Cold Shrimp in Creamy Dill Sauce with Capers

Hot weather calls for cold shrimp, here in a "creamy" dill sauce that tastes much richer than the light mayonnaise and buttermilk sauce it really is. It takes just 10 minutes to make, so invite someone for lunch, give it a try!
Cold Shrimp with Creamy Dill Sauce & Capers ♥, just cooked shrimp in a light sauce, seasoned with dill and salty capers. Perfect for lunch or a Quick Supper. Weight Watchers Friendly. Low Carb. High Protein.

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  • "The shrimp salad was great ... " ~ Inkograph Collector

Invite a Friend for Lunch!

My friend Kathy invited me to lunch last week. We could have gone out, sure, but catching up in her sunny kitchen was so relaxed: no parking hassle, no menu decisions, no interruptions. It made me wonder why I don’t ever say to a friend, “Come for lunch.”

"Lunch" that day was a light salad, just fresh shrimp on lettuce greens. On the way home, I stopped for shrimp and stirred together a batch for supper too. This is light and easy summer fare, great for a quick and relaxed supper – or a long and lazy lunch.

So Sharon and Ann and Mary and Marty and Georg and Nancy and Christine and Cindy, and you too, Kathy. Whaddayathink, would you like to come for lunch?


Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4
  • 2 tablespoons low-fat mayonnaise (need a mayonnaise recommendation?)
  • 2 tablespoons buttermilk
  • 2 teaspoons good mustard
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons small capers, drained
  • 1 pound fresh shrimp, cooked and peeled
  • Salad greens
  • Additional capers for garnish

Whisk together the sauce ingredients. Stir in the shrimp. Arrange salad greens on plates, top with the shrimp. Sprinkle with a few additional capers. Serve and savor!

ALANNA’s TIPS I buy frozen shrimp from the fish department at the grocery store. If they're small, by the time they get home, they're already nearly thawed. If not, I leave them in the bag and finish thawing in a bowl of cold water, it takes just a minute or two. Buttermilk has become a "secret diet ingredient" for summer salads. It thins the mayonnaise so it goes further but it also removes that heavy mayonnaise taste and texture.
NUTRITION INFORMATION Per Serving: 142 Calories; 3g Tot Fat; 1g Sat Fat; 174mg Cholesterol; 337mg Sodium; 3g Carb; 0g Fiber; 1g Sugar; 24g Protein WEIGHT WATCHERS POINTS Old Points 3 & PointsPlus 3 & SmartPoints 2 & Freestyle 1

More Easy Shrimp Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

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~ more shrimp recipes ~
~ more cold suppers ~

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If you like Kitchen Parade's recipes, you'll love A Veggie Venture, my food blog about vegetables with more from-scratch recipes using whole, healthful ingredients, home to the famous Alphabet of Vegetables and vegetables in every course, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I’d like that on salmon — not smoked — rather than shrimp. Here [Chesapeake Bay] the spice for blue crabs and shrimp is the same, Old Bay, which stings the lips.

    But the buttermilk is a good idea. I make a cucumber dill soup with buttermilk and plain yogurt. Our buttermilk [private label] is low fat now, not fat-free.

    Enjoy reading these, even if I’ll never make ‘em. I think of your neighbors who rescued me reading your food columns religiously.

  2. I made a double batch of the dressing last week and used to with a pound-and-a-half of shrimp. The shrimp salad was great and I had about a half-cup of dressing left-over.

    A couple of days later, I brushed a couple of salmon filets with olive oil, grilled them and served them topped with the remainin Creamy Dill Sauce with Capers. It was outstanding.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna