Warmer weather calls for quick and easy recipes and this Cold Dill Shrimp Salad is light and delicious as a salad, sandwich, or scooped into a fresh tomato or avocado!
Why you'll love this recipe!
- Quick and Easy -use frozen shrimp if you want!
- Fresh and simple ingredients - you probably have most of the ingredients already
- Perfect for Summer!-Light, refreshing and healthy
Here's what you'll need:
Dill shrimp salad recipe uses boiled shrimp, but feel free to use frozen cooked shrimp instead.
How to make it:
Cook the shrimp (with shells and tails on) for 5-8 minutes in a pot of water with Shrimp and Crab boil seasonings; when they are cool enough, remove shells and tails; devein; chop shrimp into small pieces; set aside
Combine mayonnaise, dill, lime juice, diced onion and celery
Add chopped shrimp; Cover and chill for 15-20 minutes
Taste for salt/pepper seasonings and adjust accordingly
What size of shrimp should I use?
In this case, the size doesn't matter because it's finely chopped. If you want to serve the salad with whole shrimp, either 16/20 or 20/24 work well because both are usually about a two-bite shrimp.
How to boil
Add 5-6 cups of water to large stockpot; add the package of shrimp/crab boil seasonings. Do not open the packet--put it in whole.
Bring the water to a boil, reduce the heat to medium high and add the shrimp; cook until they're pink, usually in about 5-8 minutes; drain. Do not rinse the shrimp after draining.
A pound usually takes about 5-8 minutes. The color of the shells and tails should be a light pinkish-orange hue. They should be this color:
Can I use frozen?
Yes! You can use frozen raw or cooked, just note if you buy raw, you'll want to boil it first. If you buy frozen cooked, just peel the shell and tail off, then resume the recipe instructions.
How to peel and devein shrimp
Remove the legs first, then roll the shell back and slide the tail off. To devein shrimp, simply use a sharp knife and score a cut along the back of the shrimp; remove and discard the brown or black part of the shrimp.
Using fresh or dried dill
Dill shrimp salad calls for 1 ½ tablespoons of dried dill; however, if you use fresh dill increase the amount by 3, so use 4.5 tablespoons of fresh dill. Dried herbs are stronger than fresh and the ratio of dried to fresh is 1:3.
Cold Shrimp Salad
- 1 package Shrimp and Crab Boil
- 1 lb. fresh shrimp
- 2 stalks celery finely chopped
- 2 tablespoons red onion finely chopped
- 1 ½ tablespoons dried dill see recipe notes if using fresh
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- In a large stockpot, add one package of shrimp/crab boil seasoning and fill pot with water
- Bring to boil
- Once water is boiling, reduce heat to medium high, add shrimp with shell and tail on
- Cook shrimp 5-8 minutes; remove with strainer; chill on ice until cool
- Peel and devein shrimp; chop finely and set aside
- In a large bowl, combine mayonnaise, chopped celery, red onion, dill and lime juice; combine well
- Add the chopped shrimp; coat shrimp well; cover and chill for 15 minutes
- Taste for salt and pepper after the salad has chilled in the refrigerator; adjust seasonings accordingly
- In a large stockpot, add the package of shrimp/crab boil seasonings.
- Do not open the packet--put it in whole
- Bring the water to a boil
- Reduce the heat to medium high and add the shrimp
- Once the shrimp turn pink, usually in about 5-8 minutes, drain
- Do not rinse the shrimp after draining
- This shrimp salad recipe calls for 1 ½ tablespoons of dried dill; however, if you use fresh dill increase the amount times 3.
- Dried herbs are stronger than fresh and the ratio of dried to fresh is 1:3.
♥If you make this recipe, please leave a star rating and comment below! Thank you!