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Shrimp Salad with Creamy Lemon Mayo | Family Style Food

Shrimp Salad with Creamy Lemon Mayo

Shrimp Salad with Creamy Lemon Mayo

15 mins prepServes 4

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.

4 servings

What you need

mayonnaise

2 tbsp mayonnaise, or homemade aioli

plain greek yogurt

2 tbsp plain greek yogurt

jumbo shrimp

1 lb jumbo shrimp, 31-40 or 41-50 per pound, patted dry with a clean towel

extra-virgin olive oil

1 tbsp extra-virgin olive oil

green onion

3 green onion, white and green parts thinly sliced, or ¼ cup finely chopped red onion

celery stalk

1 celery stalk, finely chopped

fresh herbs

2 tbsp fresh herbs, such as parsley, cilantro, basil, dill or a mixture of your favorites

lemon zest

2 tbsp lemon zest

kosher salt

½ tsp kosher salt, or ¼ teaspoon sea salt or table salt

fresh ground black pepper

½ tsp fresh ground black pepper

cayenne pepper

¼ tsp cayenne pepper, or to taste

butter lettuce leaves

4 cup butter lettuce leaves, torn into large pieces

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Instructions


0 In a small bowl, whisk the mayonnaise and yogurt together until smooth and creamy.
1 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.
2 Add the yogurt-mayo to the bowl and gently fold into the shrimp until they&#39;re coated. Chill in the refrigerator 15-30 minutes, if desired.
3 When you&#39;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.

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