Shrimp Salad with Creamy Dill Dressing
Extra flavorful main course salad that's low calorie and easy to make.
Servings 3 servings
Calories 347kcal
Ingredients
Dressing
- 1/3 cup whole milk yogurt
- 1/4 cup mayonnaise
- 1 tbsp chopped fresh dill
- juice of 1/2 lemon
- 1/4 tsp kosher salt
- 1/4 tsp white pepper
Poaching Liquid
- 2 qts water
- 1 tbsp salt
- 2 tsp sugar
- zest of 1 lemon
- 2 bay leaves
- 15-20 black peppercorns
- juice of 1/2 lemon
Salad
- 1 1/2 lbs large raw shrimp, peeled and deveined, tails removed
- lettuce of choice
- sliced tomato
- radishes
- cucumber
- capers
- additional chopped dill
Instructions
Dressing
- Mix all ingredients in a small bowl. Taste and adjust salt and pepper.
Poaching Liquid
- Use a large pot and add all the ingredients and bring to a rolling boil. Then, remove the pot from the heat and add the shrimp. Use a kitchen spider or strainer to check the shrimp. Once the shrimp is white and opaque, remove from the water and place on a paper towel lined plate. The shrimp should be done in 1 minute 45 seconds to 2 minutes.
- Place the plate of shrimp into your freezer for 8 to 10 minutes to cool. Remove and use right away or refrigerate.
Salad
- Assemble salad and top with the shrimp. Place about 2 tablespoons of the dressing in a small bowl to use as a dipping vessel.
- Garnish with more chopped dill, capers and salt and pepper as desired.
Notes
- Nutrition information is based on the ingredients in the pictured salads. The dressing and the shrimp contribute the most calories.
- I recommend using uncooked, raw shrimp but cooked shrimp can also be used.
- Store unused dressing covered in the refrigerator for up to 1 week.
Nutrition
Calories: 347kcal