Color & Control:

Shrimp Salad

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4


1 pound jumbo uncooked fresh or frozen shrimp (21 to 25 per pound, no need to thaw), 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)


Bring a large pot of heavily salted water to a boil. Meanwhile, fill a large bowl halfway with ice and add cold water to cover to make an ice bath. Line a baking sheet with a double layer of paper towels.

Add 1 pound uncooked shrimp and 1 tablespoon rice vinegar to the boiling water. Boil until the shrimp are pink and just cooked through, about 2 minutes. Drain, then transfer the shrimp to the ice bath. Once chilled, drain the shrimp again and discard any remaining ice cubes. Transfer the shrimp onto the paper towels and arrange in a single layer to dry.

Prepare the following, adding each to the same medium bowl as you complete it: Mince 1 garlic clove or grate on a Microplane. Finely dice 1/4 medium red onion (about 1/3 cup). Halve 1 medium Persian cucumber lengthwise; scoop out the seeds with a spoon, then finely chop the cucumber. Finely chop the fronds and tender stems of 10 to 12 fresh dill sprigs until you have 2 tablespoons. Finely chop 1 bunch of fresh chives until you have 1/4 cup. Finely grate the zest of 1 medium lemon. Juice the lemon until you have 1 tablespoon.

Add 1/4 cup Kewpie mayonnaise, 2 tablespoons plain Greek yogurt, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir to combine.

Add the shrimp to the dressing and toss until evenly coated. Taste and season with more kosher salt as needed. Serve on toasted bread or salad greens if desired.


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