Swedish Shrimp Salad with Dill

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This recipe is for Swedish dill-covered mini shrimp, perfect on open-faced sandwiches, on top of deviled or boiled eggs, or just by itself.

Submitted by BuckshotFulcrum
Published on February 27, 2020
Recipe Placeholder Image
Prep Time:
10 mins
Additional Time:
30 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • ¾ cup sour cream

  • ¼ cup mayonnaise

  • 2 tablespoons chopped fresh dill

  • 1 lemon, zested and juiced

  • 1 pound frozen cooked, peeled, and deveined shrimp, thawed

  • ¼ teaspoon salt

  • ground black pepper to taste

Directions

  1. Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.

  2. Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

Nutrition Facts (per serving)

310 Calories
21g Fat
6g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 310
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 38%
Cholesterol 246mg 82%
Sodium 503mg 22%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 26g 51%
Vitamin C 25mg 28%
Calcium 117mg 9%
Iron 4mg 22%
Potassium 326mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.