Description

This creamy dill shrimp salad is fresh, bright, and full of texture. Made with tender shrimp, crisp vegetables, and a lemony mayo–sour cream dressing, it’s delicious served over lettuce or spooned onto toasted crusty bread for an easy open-face sandwich.

Ingredients

Scale

Shrimp

12 ounces cooked shrimp, peeled and deveined, tails removed
3 tablespoons lemon juice, divided
1 tablespoon fresh dill, finely chopped
1 tablespoon olive oil or avocado oil
⅛ teaspoon salt
⅛ teaspoon black pepper

Creamy Dill Dressing & Salad

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

For Serving (Optional)

Toasted crusty baguette slices for open-face sandwiches

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Instructions

Marinate the shrimp
In a medium bowl, toss the shrimp with 1 tablespoon lemon juice, chopped dill, olive oil, salt, and black pepper. Cover and refrigerate for 30 minutes.
Make the dressing
In a small bowl, whisk together the mayonnaise, sour cream, remaining lemon juice, fresh dill, and salt until smooth and creamy.
Assemble the salad
Arrange butter lettuce leaves on a serving platter or in a large bowl. Top with cucumber, radishes, tomatoes, and avocado.
Finish and serve
Spoon the marinated shrimp over the salad and drizzle with the creamy dill dressing just before serving.

Notes

For best texture, add avocado just before serving.
Store shrimp and dressing separately if making ahead.
This salad is excellent served chilled.

Serving Tip

For an open-face shrimp salad sandwich, spoon the shrimp salad generously over toasted baguette slices and finish with extra dill and cracked black pepper.

Prep Time: 15 MINUTES
Cook Time: 30 MINUTES
Category: APPETIZER | SALAD
Method: NO COOK
Cuisine: American