Räksallad is a Swedish shrimp salad built on cooked shrimp, crisp cucumber and tomato, and a dill-lemon dressing that comes together in 20 minutes. The whole thing is cold, no stove required beyond the shrimp if you buy them pre-cooked. It’s a genuinely fast, protein-forward dinner that doesn’t feel like a compromise.
Before you start
The one technique that determines whether this salad holds together or turns soupy is drying the shrimp thoroughly before mixing. Cooked shrimp carry a surprising amount of surface moisture, and even a small amount of water will thin the mayo-sour cream dressing within minutes. Rinse them, then spread them on a paper-towel-lined plate and pat the tops dry too — not just a quick press, but a real blot. While you’re at it, salt the diced cucumber lightly and let it sit in a colander for five minutes, then pat it dry as well; cucumber releases water fast and is the second most common reason this salad goes watery before you finish eating it.
Mistakes to avoid
- Using frozen shrimp straight from the bag without fully thawing: Incompletely thawed shrimp release cold water directly into the dressing as they finish thawing in the bowl. Thaw completely in the fridge overnight or under cold running water, then dry well.
- Slicing the red onion too thick: Thick slices stay sharp and bitter and overpower the dill. Aim for paper-thin half-moons; if your knife skills are variable, a quick 10-minute soak in cold water after slicing takes the edge off without losing the crunch.
- Dressing the salad too far in advance: The dressing is creamy and clings well, but after about two hours the vegetables soften noticeably. If you’re prepping ahead, keep the dressing separate and combine just before serving — skip the garnish at that point too, not worth the extra dish.
- Using dried dill instead of fresh: Dried dill tastes dusty here, not herby. The dressing is simple enough that fresh dill is doing real work. If you genuinely can’t find it, fresh flat-leaf parsley is a better swap than dried dill.
- Over-folding when adding the dressing: The shrimp are already cooked and the vegetables are cut small, so there’s no reason to stir aggressively. Fold just until everything is coated — five or six passes with a spatula. More than that and the tomatoes start to break and bleed into the dressing.
Leftovers and make-ahead
Once dressed, the salad keeps in an airtight container in the fridge for up to two days — day two is still good, just slightly softer on the vegetables. If you’re planning to eat it across multiple meals, store the dressing separately and dress only the portion you’re serving right now; the undressed salad base holds for three days. This is a strong candidate for batch cooking: double the shrimp and vegetable quantities, keep them undressed in one container, and pull out what you need each day. Spoon it over crackers or rye crispbread for lunch, stuff it into a wrap for dinner, or serve it alongside a bowl of quick chicken noodle soup on a night when you want something light and something warm at the same time. The salad does not freeze — the cucumber and tomato turn to mush and the dressing breaks.
Räksallad
Equipment
- Large mixing bowl
- Whisk
- Chefs Knife
- Cutting board
- Colander
Ingredients
For the Salad:
- 1 pound shrimp peeled, deveined, cooked
- 1 cup English cucumber diced
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
For the Dressing:
- ¼ cup mayonnaise preferably light
- ¼ cup sour cream
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon dill fresh, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Rinse the cooked shrimp under cold water in a colander and let them drain thoroughly. Pat them dry using a clean kitchen towel or paper towels. You want them non-watery to ensure the salad remains crisp.
- In a large mixing bowl, combine the shrimp, diced cucumber, halved cherry tomatoes, and thinly sliced red onion. Toss gently to mix the ingredients evenly. The colors should appear bright and inviting.
- In a separate smaller bowl, whisk together the mayonnaise, sour cream, freshly squeezed lemon juice, chopped dill, salt, and freshly ground black pepper. Continue whisking until the dressing is smooth and well combined.
- Pour the dressing over the shrimp and vegetable mixture. Use a spatula to gently fold the dressing with the salad until every element is lightly coated. Avoid overmixing to keep the vegetables crisp.
- Taste the salad and adjust the seasoning, if needed. A pinch more salt or a squirt of lemon juice can enhance the flavors further if required.
Notes
- For a more vibrant flavor, allow the salad to sit in the refrigerator for 10 minutes before serving.
- This resting period helps the flavors meld beautifully.
- If dill isn’t handy, substitute with fresh parsley for a slightly different herbal note.
Nutrition
Frequently asked questions
Can I use pre-cooked frozen shrimp from the grocery store?
Yes, and it’s the most practical option for a weeknight. Thaw them completely in the fridge overnight or under cold running water for about 10 minutes, then dry them very well before mixing — pre-cooked frozen shrimp hold more water than fresh-cooked, so the drying step matters even more here.
How do I keep the dressing from being too heavy?
The recipe uses equal parts mayo and sour cream, which already keeps it lighter than an all-mayo dressing. If it still tastes rich to you, add a second teaspoon of lemon juice rather than thinning it with water — acid cuts the richness without making the dressing runny.
What do I serve this with to make it a full dinner?
Rye crispbread or a thick slice of sourdough are the most practical options — they add substance without any extra cooking. If you want something more filling, serve the salad over a bowl of plain boiled potatoes; the creamy dressing works as a sauce and the whole plate comes together in the same 20-minute window.
More quick recipes to try
- Warm Citrus Beet Salad
- Greek Salad with Halloumi
- Sesame Crusted Ahi Tuna
- Crispy Halloumi Panzanella Salad