Shrimp Salad Zesty Dressing (Print Version)
Succulent shrimp with crisp veggies and zesty lemon-dill dressing, ready in 25 minutes.
# What You Need:
→ Seafood
01 - 1 lb 1.5 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 pepper until smooth and well blended.
04 - Pour the dressing over the shrimp mixture. Toss gently to coat all ingredients evenly without breaking apart the shrimp.
05 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve on a bed of leafy greens or with crusty bread if desired.
# Expert Advice:
01 -
- It comes together in the time it takes to pour a glass of wine and find your favorite playlist
- The dressing walks that perfect line between creamy and bright so it never feels heavy
- You can customize it six different ways and it still turns out incredible
02 -
- Overcooking shrimp by even thirty seconds turns them rubbery and no amount of dressing can fix that
- Patting the shrimp completely dry after rinsing prevents the dressing from becoming watery and thin
03 -
- Diced avocado folded in right before serving adds a buttery richness that makes the salad feel luxurious
- A pinch of cayenne stirred into the dressing wakes up the whole bowl without making it spicy