Zesty Shrimp and Cabbage Salad with Creamy Dill Dressing
Bright, crunchy, and loaded with flavor, this refreshing salad combines juicy shrimp, crisp cabbage, and a creamy dill dressing that’s zesty and herbaceous. It’s perfect for a light lunch, a quick dinner, or a make-ahead meal prep option. Every bite offers a satisfying mix of textures with a tangy kick of lemon and fresh herbs.
⏱ Prep Time: 20 minutes
Cook Time: 5 minutes (if cooking shrimp)
Total Time: 25 minutes
Servings: 4
Ingredients
For the Salad:
1 lb (450g) cooked shrimp, peeled and deveined (tail-off)
3 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup shredded carrots
1/2 cup cucumber, thinly sliced or julienned
1/4 cup red onion, thinly sliced
2 tablespoons fresh dill, chopped
1 tablespoon lemon zest
Salt & black pepper, to taste
Optional Toppings:
Extra dill or lemon wedges
For the Creamy Dill Dressing:
1/2 cup Greek yogurt (or sour cream)
2 tablespoons mayonnaise (optional, for creaminess)
2 tablespoons fresh dill, finely chopped
1 tablespoon Dijon mustard
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon white wine vinegar (or apple cider vinegar)
1 clove garlic, minced or grated
Salt & pepper, to taste
Instructions
1. Make the Dressing
In a bowl, whisk together Greek yogurt, mayonnaise, dill, mustard, lemon juice, vinegar, and garlic. Season with salt and pepper. Chill in the fridge while preparing the salad.
2. Assemble the Salad
In a large mixing bowl, combine green and red cabbage, carrots, cucumber, red onion, chopped dill, and lemon zest.
3. Add the Shrimp
Add the cooked shrimp to the bowl. Toss gently to combine.
4. Dress and Toss
Pour the creamy dill dressing over the salad. Toss until evenly coated. Taste and adjust seasoning with salt, pepper, or extra lemon juice if desired.
5. Serve
Plate the salad and top with avocado slices, nuts or seeds, and a sprinkle of fresh dill if using. Serve chilled or at room temperature.
✅ Tips for Best Results
Use fresh or thawed shrimp: For best flavor and texture, use fresh shrimp or properly thawed frozen shrimp. Pat dry before adding to the salad.
Shred cabbage thinly: Thinly slicing the cabbage ensures a crisp, light texture and helps it soak up the dressing.
Let it marinate: Letting the salad sit for 10–15 minutes after dressing allows flavors to meld beautifully.
Make ahead: You can prepare the salad components and dressing separately a day ahead. Toss together just before serving.
Customize it: Add cherry tomatoes, bell peppers, or sliced radishes for extra color and crunch.
❓ Frequently Asked Questions
Q: Can I use pre-cooked shrimp from the store?
A: Yes! Pre-cooked, peeled shrimp are convenient and work well here. Just rinse and pat them dry.
Q: What if I don’t have Greek yogurt?
A: Sour cream or plain yogurt works as a substitute. You can also use a mix of mayonnaise and sour cream for a richer version.
Q: How long does this salad last in the fridge?
A: Once dressed, it’s best eaten within 24 hours. Undressed salad can be stored separately from the dressing for up to 3 days.
Q: Can I make this low-carb or keto-friendly?
A: It already is! Just skip the carrots (if needed), and avoid any sweetened yogurt or dressing add-ins.
Nutrition Information (per serving – approx.)
Calories: 290
Protein: 28g
Fat: 16g
Carbohydrates: 10g
Fiber: 3g
Sugars: 4g
Sodium: 500mg (varies by shrimp and dressing ingredients)