A fresh, creamy, and refreshing shrimp salad made with tender shrimp, crisp celery, red onion, fresh dill, and a tangy lemon dressing. It is perfect for lunch, sandwiches, lettuce wraps, crackers, or a light dinner.
Recipe Details
Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Course: Salad / Lunch
Cuisine: American-inspired
Difficulty: Easy
Ingredients
For the Shrimp
1 lb (450 g) medium shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon fresh lemon juice
For the Creamy Dill Dressing
½ cup mayonnaise
¼ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey, optional
1 tablespoon fresh dill, finely chopped
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Salad
2 celery stalks, finely diced
¼ cup red onion, finely diced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 green onions, thinly sliced
1 tablespoon capers, optional
1 small cucumber, finely diced, optional
Instructions
1. Prepare the Shrimp
Pat the shrimp dry with paper towels.
Season with salt, black pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Add the shrimp and cook for approximately 2–3 minutes per side, depending on size.
The shrimp should become opaque and reach an internal temperature of 145°F (63°C).
Remove from the heat and drizzle with lemon juice.
Allow the shrimp to cool completely.
2. Chop the Vegetables
While the shrimp cools, finely dice the celery and red onion.
Chop the fresh dill, parsley, and green onions.
If using cucumber, remove excess watery seeds before dicing so the salad doesn’t become runny.
3. Make the Creamy Dill Dressing
In a medium bowl, whisk together:
Mayonnaise
Greek yogurt
Lemon juice
Dijon mustard
Honey
Fresh dill
Garlic powder
Salt
Black pepper
Taste and adjust the seasoning.
For extra tanginess, add another teaspoon of lemon juice.
4. Chop the Shrimp
Once completely cooled, cut the shrimp into bite-sized pieces.
For larger shrimp, cut each shrimp into 3–4 pieces.
You can leave a few whole shrimp for garnish if desired.
5. Combine Everything
Add the chopped shrimp, celery, red onion, dill, parsley, green onions, and capers to a large bowl.
Pour the creamy dill dressing over the mixture.
Gently fold everything together until evenly coated.
Avoid overmixing because the shrimp can break apart.
6. Chill
Cover the bowl and refrigerate for at least 30 minutes.
This allows the flavors to blend and makes the salad especially refreshing.
7. Serve
Before serving, give the salad a gentle stir.
Garnish with fresh dill, parsley, lemon wedges, and a sprinkle of black pepper.
Serving Ideas
Serve Creamy Dill Shrimp Salad:
On toasted bread
In croissants
Inside lettuce cups
With crackers
Over mixed greens
In avocado halves
With cucumber slices
Alongside tomato and avocado
With toasted sourdough
As a low-carb lettuce wrap
Low-Carb Version
For a lower-carb version:
Use unsweetened Greek yogurt.
Skip the honey.
Serve in lettuce cups or over salad greens.
Use cucumber instead of bread or crackers.
Recipe Tips
Don’t overcook the shrimp: Overcooked shrimp can become rubbery. Cook just until opaque and firm.
Cool the shrimp first: Warm shrimp can thin the creamy dressing.
Use fresh dill: Fresh dill provides a much brighter flavor than dried dill.
Drain watery vegetables: If using cucumber, remove excess moisture before mixing.
Make it tangier: Add more lemon juice or a small splash of pickle juice.
Make it spicy: Add a pinch of cayenne or a little hot sauce.
For extra crunch: Add finely chopped radishes or diced cucumber.
Storage
Store the shrimp salad in an airtight container in the refrigerator.
For best quality, consume within 2–3 days.
Keep it refrigerated and do not leave the salad at room temperature for extended periods.
Nutrition Information
Approximate nutrition per serving, assuming 4 servings:
Calories: 300–350 kcal
Protein: 29–32 g
Carbohydrates: 5–7 g
Fat: 18–22 g
Fiber: 1–2 g
Sugar: 2–4 g
Sodium: 650–850 mg
Nutrition will vary depending on the mayonnaise, Greek yogurt, shrimp size, and amount of salt used.
Allergen Information
Contains:
Shellfish — shrimp
Egg — if using traditional mayonnaise
Milk — Greek yogurt
May contain:
Mustard — Dijon mustard
Always check individual product labels if preparing this for someone with food allergies.
Frequently Asked Questions
Can I use pre-cooked shrimp?
Yes. Thaw completely, remove excess moisture, and chop before adding to the salad. Since the shrimp is already cooked, there is no need to cook it again.
Can I use frozen shrimp?
Yes. Frozen shrimp works very well. Thaw it completely and pat it dry before cooking.
Can I use dried dill?
Yes. Use approximately 1 teaspoon dried dill in place of 1 tablespoon fresh dill. However, fresh dill gives the best flavor.
Can I make this without mayonnaise?
Yes. Replace the mayonnaise with additional Greek yogurt for a lighter version. The texture will be slightly less rich.
Can I make this dairy-free?
Yes. Replace Greek yogurt with a dairy-free unsweetened yogurt or use additional mayonnaise.
Can I make it keto-friendly?
Yes. Omit the honey and serve the salad in lettuce cups, over greens, or with low-carb vegetables.
Can I prepare it ahead of time?
Yes. It can be prepared several hours ahead and refrigerated. In fact, chilling allows the dill and lemon flavors to develop.
What vegetables go well with shrimp salad?
Celery, cucumber, red onion, radishes, green onions, and bell peppers all work nicely.
Why is my shrimp salad watery?
Excess moisture usually comes from warm shrimp, watery cucumber, or vegetables that haven’t been drained properly. Cool the shrimp completely and drain watery vegetables before mixing.
Can I use canned shrimp?
Yes, although freshly cooked or frozen shrimp generally provides better texture. If using canned shrimp, drain and rinse it well before adding it.
What is the best way to serve this salad?
For a light meal, serve it over lettuce or in lettuce cups. For a more substantial lunch, serve it in a croissant, sandwich, or alongside toasted bread.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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