Description
Zesty Mediterranean shrimp salad combines fresh Mediterranean ingredients with succulent prawns. Crisp vegetables, tangy herbs, and perfectly grilled shrimp create a light, refreshing meal that transports you to coastal Greece with each delightful bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) jumbo uncooked fresh or frozen shrimp (21 to 25 per pound, no need to thaw), peeled and deveined
Vegetables and Herbs:
- ¼ medium red onion
- 1 medium Persian cucumber
- 1 clove garlic
- 1 bunch fresh chives
- 6 to 8 sprigs fresh dill
- 1 medium lemon
Dressing and Seasonings:
- ¼ cup Kewpie mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon rice vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt, plus more for salting the water
- 1 teaspoon freshly ground black pepper
Optional Serving Suggestions:
- Toasted bread or salad greens
Instructions
- Fill a large pot with generously salted water and bring to a rolling boil. Simultaneously, create an ice bath in a spacious bowl and prepare a paper towel-lined baking sheet.
- Gently lower the shrimp into the boiling water, adding a splash of rice vinegar. Cook until the shrimp transform to a vibrant pink and become tender, approximately 2 minutes.
- Immediately drain the shrimp and plunge them into the ice bath to halt the cooking process. Once thoroughly chilled, remove the shrimp and pat dry on the paper towel-lined sheet.
- Prepare the aromatic mix by mincing garlic, dicing red onion, and finely chopping cucumber after removing its seeds. Strip dill fronds and tender stems, and finely cut chives.
- Zest and juice the lemon, capturing its bright, citrusy essence.
- In a medium bowl, whisk together Kewpie mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper until smooth and well-incorporated.
- Fold the chilled shrimp into the creamy dressing, ensuring each piece is evenly coated. Adjust seasoning with additional salt if needed.
- Serve the shrimp salad atop crisp toasted bread or a bed of fresh salad greens for a light, refreshing meal.
Notes
- Quickly boil shrimp in salted water with rice vinegar for perfectly tender and flavorful results.
- Chill shrimp immediately in an ice bath to stop cooking and maintain a delicate, crisp texture.
- Finely chop fresh herbs like dill and chives to add bright, zesty notes that elevate the entire dish.
- Mix creamy Kewpie mayonnaise with tangy Greek yogurt and Dijon mustard for a rich, complex dressing.
- Pat shrimp dry on paper towels to ensure the dressing adheres evenly and prevents watery consistency.
- Versatile serving options include toasted bread or fresh salad greens for a light, refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 220mg