Cool, creamy, and bright with lemon and dill, this make-ahead shrimp dish is just right for summer entertaining. The shrimp chill in a tangy, herb-scented dressing until they’re flavorful and refreshing — perfect for serving in crisp lettuce cups, chilled glasses, or over tender baby greens.
It’s an easy appetizer for garden lunches, patio dinners, bridal showers, beach picnics, or any warm-weather gathering where you want something elegant but effortless.
INGREDIENTS:
1 1/2 cups mayonnaise
1/2 cup sour cream
1/3 cup fresh lemon juice
1/4 cup sugar
1 large red onion, thinly sliced
2 tablespoons dried dill weed
1/4 teaspoon salt
2 pounds cooked medium shrimp, peeled and deveined
Fresh dill sprigs, for garnish
Lemon wedges, for serving
METHOD:
In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, sugar, red onion, dried dill, and salt until smooth and well combined.
Fold in the cooked shrimp, making sure they are thoroughly coated in the dressing. Cover and refrigerate for at least 6 hours. Overnight is ideal, allowing the shrimp to absorb the lemony dill flavor while staying cool and tender.
To serve, spoon the shrimp into butter lettuce cups, chilled coupe or martini glasses, or over a bed of baby greens. Garnish with fresh dill and serve with lemon wedges.
SERVING SUGGESTIONS:
- Serve in butter lettuce cups for a refreshing summer first course.
- Spoon into small chilled glasses for an elegant appetizer.
- Pile over baby greens with cucumber slices and cherry tomatoes for a light luncheon salad.
- Serve alongside sliced cucumbers, radishes, lemon wedges, and crackers for a cold summer buffet.
- Spoon onto crostini or toast points for easy party bites.
SUMMER SERVING NOTE:
This shrimp dish is best served well chilled. For outdoor gatherings, keep it refrigerated until just before serving, and place the serving bowl or platter over ice to keep it cold and fresh.
YIELD: Serves 6–8
