I’ve been on a quest for cold lunch/dinner options lately. Where I live it’s been in the 90s for the last week or so and turning on my stove for anything longer than 10 minutes is torturous. So when I was combing through recipes I had in my little black book and saw this recipe for Creamy Shrimp and Dill Salad, I was super elated!
We already had a package of frozen shrimp for another recipe we were making and had some shrimp leftover. Not only that, but we also had all of the other ingredients in our kitchen, as a lot of the items used in this recipe were also used in the Bacon and Egg Potato Salad I had posted not too long ago. So I figured why not create a savory surf option for lunch! It turned out amazing!
It was very simple, only taking 35 minutes to prep and cook! In addition to that, it’s also super versatile. So if you want a lighter option, you can serve this over a bed of spinach. Or, if you want something a little more filling, you can serve it on a pita or a roll. There are also the options of serving this Creamy Shrimp and Dill Salad in a wrap, or even in a piece of lettuce! The choice is yours! Choose wisely.
I hope you enjoy this recipe! Please feel free to share your pictures of your own Creamy Shrimp and Dill Salad on Instagram and tag me @starknakedcooking! I’d love to see how it comes out!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week. Until next weekend when our food adventures continue!
- 1 T. Whole Peppercorns
- 1 T. Kosher Salt
- 1/2 Lemon, juice and rind
- 1/2 lb. Shrimp, peeled and whole (fresh or frozen)
- 1/4 Cup Mayo
- 1/8 tsp. Ground Black Pepper
- 1/4 tsp. Kosher Salt
- 1/4 tsp. Paprika
- Pinch of Dry Mustard
- Pinch of Nutmeg
- Pinch of Cinnamon
- 1 T. Fresh Dill, chopped
- 1/4 Cup Yellow Onion, 1/4" dice (roughly 1/4 of small onion)
- 1/4 Cup Celery, 1/4" dice (roughly 3/4 of 1 stalk)
- In a 2-qt saucepot, fill 3/4 full with water. Add the peppercorns, salt and lemon, bring to a boil.
- Add whole shrimp and cook for 2 minutes.
- Drain using a colander. Then use tongs to transfer the hot shrimp into a heat-safe bowl. Fill with cold water and 1 cup of ice cubes to help cool down the shrimp and keep from overcooking.
- Let shrimp cool for 15 minutes.
- While the shrimp are cooking, let's make the dressing. In a medium-sized mixing bowl, combine the mayo, ground black pepper, salt, paprika, dry mustard powder, nutmeg and cinnamon and whisk together until combined.
- Next, add in the dill, onion and celery, and stir together with a spatula.
- Cut each shrimp into 8ths. Start by cutting the shrimp in half lengthwise, following the line of where the vein was. Then cut those 2 halves 4 more times, leaving you with 8 bite-sized pieces.
- Put cut shrimp into the mixing bowl and stir until generously coated with dressing.
- Serve over a bed of spinach, on a roll, or on a pita, and enjoy!