I grew up eating peel-and-eat shrimp with punchy cocktail sauce, coconut shrimp, and fried shrimp—really any shrimp dish you can imagine. You could say I’m a seasoned shrimp lover.
While brainstorming new shrimp ideas I came across Ina Garten’s shrimp salad. Shrimp salad was unfamiliar to me; somehow I’d missed that trend. I decided to close that gap and make a shrimp salad with thyme.
What excites me about a simple shrimp salad is how effortless and comforting it is. Plump, tender shrimp are coated in a silky mayonnaise-and-yogurt dressing brightened with lemon and thyme, then finished with crisp celery and peppery radishes. The contrast of textures and the fresh, lemony-herb flavor make this shrimp salad irresistible.
Whether you’ve never tried shrimp salad or you already love it, this shrimp salad with thyme is worth making. Its thoughtful simplicity makes it a delightful, light meal or an elegant side.
Shrimp Salad with Thyme
Description
Shrimp salad with thyme is a light, refreshing way to enjoy shrimp—especially nice for warm weather or a quick, elegant lunch.
Ingredients
- 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 pot of water to a simmer. Squeeze the juice from the lemon and add the spent lemon halves to the water. Season the water with a pinch of salt. Prepare a large bowl of ice water.
- Cook the shrimp in the simmering water for about 2 minutes, until they turn pink, opaque, and the tails curl toward the head. Immediately transfer the shrimp to the ice bath to stop cooking.
- Peel the shrimp and cut them into 1/2-inch pieces.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, white wine, thyme, minced garlic, and salt and pepper to taste.
- Add the chopped shrimp, sliced celery, and sliced radishes to the dressing and toss gently to coat.
- Arrange the spinach or mixed greens on a serving plate and place the shrimp salad in the center. Garnish with lemon wedges and serve immediately.
Notes
*If making the salad ahead of time, add the radishes just before serving so they stay crisp. Also toss the shrimp salad with the greens right before serving to prevent the greens from wilting.
Inspired by Ina Garten’s shrimp salad recipe.