I LOVE quick and tasty salads that are perfect for lunches on the go, a side with dinner, or even just a spoonful or two as a snack, and this Shrimp Salad with Dill is no exception.

Little tiny salad shrimp are the star of this dish, and they can be found just about anywhere you buy shrimp. They’re often sold frozen, so make sure you run them under cold water until thawed and let them drip dry for a while so your salad isn’t too runny.

You can also use bigger shrimp – just make sure they’re peeled and deveined before using them.

This easy salad comes together with just a few ingredients, but it’s fancy enough to wow just about everyone. Salad shrimp, plain Greek yogurt, dill (fresh, frozen or dried), cucumber, salt and pepper, and a bit of lemon. That’s it!

This Shrimp Salad with Dill recipe made about three cups, but you can easily adjust to scale up or down. The key issue is to watch your liquids – you don’t want it to end up too runny. One of the ways to cut down on that is to use Greek yogurt instead of regular, as it is thicker to begin with, and to squeeze the shredded cucumber really well before mixing it in.

I love this cool and creamy salad rolled up in lettuce for lunch, or I’ll add a dollop of it to a green salad. But, it’s versatile enough to go into a sandwich or wrap, too, for those non-ketoers.

For a step-by-step look at how this recipe comes together, click the image gallery below. Or, just jump down to the recipe. If you try it or think it sounds great, drop me a line in the comments!

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