Shrimp Salad Zesty Dressing (Printable View)
Succulent shrimp with crisp veggies and tangy lemon dressing, ready in 25 minutes for a refreshing summer lunch.
# 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 Steps:
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 the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, salt, and black pepper until smooth and well combined.
04 - Pour the dressing over the shrimp mixture and toss gently to coat all ingredients evenly without breaking apart the shrimp.
05 - Refrigerate for at least 15 minutes to allow the flavors to meld. Serve on a bed of leafy greens or alongside crusty bread if desired.
# Expert Advice:
01 -
- It comes together in 25 minutes with barely any heat which is a lifesaver when summer kicks in
- The dressing hits that perfect balance of creamy and bright so it never feels heavy
02 -
- Overcooking shrimp is the number one mistake here and they go from perfect to rubbery in about 30 seconds so set a timer
- The salad tastes noticeably better after at least 15 minutes in the fridge so do not skip the chilling step
03 -
- Patting the shrimp completely dry before mixing prevents the dressing from turning watery and bland
- Swapping all the mayo for Greek yogurt works beautifully if you want to go lighter but add an extra squeeze of lemon to keep the tang