Shrimp Salad

Shrimp Salad: A Refreshing Twist on Seafood

Welcome back to the blog, dear foodies! Today, I’m excited to share with you a delightful recipe that not only brings the freshness of the ocean to your plate but also offers a tangy and creamy touch that will elevate your meal. This shrimp salad is perfect for a quick lunch or as an elegant appetizer for your next dinner party. It’s incredibly easy to prepare, and the flavors are simply irresistible.

Ingredients

• 1 pound jumbo uncooked shrimp (21 to 25 per pound, fresh or frozen, peeled and deveined)
• 1 tablespoon rice vinegar
• 1 clove garlic
• 1/4 medium red onion
• 1 medium Persian cucumber
• 1 bunch fresh chives
• 6 to 8 sprigs fresh dill
• 1 medium lemon
• 1/4 cup Kewpie mayonnaise
• 2 tablespoons plain Greek yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt, plus more for salting the water
• 1 teaspoon freshly ground black pepper
• Toasted bread or salad greens, for serving (optional)

Directions

1. Prepare the Cooking Station:
   • Bring a large pot of heavily salted water to a boil. Simultaneously, prepare an ice bath by filling a large bowl halfway with ice and cold water. Have a baking sheet lined with a double layer of paper towels ready.
2. Cook the Shrimp:
   • Add the shrimp and rice vinegar to the boiling water. Boil for about 2 minutes or until the shrimp are pink and just cooked through. Drain and immediately transfer the shrimp to the ice bath to stop the cooking process. Once chilled, drain the shrimp again and lay them out on the paper towels to dry.
3. Prepare the Dressing:
   • In a medium bowl, prepare the following:
     • Mince the garlic or grate it using a Microplane.
     • Finely dice the red onion.
     • Halve the cucumber lengthwise, scoop out the seeds, and finely chop.
     • Finely chop the dill and chives.
     • Grate the zest and juice the lemon to get 1 tablespoon of juice.
   • Add the Kewpie mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper to the bowl with the herbs and lemon. Stir to combine.
4. Combine and Serve:
   • Add the shrimp to the dressing and toss until well coated. Taste and adjust the seasoning with more kosher salt if necessary.
   • Serve the shrimp salad on toasted bread or atop fresh salad greens if desired.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 2 minutes
• Total Time: 17 minutes
• Calories: 220 per serving
• Servings: 4

This shrimp salad is not only a testament to the simplicity of ingredients but also to the elegance they can bring when combined thoughtfully. It’s a perfect dish for those who love seafood and enjoy the bright, fresh flavors of lemon and herbs. Serve this at your next gathering, and watch it disappear before your eyes! Happy cooking!

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