Photo by Alex Lau, Styling by Sue Li
You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.
Recipe information
Yield
4 servings
Ingredients
1 pound rock shrimp or small shell-on shrimp
Kosher salt
¼ cup whole-milk Greek yogurt
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
2 tablespoons chopped dill, plus more for serving
Freshly ground black pepper
1 tablespoon finely chopped chives
Olive oil (for drizzling)
Preparation
Step 1
Cook shrimp in a medium pot of simmering salted water until they curl and are cooked through, about 45 seconds (or 3 minutes if using small shrimp). Transfer to an ice bath to cool, then drain and pat dry. If using small shrimp, peel and devein.
Step 2
Mix yogurt, mayonnaise, lemon juice, and 2 Tbsp. dill in a large bowl. Add shrimp, season with salt and pepper, and toss to coat. Top with more dill and chives. Season with pepper, then drizzle with oil.
