Best 2 Creamy Dill Shrimp Salad Recipes

Feast your taste buds on a culinary journey with our creamy dill shrimp salad, a symphony of flavors that will tantalize your senses. This delectable dish marries the succulent texture of tender shrimp with the velvety embrace of a creamy dill dressing, creating a harmonious balance between richness and freshness. The aromatic blend of dill, lemon, and chives adds a vibrant touch, while the crisp crunch of celery and red onion provides a textural contrast that elevates each bite.

Unleash your inner chef and embark on a culinary adventure with our diverse selection of creamy dill shrimp salad recipes. Dive into the classic rendition, a timeless combination of shrimp, mayonnaise, dill, and a hint of lemon. Explore variations that incorporate avocado, a creamy and nutritious addition, or relish the tangy twist of capers, adding a delightful burst of flavor. If you seek a lighter option, discover our Greek yogurt-based dressing, a healthier alternative that maintains the creamy texture without compromising taste.

Indulge in the versatility of creamy dill shrimp salad, a culinary masterpiece that transcends the boundaries of a mere salad. Spread it generously on your favorite bread or wrap, transforming it into a satisfying sandwich or wrap. Scoop it atop a bed of crisp greens, creating a vibrant and flavorful salad that will impress even the most discerning palate. Elevate your next gathering with this versatile dish, served as an elegant appetizer or a delightful main course.

Let's cook with our recipes!

CREAMY SHRIMP AND DILL SALAD

Creamy Shrimp and Dill Salad image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup finely chopped fresh dill
2 garlic cloves, smashed
Kosher salt and freshly ground black pepper
1 pound (26- to 30-count) shrimp, peeled and deveined
1 cup chopped fresh dill, plus more for garnish
1 garlic clove, grated on a rasp or finely minced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-milk Greek yogurt
1 cup diced seedless cucumber (about 1 large cucumber)
3/4 cup finely chopped red onion
Grated zest of 1 lemon
2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, cut lengthwise into 4 wedges

Steps:

To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.

CREAMY DILL SHRIMP SALAD

Creamy Dill Shrimp Salad image

I got this from the Barefoot Contessa's book "Parties!" and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day.

Provided by DebbiF

Categories Brunch

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons kosher salt, plus
1 teaspoon kosher salt
1 lemon, cut into quarters
4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or 2 tablespoons white wine vinegar
1 teaspoon fresh ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
Add half the shrimp and reduce the heat to medium.
Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
Remove with a slotted spoon to a bowl of cold water.
Bring the water back to a boil and repeat with the remaining shrimp.
Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
Combine with the peeled shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate for a few hours.

Tips:

For the best flavor, use fresh, wild-caught shrimp.
If you don't have fresh dill, you can use 1 tablespoon of dried dill.
To make the salad ahead of time, cook and chop the shrimp, then store them in the refrigerator for up to 2 days. When you're ready to serve, combine the shrimp with the remaining ingredients and enjoy.
Serve the shrimp salad on a bed of lettuce, or use it as a sandwich filling.

Conclusion:

Creamy dill shrimp salad is a delicious and versatile dish that can be enjoyed in many ways. It's perfect for a light lunch or dinner, or as an appetizer or party food. The combination of shrimp, dill, and mayonnaise is creamy, flavorful, and refreshing. Whether you're a fan of seafood or just looking for a new and exciting salad recipe, creamy dill shrimp salad is sure to please.