Räksallad is a Swedish shrimp salad built on cooked shrimp, crisp vegetables, and a four-ingredient creamy dressing — no stove required, no complicated technique. The whole thing comes together in 15 minutes, which makes it one of the fastest real meals you can put on the table on a busy night. If you have pre-cooked shrimp in the fridge or freezer, you are basically already done.
Shopping notes
- Shrimp: The recipe calls for cooked and peeled shrimp. Frozen cooked shrimp works perfectly here — thaw under cold running water for about five minutes and pat dry before using. Wet shrimp will water down the dressing.
- Dijon mustard: Dijon is worth using specifically; yellow mustard is too sweet and changes the flavor noticeably. Most grocery stores carry it near the regular mustard.
- Sour cream: Full-fat gives the dressing better body. Greek yogurt is a workable swap if that is what you have — the result is slightly tangier and a bit thinner.
- Dill: Fresh dill makes a real difference in this salad. Dried dill is not a good substitute here — the flavor goes flat. If fresh dill is unavailable, fresh chives are the closest swap.
Before you start
The one thing that actually matters with this salad is moisture control. Shrimp, cucumber, and tomatoes all release water, and if you let the dressed salad sit too long, you end up with a watery bowl rather than a creamy one. Slice the cucumber and halve the tomatoes just before you are ready to toss everything together, not in advance. If your shrimp came from frozen, make sure they are thoroughly dried with a paper towel — any surface water goes straight into the dressing and thins it out fast.
Mistakes to avoid
- Overdressing the salad: Start with about three-quarters of the dressing, toss, and check before adding more. The shrimp and vegetables absorb quickly and it is easy to end up with a heavy, clumped salad rather than a lightly coated one.
- Using cold-straight-from-the-fridge onion: Raw red onion can be sharp enough to overpower everything else. A two-minute soak in cold water takes the edge off without losing the crunch.
- Skipping the salt-and-pepper step on the dressing: The dressing ingredients on their own taste flat until seasoned. Taste it before it goes on the salad and adjust — the shrimp do not add much salt on their own.
- Cutting the shrimp too small: If you chop the shrimp into small pieces trying to distribute them evenly, they disappear into the greens. Leave them whole or halved at most so they stay present in each bite.
- Tossing too aggressively: The greens bruise and the shrimp break apart. Use gentle folds rather than vigorous tossing — the dressing coats everything just as well.
Make-ahead notes
You can make the dressing up to three days ahead and keep it in a sealed jar in the fridge — it actually improves slightly as the flavors settle. The vegetables can be prepped and stored separately in the fridge for up to a day, but keep the cucumber and tomatoes in their own container since they release liquid. Do not dress the salad until you are ready to eat; once dressed it holds for about 30 minutes before the greens wilt and the dressing thins. This salad does not freeze. Skip the garnish of extra dill on individual plates — not worth the extra dish when you are eating it right away.
Räksallad
Equipment
- Mixing bowl
- Whisk
- Chefs Knife
- Cutting board
Ingredients
For the Shrimp Salad:
- 1 lb shrimp, cooked and peeled preferably fresh
- 2 cups mixed salad greens such as arugula or baby spinach
- 1 cup cucumber, sliced preferably organic
- ½ cup cherry tomatoes, halved preferably sweet
- ¼ cup red onion, thinly sliced
- ¼ cup dill, chopped fresh
For the Dressing:
- ¼ cup mayonnaise high-quality
- 2 tbsp sour cream
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp dijon mustard
Instructions
- In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, and dijon mustard until smooth. Season with salt and pepper to taste and set aside.
- Prepare the vegetables by slicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion. Gather all veggies with the mixed greens in a large mixing bowl.
- Add the cooked and peeled shrimp to the bowl of vegetables. Scatter the freshly chopped dill over the top.
- Pour the dressing over the salad ingredients and gently toss with a pair of salad tongs or clean hands until the salad is evenly coated with the creamy dressing.
- Divide the salad evenly among serving plates and sprinkle each with a touch more dill for garnish.
Notes
- For a more refreshing twist, try adding a few thin slices of fresh avocado or a handful of boiled eggs for extra protein.
- If dill isn't available, parsley works as an alternative.
Nutrition
Frequently asked questions
Can I use raw shrimp instead of pre-cooked?
Yes, but you will need to cook them first, which adds a few minutes. Boil raw shrimp in salted water for two to three minutes until pink and opaque, then drain and cool completely before adding to the salad — warm shrimp will wilt the greens immediately.
How do I keep the dressing from tasting too rich or heavy?
Add the lemon juice last and taste as you go — a little extra squeeze usually balances it out. The acidity cuts through the mayo and sour cream and keeps the dressing tasting fresh rather than heavy.
Is this salad filling enough as a main meal?
For most people, yes — one pound of shrimp across four servings gives you 24 grams of protein per bowl. If you want it heartier, serve it over a slice of rye crispbread or alongside a soft-boiled egg.
Can I make this without mayonnaise?
You can replace the mayo with full-fat Greek yogurt, though the dressing will be tangier and thinner. A mix of half yogurt and half mayo is a good middle ground if you want to cut some richness without losing the creamy texture entirely.
What size shrimp works best?
Medium to large shrimp (31–40 or 26–30 count per pound) work best because they stay visible and have enough texture to hold up against the vegetables. Very small salad shrimp tend to get lost and turn mushy once dressed.
More quick recipes to try
- Crispy Halloumi Panzanella Salad
- Sesame Crusted Ahi Tuna
- Warm Citrus Beet Salad
- Perfect Seared Scallops Recipe