Warmer weather calls for quick and easy recipes and this chopped Cold Dill Shrimp Salad is light and delicious as a salad, Po' Boy sandwich, scooped into a fresh tomato or avocado or as a side dish!
You can use canned salad shrimp, frozen or fresh- your call! You'll love the combination of citrus and dill with bite sized, seasoned shrimp!
And don't worry about the size of the shrimp because you're going to chop the shrimp into bite-sized pieces.
This refreshingly light dish is ready in less than 10-minutes and can be stored for up to 5 days in the refrigerator!
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
Serve Dill Shrimp Salad as a salad, on French bread as a Po' Boy sandwich or as a side with Fried Catfish!
Here's what you'll need:
Dill shrimp salad recipe uses boiled shrimp, but feel free to use canned salad shrimp or frozen cooked shrimp, or fresh raw shrimp instead.
If you don't have a lime, use lemon juice!
How to make it:
If you use fresh shrimp, you'll need to cook them first: 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
If you're using canned salad shrimp, just drain, rinse and chop into small pieces or leave whole
If you're using frozen cooked shrimp, rinse and thaw, then chop into small pieces if the shrimp are really large.
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
Tips for perfect shrimp salad
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.
If you use small salad shrimp, there's no need to chop them.
How to boil fresh shrimp
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. Allow them to cool before adding to the dill shrimp salad.
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. Best practices for thawing frozen shrimp are to rinse them in cold water.
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.
Make ahead and storage:
If you're making Cold Dill Shrimp salad in advance, you can make and refrigerate it (covered) for up to 3 days. As for storage, it holds up well in the fridge for up to 3 days.
Freezing is not recommended due to the eggs in the mayonnaise; they don't freeze well.
If you serve this outdoors, place the serving bowl in a larger bowl with ice so the mayonnaise won't go bad. Tastes great on crackers, too!
Cold Dill 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 (or lemon juice)
- In a large stockpot, add one package of shrimp/crab boil seasoning and fill pot with water and 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!