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A bowl of shrimp salad with herbs and vegetables is served with a spoon, surrounded by crackers, fresh dill, and crisp lettuce on a table.

Shrimp Salad

This fresh and creamy shrimp salad recipe is packed with lemon, dill, and tender poached shrimp for a bright, flavorful dish that's perfect for summer.
5 from 11 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Lunch, Main Course, Salad, Side Dish, Snack
Cuisine American
Servings 4 servings
Calories 346 kcal

Equipment

  • Large pot
  • Mixing bowls
  • Cutting board and knife
  • Measuring cups and spoons
  • Plate

Ingredients
  

For the shrimp salad

  • 1 lb poached shrimp (see below)
  • 2 tablespoon fresh lemon juice
  • 2 cloves of garlic, crushed
  • ⅓ cup Mayonnaise, good quality or homemade I recommend Kewpie Mayo
  • ¼ cup sour cream, full fat
  • 1 teaspoon Dijon mustard
  • 3 tablespoon fresh dill
  • 1 tsp Old Bay seasoning optional
  • ½ cup celery, finely diced
  • ⅓ cup red bell pepper, finely diced
  • ¼ cup green onion, finely diced

For the poached shrimp

  • 1 lb shrimp I recommend using red Argentine wild shrimp (medium size)
  • 1 lemon, halved
  • 3 cloves of garlic
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 tablespoon salt
  • 2 teaspoon pickling spice Optional, or substitute with a teaspoon of Old Bay Seasoning
  • 3-4 quarts water

Instructions
 

Poach the shrimp and Chill

  • Fill a large pot with 3-4 quarts of water and add the lemon (halved), 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 the heat and immediately add the shrimp. Let the shrimp cook in the hot water for 3–4 minutes, or until they are pink, opaque, and just cooked through.
    Using a slotted spoon, transfer the shrimp to a large plate or tray in a single layer and let them cool completely. For best results, refrigerate for at least 15-20 minutes before using in the shrimp salad.

Make the dressing and prep the vegetables.

  • While the shrimp is chilling, finely dice the celery, bell pepper, and green onions. Add them to a large mixing bowl and set aside.
  • In a small to medium mixing bowl, combine the lemon juice and crushed garlic and let it sit for about 5 minutes.
    Then add the mayo, sour cream, Dijon mustard, fresh dill, and Old Bay seasoning, and whisk until smooth and fully combined.

Assemble the salad.

  • Once the shrimp are chilled, add them to the bowl with the diced vegetables. Pour the dressing over the top and gently mix until everything is well combined. Serve cold and enjoy!

Notes

Store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 346kcalCarbohydrates: 5gProtein: 39gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 342mgSodium: 961mgPotassium: 547mgFiber: 1gSugar: 2gVitamin A: 851IUVitamin C: 21mgCalcium: 191mgIron: 1mg
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