Shrimp Salad Zesty Dressing (Printable)
Succulent shrimp with crisp vegetables and a bright lemon-dill dressing, ready in 25 minutes.
# Ingredient List:
→ 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
# Directions:
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 evenly. Refrigerate for at least 15 minutes to allow flavors to meld before serving.
05 - Serve on a bed of leafy greens or alongside crusty bread if desired.
# Expert Tips:
01 -
- It comes together faster than you can set the table, which means less time sweating over a stove
- The dressing hits that perfect midpoint between rich and bright so you never feel weighed down
02 -
- Overcooking shrimp turns them rubbery and no amount of good dressing can fix that texture
- Chilling the salad before serving is not optional because the dressing tightens and the flavors integrate in a way room temperature simply cannot achieve
03 -
- Pat the shrimp completely dry after the ice bath because excess water will thin out your dressing
- Make the dressing a few hours ahead and keep it separate until you are ready to serve for the freshest flavor