Cold Shrimp Salad with Capers and Dill Recipe

Name: Cold Shrimp Salad with Capers and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 large or 30 jumbo shrimp, peeled and deveined (deveining optional); 2 tablespoons olive oil; 2 cloves garlic, minced and crushed to a paste with the side of a chefs knife; 1/2 medium red onion, sliced as thinly as possible; 2 teaspoons coarse salt; 1/2 cup mayonnaise, preferably homemade; 2 tablespoons capers, drained; 3 tablespoons fresh lemon juice; 2 tablespoons fresh dill, minced; 1 small bunch parsley, large stems removed, leaves and small stems chopped fine; 1 dried chipotle chile, soaked for 30 minutes in warm water and drained, or 1 canned chipotle chile in adobo sauce, sauce rinsed off, or 1 jalapeno chile; stemmed, seeded, and chopped very fine; Salt and pepper to taste

Servings: persons

40 large or 30 jumbo shrimp, peeled and deveined (deveining optional)
2 tablespoons olive oil
2 cloves garlic, minced and crushed to a paste with the side of a chefs knife
1/2 medium red onion, sliced as thinly as possible
2 teaspoons coarse salt
1/2 cup mayonnaise, preferably homemade
2 tablespoons capers, drained
3 tablespoons fresh lemon juice
2 tablespoons fresh dill, minced
1 small bunch parsley, large stems removed, leaves and small stems chopped fine
1 dried chipotle chile, soaked for 30 minutes in warm water and drained, or 1 canned chipotle chile in adobo sauce, sauce rinsed off, or 1 jalapeno chile; stemmed, seeded, and chopped very fine
Salt and pepper to taste

1
Saute the shrimp over high heat in the olive oil for about 3 minutes for large, 4 minutes for jumbo.
2
Turn the heat down to low and add the garlic.
3
Toss or stir the shrimp with the garlic for about 30 seconds, until the garlic aroma fills the room but not enough to let it burn.
4
Set aside and let cool, then refrigerate for at least an hour.
5
Sprinkle the onion slices with the coarse salt and rub them between your hands until you no longer feel the salt.
6
Drain in a colander for 15 minutes.
7
Wring out as much liquid as you can by squeezing small bunches of the slices in your fists.
8
Combine the mayonnaise, capers, lemon juice, dill, and parsley in a salad bowl.
9
Add the shrimp, onion slices, and chile, and toss.
10
Season to taste with salt and pepper, and serve.

1275

kcal

Calories

Fat

Carbs

241

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 40 large or 30 jumbo shrimp, peeled and deveined (deveining optional), 2 tablespoons olive oil, 2 cloves garlic, minced and crushed to a paste with the side of a chefs knife, 1/2 medium red onion, sliced as thinly as possible, and more.

Yes, Cold Shrimp Salad with Capers and Dill falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cold Shrimp Salad with Capers and Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions