Cold Shrimp Salad with Capers and Dill

shrimp salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 to 8 servings
  • Prep: 10 mins
  • Cook: 10 mins

Herbed mayonnaise with capers makes a terrific dressing for the shrimp. For an extra kick of heat, leave the seeds in the jalapeño.


2tablespoons olive oil
40large uncooked shrimp, peeled and deveined
2cloves garlic, minced
1/2medium red onion, very thinly sliced
2teaspoons kosher salt
1/2cup mayonnaise
3tablespoons lemon juice
2tablespoons minced fresh dill
2tablespoons capers, drained
2/3cup finely chopped fresh parsley
1-- jalapeño pepper, seeded and minced


  1. Heat oil in a large, heavy skillet over high heat. Add shrimp and sauté until just cooked through. Reduce heat to low, add garlic, and stir and cook about 30 seconds or until fragrant. Cool and refrigerate at least 1 hour.
  2. Combine onion and salt in a colander; let stand 15 minutes or until onion is wilted. Rinse and dry with paper towels.
  3. Whisk mayonnaise and remaining ingredients in a large bowl. Add shrimp and onion; mix to coat shrimp with dressing.

Recipe adapted from Simply Shrimp by James Peterson  (Stewart, Tabori & Chang, 2007)

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 18g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 7g
  • Cholesterol 100mg
  • Sodium 1900mg
  • Potassium 200mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 2g
  • Protein 11g
  • Trans Fat 0
  • Vitamin A 20%
  • Vitamin C 40%
  • Calcium 6%
  • Iron 6%