Shrimp Salad Zesty Dressing (Printable)
Succulent shrimp meets crisp vegetables and zesty lemon dressing for a 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 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 and well blended.
04 - Pour the dressing over the shrimp mixture. Toss gently to coat all ingredients evenly without breaking apart 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 stove time
- The lemon and dill combo makes it taste like something from a coastal cafe
02 -
- Overcooking shrimp turns them rubbery in seconds, so set a timer the moment they hit the water
- Patting the shrimp dry before adding them to the bowl prevents the dressing from turning watery
03 -
- Swap all the mayo for Greek yogurt if you want something lighter without losing the creamy mouthfeel
- Zest the lemon before you juice it, because trying to zest a squeezed lemon is a frustrating mess