10-Minute Shrimp with Green Beans and Creamy Lemon-Dill Dip | Epicurious

quick & easy quick and healthy dinner picnic kid-friendly shrimp yogurt dill avocado green bean summer wheat/gluten-free small plates

Anna Stockwell

4 servings

Source

Ingredients

Kosher salt

1 pound snipped green beans, preferably haricots verts

1½ pounds large shrimp, preferably wild, peeled, deveined

½ cup Greek yogurt

½ cup mayonnaise

¼ cup fresh lemon juice

2 tablespoons finely chopped dill (optional)

2 teaspoons Dijon mustard

¼ teaspoon freshly ground black pepper

½ pound romaine heart leaves

1 avocado, pitted, peeled, cut into 12 wedges

Lemon wedges (for serving; optional)

Method

Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.

Return steamer basket to pot. Season shrimp with 1/4 tsp. salt, then place in steamer basket. Cover and steam shrimp until pink and opaque, about 3 minutes. Transfer shrimp to colander and run under cold water until cool to the touch.

Meanwhile, whisk yogurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 tsp. salt in a medium bowl.

Divide shrimp,beans, romaine leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.