Ingredients:

  • 1 lb (450g) raw, peeled, and deveined shrimp (medium or large)
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (6g) kosher salt
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) apple cider vinegar
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) cracked black pepper
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (8g) fresh dill, chopped
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Place the shrimp in a saucepan and cover with water. Add the lemon juice and salt. Bring to a gentle simmer over medium heat.
  2. Cook for 2–3 minutes just until the shrimp turn opaque and form a 'C' shape. Do not overcook.
  3. Immediately drain the shrimp into a colander and run under ice-cold water for 60 seconds to stop the cooking process. Pat dry with paper towels.
  4. In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and velvety.
  5. Fold the diced celery, minced red onion, dill, and parsley into the dressing.
  6. Add the chilled, patted-dry shrimp to the bowl and fold gently until evenly coated.