Drain the shrimp right away and transfer them to an ice bath.

Let them chill for 5 minutes, then drain again and refrigerate while prepping the rest.

Step 4: Create Creamy Dressing

In a large mixing bowl, add mayonnaise, lemon zest, lemon juice, mustard, garlic powder, salt, pepper, chopped dill, chopped chives, and diced celery.

Stir everything together until smooth and well combined.

Step 5: Combine Salad

Gently toss the chilled shrimp into the prepared dressing.

Mix until the shrimp are evenly coated with the creamy blend.

Step 6: Serve and Garnish

Arrange fresh lettuce leaves on serving plates.

Scoop the shrimp salad over the lettuce and garnish with extra dill or chives if you like.

Tips for Bright Lemon Dill Shrimp Salad

• Prevent Overcooking Shrimp: Watch carefully during the 2-3 minute cooking window, as shrimp quickly turn rubbery and tough when boiled too long.
• Master the Ice Bath Technique: Immediately stop the cooking process by plunging shrimp into ice water, ensuring a tender and perfectly cooked texture.
• Enhance Flavor Depth: Let the shrimp salad rest in the refrigerator for 30 minutes before serving to allow herbs and seasonings to meld together.
• Select Fresh Ingredients: Choose plump, fresh shrimp and vibrant herbs to elevate the overall taste and quality of the salad.
• Customize Your Salad: Experiment with adding chopped cucumber or red bell pepper for extra crunch and nutritional variety.

Storing Lemon Dill Shrimp Salad the Right Way

• Refrigerate Promptly: Transfer leftover shrimp salad to an airtight container within 2 hours of preparation. Keep chilled at 40°F or below to maintain freshness and prevent bacterial growth.
• Consume Quickly: Enjoy refrigerated shrimp salad within 1-2 days for optimal taste and texture. The seafood and mayonnaise base can become less appetizing if stored too long.
• Avoid Freezing: Freezing is not recommended for this salad, as mayonnaise and fresh herbs will separate and compromise the creamy texture and delicate flavor when thawed.

Pairings for Lemon Dill Shrimp Salad

• Pair with Crisp White Wine: Choose a zesty sauvignon blanc or pinot grigio to complement the bright lemon and herbal dill notes in the shrimp salad. These light wines will enhance the freshness of the dish without overpowering the delicate seafood flavor.
• Serve with Crusty Sourdough Bread: A slice of warm, tangy sourdough provides the perfect crunchy texture contrast to the creamy shrimp salad. The bread's slight sourness will beautifully balance the lemony and herbal elements of the dish.
• Match with Chilled Cucumber Salad: Create a refreshing side that echoes the cool, crisp nature of the shrimp salad. Thinly sliced cucumbers with a light vinaigrette will add an extra layer of freshness and complement the main dish's profile.
• Accompany with Sparkling Water with Lemon: A bubbly, citrus-infused sparkling water will cleanse the palate and mirror the bright lemon flavors in the shrimp salad. This light beverage keeps the meal feeling light and summery.

Creative Variations on Lemon Dill Shrimp Salad

• Spicy Mediterranean Shrimp Salad: Replace dill with chopped fresh parsley and add red pepper flakes for a zesty kick. Mix in diced cucumber and kalamata olives for Mediterranean flair.
• Herb Garden Shrimp Salad: Swap dill for a blend of fresh basil, tarragon, and thyme. Include roasted bell peppers and a splash of white wine vinegar for extra brightness.
• Avocado Cilantro Shrimp Salad: Substitute dill with fresh cilantro and fold in diced avocado. Add a touch of jalapeño and lime juice for a Mexican-inspired version that brings fresh, creamy texture to the classic recipe.
• Greek Yogurt Protein Shrimp Salad: Replace mayonnaise with Greek yogurt for a lighter, protein-packed option. Mix in crumbled feta cheese and chopped mint for a tangy Mediterranean profile.

What Makes Lemon Dill Shrimp Salad Shine

• Burst with Freshness: Lemon zest and juice dance through this shrimp salad, creating a bright, tangy flavor that wakes up your taste buds with every bite.
• Quick and Easy Cooking: The simple poaching method ensures perfectly tender shrimp in just 2-3 minutes, making this recipe a breeze for busy home cooks looking for a fast, delicious meal.
• Herb-Packed Deliciousness: Fresh dill and chives add layers of aromatic, garden-fresh flavor that elevate the classic shrimp salad from ordinary to extraordinary, bringing a sophisticated touch to a simple dish.
• Versatile Summer Favorite: Perfect for picnics, light lunches, or elegant gatherings, this shrimp salad serves up cool, creamy comfort that works beautifully as a main dish or refreshing side.

Lemon Dill Shrimp Salad Recipe

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4.6 from 14 reviews

• Total Time: 12 minutes
• Yield: 6 1x

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Description

Refreshing Lemon Dill Shrimp Salad brings Mediterranean coastal flavors to your plate. Zesty dill and tangy lemon combine with succulent shrimp, creating a light, elegant dish that delights your palate.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds (0.9 kilograms) shrimp, peeled and deveined

Fresh Herbs and Vegetables:

• ¼ cup (4 tablespoons) minced fresh dill
• ½ cup (8 tablespoons) chopped chives
• 1 cup (240 milliliters) minced celery
• ¼ cup (4 tablespoons) finely chopped red onion
• 2 heads butter leaf lettuce

Dressing and Citrus Components:

• ¾ cup (180 milliliters) mayonnaise
• 2 large lemons
• 2 tablespoons (30 milliliters) lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper (optional)

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Instructions

1. Prepare a large pot by filling it with 4.7 liters (5 quarts) of water and bringing to a rolling boil over high heat.
2. Squeeze the juice from one lemon directly into the boiling water, then drop the squeezed lemon halves into the pot.
3. Add of salt to the water to enhance flavor and seasoning.
4. Carefully lower the raw shrimp into the bubbling water, gently stirring to ensure even cooking.
5. Monitor the shrimp closely, cooking for approximately 2-3 minutes until they transition from translucent to a soft pink color.
6. Quickly drain the shrimp using a colander, immediately transferring them to a large bowl filled with ice water to halt the cooking process.
7. Allow the shrimp to rest in the ice bath for 5 minutes, which helps preserve their tender texture.
8. Drain the shrimp again and refrigerate while preparing the remaining salad components.
9. In a spacious mixing bowl, combine the chilled shrimp with mayonnaise, freshly grated lemon zest, additional lemon juice, Dijon mustard, garlic powder, salt, black pepper, chopped fresh dill, and finely sliced chives.
10. Gently fold the ingredients together, ensuring the shrimp are evenly coated without breaking them.
11. Dice the celery into small, uniform pieces and incorporate into the salad mixture.
12. Arrange crisp lettuce leaves on individual serving plates as a fresh, green foundation.
13. Spoon the prepared shrimp salad generously over the lettuce leaves.
14. Optional: Garnish with delicate sprigs of fresh dill or finely chopped chives for an elegant finishing touch.

Notes

• Quickly blanch shrimp in salted lemon water to ensure tender, perfectly cooked seafood without overcooking.
• Shock shrimp in ice bath immediately after cooking to stop the cooking process and maintain a crisp, fresh texture.
• Use fresh dill and chives for maximum flavor and a bright, herbaceous profile in the salad.
• Choose mayonnaise with a creamy consistency to bind ingredients and create a smooth, cohesive dressing.
• Chill the shrimp salad before serving to enhance flavor melding and provide a refreshing summer dish.
• Serve on crisp lettuce leaves for an elegant presentation and added textural contrast.

• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 310 kcal
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 220 mg