Best Lemon Dill Shrimp Recipes

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

GRILLED LEMON-DILL SHRIMP

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD

Steps:

• Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
• Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
• Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

LEMON & DILL SHRIMP SANDWICHES

Steps:

• Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.

10-MINUTE SHRIMP WITH GREEN BEANS AND CREAMY LEMON-DILL DIP

Steps:

• Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.
• Return steamer basket to pot. Season shrimp with 1/4 tsp. salt, then place in steamer basket. Cover and steam shrimp until pink and opaque, about 3 minutes. Transfer shrimp to colander and run under cold water until cool to the touch.
• Meanwhile, whisk yogurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 tsp. salt in a medium bowl.
• Divide shrimp,beans, romaine leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.
• Do Ahead
• Green beans and shrimp can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.

10-MINUTE SHRIMP WITH GREEN BEANS AND CREAMY LEMON-DILL DIP

Steps:

• Preparation Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.
• Return steamer basket to pot. Season shrimp with 1/4 tsp. salt, then place in steamer basket. Cover and steam shrimp until pink and opaque, about 3 minutes. Transfer shrimp to colander and run under cold water until cool to the touch.
• Meanwhile, whisk yogurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 tsp. salt in a medium bowl.
• Divide shrimp,beans, romaine leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.
• Do Ahead Green beans and shrimp can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.

BAKED SHRIMP AND ORZO WITH CHICKPEAS, LEMON, AND DILL

Steps:

• Preheat oven to 450 degrees.
• Dry shrimp with paper towels and season with salt and pepper.
• Add 1 tablespoon olive oil to a large, ovenproof skillet over high heat. Swirl to coat. When shimmering, add shrimp in an even layer. Cook, turning once, until lightly seared, about 1 ½ minutes per side. Add additional 1 tablespoon olive oil halfway through cooking if skillet is dry. Remove shrimp to a plate. Reduce heat to medium-high and add 2 tablespoons olive oil. Add fennel, garlic, chile flakes. Season with salt and pepper and cook until softened and golden in spots, about 4 minutes. Add orzo, chickpeas, cherry tomatoes, olives, dill, and lemon zest. Stir to combine. Add white wine and let reduce for 30 seconds. Add chicken broth, stir to combine, and return shrimp to skillet, nestling them into as even a layer as possible. Bring to a boil and transfer to oven. Bake 4 minutes, stir gently, and continue baking until orzo is cooked through, about 4 minutes more.
• Serve immediately, drizzled with olive oil and topped with additional dill, lemon wedges, and feta.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

Steps:

• TO MAKE THE VINAIGRETTE:.
• In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
• Place the shrimp in a medium bowl.
• Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
• TO MAKE THE SALAD:.
• Bring a medium saucepan three-quarters full of salted water to a boil.
• Add the orzo pasta and cook until al dente. Drain and place in a bowl.
• Add the remaining vinaigrette and the feta cheese and toss well.
• Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
• Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
• Place the shrimp directly over high heat and grill, turning once, until the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total.
• Serve the shrimp immediately over the pasta.

LEMON-DILL SHRIMP KABOBS

Steps:

• Peel, devein and rinse shrimp.
• Place shrimp in medium-sized deep bowl.
• For marinade, combine Lemon juice, chopped dill, oil, garlic, salt and black pepper in small bowl.
• Pour over shrimp.
• Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours.
• Meanwhile, cook zucchini in small amount of boiling water in small covered saucepan 2 minutes.
• Drain.
• Drain shrimp, reserving marinade.
• Thread shrimp, zucchini and bell pepper on 8 metal skewers.
• Grill kabobs on rack of uncovered grill directly over medium coals 10 to 12 minutes or until shrimp turn pink and vegetables are tender, turning once and brushing occasionally with some marinade during first half of cooking.
• Or, broil on unheated rack of broiler pan 3 to 4 inches from heat 10 to 12 minutes, turning once and brushing occasionally with some marinade during the first half of cooking.
• Discard any remaining marinade.
• Garnish with fresh dill sprigs if desired.

LEMON-DILL SHRIMP & PASTA

Steps:

• Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
• Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 tablespoons of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.
• CHANGE-UP:.
• Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.

LEMON DILL SHRIMP WITH PASTA

Steps:

• Prepare shrimp. Dry on paper towel. Cook Pasta according to package Finely shred 1 tsp of peel from lemon. set aside. Juice lemon over bowl, set aside. In 12 inch skillet, heat oil over med heat. Cook garlic in hot oil 1 minute. Add Shrimp, cook 3 to 4 minutes, until shrimp are opaque. Add spinach and drained pasta; tossing just until spinach begins to wilt. Stir in Seasonings, lemon peel and 2 tbsp of lemon juice. Season with salt and pepper, top with dill.

LEMON-DILL SHRIMP & PASTA

Steps:

• 1. Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp. peel of the lemon; set aside. Juice the lemon over a bowl; set aside the juice. Cook pasta according to package directions.
• 2. In a 12 in. skillet heat olive oil over medium heat. Cook garlic in the hot oil for 1 min. Add shrimp and asparagus; cook for 3 to 4 min, turning frequently until shrimp are opaque and asparagus is tender. Now add your drained pasta and turn heat down to low and simmer for just a minute or two.
• 3. Pour into a large mixing bowl and stir in your Italian seasonings, dill, lemon juice & lemon peel. Season to taste with salt & pepper.

