About the Recipe
Shrimp salad with dill is a refreshing and light dish that combines tender, succulent shrimp with crisp vegetables and aromatic dill. The shrimp are typically poached or grilled until just cooked through, then tossed with a dressing made from lemon juice, olive oil, and chopped fresh dill. This dressing infuses the shrimp with bright, herby flavors that complement their natural sweetness. The salad often includes crunchy ingredients like cucumber, bell peppers, and celery, adding texture and freshness to each bite. Served chilled, shrimp salad with dill is a perfect choice for a summery lunch or dinner, offering a delightful combination of flavors and textures that is both satisfying and delicious.
Ingredients
1 lemon, halved
1 1/4 lbs peeled and deveined jumbo shrimp
1/4 cup light mayo
1/4 cup nonfat Greek yogurt
1/4 cup chopped celery
1/4 cup loosely, packed chopped fresh dill
2 Tbsp chopped red onion
Pinch of salt
Preparation
Bring a large pot of water to a boil with 1/2 of the lemon. When boiling, add the shrimp, and cook for 2 to 3 minutes, until just opaque and cooked through. Don’t overcook or they will become rubbery. Transfer to an ice bath to stop the shrimp from cooking.
Chop the shrimp and transfer to a medium bowl. Add the mayo, yogurt, celery, dill, onion, 2 tsp lemon juice, 1 tsp lemon zest, salt and mix well.
Enjoy in lettuce wraps or in hot dog buns.