Shrimp Salad With Zesty Dressing (Printable version)
Succulent shrimp and crisp vegetables tossed in a zesty lemon-dill dressing, perfect for summer.
# What You'll 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 Prepare:
01 - Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 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 the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, salt, and black pepper until smooth and well blended.
04 - Pour the dressing over the shrimp mixture and toss gently to coat all components evenly without breaking up 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 under 30 minutes with almost zero cooking
- The dressing hits that perfect sweet and tangy balance that makes you keep going back for another bite
02 -
- Overcooking shrimp by even thirty seconds turns them into chewy little rubber bands, so set a timer
- The salad tastes noticeably better after resting in the fridge, so never skip that chilling step
03 -
- A tiny pinch of cayenne in the dressing wakes up the whole bowl without making it spicy
- Drying the shrimp thoroughly after cooking is the single most important step most people rush