Ingredients
Equipment
Method
- Prepare the shrimp. If they are large, chop them into bite-sized pieces. Place them in a large mixing bowl.
- Add the diced English cucumber, finely diced red onion, and chopped celery to the bowl with the shrimp.
- In a separate, smaller bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, and chopped fresh dill. Season with salt and black pepper and stir until smooth.
- Pour the dressing over the shrimp and vegetable mixture. Gently fold everything together until well combined.
- For best results, cover and chill in the refrigerator for at least 15 minutes to allow the flavors to meld. Serve cold.
Nutrition
Notes
Tip 1: To prevent a watery salad, gently pat the diced cucumbers with a paper towel to remove excess moisture before mixing.
Tip 2: For a lighter version, you can substitute the mayonnaise with an equal amount of Greek yogurt.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Tip 2: For a lighter version, you can substitute the mayonnaise with an equal amount of Greek yogurt.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 2 days.
