| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 cups chopped fresh dill, plus more for garnish
- 3 cloves garlic (2 smashed, 1 grated)
- Kosher salt and freshly ground pepper
- 1 pound large shrimp, peeled and deveined
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup whole-milk Greek yogurt
- 1 cup diced seedless cucumber (unpeeled)
- 3/4 cup finely chopped red onion
- Grated zest of 1 lemon
- 2 teaspoons sugar
- 1 head iceberg lettuce
Instructions
- Cook the shrimp: Fill a large bowl with water and add plenty of ice; set aside. Fill a large pot halfway with water. Add 1/4 cup dill, 2 smashed garlic cloves, a nice pinch of salt and a few grinds of pepper. Bring to a boil, then reduce the heat to medium low and simmer until fragrant, about 5 minutes. Add the shrimp; remove the pot from the heat and let sit, stirring occasionally, until the shrimp is pink and opaque, 2 to 3 minutes. Drain and transfer to the ice bath to cool.
- Combine the remaining 1 cup dill, 1 grated garlic clove, the mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest and sugar in a large bowl. Taste, then season with a pinch of salt and a few grinds of pepper.
- Remove the shrimp from the ice bath, dry gently with a paper towel and coarsely chop. Stir into the dressing until combined.
- Cut the iceberg lettuce into 4 wedges. Tear the first few layers from the center of each wedge to create a “bowl” in the wedge; divide among plates. Fill the lettuce bowls with the shrimp salad, letting it spill over the wedge. Garnish with chopped dill. Serve cold or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 637 |
| Total Fat | 53 g |
| Saturated Fat | 11 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 225 mg |
| Sodium | 1037 mg |
Reviews
Considering previous reviews I used half of the dressing to start ( reserving the other half to use if needed) – half was enough and plenty. I did substitute green onions for the red, added 1/3 c. celery, used slightly less dill ( though I really like this herb). I used medium shrimp and did not chop. I like the flavors of the recipe. The salad was well received and complimented by my friends.
I liked this dish but I thought the red onion was over-powering and there was slightly too much dressing.
Very nice! All the flavors really blended well – nothing was too overpowering, but all were very clear! Nicely done, Miss Sunny!