Skip to main content
Epicurious

Cold Shrimp in Dill Cream Sauce

5.0

(1)

Cold Shrimp in Dill Cream Sauce Recipe
Photo by Emma Fishman, Food Styling by Susie Theodorou, Prop Styling by Elizabeth Jaime

This is a fantastic make-ahead recipe, ideal for a picnic or tomorrow’s lazy lunch. The key to perfect shrimp is steeping them in hot water, rather than boiling them, which ensures that they’re tender and juicy every time. And while this dill-cream sauce—inspired by my mom’s Seattle Junior League cookbook—is a sure winner, these sprightly shrimp will shine no matter how you want to dress them up. —Ned Baldwin, Houseman, NYC 

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

1 lemon, zest removed with a vegetable peeler, halved, divided
1 cup white wine vinegar or unseasoned rice vinegar
3 Tbsp. sugar
3 Tbsp. Diamond Crystal or 1 Tbsp. plus 1½ tsp. Morton kosher salt, plus more
1¼ lb. jumbo shrimp, peeled, deveined
2 celery stalks, chopped
¾ cup heavy cream
3 Tbsp. finely chopped dill, plus more for serving
1 head of Boston, Bibb, or Little Gem lettuce, leaves separated

Preparation

  1. Step 1

    Combine lemon zest, vinegar, sugar, 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 1½ tsp. Morton kosher salt, and 6 cups water in a large pot; squeeze in juice from a lemon half. Bring to a rolling boil. Remove pot from heat and add shrimp. Let sit until opaque throughout (slice a shrimp in half to check), about 3 minutes.

    Step 2

    Using a slotted spoon, transfer shrimp to a plate (leave lemon zest behind in pot and discard). Chill in freezer until cool, about 10 minutes.

    Step 3

    Combine shrimp, celery, cream, and 3 Tbsp. dill in a large bowl; squeeze in juice from remaining lemon half and toss to combine. Season with salt.

    Step 4

    Arrange lettuce on a platter and spoon shrimp mixture over; top with more dill.

TagsShrimpShellfishSeafoodDillHerbs & SpicesLettuceLeafy GreensVegetableSummerQuickEasyWeeknight MealsMainGluten FreeNut FreeLunchDinnerBon Appétit

See Related Recipes and Cooking Tips

Read More
Spicy Shrimp Endive Spears
Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Spanish Shrimp and Rice with Saffron Mayo
Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.
Calamari Salad
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
Saucy, Spiced Shrimp and White Beans
Dive into this shareable skillet with warm flatbread.
Shrimp and Pea Pancake
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Turmeric-Dill Shrimp Stir-Fry
This quick shrimp stir-fry pairs earthy turmeric with a plethora of dill for a flavorful and fresh dinner that comes together in a flash.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.