Shrimp Salad Recipe the Easiest Classic Lemon Dill Prawn Salad

Capturing the Taste of a Perfect British Summer

Oh, my word. If there is one recipe that transports me straight to a picnic blanket by the sea (even when it’s pouring rain outside my kitchen window), it is this Classic Lemon Dill Shrimp Salad. It’s light. It’s zesty.

It’s deeply satisfying without feeling heavy, which, let’s be honest, is the goal of all summer cooking.

I know what you're thinking. Shrimp salad? Isn't that just a bunch of rubbery prawns drowned in lukewarm mayonnaise? Absolutely not. That’s the sad, cafeteria version. We are doing the proper, robust, flavorful, elegant version today.

This isn't just one of those healthy salad recipes you force yourself to eat; this is a treat you crave.

Why This Classic Shrimp Salad Stands Apart

The secret, my friend, is texture. Most bad shrimp salad recipes fail on two counts: the shrimp is overcooked, making it tough and bouncy, and the vegetables are too big and watery, which instantly turns the dressing into a sad, thin puddle. Gross.

We tackle both of those problems head and on. First, we treat the prawns like the delicate queens they are. Gentle poaching, immediate chilling. This ensures they stay impossibly tender. Second, we use Greek yogurt alongside the mayonnaise. Why?

Because Greek yogurt adds that vital tangy lift and helps maintain thickness. It lightens the calorie load a tiny bit, but mostly it delivers a superior flavor punch that the mayo alone can’t achieve. Trust me on the yogurt. It’s brilliant.

Ready in Minutes: Effortless Elegance for Warm Days

This is a true winner for easy healthy meal prep, especially if you get the cooking out of the way the night before. The actual hands and on time is incredibly short we’re talking 15 minutes of chopping and mixing once the shrimp are prepped.

The chilling time ( 30 minutes minimum) is non and negotiable. It gives the lemon, dill, and salt time to really sink into the shrimp, turning an otherwise fine dish into something spectacular. This is how you achieve quick healthy meals that taste like you spent hours fussing. You didn't.

You just chilled out for half an hour.

Assembling Your Culinary Arsenal for the Ultimate Shrimp Salad

Right then, let's look at the gear and the goods. When making Classic Lemon Dill Shrimp Salad, the quality of your ingredients really shines through because the flavors are so simple and fresh. Do not skimp on the mayonnaise, please. It's the backbone.

Selecting and Preparing the Ideal Prawns (A Note on Size)

The best size of shrimp (or prawns, if you're me) for a shrimp salad sandwich recipe is the large size something around a 31/40 count. This means there are 31 to 40 shrimp per pound. They are hefty enough to stay chunky after a quick chop, but not so massive that they feel overwhelming.

I made the mistake once of using small, pre and cooked shrimp. Disaster! They were tough and flavorless. Starting with raw, peeled, and deveined shrimp is crucial because we control the cooking process from start to finish. We’re going to poach them, not boil them to death.

Fresh Zest and Herbs: The Essential Flavor Components

You need fresh herbs here. I mean need them. Dried dill just tastes like dust and disappointment in this context. We are looking for vibrant, bright flavor, which means tons of fresh dill and chives.

The zest is also paramount. You need the oils from the lemon zest for that concentrated citrusy punch. If you only use lemon juice, the salad can become too watery and overly acidic. The zest gives the aroma and the brightness without the excess liquid. And one final, non and negotiable vegetable: finely diced celery.

That celery delivers the essential textural crunch that contrasts perfectly with the creamy dressing and the tender shrimp. If you skip the celery, you just have shrimp mayo. Which is fine, but not this .

Quick Check: Necessary Equipment for Success

You don't need much, but two specific things make this whole process painless:

• A microplane: Seriously, if you don't have one of these tiny, sharp graters for zesting, get one. It changes the zesting game entirely. No bitter white pith allowed.
• An ice bath: This is just a bowl filled with ice and a little cold water. It's the immediate stop sign for your cooking shrimp. Essential for success.

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Crafting the Perfect Textures: Step and by-Step Shrimp Salad Assembly

Let’s crack on with the cooking. This process is focused entirely on preventing toughness and maximizing flavor absorption.

Achieving Tender Results: The Gentle Poaching Method

We start the poaching liquid in a saucepan with cold water, salt, and half a lemon. Bring that up to a rolling boil. Now, this is important: once it boils, turn the heat way, way down so it's barely trembling, then drop in your raw shrimp.

They will cook fast. Like, shockingly fast. Stir them gently for about two to three minutes. You are looking for that perfect opaque pink color and the moment they curl into a gentle 'C' shape.

Crucial Warning: If your shrimp curls into a tight, hard 'O' shape, you have cooked it too long. It will be rubbery. Pull them out immediately when they are firm, pink, and in that relaxed 'C' shape.

Immediately drain them and plunge them into the waiting ice bath for a few minutes. This temperature shock is the single greatest technique for tender, firm shrimp. Once chilled, drain them again and give them a good pat down with paper towels. Water is the enemy of creamy salad dressing.

Whisking the Zesty Mayonnaise Base

Now for the coating. In a big bowl, whisk together your high and quality full and fat mayonnaise and the Greek yogurt. See how creamy that is? Then we add the lemon juice, the precious lemon zest, salt, pepper, and that pinch of smoked paprika (totally optional, but it gives a lovely warmth).

Give the dressing a taste test. Does it zing? It should have a noticeable tang from the lemon, but it shouldn't taste like you just bit into a lemon. If it feels too flat, add a tiny bit more salt. Salt brings the whole flavor profile up.

Folding and Chilling: Bringing the Components Together

Once the shrimp are cool and dry, give them a coarse chop. They should be chunky bits, not minced mush. Put those into a bowl with your finely diced celery and the super and finely minced red onion (or chives). Remember the fine dice! We want integration, not chunks.

Pour the dressing over the top, then add your fresh dill and chives. Now, gently, using a rubber spatula, fold everything together. Don't vigorously mix it like cake batter; you want to coat the ingredients without breaking the shrimp down further.

Then, into the fridge it goes. Seriously, let it sit for at least 30 minutes. That chilling time allows the acids to mellow slightly and lets the flavors truly become one cohesive, beautiful Classic Lemon Dill Shrimp Salad.

Mastering Your Meal: Pro Tips and Serving Suggestions

Keeping Your Batch Fresh: Optimal Refrigeration and Shelf Life

Because this easy healthy meal prep involves seafood and a dairy and based dressing (mayo/yogurt), you need to be mindful of storage. Keep it tightly covered in the coldest part of your fridge.

This shrimp salad is best eaten within two days of making it. You can push it to three, but the celery will start to soften, and the fresh herbs will begin to lose their punch. It really isn't suitable for freezing the texture of the shrimp will be ruined. Eat it fresh, that’s the rule.

Customizing Your Classic: Exciting Twists on the Lemon and Dill Profile

Once you nail the classic, you can easily tweak it. These variations are great for keeping your routine exciting.

• Make it Spicy: Replace the dill/chives with coriander (cilantro) and a teaspoon of Cajun seasoning. Add a dash of your favorite hot sauce.
• The Mediterranean Swap: Use finely chopped capers and swap the red onion for thin slices of pickled shallots.
• Avocado Kick: Swap half the mayo for mashed avocado and use lime juice instead of lemon. This makes a vibrant green, creamy, guilt and free version. It's one of my favorite healthy salad recipes variations.

The Best Ways to Serve This Zesty Shrimp Salad

This versatile shrimp salad is perfect for lunch, a picnic, or a light dinner. It’s got that easy healthy eating vibe, regardless of how you present it.