Description
This refreshing Lemon Dill Shrimp Salad features tender, perfectly cooked shrimp tossed with a creamy, tangy dressing made from mayonnaise, sour cream, lime, and fresh dill. Crisp cucumber and green onions add crunch and brightness, making it an ideal light lunch or appetizer.
Ingredients
Scale
Shrimp and Vegetables
- 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)
- â…“ cup mayonnaise
- â…“ 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 freshly ground black pepper until the mixture is smooth and well combined. Set the dressing aside or chill it in the refrigerator to let the flavors meld.
- Cook the shrimp: Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp and cook them for 2 to 3 minutes until they turn pink and are just cooked through, ensuring they remain tender.
- Chill the shrimp: While the shrimp cook, prepare an ice water bath. Using a skimmer or slotted spoon, transfer the hot shrimp immediately into the ice water to stop the cooking process and cool them for about 3 minutes.
- Drain and chop shrimp: Remove the shrimp from the ice bath and drain in a colander. Pat them dry with paper towels if needed, then chop the shrimp into bite-sized pieces suitable for a salad.
- Combine ingredients: In a mixing bowl, gently toss the chopped shrimp, diced cucumber, and thinly sliced green onions with the prepared dressing until everything is evenly coated and creamy.
- Serve: Serve the shrimp salad chilled, garnished with extra fresh dill or lime wedges if desired, for a bright and satisfying dish.
Notes
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Using fresh lime zest and juice adds a vibrant citrus flavor to the dressing.
- For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives.
- This salad can be prepared a few hours in advance and stored in the refrigerator to allow the flavors to meld.
- Serve the salad on a bed of greens or stuffed in avocado halves for a fresh presentation.
