Swedish Shrimp Salad with Hard-Boiled Eggs
This classic Swedish shrimp salad from Stockholm combines succulent cooked shrimp with crisp greens, hard-boiled eggs, and fresh vegetables in a simple yet elegant composition. What makes it special is the balance of textures—tender shrimp against crunchy romaine and arugula, creamy mayo, and bright acidity from fresh lemon. The flavors are clean and subtle, with dill adding a delicate herbal note. Built for anyone seeking a light, protein-rich meal that feels sophisticated but requires minimal cooking technique, it's perfect for lunch, light dinners, or warm-weather entertaining. Serve it as written—each component separate on the plate—allowing diners to mix their own proportions. This version emphasizes freshness and simplicity, letting quality shrimp and vegetables shine rather than masking them in heavy dressings.
Ingredients
Instructions
- 1
Cook shrimp in salted water, then peel if needed.
- 2
Hard-boil eggs and cool completely, then halve each one.
- 3
Cut cherry tomatoes into halves or quarters.
- 4
Slice lettuce into strips and combine with arugula.
- 5
Slice red onion into thin semi-circles.
- 6
Coarsely dice cucumbers.
- 7
Cut lemon into wedges.
- 8
Arrange greens, cucumbers, tomatoes, and onion on a plate.
- 9
Top with shrimp and egg halves, place lemon wedge on the side.
- 10
Dollop mayo over the plate.
- 11
Sprinkle with dill and season with salt.
- 12
Squeeze lemon over mayo before eating.
Tips
Buy cooked, frozen shrimp if available; thaw and peel to save time. Quality shrimp makes this dish—avoid rubbery or odorous varieties. Source from a fishmonger for peak flavor.
Assemble just before serving to keep greens crisp and prevent sogginess. Prep ingredients ahead but hold final plating until the last moment.
Squeeze lemon into mayo on the plate rather than pre-mixing, so each bite lets you control the brightness and acidity.
Good to Know
Keep cooked shrimp and hard-boiled eggs in airtight containers refrigerated up to 3 days. Wash and dry greens separately; store in paper towels in a sealed bag.
Peel shrimp, hard-boil and halve eggs, cut vegetables, and chop dill up to 8 hours ahead. Keep all components chilled and separate until final assembly.
Serve immediately after plating to preserve crispness of greens. Pair with chilled white wine, light beer, or sparkling water with lemon.
Common Mistakes
Dress the salad too far in advance to avoid soggy greens from mayo and lemon.
Over-cook eggs to avoid rubbery texture; start timing only after water reaches full boil.
Skip the squeezed lemon step to avoid missing the brightness that balances rich mayo.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead for meal prep?
Prepare all components separately and refrigerate up to 8 hours. Assemble just before eating to keep greens crisp. Mayo and lemon juice will wilt lettuce if mixed early, making the salad mushy.
What if I don't have fresh dill?
Parsley, chives, or tarragon work as substitutes, though dill's subtle anise flavor is traditional to Swedish cooking. Use half the amount of dried dill if fresh isn't available, as it concentrates when dried.
How can I make this salad heartier?
Add cooked potatoes, quinoa, or barley to the greens. Increase shrimp to 150 g per serving or add smoked salmon. These additions transform it from a light lunch into a more substantial main course.