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Lemon Dill Shrimp Salad Recipe

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4.6 from 63 reviews

This refreshing shrimp salad combines tender, poached shrimp with crisp vegetables and a creamy, tangy dressing. Enhanced with fresh dill and lemon juice, it makes a perfect light lunch or appetizer that's easy to prepare and bursting with flavor.

Ingredients

Shrimp Salad

  • 1 pound poached shrimp (prepared using the poaching recipe below)
  • 1/2 cup finely diced red bell pepper (half of a large pepper)
  • 1/2 cup finely diced celery (1 large stalk)
  • 1/2 cup thinly sliced green onion (3 to 4 onions)
  • 1/2 cup (100 grams) mayonnaise, preferably homemade
  • 2 tablespoons fresh lemon juice
  • 1/4 cup roughly chopped fresh dill
  • 1/4 teaspoon fine sea salt
  • 4 twists of pepper grinder

Poached Shrimp

  • 1 pound large raw shrimp (31-40 per pound), peeled and deveined
  • 2 quarts water
  • 1 lemon, cut in half
  • 2 cloves garlic, peeled and gently smashed
  • 1 bay leaf
  • 3 twists pepper grinder
  • 1 ½ tablespoon salt
  • 1/2 teaspoon Cajun seasoning (optional)

Instructions

  1. Prepare the poaching liquid: Add 2 quarts of water to a large pot and place over high heat. Squeeze the juice of the lemon halves into the water and add the lemon halves to the pot. Next, add the peeled, smashed garlic cloves, bay leaf, pepper, salt, and optional Cajun seasoning. Bring this mixture to a rolling boil.
  2. Poach the shrimp: Once the poaching liquid reaches a rolling boil, remove the pot from heat immediately. Submerge the peeled and deveined shrimp into the hot water and let them poach gently for three minutes until fully cooked.
  3. Cool the shrimp: Using tongs or a slotted spoon, transfer the cooked shrimp carefully to a plate. Allow them to cool completely by placing them in the refrigerator; this ensures the shrimp are chilled and ready for the salad.
  4. Combine the salad ingredients: Once the shrimp have cooled, place them in a large mixing bowl along with the finely diced red bell pepper, diced celery, sliced green onions, mayonnaise, fresh lemon juice, chopped dill, sea salt, and freshly ground pepper.
  5. Mix the salad: Gently fold all ingredients together until they are evenly combined, taking care not to break the shrimp.
  6. Chill and marinate: Cover the salad and refrigerate it for at least one hour before serving. This resting time allows the flavors to meld together beautifully.

Notes

  • The Cajun seasoning in the poaching liquid is optional but adds a subtle spicy depth to the shrimp.
  • For best flavor, use homemade mayonnaise if possible.
  • Be sure to cool the shrimp completely before mixing with mayonnaise to keep the salad fresh and safe.
  • This shrimp salad tastes great served on fresh greens, in a sandwich, or on its own as a light meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://ameliameals.com/lemon-dill-shrimp-salad-recipe/