Best 2 Creamy Dill Shrimp Salad Recipes

If you're looking for a light, refreshing, and flavorful dish that's perfect for a summer lunch or dinner, creamy dill shrimp salad is an excellent choice. This classic seafood salad combines tender shrimp with a creamy, tangy dressing made with mayonnaise, sour cream, and fresh dill. Served on a bed of crisp greens, it's a delightful meal that's easy to prepare and always a crowd-pleaser.

Let's cook with our recipes!

CREAMY SHRIMP AND DILL SALAD

Creamy Shrimp and Dill Salad image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup finely chopped fresh dill
2 garlic cloves, smashed
Kosher salt and freshly ground black pepper
1 pound (26- to 30-count) shrimp, peeled and deveined
1 cup chopped fresh dill, plus more for garnish
1 garlic clove, grated on a rasp or finely minced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-milk Greek yogurt
1 cup diced seedless cucumber (about 1 large cucumber)
3/4 cup finely chopped red onion
Grated zest of 1 lemon
2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, cut lengthwise into 4 wedges

Steps:

To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.

CREAMY DILL SHRIMP SALAD

Creamy Dill Shrimp Salad image

I got this from the Barefoot Contessa's book "Parties!" and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day.

Provided by DebbiF

Categories Brunch

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons kosher salt, plus
1 teaspoon kosher salt
1 lemon, cut into quarters
4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or 2 tablespoons white wine vinegar
1 teaspoon fresh ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
Add half the shrimp and reduce the heat to medium.
Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
Remove with a slotted spoon to a bowl of cold water.
Bring the water back to a boil and repeat with the remaining shrimp.
Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
Combine with the peeled shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate for a few hours.

Tips:

Prep your shrimp ahead of time: You can boil or steam the shrimp up to 2 days in advance. Just make sure to chill them thoroughly before using.
Don't overcook your shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
Use fresh herbs for the best flavor: Fresh dill and parsley add a bright, herbaceous flavor to this salad. If you don't have fresh herbs on hand, you can use 1/2 teaspoon of dried dill and 1/4 teaspoon of dried parsley.
Make sure your mayonnaise is cold: Cold mayonnaise will help to keep the salad from becoming watery.
Serve the salad immediately: This salad is best served immediately after it is made. However, you can store it in the refrigerator for up to 2 hours.

Conclusion:

Creamy Dill Shrimp Salad is a light, refreshing, and flavorful salad that is perfect for a summer party or potluck. It is also a great way to use up leftover shrimp. With just a few simple ingredients, you can create a delicious and satisfying salad that everyone will love.