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    Make It Skinny Please » Recipes » Salads » Chilled Shrimp Salad with Dill

    Published: Jul 11, 2023 by Toni Dash · 8 Comments

    Chilled Shrimp Salad with Dill

    Weight Watchers Points1
    Calories: 78kcal
    Carbs: 2g
    Protein: 10g
    Fats: 3g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    chilled shrimp salad with text overlay.

    Classic Shrimp Salad is a perfect summer meal. Plump cooked shrimp, crisp celery, creamy dressing with the flavor of fresh dill make this easy shrimp salad recipe a skinny favorite!

    chilled shrimp salad with text overlay.
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    chilled shrimp salad with text overlay.

    There's nothing better in the hot summer months than a simple salad like this cold shrimp salad recipe. It's fresh with great texture and always hits the spot. We've changed up the ingredients to lower the calories while keeping the same flavors and textures as the original version.

    Whether you serve this easy shrimp salad recipe on a bed of crisp lettuce, in a sandwich, wrap or as lettuce cups, it's a great quick lunch, lazy summer dinner or favorite of summer salads. It's great the next day too.

    Jump to:
    • What makes this skinny?
    • Recipe Ingredients Notes
    • How to Make it
    • Frozen Shrimp tips
    • Variations
    • Ways to Serve it
    • How to Store
    • Frequently Asked Questions
    • More recipes you'll love!
    • Recipe

    What makes this skinny?

    • Shrimp is a very lean protein that is also low calorie.
    • Using light mayonnaise and light sour cream still creates a creamy shrimp salad texture (without being over sauced) just with ⅓ fewer calories. We also use less of both in the recipe.

    Recipe Ingredients Notes

    shrimp salad labelled ingredients.
    • Cooked shrimp. The recipe starts with pre-cooked shrimp: deveined with the tails removed. You can purchase it this way, buy frozen and thaw it or cook it yourself before starting. Do not use uncooked fresh shrimp. Salad shrimp (the tiny shrimp size) up through medium shrimp (good for sandwiches) can be used. See Frozen Shrimp Tips below for more if using frozen shrimp.
    • Light mayonnaise. Light mayonnaise gives the classic creamy texture and flavor without loading up on extra calories. This recipe can be made with full fat mayonnaise too if desired.
    • Light sour cream. Just two tablespoons are added for a creamy tangy flavor. 
    • Celery. Diced crunchy celery gives the delicious shrimp salad a nice texture and refreshing flavor.
    • Lemon juice. We recommend using fresh lemon juice for the best flavor.
    • Fresh dill. This pulls all the flavors together! We highly recommend using fresh dill for the aromatic flavor. If you can't find it 2 teaspoons of dried dill can be substituted for the fresh dill.
    • Kosher salt and ground black pepper. To season the shrimp to your preference.

    How to Make it

    STEP 1. Thaw shrimp (if using frozen)

    See our tips and methods below.

    STEP 2. Mix salad ingredients

    In a large mixing bowl combine the light mayonnaise, light sour cream, diced celery, fresh chopped dill, lemon juice and shrimp.

    shrimp salad ingredients in bowl.

    Stir to fully combine and coat the shrimp. Salt and pepper to taste.

    shrimp salad ingredients mixed together.

    Frozen Shrimp tips

    Unless you plan to pre-cook the shrimp yourself be sure to purchase cooked, tail-off shrimp. 

    There sometimes is a concern frozen shrimp will be mushy when thawed. I have not had that experience.

    Package weight. If buying frozen shrimp the package weight is for frozen shrimp; the thawed shrimp weigh less. So purchase more than 1 ½ pounds of frozen shrimp to start the recipe with 1 ½ pounds.

    Thawing frozen shrimp:

    • Best method: place the frozen shrimp in a colander with a plate or pan underneath the night before making the shrimp salad. Allow it to thaw naturally overnight. Use a paper towel to dab off any excess moisture before starting the recipe.
    • Quick method: you can place the shrimp in a colander and run it under cold water (never hot) for 5 minutes until the shrimp are thawed. 
    • A note on the quick method: if using salad shrimp this method tends to make them soggy. You can place them on layers of paper towels on bottom and top to absorb the water before starting the recipe.

    Variations

    • Red onion or green onions. Adding some diced red onion will add a zesty flavor and more crunch. For a milder onion flavor slice some scallions (green onions) to add.
    • Shrimp options. Try our Air Fryer Shrimp or Mediterranean Shrimp for a different flavor. Or use some grilled shrimp.
    • Try different herbs or seasoning. A classic to use is Old Bay Seasoning. It would be great with some Dijon mustard. Fresh herbs like Italian parsley, cilantro, basil or thyme would totally change up the salad. A smidge of cayenne pepper will heat things up. Lemon zest adds more fresh flavor. 
    • Add more vegetables. To extend the salad you could add more chopped fresh vegetables.
    shrimp salad on buns 3.

    Ways to Serve it

    On Salad Greens. A big scoop on a bed of chilled crispy romaine lettuce or soft butter lettuce is a great way to serve this tasty shrimp salad. Serve with lemon wedges to squeeze on.

    In a Halved Avocado. Half of a small avocado becomes a perfect vessel for some of the tender shrimp salad. The combination of the creamy avocado (great healthy fats) with the classic shrimp salad is a delicious lunch or appetizer.

    • halve an avocado
    • remove the pit
    • scoop a bit more of the avocado flesh out around the pit area (leave some of the avocado)
    • fill with a mound of shrimp salad

    If desired the scooped portion of the avocado can be diced and added back into the shrimp salad recipe too.

