Shrimp Salad
This dairy free shrimp salad is simple to make, with crunchy vegetables in a creamy dill sauce. Serve it alone or on pita bread.
Why I love this shrimp salad
I made this shrimp salad last week for our mini Christmas party at our apartment. Yes, there were only 6 people there, but we had a great time eating and listening to Christmas music and just hanging out.
This dish was perfect because it was prepped and ready to go the day before so I could focus on other things – like making meat pies, oatmeal delights, and thumbprint cookies – since our oven is finally working again.
Here’s what you’ll need to make it
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How to make this shrimp salad recipe
Chop the cucumber, pepper, green onions and dill. Place into a mixing bowl.
Add remaining ingredients to the bowl. If your shrimp are large chop them up as well.
Mix until well combined. You will want everything to be evenly coated.
Refrigerate salad for 30 minutes before serving. Serve cold alone or with pita bread.
FAQs and tips for making shrimp salad
I used frozen precooked shrimp – I opted for the smaller ones so I wouldn’t have to do any cooking or chopping – but if you already have larger or uncooked shrimp by all means use them.
I would suggest cutting larger ones into smaller pieces though. We served our shrimp salad on toasted pita bread, but you could have it as a sandwich or on a bed of greens or even right out of the bowl. Whatever your heart – and belly – desires.
More shrimp recipes:
Shrimp Salad
This dairy free shrimp salad is simple to make, with crunchy vegetables in a creamy dill sauce. Serve it alone or on pita bread.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
- 1 pound small cooked shrimp, chilled
- 1/2 cucumber, seeded and chopped
- 1/2 red bell pepper, chopped
- 2 green onions, thinly sliced
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- Salt & pepper to taste
Instructions
- In a large bowl, combine all ingredients and stir until mayonnaise is evenly coating the salad.
- Chill for 30 minutes before serving.
- Category: Salads
- Method: Mixing
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 1.2 g
- Sodium: 849.3 mg
- Fat: 11 g
- Saturated Fat: 1.7 g
- Carbohydrates: 2.7 g
- Fiber: 0.7 g
- Protein: 23.5 g
- Cholesterol: 188.2 mg
Keywords: shrimp salad, dairy free shrimp salad, easy shrimp salad recipe, shrimp salad with dill
Published: December 16, 2013. Updated: December 27, 2021.
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This looks sooo yummy – simple and economical too! I love little baby shrimp, and they’re the perfect size for spooning onto pita bread. I’m pinning this for upcoming entertaining events! My family decided to have a party-foods dinner, so we wouldn’t have to go through the hassle of cleaning, inviting loads of people, making freaking tons of food.. but still getting to eat party dishes! This would be perfect for that
Party food parties are the best. The other hockey girls and I had them every time the guys went on the road last year, and it was wonderful. The only problem is – like you mentioned in your post yesterday – that you end up hovering over the food and eating all night long. Needless to say, I gained a few pounds last year. I’m sure the red wine contributed though…
This looks insanely yummy!! I LOVE dill and am thinking I may make this for the annual Christmas family gathering. I’m sortof drooling right now… Did I skip breakfast?
You love dill? Maybe you should come to Kazakhstan for a visit. They are obsessed with dill here. It’s in everything. I’ve never seen so much dill!!
sounds like a yummy salad!