Chunky Shrimp Dip and Salad

Today’s recipe is brought to you by summer. I’ve been busy in my gardens but thought my easy shrimp dip that can also double as shrimp salad is too good of a recipe to let slip by.

This is an easy throw-together dip or salad that gets even better if you can let it sit in the fridge for a few hours. If you’re looking for an appetizer for your next get-together, this one is guaranteed to disappear quickly. Or, if you’re like me today, it makes a healthy and delicious afternoon snack when piled on top of whole wheat Ritz crackers. (so fancy!) I am obligated to tell you that it’s also delicious spooned inside of a whole wheat pita with some crunchy greens if a sandwich is more to your liking. Your shrimp mix, your choice.

This makes about 2 cups and can easily be doubled.

Chunky Shrimp Dip (or Salad) with Fresh Dill

• 4 cups water
• 1/2 lemon, cut in half (zest it first; you’ll need 1/2 teaspoon)
• 1 teaspoon kosher salt
• 12 oz. medium or large raw shrimp, deveined but with shells still on (if using frozen shrimp, make sure they’re completely thawed and drained before cooking)
• 1/3 cup mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/3 cup finely diced celery
• 1/4 cup finely diced red onion
• 1/2 teaspoon lemon zest
• 1 tablespoon minced fresh dill

Directions for the shrimp

• Pour 4 cups of water in a medium saucepan
• Add cut lemon and salt
• Bring to a boil
• Add shrimp and stir
• Quickly bring back to a boil, cover, and remove from heat
• Let rest, covered, for 5 minutes
• Drain, rinse under cold water and drain well
• Discard lemons
• Peel shrimp and discard peels
• Dice shrimp and set aside

To make the dip/salad

• In a medium-size bowl, stir together mayo, mustard, celery, onion, lemon zest, and dill
• Add diced shrimp and stir well again
• Refrigerate until chilled, at least a few hours, and serve with crackers or on the bread of your choice

This is very light on mayo, as it’s the shrimp and dill that really need to shine through. And if you loathe mayo altogether, you can easily swap it out for a bit of plain Greek yogurt which will add a bit of tang to it. Diced cucumber that’s had the seeds removed and/or some diced sweet bell pepper can also be added. If you’d prefer a milder onion flavor, try swapping the red onion with some thinly-sliced scallion.

Using raw shrimp that’s cooked in their shells is what really oomphs up the shrimp flavor in this. The lemon and zest add a bit of brightness and helps all the other ingredients shine.

If you want some other ideas for shrimp appetizers, be sure to check out my Shrimp with Sriracha Lime Butter and my easy Bloody Mary Shrimp. If smoked salmon is more to your liking, my Salmon and Cucumber Bites also highlight fresh summer dill.

Enjoy!