    Shrimp Salad Sandwiches. These taste like vacation by the seashore! Similar to lobster rolls the salad can be served on a toasted bun or your favorite low calorie bread.

    Lettuce wraps. A scoop of the shrimp salad is a refreshing lunch.

    On pasta. Adding the shrimp salad to a chilled pasta salad becomes a filling and satisfying shrimp pasta salad.

    How to Store

    Store leftover shrimp salad in an airtight container for 2-3 days. Because the salad has dairy products in it do not allow it to sit out at room temperature for more than two hours or in the sun at all.

    Frequently Asked Questions

    Can I substitute non-fat Greek yogurt for the mayonnaise?

    Though this would probably work it will make the salad very tangy. We've found that though non-fat Greek yogurt is creamy when mixed into a salad like this it doesn't blend in as well or last for leftovers. Having a bit of fat is the best way (in our opinion) to make this salad.

    Can I use jumbo shrimp?

    They will work but it will reduce the amount in each portion. Using smaller shrimp increases the number of shrimp in each portion. Small shrimp to medium shrimp work best in this recipe.

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    Recipe

    shrimp salad

    Chilled Shrimp Salad with Dill

    Weight Watchers Points1
    Click to track Weight Watchers Points
    Light, fresh shrimp salad tastes like being on the Atlantic seaboard on vacation! This slimmed down version is a guilt-free refreshing salad perfect on fresh greens or in your favorite bun.
    5 from 58 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free, Low Calorie
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 9 ½ cup servings (total yield: 4 ½ cups)
    Calories: 78kcal
    Author: Toni Dash
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    Ingredients

    • 1 ½ pound medium cooked shrimp deveined, tails removed (salad shrimp or medium shrimp can be used)
    • ⅓ cup light mayonnaise
    • 2 Tablespoons light sour cream
    • ½ cup chopped celery approximately 2 medium stalks
    • 2 Tablespoons chopped fresh dill
    • 1 Tablespoon fresh lemon juice
    • Salt and Pepper to taste
    • 2 tablespoons chopped chives optional garnish

    Instructions

    • Combine shrimp, light mayonnaise, light sour cream, celery, dill, lemon juice in a bowl. Salt and pepper to taste.
      1 ½ pound medium cooked shrimp, ⅓ cup light mayonnaise, 2 Tablespoons light sour cream, ½ cup chopped celery, 2 Tablespoons chopped fresh dill, 1 Tablespoon fresh lemon juice, Salt and Pepper to taste
    • Serve chilled on salad greens or a bun of choice.
      2 tablespoons chopped chives

    Notes

    If using frozen cooked shrimp
    Unless you plan to pre-cook the shrimp yourself be sure to purchase cooked, tail-off shrimp. 
    There sometimes is a concern frozen shrimp will be mushy when thawed. I have not had that experience.
    Package weight. If buying frozen shrimp the package weight is for frozen shrimp; the thawed shrimp weigh less. So purchase more than 1 ½ pounds of frozen shrimp to start the recipe with 1 ½ pounds.
    Thawing frozen shrimp:
    • Best method: place the frozen shrimp in a colander with a plate or pan underneath the night before making the shrimp salad. Allow it to thaw naturally overnight. Use a paper towel to dab off any excess moisture before starting the recipe.
    • Quick method: you can place the shrimp in a colander and run it under cold water (never hot) for 5 minutes until the shrimp are thawed. 
    • A note on the quick method: if using salad shrimp this method tends to make them soggy. You can place them on layers of paper towels on bottom and top to absorb the water before starting the recipe.
    How to Store
    Store leftover shrimp salad in an airtight container for 2-3 days. Because the salad has dairy products in it do not allow it to sit out at room temperature for more than two hours or in the sun at all.

    Nutrition

    Calories: 78kcal | Carbohydrates: 2g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 503mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 0.2mg
    chilled shrimp salad with text overlay.
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

      5 from 58 votes (50 ratings without comment)

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      Recipe Rating




    1. Valerie says

      July 11, 2023 at 9:25 am

      5 stars
      The dill really sets this apart. It’s so fresh tasting. We’ve had it on rolls and on greens and love it especially on hot days.

      Reply
    2. Sheree says

      July 11, 2023 at 8:33 am

      5 stars
      Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!

      Reply
    3. TAYLER R says

      July 11, 2023 at 8:31 am

      5 stars
      I'm always looking for easy and delicious sandwich options during summer. This shrimp salad was perfect. So versatile too.

      Reply
    4. Allyson says

      July 11, 2023 at 8:27 am

      5 stars
      This was so delicious and I absolutely loved the dill!

      Reply
    5. Ned says

      July 11, 2023 at 8:07 am

      5 stars
      This was so tasty and such an awesome summer recipe! Loved it so much!

      Reply
    6. Dana says

      July 11, 2023 at 7:58 am

      5 stars
      This was the perfect easy summer lunch! The dill and shrimp salad made for a lovely salad topping. Such a great guilt-free meal!

      Reply
    7. Pam says

      July 11, 2023 at 7:53 am

      5 stars
      This is my new go-to lunch recipe! This chilled shrimp salad is delicious and versatile. Love it in an avocado half.

      Reply
    8. Shadi Hasanzadenemati says

      July 11, 2023 at 7:20 am

      5 stars
      This is such an easy and delicious recipe, I cannot wait to make it again!

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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