Swedish rรคksallad is a no-cook shrimp salad built on cooked shrimp, crisp cucumber, cherry tomatoes, and lettuce, all tossed in a sour cream and dill dressing. It comes together in 20 minutes with no special equipment. If you need a fast, protein-forward lunch that doesnโt require turning on the stove, this is a reliable one to keep in rotation.
Why this recipe works
Two things carry this salad. First, the dressing uses full-fat sour cream as its base, which is thick enough to coat shrimp and vegetables without pooling at the bottom of the bowl โ a thin dressing just slides off and you end up with a watery mess. Second, the Dijon mustard does double duty: it adds a mild tang and also acts as an emulsifier that keeps the dressing cohesive when you whisk in the lemon juice. Those two elements together mean every forkful picks up dressing rather than leaving it behind.
Mistakes to avoid
- Using wet shrimp. Cooked shrimp often sit in liquid in the bag or container. Pat them dry with paper towels before mixing. Excess moisture dilutes the dressing immediately and makes the salad watery within minutes.
- Slicing the cucumber too thick. Thick rounds hold water and feel heavy against the shrimp. Thin slices โ about 2โ3 mm โ stay crisp and integrate better with the other ingredients.
- Under-seasoning the dressing. Taste the dressing on its own before you pour it over the salad. Shrimp and cucumber both need salt to taste like anything; if the dressing is bland in the bowl, the finished salad will be flat.
- Overdressing in one go. Add about two-thirds of the dressing, toss, then assess. Lettuce volume varies and you may not need all of it. Dress it at the table โ a pre-dressed salad goes limp fast.
- Skipping the lemon wedges at serving. The dressing is creamy and rich; a fresh squeeze of lemon right before eating cuts through that and brightens the whole plate. Donโt treat the wedges as decoration.
Substitutions that actually work
- Sour cream: Full-fat plain Greek yogurt is the most direct swap and works well. Regular plain yogurt (not low-fat) also works but produces a slightly thinner dressing โ add it gradually so you donโt over-dress the salad.
- Fresh dill: Dried dill works in a pinch. Use about 2 teaspoons in place of 2 tablespoons fresh, and mix it into the dressing 10 minutes before serving so it has time to rehydrate and bloom.
- Cherry tomatoes: Any ripe tomato cut into similar-sized pieces is fine. Roma tomatoes hold up well and donโt release as much juice as beefsteak varieties.
- Dijon mustard: Whole-grain mustard is a solid substitute and adds a bit of texture. Yellow mustard will work but is sharper and sweeter โ use a little less.
- Butter or iceberg lettuce: Both are called out in the recipe. Romaine also holds up well. Avoid baby spinach here โ it wilts quickly under a creamy dressing.
Make-ahead notes
Store the dressing and the salad components separately, and donโt combine them until youโre ready to eat. The dressing keeps in a sealed jar in the refrigerator for up to 2 days โ give it a stir before using since it can thicken slightly. The shrimp, cucumber, and tomatoes can be prepped and refrigerated together for up to 24 hours, but keep the lettuce separate and add it just before serving so it doesnโt wilt under the weight of the other ingredients. Once dressed, the salad is best eaten within 30 minutes; after that the lettuce softens and the cucumber releases water into the dressing.
Classic Swedish Rรคksallad
Ingredients
Salad Ingredients
- 500 grams cooked shrimp preferably wild-caught, peeled and deveined
- 1 cup cucumber sliced thinly
- 1 cup cherry tomatoes halved
- 1 cup lettuce roughly chopped, use iceberg or butter lettuce
- 1 whole lemon cut into wedges, for serving
Dressing Ingredients
- ยฝ cup sour cream full-fat for richness
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill finely chopped
- 1 tbsp lemon juice freshly squeezed
- ยผ tsp sea salt
- ยผ tsp ground black pepper freshly ground
Instructions
- In a large bowl, combine the cooked shrimp, sliced cucumber, halved cherry tomatoes, and chopped lettuce. Toss gently to mix the ingredients evenly.
- In a separate smaller bowl, whisk together the sour cream, Dijon mustard, chopped dill, lemon juice, sea salt, and black pepper until smooth and well combined.
- Pour the dressing over the shrimp salad and gently toss again to coat all ingredients well. Be careful not to break up the shrimp.
- Transfer the salad to serving plates. Garnish with fresh dill sprigs and lemon wedges for an extra touch of flavor and visual appeal.
Notes
- For a creamy and rich dressing, opt for full-fat sour cream. You can substitute with Greek yogurt for a lighter version.
- Add a pinch of sugar if you prefer a slightly sweeter dressing.
- Chill the shrimp before mixing, as this enhances the freshness of the salad.
Nutrition
Frequently asked questions
Can I use frozen shrimp for this recipe?
Yes โ frozen cooked shrimp works well here. Thaw them overnight in the refrigerator or under cold running water, then pat them completely dry before mixing, since frozen shrimp release more moisture than fresh.
Can I make this salad without fresh dill?
Dried dill is a workable substitute. Use about 2 teaspoons of dried dill in place of 2 tablespoons fresh, and stir it into the dressing at least 10 minutes ahead so it softens and the flavor develops properly.
How do I keep the salad from getting watery?
The two main culprits are wet shrimp and cucumber. Pat the shrimp dry before using, and if you have time, lightly salt the cucumber slices, let them sit for 5 minutes, then blot them dry โ this draws out excess moisture before it can water down your dressing.
Can I serve this on bread instead of as a salad?
Yes, it works well spooned onto sturdy bread โ rye or sourdough hold up better than soft sandwich bread. If youโre serving it that way, go a little lighter on the lettuce and make the dressing slightly thicker so it doesnโt soak through.