Creamy Lemon-Dill Shrimp Salad
About this Recipe
When it comes to flavorful, feel-good meal prep, this Creamy Lemon-Dill Shrimp Salad is an absolute winner. It’s bright, creamy, crunchy, and loaded with nourishing ingredients that taste just as fresh on day four as they do on day one. Whether you’re scooping it into lettuce cups, stuffing it into wraps, or dipping chips straight into the bowl (no judgment!), this salad brings major versatility to your weekly routine.
Why You’ll Love This Creamy Lemon-Dill Shrimp Salad
This shrimp salad checks all the boxes:
Quick to make (15 minutes of prep!)
Packed with protein and veggies
Refreshing, yet creamy
Totally make-ahead friendly
It’s also a great way to use up summer herbs (hello, dill!) and sneak in a rainbow of produce—all while keeping things light and satisfying.
What You’ll Need for Creamy Lemon-Dill Shrimp Salad
Here’s what goes into this crave-worthy bowl of goodness:
For the Salad:
Shrimp
Lemon
Garlic
Salt
Mini cucumbers
Red bell pepper
Red onion
Avocado
Fresh dill
For the Creamy Dressing:
Plain Greek yogurt
Mayonnaise
Fresh lemon juice
Dried oregano
Salt
Garlic powder
Black pepper
Honey
Lemon zest
Why this Creamy Lemon-Dill Shrimp Salad is Great for Meal Prep
Once you toss everything together, this salad stays fresh in the fridge for up to five days. The lemony yogurt dressing helps preserve the shrimp and veggies without weighing them down. It’s an easy grab-and-go option for lunchboxes, busy workdays, or sunny park picnics.
Just store it in an airtight container, and you’ve got instant flavor waiting for you.
How to Serve this Creamy Lemon-Dill Shrimp Salad
This salad is ridiculously versatile. Here are a few of my favorite ways to enjoy it:
Wrap it up: Spoon it into whole wheat wraps or lettuce leaves for a portable lunch.
Chip + dip style: Serve with your favorite crackers or tortilla chips for an easy appetizer or snacky lunch.
On a grain bowl: Pile it onto quinoa or farro with some greens for a more hearty, grain-based meal.
Nutritional Highlights
Shrimp is an amazing lean protein that’s also rich in selenium, B12, and iodine.
Greek yogurt gives the dressing creaminess plus a boost of probiotics and protein.
Avocado brings those healthy fats that keep you full and satisfied.
Fresh vegetables like cucumbers, bell pepper, and red onion add crunch, hydration, and plenty of vitamins.
This is one of those recipes that truly makes healthy eating feel joyful and doable.
Creamy Lemon-Dill Shrimp Salad
Ingredients
For the salad
- 1 lb medium shrimp, peeled and deveined
- 1 lemon, quartered
- 2 cloves garlic, smashed
- 1/2 tsp salt
- 8 oz mini cucumbers, sliced into half moons
- 1 red bell pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 avocado, chopped
- 1/3 cup chopped fresh dill
For the dressing
- 1/2 cup plain Greek yogurt
- 3 tbsp mayonnaise
- Juice 1 lemon
- 1 tsp dried oregano
- 1/2 tsp salt or more to taste
- 1/2 tsp garlic powder
- Pepper
- 2 tsp honey
- 1/2 tsp lemon zest
Instructions
Cook the shrimp. Bring a large pot of water to a boil and add the lemons, garlic and salt. Once it is boiling, turn off the heat and add the shrimp. Let them cook in the water for about 4 minutes, then drain and discard the lemons. Let the shrimp cool for 5-10 minutes.
While the shrimp are cooling, make the dressing. add the yogurt, mayonnaise, lemon juice, oregano, salt, garlic powder, pepper, honey and lemon zest. Mix to combine.
Cut the shrimp in half, then add it to a large bowl. Add the cucumbers, red bell pepper, red onion, avocado and dill. Add the dressing and toss to combine.
Notes
* To prep this salad ahead of time, store it in an airtight container for up to five days.
