Shrimp Salad Zesty Dressing (Printable)
Succulent shrimp paired with crisp vegetables and a zesty lemon dressing, ideal for a light summer meal.
# 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 Make:
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, add the cooked shrimp, celery, red onion, cucumber, cherry tomatoes, and chopped dill. Toss together 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 well combined.
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 Hints:
01 -
- It comes together faster than you can pour a glass of wine and chill it in the fridge
- The dressing hits that perfect tangy creamy note that makes people ask for the recipe immediately
02 -
- Overcooking the shrimp even by thirty seconds turns them rubbery and no amount of dressing can fix that texture
- The salad tastes noticeably better after sitting for at least fifteen minutes so never skip the chill step
03 -
- Patting the cooked shrimp completely dry with paper towels prevents the dressing from turning thin and soupy
- Using a microplane for the lemon zest gives you finer shreds that distribute more evenly through the dressing