I grew up eating tons of peel-and-eat shrimp with a punchy cocktail sauce, and coconut shrimp, fried shrimp– shrimp in any type of meal that you can imagine. I guess you can say that I am an experienced shrimp eater.
When I was brainstorming ideas for shrimp recipes I stumbled across Ina Garten’s shrimp salad. The idea of shrimp salad was foreign to me. Somehow during my shrimp eating experience I missed out on the shrimp salad train. I knew that I must make shrimp salad to fill in my shrimp eating gap.
Why do I get so excited about something as simple as a shrimp salad? It’s a dish that’s basic, yet it is dreamy and comforting. The crunchy, plump shrimp is coated in a silky mayonnaise/yogurt sauce which is laced with lemony thyme and finished with fresh, crunchy celery and peppery radishes. This shrimp salad with thyme is begging to be eaten.
Whether you missed the shrimp salad experience as I did, or you are familiar with shrimp salad, you must make shrimp salad with thyme. You will be pleasantly surprised by its delicious simplicity.
- ½ pound shrimp
- 1 lemon
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- 1 tablespoon dry white wine
- 2 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
- 2 cloves garlic
- Salt & pepper
- 2 celery sticks, sliced
- 3 radishes, sliced*
- 1 cup spinach or mixed greens, washed and dried
- 2 lemon wedges (optional)
- Bring a medium-sized pot of water to a simmer. Squeeze the juice of the lemon and place the remainder of the 2 lemon halves in the water. Sprinkle in salt. Prepare a large bowl full of ice water to shock the shrimp. Place the shrimp in the simmering water for about 2 minutes, or until the shrimp turns pink and opaque and the tail curls towards the head. Remove and immediately put shrimp into the ice bath to stop them from cooking.
- Peel the shrimp and cut into ½ inch pieces.
- In a medium-sized bowl combine the mayonnaise, Greek yogurt, white wine, thyme, garlic, and salt and pepper.
- Add the shrimp, celery, and radishes to the sauce. Toss to coat.
- Arrange the spinach or mixed greens on a plate and place the shrimp salad in the middle. Garnish with a lemon wedge to use as desired for dressing. Serve immediately.
Inspired by: Ina Garten