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Creamy Shrimp Salad with Dill and Vegetables Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This refreshing Shrimp Salad combines perfectly poached shrimp with a creamy, tangy dressing made from mayonnaise, sour cream, and fresh lemon juice. Infused with the flavors of dill, garlic, and Old Bay seasoning, and mixed with crisp diced celery, red bell pepper, and green onions, this salad is a simple yet flavorful dish perfect for a light lunch or a summer gathering.

Ingredients

Shrimp and Poaching Liquid

  • 1 lb shrimp (red Argentine wild shrimp, medium size recommended)
  • 1 lemon, halved
  • 3 cloves of garlic
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 tbsp salt
  • 2 tsp pickling spice (optional, or substitute with 1 tsp Old Bay seasoning)
  • 3-4 quarts water

Dressing and Salad Mix

  • 1 lb poached shrimp (from above)
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, crushed
  • 1/3 cup mayonnaise (good quality or homemade, Kewpie Mayo recommended)
  • 1/4 cup full-fat sour cream
  • 1 tsp Dijon mustard
  • 3 tbsp fresh dill, chopped
  • 1 tsp Old Bay seasoning (optional)
  • 1/2 cup celery, finely diced
  • 1/3 cup red bell pepper, finely diced
  • 1/4 cup green onion, finely diced

Instructions

  1. Poach the shrimp and chill: Fill a large pot with 3-4 quarts of water and add the halved lemon, whole garlic cloves, bay leaf, black peppercorns, salt, and pickling spice. Bring the water to a full boil over high heat. Once boiling, remove the pot from heat and immediately add the shrimp. Let them cook in the hot water for 3-4 minutes, or until pink, opaque, and just cooked through. Use a slotted spoon to transfer the shrimp in a single layer to a plate or tray and let them cool completely. Refrigerate for at least 15-20 minutes for best results.
  2. Prepare the vegetables: While shrimp is chilling, finely dice the celery, red bell pepper, and green onions. Add them to a large mixing bowl and set aside.
  3. Make the dressing: In a small to medium bowl, combine fresh lemon juice and crushed garlic and let sit for about 5 minutes to infuse. Add mayonnaise, sour cream, Dijon mustard, fresh dill, and Old Bay seasoning. Whisk until smooth and fully combined.
  4. Assemble the salad: Add the chilled, poached shrimp to the bowl with the diced vegetables. Pour the dressing over the mixture and gently fold everything together until well combined. Serve the shrimp salad cold and enjoy!

Notes

  • Use fresh or high-quality frozen shrimp for best flavor.
  • Adjust Old Bay seasoning according to your spice preference or omit if desired.
  • Refrigerate shrimp thoroughly before assembling to ensure the salad stays cool and refreshing.
  • This salad can be served on its own, in a sandwich, or over a bed of greens.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/creamy-shrimp-salad-with-dill-and-vegetables-recipe/