Creamy Chilled Shrimp Salad (Printable Version)
# What You'll Need:
→ Main
01 -
1 pound jumbo shrimp (21 to 25 per pound), peeled and deveined
02 -
1 tablespoon rice vinegar
03 -
1 clove garlic
04 -
1/4 medium red onion
05 -
1 medium Persian cucumber
06 -
1 bunch fresh chives
07 -
6 to 8 sprigs fresh dill
08 -
1 medium lemon
09 -
1/4 cup Kewpie mayonnaise
10 -
2 tablespoons plain Greek yogurt
11 -
2 teaspoons Dijon mustard
12 -
1 teaspoon kosher salt, plus more for salting water
13 -
1 teaspoon freshly ground black pepper
→ For Serving (Optional)
14 -
Toasted bread or salad greens
# Step-by-Step Directions:
01 -
Bring a large pot of heavily salted water to a boil. Meanwhile, prepare an ice bath by filling a large bowl halfway with ice and cold water. Line a baking sheet with a double layer of paper towels.
02 -
Add shrimp and rice vinegar to the boiling water. Cook until pink and just cooked through, about 2 minutes. Drain immediately.
03 -
Transfer shrimp to the ice bath to stop cooking. Once chilled, drain thoroughly and arrange in a single layer on prepared paper towels to dry.
04 -
In a medium bowl, combine minced garlic, finely diced red onion (about 1/3 cup), seeded and finely chopped cucumber, 2 tablespoons chopped fresh dill, 1/4 cup chopped fresh chives, lemon zest, and 1 tablespoon lemon juice.
05 -
Add Kewpie mayonnaise, Greek yogurt, Dijon mustard, kosher salt, and black pepper to the bowl. Stir thoroughly to combine all ingredients.
06 -
Add cooled shrimp to the dressing and toss until evenly coated. Taste and adjust seasoning if needed. Serve on toasted bread or over salad greens if desired.
# Helpful Notes:
01 -
If using frozen shrimp, there's no need to thaw before cooking.
02 -
Kewpie mayonnaise provides a richer, more umami flavor than regular mayonnaise.