There’s something refreshing about a chilled shrimp salad that’s creamy, tangy, and full of crisp veggies.
This dish is perfect for summer lunches, picnics, or as a light appetizer at gatherings.
Why You’ll Love This Recipe
It’s light, refreshing, and full of fresh seafood flavor.
The creamy lemon-dill dressing perfectly balances the tender shrimp.
This salad can be served in multiple ways—lettuce cups, sandwiches, or with crackers.
It’s quick to prepare and chills beautifully, making it a great make-ahead dish.
What You’ll Need (Ingredient Highlights)
Fresh shrimp are poached until tender and juicy, then cooled for a chilled salad base.
Red bell pepper and celery add crunch and freshness.
Green onions bring a mild sharpness that complements the creamy dressing.
Mayonnaise creates a rich, smooth texture for the dressing.
Fresh dill and lemon juice brighten the flavor with freshness and tang.
Pro Tips Before You Start
Poach shrimp gently in seasoned water for the best flavor.
Cool shrimp completely before adding to the salad to prevent watery dressing.
Chill the salad for at least an hour before serving—this step deepens the flavor.
Use homemade mayonnaise if possible for a fresher, richer taste.
How to Make Chilled Shrimp Salad
Step 1 – Poach the shrimp
Bring water seasoned with lemon, garlic, salt, and a bay leaf to a boil.
Turn off heat, add shrimp, and poach until pink and opaque, about 3 minutes.
Remove and chill.
Step 2 – Prep the vegetables
Dice red bell pepper and celery, and slice green onions thinly.
Place them in a mixing bowl.
Step 3 – Make the dressing
In the same bowl, add mayonnaise, lemon juice, and fresh dill.
Season with salt and pepper.
Step 4 – Combine the salad
Chop cooled shrimp into bite-sized pieces and fold gently into the dressing with vegetables.
Step 5 – Chill and serve
Cover and refrigerate for at least 1 hour before serving.
Enjoy in lettuce cups, on buttered rolls, or with crackers.
What to Serve Them With
Serve inside lettuce cups for a light low-carb option.
Pile onto a croissant or buttered roll for a shrimp salad sandwich.
Pair with saltine crackers for a classic appetizer.
Enjoy as a side dish with grilled meats or seafood.
Variations / Substitutions
Swap dill for parsley if you prefer a milder herb flavor.
Use Greek yogurt instead of mayonnaise for a lighter version.
Add diced cucumber for extra crunch.
Mix in a pinch of Old Bay seasoning for a more classic seafood salad taste.
Storage & Leftovers
Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze—shrimp and mayo dressing don’t thaw well.
Stir gently before serving leftovers to refresh the texture.
FAQs
Can I use frozen shrimp?
Yes, just thaw completely before poaching.
How do I know when shrimp are cooked?
They should be pink, opaque, and slightly curled into a “C” shape.
Can I make this a day ahead?
Yes, it tastes even better after chilling overnight.
What other herbs can I use?
Tarragon, parsley, or chives also work well.
Can I use pre-cooked shrimp?
Yes, but poaching fresh shrimp gives the best flavor.
What can I serve this with?
It pairs well with crackers, bread, or light summer salads.
Final Thoughts
This chilled shrimp salad is creamy, refreshing, and versatile.
It’s the perfect balance of tender shrimp, crisp vegetables, and bright lemon-dill dressing.
A true crowd-pleaser for summer meals or elegant entertaining.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.