You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
8 hrs 30 mins
total:
8 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.

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  • Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

Nutrition Facts

183 calories; protein 23.1g; carbohydrates 9.5g; fat 5.4g; cholesterol 172.5mg; sodium 2888.6mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2007
Served this as an appetizer last night for a dinner party and everyone raved about it! Fabulous and very easy. I love any dish I can make ahead and just take out of the fridge to serve. I used uncooked but peeled deveined shrimp with tails on which made it even easier as I didn't have to peel the shrimp. I cut the salt in half and will probably use even less next time I make this. Also squeezed a bit of fresh lemon over the shrimp before serving. Thanks for this recipe - I'll definitely make it often! Read More
(45)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/04/2007
Served this as an appetizer last night for a dinner party and everyone raved about it! Fabulous and very easy. I love any dish I can make ahead and just take out of the fridge to serve. I used uncooked but peeled deveined shrimp with tails on which made it even easier as I didn't have to peel the shrimp. I cut the salt in half and will probably use even less next time I make this. Also squeezed a bit of fresh lemon over the shrimp before serving. Thanks for this recipe - I'll definitely make it often! Read More
(45)
Rating: 5 stars
01/14/2009
This is a great way to serve shrimp. Cooked exactly as stated but used dried dill instead of a fresh sprig. I also don't think the sugar is necessary. Yum! Read More
(18)
Rating: 4 stars
03/24/2010
Very nice but felt it needed more marinade especially dill. Read More
(10)
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Rating: 5 stars
04/09/2015
Great recipe! Have made it many times over the last couple of years. Read More
(1)
Rating: 5 stars
12/24/2012
Just made this for a family Christmas gathering and everyone LOVED it! I used Key West Pink fresh frozen shrimp that I thawed and deveined prior to cooking but left the shells on to better retain the flavor. Cooled then shelled and added to the marinade to which I added more fresh dill than the recipe called for probably about 1/2 cup minced and no it wasn't too much. Very good will be doing this many more times! Read More
(1)
Rating: 5 stars
02/04/2016
I made this dish (exactly as written) for New Years as a change of pace from the usual shrimp ring. My husband and daughters ate it all and my oldest said it is one of her favorite dishes that I've prepared which is why I'm giving it 5 stars. Thanks for the great recipe! Read More
(1)
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