Fresh Dill vs Dry Dill
This recipe works with either fresh or dried dill, depending on what time of year you are making it and what is available to you. If you are using dry dill, you will need 1/2 teaspoon instead of a 1/2 tablespoon. This Shrimp Salad fits that bill just perfectly. Made with ingredients that are easy to find, and flavors that meld perfectly with the shrimp, you will love this easy recipe. Eat it as a shrimp roll or wrap it up in lettuce for a lighter lunch. No matter how you serve this dish, it is the perfect easy dinner or great light lunch.
Combine main ingredients. Mix together the shrimp, red onion, and celery. Make the dressing. Whisk together the sauce ingredients, starting with half of the salt called for. Taste and add more salt and pepper if needed. Combine main ingredients and dressing. Stir until well combined and serve.
Thaw shrimp in the refrigerator overnight. Otherwise, you can run the shrimp under cold water until thawed. Please note that it is always best to follow the instructions on the shrimp package for how to thaw.
Mayonnaise: I love using light mayonnaise because it is lower in calories and fat without sacrificing flavor. Please keep in mind that mayo and Miracle Whip are not the same thing. Miracle Whip brings a level of sweetness to recipes that I don’t personally care for, and I wouldn’t recommend using it as a swap. Lemon Juice: The addition of lemon here adds a burst of bright flavor while also balancing the rich creaminess of this dish. Fresh Dill: I will always spring for fresh dill when making recipes because it brings such a great flavor to recipes like this salad or my Pickled Eggs. You can read below on substituting with dry dill. Both are great in this recipe! Salt and Pepper: These flavors will deepen the sauce, so don’t wait to add them until the end. That being said, I like to recommend that you start with half of the salt called for and then adjust the seasonings at the end once all of the ingredients are combined.
Storing Shrimp Salad
Store your shrimp salad in an airtight container for up to four days in the refrigerator. Always use your best discretion with leftovers; if it smells off, toss it. I would not recommend freezing this recipe due to the mayonnaise in it. If you are eating low-carb or want a gluten-free option, serve as lettuce wraps. This recipe would also be great as a salad topping. This recipe makes about two cups, which is perfect for four sandwiches.
Shrimp Salad Recipe Variations
This Shrimp Pasta Salad combines cooked pasta with shrimp to create the perfect easy weeknight dinner or fast side to bring to a barbecue or picnic! Add more seafood and make this Seafood Salad that includes crab meat in addition to shrimp. Bulk out this salad more by adding additional vegetables. Avocado, roasted red peppers, and even vegetables that have been blanched (like asparagus, broccoli, or cauliflower) would be fantastic in this.
If you try this recipe for shrimp salad or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
This Salmon Salad makes for an easy and healthy sandwich. Pesto Chicken Salad features a refreshing homemade pesto twist to the classic chicken salad recipe and is a great way to use basil from your garden. Ham Salad is a 10-minute recipe that is great on sandwiches, delicious with crackers, and perfect for using leftover ham!
