Shrimp Salad
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Shrimp Salad
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This cold shrimp salad recipe is creamy, full of flavor and texture, and so easy to make! Serve it as lettuce cups, sandwiches and more!
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Ingredients
- 1 pound Shrimp 16-21 count, peeled and deveined, thawed if frozen, large
- ½ cup yogurt low-fat or full-fat, plain, Greek
- ