Dilly Shrimp Salad
A refreshing shrimp salad with crunchy cabbage, green peppers, toasted almonds, and a tangy sour cream dressing, perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Peel and clean the cooked shrimp. Cut large ones in half.
- Shred the cabbage and slice the green pepper. Combine with the shrimp and chill.
- In a bowl, mix sour cream, lemon juice, Worcestershire sauce, salt, dill weed, and a dash of nutmeg to prepare the dressing. Chill the dressing.
- Toast and blanch the almonds, then sliver them. Add the almonds and dressing to the shrimp mixture.
- Toss lightly to combine. Serve on salad greens.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for sour cream. If you prefer a crunchier texture, consider adding diced celery or cucumber. Fresh dill can replace dried dill weed for a more vibrant flavor. Ensure the shrimp are fully cooled before mixing to maintain freshness. This salad can also be served as a filling for lettuce wraps.
Serving Suggestions
Serve the Dilly Shrimp Salad on a bed of mixed salad greens for a delightful presentation. It pairs beautifully with crusty bread or crackers, making it a perfect appetizer. For a complete meal, consider serving alongside a light soup or a side of roasted vegetables. This dish is also excellent for potlucks or picnics.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld, enhancing the taste. To reheat, gently warm the shrimp salad in a skillet over low heat, being careful not to overcook the shrimp, or enjoy it cold for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Dilly Shrimp Salad contains roughly 957 calories, with 36g protein, 42g carbohydrates, and 80g fat. It is an excellent source of dietary fiber (76% of the Daily Value), protein (73% of the Daily Value), and vitamin C (55% of the Daily Value). Note that it is relatively high in sodium, at 1375mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just be sure to thaw them completely before cooking. Place them in the refrigerator overnight or run them under cold water for a quick thaw. Cooked shrimp should be pink and opaque, ensuring they are safe to eat.
How can I make this salad more flavorful?
To enhance the flavor, try adding chopped herbs like parsley or chives. A splash of hot sauce can also add a nice kick. For a sweeter touch, consider incorporating diced apples or grapes, which complement the shrimp nicely and balance the richness of the dressing.
Is this salad suitable for meal prep?
Absolutely! This salad is great for meal prep. Just store the dressing separately to keep the salad crisp. Combine everything just before serving to maintain the texture. It makes for a convenient lunch option that can easily be taken on the go.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).