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Creamy shrimp salad with dill, celery, and red bell pepper in a wooden bowl.
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Shrimp Salad With Dill

This creamy Shrimp Salad With Dill is packed with tender poached shrimp, crisp vegetables, and plenty of fresh dill. Lemon juice brightens the mayonnaise dressing and makes every bite taste light and refreshing. Serve this easy cold shrimp salad for lunch, dinner, or a delicious make-ahead meal.
Prep Time10 minutes
Cook Time10 minutes
Chilling time1 hour
Total Time1 hour 20 minutes
Course: Lunch, Main Dish, Salad
Cuisine: American
Keyword: cold shrimp salad, creamy shrimp salad, poached shrimp recipe, shrimp salad with dill
Cooking Method: Stovetop
Diet: Dairy-Free, Gluten-Free, Low Carb, Pescatarian
Servings: 4
Calories: 300kcal
Author: MelanieCooks.com

Ingredients

  • 1 pound large raw shrimp peeled and deveined
  • 2 quarts water
  • 1 lemon cut in half
  • 2 garlic cloves peeled and gently smashed
  • 1 bay leaf
  • 3 twists black pepper
  • 1 ½ tbsp salt
  • ½ tsp Cajun seasoning optional
  • ½ cup red bell pepper finely diced
  • ½ cup celery finely diced
  • ½ cup green onion thinly sliced
  • ½ cup mayonnaise
  • 2 tbsp fresh lemon juice
  • ¼ cup fresh dill roughly chopped
  • ¼ tsp sea salt fine
  • 4 twists black pepper

Instructions

  • Pour the water into a large pot. Squeeze a little juice from the lemon into the water, then add the lemon halves, garlic, bay leaf, black pepper, salt, and optional Cajun seasoning.
  • Place the pot over high heat and bring the seasoned water to a rolling boil.
  • Remove the pot from the heat and immediately add the shrimp. Make sure the shrimp are submerged and let them poach in the hot water for 3 minutes.
  • Remove the shrimp with tongs or a slotted spoon. Transfer them to a plate and refrigerate until completely cooled.
  • Place the cooled shrimp in a large mixing bowl. Add the red bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and black pepper, then gently stir until evenly combined.
  • Cover the shrimp salad and refrigerate it for at least 1 hour before serving so the flavors can blend.

Notes

  • Store the shrimp salad in an airtight container in the refrigerator for up to 3 days.
  • Do not freeze this salad, as freezing can affect its texture.

Nutrition

Calories: 300kcal | Carbohydrates: 9g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 3621mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1354IU | Vitamin C: 47mg | Calcium: 120mg | Iron: 1mg