shrimp salad
Credit: Photo: Vicky Wasik. Food styling: James Park.
There are so many exciting ways to cook shrimp, but this saucy, tangy shrimp salad is the dish that will help me cook and eat shrimp more frequently.
Plump, juicy shrimp are tossed with a flavorful, creamy sauce and packed with crunchy bites of refreshing cucumber and red onion. This shrimp salad reignited the joy of cooking and eating shrimp again for me, and I hope you get the same feeling with this dish.
INGREDIENTS
1 pound jumbo uncooked fresh or frozen shrimp (21 to 25 per pound, no need to thaw), peeled and deveined
1 Tbsp rice vinegar
1 clove garlic, minced
1/4 medium red onion, finely diced
1 medium Persian cucumber, finely chopped
1 bunch fresh chives, chopped
6 to 8 sprigs fresh dill, chopped
1 medium lemon, zested and juiced
1/4 cup mayonnaise, preferably Kewpie
2 Tbsp plain Greek yogurt
2 tsp Dijon mustard
1 tsp kosher salt, plus more for salting the water
1 tsp freshly ground black pepper
Toasted bread or salad greens, for serving (optional)
*Serving Size: 4
INSTRUCTIONS
Bring a large pot of heavily salted water to a boil. Meanwhile, fill a large bowl halfway with ice, then add enough cold water to make an ice bath. Line a baking sheet with a double layer of paper towels.
Add the shrimp and rice vinegar to the boiling water. Cook until the shrimp are pink and just cooked through, about 2 minutes. Drain immediately, then transfer the shrimp to the ice bath. Once chilled, drain again. Arrange the shrimp in a single layer on the prepared baking sheet to dry.
Meanwhile, in a medium bowl, combine the garlic, red onion, Persian cucumber, chives, dill, lemon zest, lemon juice, mayonnaise, Greek yogurt, Dijon mustard, kosher salt, and a few grinds of black pepper. Stir until well combined.
Add the shrimp and toss until evenly coated. Taste and season with more kosher salt and black pepper as needed. Serve on toasted bread or over salad greens, if desired.
NOTE: Leftovers can be refrigerated in an airtight container for up to 2 days.