Shrimp Salad Zesty Dressing (Printer-friendly)
Succulent shrimp, crisp vegetables, and a zesty lemon dill dressing come together in this refreshing summer dish.
# 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 Guide:
01 - Bring a pot of salted water to a rolling boil. Add the shrimp and cook for 2 to 3 minutes until pink and opaque throughout. Drain immediately and rinse under cold running water. Pat dry with paper towels.
02 - In a large mixing bowl, add the cooked shrimp, sliced celery, diced red onion, diced cucumber, halved cherry tomatoes, and chopped dill. Toss gently to distribute evenly.
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 fully incorporated.
04 - Pour the prepared dressing over the shrimp and vegetable mixture. Fold gently with a large spoon until all ingredients are evenly coated.
05 - Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled on a bed of leafy greens or alongside crusty bread if desired.
# Expert Advice:
01 -
- The dressing hits that perfect sweet spot between creamy and bright without ever feeling heavy
- It comes together faster than you can set the table, which means less kitchen stress and more time actually eating
02 -
- Overcooking shrimp by even thirty seconds turns them rubbery and no amount of good dressing can save them
- Chilling the dressed salad is not optional because the shrimp absorb the dressing and the whole thing transforms in the fridge
03 -
- Pat the cooked shrimp completely dry before adding them to the bowl because excess water will thin your dressing into a sad puddle
- Fold diced avocado in right before serving so it holds its shape and does not turn the whole salad beige