Fresh Lemon Dill Shrimp Salad: Your Ultimate Summer Recipe for Effortless Outdoor Dining

Imagine a light, refreshing shrimp salad, brightened by a zesty lemon and aromatic dill dressing. This delightful dish is not just a meal; it’s an experience, perfectly tailored for your sun-drenched summer adventures. Whether you’re packing it for an idyllic picnic by the lake, enjoying a quick and easy dinner at home, or savoring it aboard a sailboat, this recipe promises freshness and flavor. (Jump straight to the recipe!)

Embracing the Spirit of Summer: Adventures on the Water

I count myself incredibly fortunate to have friends who own a sailboat. There’s a particular kind of magic in seeing the expansive sails unfurl and billow above, feeling the brisk wind whip through your hair as the boat gracefully glides across sparkling, open water. Ever since my teenage years, sailboats have held a profound allure for me. They ignite a deep sense of freedom and a longing for adventure within my soul, a quiet yearning that speaks of horizons beyond the everyday. So, when our dear friends purchased a sailboat a few years ago, I was absolutely thrilled. It offered the long-awaited chance to fulfill those long-ago desires, even if only on special, occasional outings.

When my friend Sabine extended an invitation for a girls’ night on the boat, my excitement soared to the level of a preschooler anticipating her very first sleepover. I eagerly packed my sleeping bag, a cooler brimming with delicious munchies (including, of course, this incredible shrimp salad), and happily slipped away from my seemingly endless list of gardening and household chores. Heading towards the lake, I recalled Rat’s timeless wisdom from Kenneth Grahame’s Wind in the Willows: “There’s nothing––absolutely nothing––half so much worth doing as messing about in boats.”

Oh, how profoundly right he was! My upbringing was steeped in boat culture – fishing boats, powerful motorboats, and sturdy riverboats were all part of my childhood landscape. My father, a man truly obsessed with fishing, even designed and constructed riverboats as a beloved sideline. He later fulfilled a lifelong dream by becoming a commercial fisherman on Vancouver Island during my late teens. In fact, our wedding pictures, a cherished memory, were taken right on his fishing boat. So, for me, the chance to “mess around in boats” again isn’t just a leisure activity; it’s a poignant journey back through those formative, cherished years.

And sailboats, in particular, possess a unique ability to fill the soul. Even when you’re simply enjoying their presence while they’re peacefully docked in the bay, they exude a serene charm that is deeply calming and invigorating.

Our girls’ afternoon began with an exhilarating ride on one of Sabine’s friend’s boats. The wind was wonderfully bracing, and the boat practically flew across the water. This spirited journey certainly worked up our appetites for the incredible barbecue dinner awaiting us on the deck of the sailing clubhouse. My contribution, this light and exceptionally flavorful lemon dill shrimp salad, served as the ideal starter, perfectly complementing our grilled salmon, mushrooms, and other fresh salads. We finished the meal with succulent grilled peaches for dessert – a symphony of summer flavors.

Throughout our meal, we were immersed in the tranquil beauty of the lake, gazing out at the shimmering water and listening to the cheerful warbling of red-winged blackbirds, their calls punctuated by the occasional, haunting cry of a loon. It was a setting that no five-star restaurant could ever hope to replicate. The combination of good food, great company, and nature’s unparalleled ambiance made it an unforgettable evening.

After a final glass of wine enjoyed on the deck, we retreated to our berths for the night. The gentle rhythm of the water lapping against the sailboat’s hull was an incredibly soothing lullaby, rocking us into a peaceful slumber. (Fortunately, Sabine survived my snoring – or so I hope and choose to believe!) The next morning dawned bright and beautiful, greeting us with a sunny blue sky. We savored a leisurely breakfast right there on the boat, taking our time and soaking in the serene morning. Afterward, we embarked on a delightful kayaking expedition, paddling around to explore the dense reeds and observe the diverse shore life along the edges of the charming little bay.

It was, in every sense, a truly wonderful day. Moments like these remind me of the simple yet profound joys that life can offer, especially when shared with cherished friends.

When I get to experience such magnificent days, full of fresh air and camaraderie, it’s genuinely hard to believe that I’m in landlocked northern Alberta. These moments of serene adventure feel like a world away.

This light and absolutely lovely lemon dill shrimp salad is, without a doubt, a fantastic companion for a lunch enjoyed aboard a sailboat. Its refreshing taste and simple preparation make it ideal for such an outing. However, it’s equally delicious and impressive right on your humble picnic table, bringing a touch of gourmet freshness to any outdoor gathering.

