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Creamy Dill Shrimp Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A fresh and creamy shrimp salad featuring dill, vegetables, and a tangy dressing, perfect for a light lunch or appetizer.

Ingredients

Protein

  • 12 ounces cooked shrimp, peeled and deveined, tails removed
  • 3 tablespoons lemon juice, divided
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon olive oil or avocado oil
  • 0.125 teaspoon salt
  • 0.125 teaspoon black pepper
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.33 cup fresh dill, finely chopped
  • 0.5 teaspoon salt

Vegetables

  • 2 heads butterhead (Boston or Bibb) lettuce, separated into leaves
  • 0.5 medium English cucumber, thinly sliced
  • 1.25 cups thinly sliced radishes
  • 1 cup yellow grape tomatoes, halved
  • 1 avocado halved, seeded, peeled, and thinly sliced

Bread

  • toasted crusty baguette slices for open-face sandwiches

Instructions 

  • Toss shrimp with 1 tablespoon lemon juice, dill, oil, salt, and pepper. Refrigerate 30 minutes.
  • Whisk mayonnaise, sour cream, remaining lemon juice, dill, and salt to make dressing.
  • Arrange lettuce leaves on a platter, top with vegetables and avocado.
  • Top salad with marinated shrimp and drizzle with dressing before serving.

Notes

Use fresh dill for the best flavor and refrigerate the salad before serving.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: shrimp