High Protein Shrimp Cocktail with Greek Yogurt Sauce — 26g Protein
Chilled poached shrimp with a creamy, tangy Greek yogurt, lemon and dill sauce. 26g protein — 25 minutes, serves 6.
Equipment
- A large pot
- A large bowl of ice water
- A slotted spoon or spider strainer
- A small serving bowl
Ingredients
- 900 g (about 2 lb) large shrimp, peeled and deveined, tails on
- 240 g (1 cup) plain Greek yogurt, full-fat or 2%
- 2 tbsp lemon juice plus lemon wedges to serve
- 1 tsp lemon zest
- 1 tbsp prepared horseradish
- 1 tbsp fresh dill chopped, plus extra to serve
- 1 garlic clove finely grated
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
- 1 bay leaf for the poaching water
- Ice for the ice bath
Instructions
- Mix the Greek yogurt, lemon juice, lemon zest, horseradish, dill, garlic, Dijon mustard, smoked paprika, salt and pepper in a small bowl. Cover and chill while you cook the shrimp.
- Bring a large pot of water to a boil with the bay leaf and a generous pinch of salt. Fill a large bowl with ice water and set it nearby.
- Add the shrimp to the boiling water and cook for 2–3 minutes, just until they turn pink and curl into a loose C shape.
- Lift the shrimp out with a slotted spoon and drop them straight into the ice water. Leave them for 2 minutes, then drain well and pat dry.
- Chill the shrimp in the fridge for at least 15 minutes, or up to 4 hours.
- Arrange the chilled shrimp around the bowl of Greek yogurt sauce on a platter with lemon wedges and extra dill, and serve cold.
Notes
Poach 2–3 minutes only, then ice bath. A loose C shape means done. Sauce can be made a day ahead. Keeps 2 days refrigerated.