Shrimp Salad with Creamy Lemon Mayo
A cool, fresh-tasting shrimp salad, featuring tender cooked shrimp in a lightened-up dressing made with a thick and creamy blend of Greek yogurt and mayonnaise. It can be assembled in minutes, seasoned with chopped fresh herbs, finely chopped celery, and plenty of lemon zest. For an easy, elegant presentation, serve it on a platter with torn butter lettuce, or stuffed into a soft bun or pita bread to make the best shrimp salad sandwich.
Ingredients
- 2 tablespoons (30 g) mayonnaise or homemade aioli
- 2 tablespoons (30 g) plain Greek-style yogurt
- 1 pound (450 g) cooked large or medium shrimp 31-40 or 41-50 per pound, patted dry with a clean towel
- 1 tablespoon (15 ml) extra-virgin olive oil
- 3 green onions white and green parts thinly sliced, or ¼ cup finely chopped red onion
- 1 celery stalk finely chopped
- 2 tablespoons chopped fresh herbs such as parsley, cilantro, basil, dill or a mixture of your favorites
- 2 tablespoons freshly grated lemon zest
- ½ teaspoon kosher salt or ¼ teaspoon sea salt or table salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper or to taste
- 4 cups butter lettuce leaves torn into large pieces
Instructions
- In a small bowl, whisk the mayonnaise and yogurt together until smooth and creamy.
- Put the shrimp in a large mixing bowl. Add the olive oil, onion, celery, herbs, lemon zest, salt, black pepper and cayenne. Stir until the shrimp are evenly mixed with the seasonings.
- Add the yogurt-mayo to the bowl and gently fold into the shrimp until they're coated. Chill in the refrigerator 15-30 minutes, if desired.
- When you're ready to serve, line a platter with half of the butter lettuce. Spoon half of the salad over the lettuce. Arrange the remaining lettuce over the shrimp, then top with the remaining shrimp. Enjoy.
Notes
- This salad tastes best served the day it's made. To prep ahead, the shrimp can be combined with the seasonings and stored in the refrigerator up to one day ahead. Fold in the yogurt-mayo and assemble the salad with the lettuce just before serving.
- Tip: To prevent a soggy, watery salad, be sure to pat the shrimp, celery, and herbs dry before combining the salad.
- Defrosting frozen shrimp: Thaw the shrimp overnight in the refrigerator (it helps to put the package on a plate to catch any leaking water). If you're short on time, you can remove the shrimp from its packaging and immerse them in a bowl of cold water for 15-20 minutes.
- To cook shrimp from scratch: Boil shell-on shrimp in water for 1-2 minutes, or just until they turn pink and opaque. Transfer them to an ice bath to prevent them from overcooking, which will make them tough and dry. Peel and devein and refrigerate for up to one day.
Nutrition
Calories: 171kcalCarbohydrates: 8gProtein: 20gFat: 7gSodium: 596mgFiber: 3gSugar: 3g
