Shrimp Salad With Zesty Dressing (Printable)
Succulent shrimp tossed with crisp vegetables in a tangy lemon-dill dressing, ready in 25 minutes.
# What You Need:
→ Seafood
01 - 1 lb 2 oz large shrimp, peeled and deveined
→ Salad Vegetables
02 - 1 cup celery, finely sliced
03 - 1/2 cup red onion, finely diced
04 - 1 cup cucumber, diced
05 - 1/2 cup cherry tomatoes, halved
06 - 2 tbsp fresh dill, chopped
→ Dressing
07 - 4 tbsp mayonnaise
08 - 2 tbsp Greek yogurt
09 - 1 tsp Dijon mustard
10 - 1 tbsp lemon juice
11 - 1 tsp lemon zest
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# How-To:
01 - Bring a pot of salted water to a boil. Add shrimp and cook for 2 to 3 minutes until pink and opaque. Drain and immediately rinse under cold water. Pat dry with paper towels.
02 - In a large bowl, combine the cooked shrimp, celery, red onion, cucumber, cherry tomatoes, and chopped dill.
03 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, salt, and black pepper until smooth.
04 - Pour the dressing over the shrimp mixture and toss gently until everything is evenly coated.
05 - Refrigerate for at least 15 minutes to allow the flavors to meld. Serve on a bed of leafy greens or with crusty bread if desired.
# Expert Advice:
01 -
- It comes together faster than you can pour a glass of wine and set the table
- The dressing hits that perfect midpoint between creamy and bright so you never feel weighed down
02 -
- Overcooking shrimp by even one minute turns this salad into a chewy disappointment
- The fifteen minute chill is not just for temperature, the flavors genuinely need that time to marry
03 -
- A pinch of cayenne in the dressing sneaks in a warmth that people notice but cannot quite place
- Swapping half the mayo for all Greek yogurt still works but add an extra half teaspoon of lemon juice to compensate for lost richness