Creamy Shrimp and Dill Wedge Salad – a creamy shrimp and dill mixture sit on top of crisp, fresh lettuce. This salad is layered with flavor, refreshing, and super easy to make!
At what point are Californian’s allowed to complain about the weather?
I know we’re not really supposed to. Because we’re spoiled here. And even with all the rain, we’re not supposed to. Because we needed it desperately.
But, you guys. I’m done.
I’m tired of the wet and chilly. I want it to be summer!
Plus, Trevor officially has holes in every.single.pair of pants, and there is no way I’m buying new ones with only one month left in the school year. I need him to be able to wear shorts!
So, I’m willing the sunshine and warmer temperatures with this wedge salad. If you make it, it will come, right?
This salad is my latest obsession. It’s so simple, but has so much flavor. Creamy, but light. Tangy, with a hint of sweetness. Really layered. I’m looking forward to eating it all summer long!
Creamy Shrimp and Dill Wedge Salad
- 1 cup mayonnaise
- 3/4 cup Greek yogurt
- 1/2 teaspoon Sriracha hot sauce
- 1 1/2 teaspoons granulated sugar
- 1 garlic clove , grated
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh dill , finely chopped
- 3/4 cup diced seedless cucumber
- 1/3 cup finely diced red onion
- 1 pound frozen cooked shrimp , tails off, thawed and roughly chopped
- 1 head iceberg lettuce , cut into 4 wedges
- In a large bowl, whisk together the mayonnaise, yogurt, sriracha, sugar, garlic, salt, pepper, and dill until combined and smooth. Taste and adjust seasoning, if necessary.
- Add in the cucumber, onion, and shrimp. Stir gently to coat.
- Tear the first few top layers off of each lettuce wedge to create a pocket. Place on individual plates.
- Fill each with the shrimp mixture, letting it spill over the sides if desired. Garnish with a little extra fresh dill.
- Serve cold or room temperature.
heavily adapted from Sunny Anderson