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You are here: Home / Seafood / Shrimp Salad with Creamy Dill Dressing

Shrimp Salad with Creamy Dill Dressing

July 6, 2021 By Joe Boyle 3 Comments

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Last Updated on April 21, 2025

This is a very tasty cold shrimp salad with creamy dill dressing. Pretty simple ingredients but the flavors are outstanding. Make a summery, light dinner that’s no guilt, but packed with protein…and Dill. The dressing is packed with dill and lemon flavors and it pairs so well with the poached shrimp. Use whatever salad ingredients you want and serve the dressing on the side for dipping. If you like shrimp you’ll want to make this several times this summer.

Jump To Contents:

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  • Ingredients for the Dill Shrimp Salad
  • Prepare the Shrimp
  • Assemble the Salad
  • FAQ’s
  • Shrimp Salad with Creamy Dill Dressing

2 plates of shrimp salad overhead view.

Ingredients for the Dill Shrimp Salad

The dressing is really the star of this dish. I wanted to keep it light so it contains; yogurt, mayonnaise, fresh chopped dill, lemon juice, and a little salt and pepper. The recipe makes enough for 3 salads and by itself is just around 100 calories per serving.

The dill I used is from the local Farmer’s Market. I bought 2 good-sized clumps and prepared the dill for freezing. 

First, rinse the dill in cold water then lay it on some towels to dry. When pretty dry, just use your hands to pull off the fronds, discarding the thicker stems. Place individual servings of the dill into small plastic bags and freeze. The Spruce Eats website has the details of how to freeze dill.

You’ll have lots of dill to use in the months ahead and won’t have to buy those $3.00 packages from the grocery store.

Dill fronds on a chopping board.

MaryJo has been making our yogurt which is whole milk. I like the whole milk variety rather than the low fat. The low-fat yogurt seems to have a chalky texture which is off-putting. 1/3 of a cup is used.

Dill dressing ingredients in a bowl ready to mix with a spatula.

Next is 1/4 cup of mayonnaise, 1 tablespoon of chopped dill, the juice from half a lemon, and a few pinches of salt and pepper. Mix this all together and you’ll have a creamy dill dressing.

Bowl of dill dressing.

Prepare the Shrimp

For this recipe, use raw shrimp. You could use pre-cooked in a pinch if you wanted to. I just think that fresh cooked is the best. Peel and devein the shrimp and take the tails off for easier eating. 

Lemon with peeled zest and a vegetable peeler.

The shrimp are poached in a large pot that contains lemon juice and zest, bay leaves, salt, sugar, and some black peppercorns. Place the aromatics in the pot with 2 quarts of water and bring to a boil. Once you have a rolling boil, remove the pot from the heat and add the shrimp.

Have a kitchen spider or strainer ready because the shrimp will be poached in no more than 2 minutes. I started to take the shrimp out at around 1 minute and 45 seconds, and these were big 16 to 20 size shrimp. Smaller shrimp would take less time. You want to stop the cooking once the flesh is turning all white.

Kitchen spider with poached shrimp.

Place the shrimp and zest on a paper towel-lined plate then place this into your freezer for 8 to 10 minutes to cool. I like this method of cooling rather than an ice bath which seems to wash away some of the flavors that have developed.

Poached shrimp on a paper towel lined plate.

Assemble the Salad

It’s up to you what you want to include in your dill dressing salad. Anything you would use in a green garden salad would be great. I kept it simple with leaf lettuce, tomato, cucumber, and radishes. I recommend that you also keep the shaved lemon zest…it is quite tasty. A few capers added a bit of zesty flavor.

FAQ’s

How long can the dressing be stored in the refrigerator?

Since the dressing contains a good amount of citric acid, it should last a week in the refrigerator. Fresh squeezed juice will start to oxidize and lose it’s flavor after this.

I’m allergic to shellfish. What else could I use in the salad?

You may want to use seared chicken breast, ham, cheese, or even fried tofu. The dressing will enhance any of these.

Side view of plated shrimp and dill dressing.

If you like good shrimp recipes, here are some more to try:

  • Shrimp Penne alla Vodka Sauce
  • Shrimp and Sausage Stew
  • Jambalaya with Sausage and Shrimp
  • Bonefish Grill Bang Bang Shrimp

Overhead view if shrimp salad.

Give this shrimp salad with creamy dill dressing a try. Hope you guys like it.

Overhead view of a salad.

Shrimp Salad with Creamy Dill Dressing

Extra flavorful main course salad that's low calorie and easy to make.
5 from 1 vote
Print Pin Rate Save Saved Recipe
Course: Light Eating, Lunch, Main Course, Salad
Cuisine: American
Keyword: shrimp salad, shrimp salad with creamy dill dressing
Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 3 servings
Calories: 347kcal
Author: Joe Boyle

Ingredients

Dressing

  • 1/3 cup whole milk yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp chopped fresh dill
  • juice of 1/2 lemon
  • 1/4 tsp kosher salt
  • 1/4 tsp white pepper

Poaching Liquid

  • 2 qts water
  • 1 tbsp salt
  • 2 tsp sugar
  • zest of 1 lemon
  • 2 bay leaves
  • 15-20 black peppercorns
  • juice of 1/2 lemon

Salad

  • 1 1/2 lbs large raw shrimp, peeled and deveined, tails removed
  • lettuce of choice
  • sliced tomato
  • radishes
  • cucumber
  • capers
  • additional chopped dill
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Instructions

Dressing

  • Mix all ingredients in a small bowl. Taste and adjust salt and pepper.

Poaching Liquid

  • Use a large pot and add all the ingredients and bring to a rolling boil. Then, remove the pot from the heat and add the shrimp. Use a kitchen spider or strainer to check the shrimp. Once the shrimp is white and opaque, remove from the water and place on a paper towel lined plate. The shrimp should be done in 1 minute 45 seconds to 2 minutes.
  • Place the plate of shrimp into your freezer for 8 to 10 minutes to cool. Remove and use right away or refrigerate.

Salad

  • Assemble salad and top with the shrimp. Place about 2 tablespoons of the dressing in a small bowl to use as a dipping vessel.
  • Garnish with more chopped dill, capers and salt and pepper as desired.

Notes

  1. Nutrition information is based on the ingredients in the pictured salads. The dressing and the shrimp contribute the most calories.
  2. I recommend using uncooked, raw shrimp but cooked shrimp can also be used.
  3. Store unused dressing covered in the refrigerator for up to 1 week.

Nutrition

Calories: 347kcal
 

 

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Filed Under: Salads, Seafood, Shrimp

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Reader Interactions

Comments

  1. sandra axelrod

    July 9, 2021 at 9:47 am

    This sounds like the perfect summer meal!!! Going out to buy shrimp and dill right now.

    Reply
  2. ivan syah

    July 8, 2021 at 12:28 am

    thank for share.. its make my hungry

    Reply
  3. MaryJo

    July 6, 2021 at 10:59 pm

    5 stars
    I givie this recipe 10 stars! The flavor of the lemon and dill with the creaminess of the yogurt and mayo is just heavenly. Super light and super delicious dinner on a super hot night!

    Reply
5 from 1 vote

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