Crafting the Perfect Lemon Dill Shrimp Salad: A Step-by-Step Guide

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Kitchen Frau’s Essential Tips for the Best Shrimp Salad

De-seeding Tomatoes for Optimal Texture: While I often leave the seeds in my salads, for this particular shrimp salad, I find it crucial to remove them. The reason? Tomato seeds and their surrounding jelly can introduce unwelcome excess moisture, potentially making your salad watery rather than perfectly dressed. Removing them ensures the salad remains vibrant and crisp, allowing the lemon dill dressing to truly shine. To de-seed, simply cut your tomatoes horizontally (around the equator) and gently scoop out the seeds and watery pulp from the internal cavities with your fingers or a small spoon. It’s a small step that makes a big difference in the final texture of your salad.

Choosing and Preparing Shrimp: For this delightful salad, I typically rely on frozen cooked shrimp, primarily due to our limited access to truly fresh shrimp and, admittedly, my preference for convenience! However, many frozen brands contain added salt, which means you’ll need to adjust the seasoning in your dressing accordingly – usually, very little to no extra salt is needed. If you’re fortunate enough to use fresh, uncooked shrimp, you’ll need to cook and shell them first. The key for either fresh or frozen shrimp is to ensure they are as dry as possible before adding them to the salad. This prevents the dressing from becoming diluted and ensures each bite is packed with flavor. Pat them gently with paper towels or a clean cloth after thawing or cooking to remove all excess moisture.

Shrimp Salad with Lemon Dill Dressing Recipe

• 12 oz (340gms) small cooked shrimp (fresh, or frozen and thawed)
• 2 long stalks celery (about 1 – 1¼ cups/240 -300 ml diced)
• 2 medium tomatoes
• ½ cup (120ml) finely diced sweet onion
• ¼ cup (60ml) freshly chopped dill (a generous small handful, stems removed)
• Grated zest of half a lemon (organic is recommended for best flavor and safety)
• 1½ tablespoons fresh lemon juice (from the zested lemon)
• 2 tablespoons high-quality mayonnaise
• 1 tablespoon neutral oil (I prefer avocado oil for its mild flavor)
• ¼ teaspoon freshly ground black pepper
• Salt to taste (start with ¼ teaspoon if using frozen shrimp, then adjust)

Instructions for the Perfect Summer Shrimp Salad

1. Prepare the Shrimp: If using frozen shrimp, place them in a colander under cold running water for a few minutes until thawed, or soak them in a bowl of cold water for about an hour, changing the water once. Once thawed, drain them extremely well. The most crucial step here is to pat them gently but thoroughly dry with paper towels or a clean kitchen cloth. Removing excess moisture is key to a flavorful, non-watery salad. If using fresh shrimp, cook and shell them, then ensure they are completely dry before proceeding.

2. Prepare the Vegetables: Dice the celery into small, consistent pieces. Finely dice the sweet onion. For the tomatoes, cut each in half horizontally (around the equator). With your fingers or a small spoon, carefully scoop out and discard the seeds and the surrounding jelly-like juices from the internal cavity sections. This step helps prevent a watery salad. Once deseeded, dice the tomatoes.

3. Combine the Ingredients: In a large mixing bowl, gently combine the prepared shrimp, diced celery, deseeded and diced tomatoes, finely diced sweet onion, and the freshly chopped dill. Aim for even distribution of all components.

4. Make the Dressing: Over the combined salad ingredients, grate the zest of half a lemon. Then, add the fresh lemon juice, mayonnaise, your chosen oil (such as avocado oil), and freshly ground black pepper. These ingredients will form the vibrant and tangy lemon dill dressing.

5. Toss and Season: Gently toss all the ingredients together until everything is well combined and coated in the dressing. Be careful not to overmix, as shrimp can become rubbery. Taste the salad for seasoning. Add a small amount of salt if needed, keeping in mind that frozen shrimp often come pre-salted. Adjust to your preference.

6. Serve or Chill: This fresh lemon dill shrimp salad can be served immediately for optimal freshness. Alternatively, you can chill the salad in the refrigerator for an hour or two before serving to allow the flavors to meld beautifully. If chilling, give it another gentle toss just before serving.

7. Garnish and Enjoy: Garnish your finished salad with a few delicate dill fronds for an appealing touch. Serve this versatile shrimp salad with soft buns, thinly sliced whole grain bread with a smear of butter, or for a sophisticated appetizer, spoon it into small cups or glasses, serving it chilled as a delightful variation of a shrimp cocktail. This recipe yields approximately 5 cups, perfect for sharing.

Guten Appetit!

We hope this Lemon Dill Shrimp Salad brings a taste of summer and adventure to your table, just as it does for us on our lake outings.

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