If using fresh broccoli, steam it lightly for 2-3 minutes, just enough to tenderize it while maintaining its crunch. If using frozen corn, thaw it, or if using canned, drain and rinse. Hard boil the eggs, peel, and chop them into small pieces.
Assemble the Salad:
In a large bowl, combine the cooked shrimp, steamed broccoli, sweet corn, chopped hard-boiled eggs, and thinly sliced red onion. Gently toss to mix all the ingredients together.
Make the Dressing:
In a small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
Dress the Salad:
Pour the dressing over the salad and gently toss until all ingredients are coated. Taste and adjust seasoning as needed.
Serve:
Garnish with fresh parsley or dill, if desired. Serve chilled or at room temperature.
Serving and Storage Tips
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