Shrimp Salad with Zesty Dressing (Print View)
A bright, protein-packed shrimp salad with crisp veggies and creamy lemon dressing.
# 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 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 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 to coat all ingredients evenly.
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 Hints:
01 -
- It comes together in 25 minutes but tastes like something from a proper coastal restaurant
- The Greek yogurt trick keeps the dressing rich without that heavy mayo overload
02 -
- Overcooking shrimp by even thirty seconds turns them chewy and no amount of dressing can fix that
- Chilling the salad before serving is not optional because the dressing tightens and the dill permeates everything during that rest
03 -
- Pat the cooked shrimp completely dry before adding them to the bowl because excess water will thin the dressing
- Make the dressing first and let it sit while you prep the vegetables so the lemon zest has time to infuse