Description
Shrimp salad with thyme is a light and refreshing way to enjoy shrimp this summer.
Ingredients
Units
Scale
- 1/2 pound shrimp
- 1 lemon
- 1/3 cup mayonnaise
- 1/3 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)
Instructions
- 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.
Notes
*If you’re making the shrimp salad in advance add the radishes just before serving to keep them crisp. Also add the shrimp salad to the spinach just before serving to prevent the greens from wilting.
Inspired by: Ina Garten