SHRIMP AND LEMON SKEWERS WITH FETA DILL SAUCE

Steps:

• Light the grill.
• In a medium mixing bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill.
• Stir in the Feta, mashing it slightly.
• season with salt and pepper.
• In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill and olive oil.
• Add shrimp and lemon, season with salt and pepper.
• Toss to coat well.
• Thread 3-4 shrimp with 2 lemon wedges per skewer.
• Season with salt and pepper.
• Grill over medium-hot fire, turning occasionaly, until the shrimp are charred and cooked through, about 5 minutes.
• Transfer skewers onto a platter and serve at once with Feta-Dill Sauce.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

Steps:

• to Make the Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cub of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the regenerator for about 30 minutes. Bring a medium sauce pan three-quarters full of salted wanter to a boil. Add the past and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and tolss well. Add the bell pepper, kalamata olives, scallions, and the oregano. Toss again. Thread 4 shrimps onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4 - 5 minutes total. Serve the shrimp immediately with the pasta. Wine Notes: A fresh, crisp Pinot Gris will match well with the herbaceous notes of the dill and oregano, the creamy tang of the feta and the briny kalamata olives.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

Steps:

• Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
• Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
• Cover with plastic wrap and refrigerate for about 30 minutes.
• Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
• To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
• Add the bell pepper, olives, scallions, and oregano; toss well.
• Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
• Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
• Serve shrimp immediately with the pasta.

MARINATED SHRIMP IN LEMON-DILL SAUCE

Steps:

• Rinse shrimp well, soak in cold salted water for 30 minutes.
• Transfer salted water to a large saucepan, and bring to a full rolling boil over high heat.
• Add shrimp, and cook for only 4-5 minutes, just until pink and firm.
• Drain immediately, and cool under cold running water.
• Peel and devein when cool enough to handle, and refrigerate until needed.
• In a medium bowl, whisk together all remaining ingredients until well combined.
• Taste, and adjust seasonings.
• Stir in shrimp until well coated, and season to taste with salt and pepper.
• Refrigerate overnight, stirring several times, and serve chilled with toothpicks.

ASPARAGUS AND SHRIMP SALAD RECIPE WITH LEMON DILL VINAIGRETTE

Steps:

• In a small skillet over medium heat, toast dill seed for about 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Set aside.Bring a stock pot full of water to a boil. Add asparagus and cook 3 to 4 minutes or just until tender-crisp. Using a slotted spoon, immediately transfer asparagus to a bowl of ice water until cold to halt cooking. Transfer to a large bowl and set aside.Repeat cooking and chilling process with shrimp. Drain well. Add shrimp to asparagus in large bowl.Add vinaigrette to asparagus and shrimp; toss to coat well. Serve immediately. Or cover and refrigerate until ready to serve.

OPEN-FACE SHRIMP SANDWICHES WITH LEMON AND DILL

Steps:

• Whisk mayonnaise, 2 tablespoons finely chopped fresh dill and 2 tablespoons lemon juice in small bowl to blend. (Mayonnaise mixture can be prepared 1 day ahead. Cover and refrigerate.) Combine shrimp, remaining 1/4 cup dill and 1/4 cup lemon juice in medium bowl. Cover shrimp mixture and refrigerate at least 1 hour and up to 4 hours, stirring occasionally. Spread mayonnaise mixture on cocktail bread slices. Top each bread slice with small piece of lettuce and 2 tablespoons shrimp mixture; garnish with 1/4 teaspoon red lumpfish caviar. Twist lemon slices around dill sprig and place on top of each sandwich. Transfer sandwiches to serving platter.

BAKED SHRIMP AND ORZO WITH CHICKPEAS, LEMON, AND DILL

Steps:

• Preheat oven to 450 degrees.
• Dry shrimp with paper towels and season with salt and pepper.
• Add 1 tablespoon olive oil to a large, ovenproof skillet over high heat. Swirl to coat. When shimmering, add shrimp in an even layer. Cook, turning once, until lightly seared, about 1 ½ minutes per side. Add additional 1 tablespoon olive oil halfway through cooking if skillet is dry. Remove shrimp to a plate. Reduce heat to medium-high and add 2 tablespoons olive oil. Add fennel, garlic, chile flakes. Season with salt and pepper and cook until softened and golden in spots, about 4 minutes. Add orzo, chickpeas, cherry tomatoes, olives, dill, and lemon zest. Stir to combine. Add white wine and let reduce for 30 seconds. Add chicken broth, stir to combine, and return shrimp to skillet, nestling them into as even a layer as possible. Bring to a boil and transfer to oven. Bake 4 minutes, stir gently, and continue baking until orzo is cooked through, about 4 minutes more.
• Serve immediately, drizzled with olive oil and topped with additional dill, lemon wedges, and feta.

SHRIMP AND LEMON SKEWERS WITH FETA-DILL SAUCE

Steps:

• Light a grill. In a medium bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill. Stir in the feta, mashing it slightly. Season with salt and pepper. In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill with the olive oil. Add the shrimp and lemons, season with salt and pepper and toss to coat. Thread 4 shrimp and 2 lemon wedges onto each of 12 skewers. Season with salt and pepper and grill over a medium-hot fire, turning occasionally, until the shrimp are charred and cooked through, about 5 minutes. Transfer the skewers to a platter and serve at once with the feta sauce.