Simple Lemon Dill Shrimp Salad

I’ve been obsessed with this lemon dill shrimp salad ever since I first threw it together on a whim last summer! The combination of plump, juicy shrimp with fresh dill and creamy Greek yogurt creates the most refreshing lunch or light dinner, especially when the weather gets warm. Trust me, once you try this easy recipe, it’ll become your new go-to for quick weeknight meals or meal prep.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 65-75 g
• Fat: 35-45 g
• Carbohydrates: 30-40 g

Ingredients

For the shrimp poaching liquid:

• 1 lb shrimp (tail-on, peeled and deveined)
• 1 lemon (sliced into 1/4-inch rounds)
• 3 garlic cloves (smashed)
• 1 1/2 tsp salt

For the salad:

• 8 oz cucumbers (diced into 1/2-inch cubes)
• 1 red pepper (finely diced)
• 1/2 red onion (thinly sliced or diced)
• 1 large avocado (cubed)
• 1/2 cup fresh dill (chopped)

For the dressing:

• 1/2 cup Greek yogurt (5% fat)
• 3 tbsp mayonnaise
• 1 1/2 oz lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 2 tsp honey
• 1 tsp lemon zest
• 1/8 tsp red pepper flakes

Step 1: Prepare the Mise en Place

• 8 oz cucumbers
• 1 red pepper
• 1/2 red onion
• 1 large avocado
• 1/2 cup fresh dill

While you'll be cooking the shrimp shortly, take a few minutes to prep all your vegetables and herbs so assembly moves quickly.

Dice the cucumbers into 1/2-inch cubes, finely dice the red pepper, thinly slice the red onion, cube the avocado, and chop the fresh dill.

Having everything prepped and ready prevents the avocado from browning while you're still cooking, which is important for presentation and texture.

Step 2: Poach the Shrimp with Aromatics

• 1 lb shrimp
• 1 lemon
• 3 garlic cloves
• 1 1/2 tsp salt

Bring a pot of water to a rolling boil with the lemon slices, smashed garlic cloves, and 1 1/2 tsp salt.

Once boiling, remove from heat and immediately add the shrimp, stirring gently to ensure they're submerged.

Let them sit undisturbed for exactly 4 minutes—this gentle carryover cooking keeps them tender and prevents the rubbery texture that comes from active boiling.

The lemon and garlic infuse the shrimp with subtle flavor that complements the dressing beautifully.

Step 3: Cool the Shrimp and Make the Dressing

• 1/2 cup Greek yogurt
• 3 tbsp mayonnaise
• 1 1/2 oz lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 2 tsp honey
• 1/8 tsp red pepper flakes

Drain the shrimp in a colander, discarding the lemon slices and garlic.

Spread them on a plate and let cool for 5-10 minutes while you prepare the dressing.

In a bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, dried oregano, 1/2 tsp salt, garlic powder, black pepper, honey, and red pepper flakes until smooth and well combined.

The cool shrimp and ready dressing mean you can assemble the salad at the perfect moment without any waiting.

Step 4: Assemble the Salad

• cooled shrimp from Step 2
• prepped vegetables and dill from Step 1
• dressing from Step 3

Cut the cooled shrimp in half lengthwise and add them to a large bowl.

I like to cut the shrimp this way because it creates more surface area for the creamy dressing to coat and makes each bite more balanced with other ingredients.

Add the prepped cucumber, red pepper, red onion, avocado, and fresh dill from Step 1, then pour the dressing from Step 3 over everything.

Gently fold the salad together until all components are evenly coated and distributed.

Simple Lemon Dill Shrimp Salad

Delicious Simple Lemon Dill Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 775

Ingredients Method

Ingredients

  

For the shrimp poaching liquid:

• 1 lb shrimp (tail-on, peeled and deveined)
• 1 lemon (sliced into 1/4-inch rounds)
• 3 garlic cloves (smashed)
• 1 1/2 tsp salt

For the salad:

• 8 oz cucumbers (diced into 1/2-inch cubes)
• 1 red pepper (finely diced)
• 1/2 red onion (thinly sliced or diced)
• 1 large avocado (cubed)
• 1/2 cup fresh dill (chopped)

For the dressing:

• 1/2 cup Greek yogurt (5% fat)
• 3 tbsp mayonnaise
• 1 1/2 oz lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 2 tsp honey
• 1 tsp lemon zest
• 1/8 tsp red pepper flakes

Method

 

1. While you'll be cooking the shrimp shortly, take a few minutes to prep all your vegetables and herbs so assembly moves quickly. Dice the cucumbers into 1/2-inch cubes, finely dice the red pepper, thinly slice the red onion, cube the avocado, and chop the fresh dill. Having everything prepped and ready prevents the avocado from browning while you're still cooking, which is important for presentation and texture.
2. Bring a pot of water to a rolling boil with the lemon slices, smashed garlic cloves, and 1 1/2 tsp salt. Once boiling, remove from heat and immediately add the shrimp, stirring gently to ensure they're submerged. Let them sit undisturbed for exactly 4 minutes—this gentle carryover cooking keeps them tender and prevents the rubbery texture that comes from active boiling. The lemon and garlic infuse the shrimp with subtle flavor that complements the dressing beautifully.
3. Drain the shrimp in a colander, discarding the lemon slices and garlic. Spread them on a plate and let cool for 5-10 minutes while you prepare the dressing. In a bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, dried oregano, 1/2 tsp salt, garlic powder, black pepper, honey, and red pepper flakes until smooth and well combined. The cool shrimp and ready dressing mean you can assemble the salad at the perfect moment without any waiting.
4. Cut the cooled shrimp in half lengthwise and add them to a large bowl. I like to cut the shrimp this way because it creates more surface area for the creamy dressing to coat and makes each bite more balanced with other ingredients. Add the prepped cucumber, red pepper, red onion, avocado, and fresh dill from Step 1, then pour the dressing from Step 3 over everything. Gently fold the salad together until all components are evenly coated and distributed.