Delicious and easy to make, this shrimp salad with fresh dill is fantastic served on either a croissant or other sandwich roll or over a bed of lettuce. Makes the perfect summer lunch or light dinner.
Shrimp Salad with fresh Dill
Shrimp salad with dill is great to take to summer picnics, pot lucks, or barbeques in the park. (It keeps well on ice for a few hours.)
The salad is refreshing and great to eat on its own, on a bed of greens, or as a sandwich on a flaky croissant or toasted brioche roll.
You’ll want to keep the salad separate from the sandwich bread or rolls until ready to eat. You can assemble the sandwiches when you get to your destination so the bread does not become soggy.
Why You Should Make This Shrimp Salad Recipe
- Shrimp Salad makes a great weekend sandwich to take to potlucks or picnics.
- Great on its own or in a sandwich.
- Perfect to pair with some salad greens.
- Fresh creamy taste.
- Bonus: If you are doing keto or low carb, this is an excellent dish to stay on track if served over lettuce or low carb bread. The recipe as written has only two net carbs per serving!
Ingredients in Shrimp Salad + Tips
Want to try your hand at this shrimp salad recipe? Make sure you have the following ingredients on hand.
(Ingredients at a glance, find the full recipe in the printable recipe card at the bottom of the post.)
- Cooked, small shrimp | I recommend using frozen baby shrimp. I keep a bag in the freezer, so whenever the mood hits for this salad, I’m good to go.
- Mayonnaise | any store-bought brand Mayo is good. I am more of a Miracle Whip girl when it comes to salads, but I recommend mayo for this recipe over Miracle Whip.
- Fresh Dill |fresh dill adds flavor to this recipe, so try not to substitute with dried – if dill isn’t your thing, use one of your favorite herbs like parsley, or even celery leaves will work well.
- Old Bay Seasoning | a good substitute in case you don’t have Old Bay on hand: 1/4 teaspoon of celery salt with 1/4 teaspoon of paprika for each teaspoon.
- Lemon | Love a squeeze of fresh lemon for this salad. You could use bottled in a pinch, but I recommend fresh if you have it.
- Green Onions | You can easily substitute diced red onions, chives, or shallots for the green onions
- Garlic powder, Mustard Seed
How to make Shrimp Salad
1. Combine shrimp, mayonnaise, Old Bay, and garlic powder in a large bowl. Finely chop the green onions and dill. Add the green onions, dill, and mustard seed to the bowl. Squeeze the juice from half a lemon into the bowl.
2. Stir all of the ingredients together. Mixing well. Garnish with extra green onions and dill.
3. Spread the shrimp salad on your favorite sandwich bread or eat the salad on its own.
I absolutely love the combination of the flaky, buttery taste of a fresh croissant with the creaminess of the shrimp salad with dill. A pair made in heaven in my mind, but try it for yourself and see!
Shrimp Salad With Dill Recipe Tips
- Keep a bag of frozen baby shrimp in your freezer and defrost just before you being making the salad
- Get all your ingredients ready on the counter before you begin to prepare the salad
- Use a juicer to juice the lemon, so you don’t get any lemon seeds in the salad when squeezing the lemon directly over the salad
- Fresh lemon juice really adds a special zing to this flavor, I don’t suggest you substitute with bottled lemon juice, but you certainly could in a pinch.
- To make the prep quicker, use a mini food processor to chop the green onions and dill.
Variations Of Shrimp Salad With Fresh Dill
- add your favorite vegetables – chopped celery or diced radishes will work well.
- substitute yogurt for the mayo for s tangier/healthier version.
- add a touch of yellow mustard.
- sprinkle in some paprika, Sriracha, or red chili flakes to add some heat.
- use a combination of your favorite herbs.
- eat the shrimp salad on a bed of lettuce.
What size shrimp is best for this salad?
I prefer to use baby shrimp in this salad as you can easily buy them cooked and frozen, and the salad will come together really quickly. There is also no need to chop the shrimp as they are already bite-sized.
How long will shrimp salad keep?
Shrimp salad with fresh dill will keep up to 3 days in an airtight container in the fridge.
Can you freeze shrimp salad?
I do not suggest freezing your leftover shrimp salad. The texture of the ingredients would not be the same after defrosting.
Are shrimp salads healthy?
Shrimp salad can be a good protein, fat, and fiber source. Like anything else, everything should be eaten in moderation. You could use light Mayo or yogurt to reduce the total fat and calories.
Can you use canned shrimp in this recipe?
Canned shrimp can be used in this salad recipe. I usually check the label to see if there is added salt and if so, I give the shrimp a rinse before using them.
Can this shrimp salad be made in advance?
I recommend making this salad a few hours before serving so the flavors have time to mingle.
Is this shrimp salad gluten-free?
Yes, this shrimp salad is gluten-free. Double-check any ingredient labels to ensure they do not contain gluten-containing ingredients.
Do I use Mayonaise or miracle whip in shrimp Salad?
Miracle Whip vs Mayo… The debate continues. This is truly a decision based on personal preference.
I recommend Mayo in this particular recipe. If you want to use Miracle Whip, I suggest leaving out the dill and adding sweet relish and red onions.
More yummy Summer Salads to try:
If you are a salad fiend like me and are looking for some other great, easy-to-prepare recipes, I’ve got you covered:
- My Favorite Broccoli Salad
- Summer Picnic Pasta Salad Recipe
- Apple and Walnut Salad
- Easy Waldorf Salad
- Black Eyed Pea, Corn and Avocado Salad
The best shrimp salad is shrimp tossed in a seasoned Mayo mix featuring Old Bay, Dill, Green Onions, Mustard Seed, Lemon, and Garlic! Perfect on its own, atop a flaky croissant, or on a toasted brioche roll!
- 3 cups Cooked Small Shrimp
- 3/4 cup Mayonnaise
- 1/4 Tsp Garlic Powder
- 1 Tsp Old Bay Seasoning
- 1 Tbsp Fresh Dill
- 3 Tbsp Fresh Green Onions
- 1/2 Tsp Mustard Seed
- 1/2 Lemon
To make the sandwich:
- Croissants (or other sandwich rolls)
- Iceberg Lettuce
- Shrimp Salad
- Pickle Chips (Optional)
- In a large bowl combine shrimp, mayonnaise, old bay, and garlic powder.
- Chop green onions & dill.
- Add green onions, dill, and mustard seed to the bowl.
- Squeeze half a lemon into the bowl, being careful not to drop any seeds in.
- Stir all of the ingredients together. Mixing well.
- Garnish with extra green onions and dill on top if you wish.
- The Shrimp Salad is ready to eat!
To make the sandwich:
- Start by slicing your croissants in half.
- Cut lettuce into shreds. Place a few Tbsp of lettuce on each croissant.
- Then place 1-2 scoops of shrimp salad on top of the lettuce.
- Serve with pickle chips and enjoy!
- Serving Size: 1/4 of recipe
- Calories: 341
- Fat: 31
- Carbohydrates: 3
- Fiber: 1
- Protein: 13
Keywords: shrimp salad, shrimp salad with fresh dill, shrimpsalad recipe