This creamy shrimp salad is a refreshing mix of tender poached shrimp, crunchy vegetables, and aromatic dill, all tossed in a zesty lemon-mayo dressing. It’s light, satisfying, and perfect for a quick lunch or a make-ahead dinner on warmer days.

Why You’ll Love This Recipe

I love how this shrimp salad comes together with minimal effort but delivers maximum flavor. The shrimp are juicy and delicately poached, creating a soft bite that contrasts perfectly with the crisp celery and sweet red bell pepper. The lemon-dill mayo dressing brings just the right amount of brightness and creaminess. Whether I serve it in lettuce cups, over a bed of greens, or spooned onto crackers, it always feels like a special meal.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈450 g) shrimp, peeled, deveined
½ cup finely diced red bell pepper
½ cup finely diced celery
½ cup sliced green onion (3–4 stalks)
½ cup mayonnaise
2 tablespoon fresh lemon juice
¼ cup chopped fresh dill
¼ teaspoon fine sea salt (or to taste)
Freshly ground black pepper, to taste
Optional: lettuce leaves or greens for serving

Directions

I bring a pot of water to a boil and add a squeeze of lemon, garlic, salt, and pepper for flavor.
As soon as the water boils, I take it off the heat and submerge the shrimp. They poach gently for about 3 minutes until they’re just cooked.
I transfer the shrimp to an ice bath (cold water and ice) to stop the cooking process. Then I drain and pat them dry.
In a large bowl, I combine the red bell pepper, celery, green onion, and cooled shrimp.
In a smaller bowl, I whisk together the mayonnaise, lemon juice, chopped dill, salt, and black pepper to create the dressing.
I pour the dressing over the shrimp and veggies, tossing gently until everything is evenly coated.
I chill the salad in the fridge for at least an hour so the flavors meld.
When ready to serve, I plate it on its own, in lettuce cups, or over fresh greens. Sometimes I add a sprig of dill or a lemon wedge for garnish.

Servings and timing

This recipe yields 4 servings.

Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: At least 1 hour
Total Time: 20 minutes + chilling

Variations

I sometimes swap the dill with parsley or tarragon for a different herbal note.
Adding diced avocado or cucumber gives the salad an extra creamy or hydrating touch.
When I want more tang, I increase the lemon juice slightly or add a teaspoon of Dijon mustard to the dressing.
For a spicy version, I stir in a dash of hot sauce or a pinch of cayenne pepper.
If I'm short on time, I use thawed pre-cooked shrimp and skip the poaching step completely.

storage/reheating

I store leftover shrimp salad in an airtight container in the fridge for up to 3 days. I never reheat it, since it's meant to be served chilled. If any separation occurs in the dressing, I give it a quick stir before serving again. For the best texture, I avoid freezing it.

FAQs

How do I know when shrimp are done poaching?

I look for the shrimp to turn pink and opaque. They should feel firm but not rubbery, usually after about 3 minutes in hot water off the heat.

Can I make this shrimp salad ahead of time?

Yes, I often make it a day in advance. It actually tastes better after a few hours in the fridge as the flavors develop more.

Is it okay to use frozen shrimp?

Absolutely. I just make sure to thaw them completely and pat them dry before using. If they’re pre-cooked, I skip the poaching step.

What can I serve this salad with?

I love serving it in lettuce cups, on crackers, in sandwich rolls, or over a bed of mixed greens. It’s also great as a protein-packed filling for wraps.

Can I use Greek yogurt instead of mayonnaise?

Yes, I’ve substituted some or all of the mayo with Greek yogurt for a lighter version. The flavor is tangier, but still delicious.

Conclusion

This creamy shrimp salad with lemon and dill is one of my favorite go-to recipes when I want something light, flavorful, and easy. It’s perfect for lunch prep, casual gatherings, or whenever I’m craving something fresh with a little zest. The simple ingredients come together beautifully, and there’s always room to make it my own with a few tweaks.

Creamy Shrimp Salad with Lemon-Dill Dressing

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Author: Sue
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins (+ chilling time)
Yield: 4 servings
Category: Salad / Seafood Salad
Method: Poaching / mixing
Cuisine: American / Seafood
Diet: Halal

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Description

A creamy and zesty shrimp salad combining juicy shrimp with crisp vegetables and herbs, dressed in a tangy mayo‑lemon dressing.

Instructions

Bring a pot of water to a boil with a squeeze of lemon, garlic, salt, and pepper.
Once water is boiling, remove from heat and immediately submerge the shrimp. Poach for about 3 minutes, until just cooked through. :contentReference[oaicite:0]{index=0}
Transfer cooked shrimp to an ice bath (cold water + ice) to stop cooking. Drain and pat dry. :contentReference[oaicite:1]{index=1}
In a large bowl, combine bell pepper, celery, green onion, and shrimp.
In a separate small bowl, whisk together mayonnaise, lemon juice, dill, salt, and pepper to make the dressing. :contentReference[oaicite:2]{index=2}
Pour dressing over shrimp mixture and gently toss until everything is coated. Chill in refrigerator for at least 1 hour to let flavors meld. :contentReference[oaicite:3]{index=3}
Serve on its own, over greens or in lettuce cups. Optionally garnish with extra dill or lemon wedges.

Notes

You can use pre-cooked shrimp to simplify—just thaw and mix, skipping the poaching step. :contentReference[oaicite:4]{index=4}
Adjust the amount of mayonnaise and lemon to your taste (more lemon for tang, more mayo for creaminess). :contentReference[oaicite:5]{index=5}
The salad keeps well for about 3 days in the refrigerator if stored in an airtight container. :contentReference[oaicite:6]{index=6}
Add-ins like diced avocado, cucumber, or herbs (parsley) work nicely.
Be careful not to overcook shrimp—they become rubbery if boiled too long.