Easy Creamy Dill Shrimp Salad | Open-Face Baguette Sandwich

There’s something timeless about a chilled shrimp salad done right—cool, creamy, and packed with fresh flavor. This Creamy Dill Shrimp Salad strikes the perfect balance between light and indulgent, thanks to a classic dressing made with half mayonnaise and half sour cream, bright lemon juice, and plenty of fresh dill. It’s refreshing without being bland and rich without feeling heavy.

While this shrimp salad is delicious served over crisp butter lettuce, it truly shines when spooned generously onto a toasted, crusty baguette. Served open-face, the creamy dressing sinks slightly into the bread while the shrimp and vegetables stay crisp and vibrant. It’s an easy lunch that feels elevated, a brunch-worthy option, or a simple dinner that doesn’t require turning on the oven.

---

Why You’ll Love This Creamy Dill Shrimp Salad

• Creamy without being overwhelming
• Fresh dill and lemon keep flavors bright
• No cooking required when using cooked shrimp
• Perfect for entertaining or make-ahead meals
• Incredible as an open-face shrimp salad sandwich

This mayo–sour cream shrimp salad has that classic deli-style richness, but with fresh, clean flavors that make it feel modern and light.

---

Ingredients

For the shrimp:

• 12 oz frozen peeled and deveined cooked tiny shrimp, thawed
• 3 Tbsp lemon juice, divided
• 1 Tbsp chopped fresh dill
• 1 Tbsp olive oil or avocado oil
• ⅛ tsp salt
• ⅛ tsp black pepper

For the creamy dill dressing and salad:

• ¼ cup mayonnaise
• ¼ cup sour cream
• ⅓ cup chopped fresh dill
• ½ tsp salt
• 2 heads butterhead (Boston or Bibb) lettuce, separated into leaves
• ½ of a medium English cucumber, halved lengthwise and very thinly sliced
• 1¼ cups thinly sliced radishes
• 1 cup yellow grape tomatoes, halved
• 1 avocado, halved, seeded, peeled, and thinly sliced

---

How to Make Creamy Dill Shrimp Salad

1. Marinate the shrimp

In a medium bowl, toss the thawed shrimp with 1 tablespoon of the lemon juice, chopped dill, olive oil, salt, and black pepper. Cover and refrigerate for 30 minutes so the shrimp absorb the bright lemon-dill flavor.

2. Make the creamy dill dressing

In a separate bowl, whisk together the mayonnaise, sour cream, remaining lemon juice, fresh dill, and salt until smooth and creamy.

3. Assemble the salad

Arrange butterhead lettuce leaves on a platter or in a large bowl. Layer with cucumber slices, radishes, grape tomatoes, and avocado.

4. Finish and serve

Spoon the marinated shrimp over the salad and drizzle with the creamy dill dressing just before serving.

---

Best Way to Serve: Open-Face Shrimp Salad on a Crusty Baguette

This salad is exceptional served as an open-face shrimp salad sandwich:

• Slice a rustic baguette and lightly toast it
• Spoon the shrimp salad generously over the bread
• Finish with extra fresh dill and cracked black pepper

The creamy mayo–sour cream dressing paired with crunchy bread and chilled shrimp creates a perfect texture contrast. It’s simple, satisfying, and feels like something you’d order at a coastal café.

---

Make-Ahead and Storage Tips

• Shrimp can be marinated up to 24 hours in advance
• Store dressing separately for best texture
• Add avocado just before serving
• Keep refrigerated in an airtight container

---

Print

Frequently Asked Questions

Can I use all mayonnaise instead of sour cream?
You can, but the sour cream adds tang and lightness that balances the richness of the mayo.

What type of shrimp works best?
Small cooked shrimp work best for even bites and easy serving on bread.

Is this shrimp salad good for meal prep?
Yes—just wait to assemble with lettuce and avocado until serving.

What bread pairs best with this shrimp salad?
A crusty baguette, sourdough, or ciabatta are ideal for open-face sandwiches.

This Creamy Dill Shrimp Salad with Mayo and Sour Cream is proof that simple ingredients can create something truly crave-worthy. Fresh, creamy, and full of texture, it’s a recipe that works just as well for everyday lunches as it does for casual entertaining. And when served open-face on a crusty baguette, it becomes the kind of meal you’ll find yourself thinking about long after the plate is empty.

If you’re looking for a fresh shrimp salad recipe that feels classic, comforting, and effortlessly elegant, this one belongs in your regular rotation.