Shrimp Salad With Dill Recipe

Shrimp salad in pita

The Spruce/Diana Rattray

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
258 Calories
10g Fat
4g Carbs
35g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 258
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 12%
Cholesterol 325mg 108%
Sodium 1600mg 70%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 35g
Vitamin C 2mg 10%
Calcium 153mg 12%
Iron 1mg 4%
Potassium 344mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This shrimp salad is a snap to fix and makes a great lunch or dinner for summer weather—or double or triple the recipe for a potluck take-along.


  • 2 pounds small-to-medium (51/60 count) shrimp, boiled, drained, cooled

  • 2 stalks celery, diced

  • 1 small cucumber, seeded, diced

  • 2 tablespoons chopped fresh dill

  • 1 tablespoon lemon juice

  • 4 tablespoons mayonnaise

  • 2 tablespoons sour cream, or to taste

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, combine the cooked shrimp, diced celery, diced cucumber, dill weed, lemon juice, mayonnaise, and sour cream, to taste.

  3. Add salt and pepper, to taste.

  4. Stir gently to combine thoroughly. Chill until serving time.

  5. This shrimp salad is great served as is on lettuce or serve it as a sandwich filling in soft rolls or buns.


  • Small wild gulf shrimp (51/60 count) is perfect for the recipe as written.
  • For sandwiches or larger shrimp, you could chop them coarsely before mixing with the mayonnaise.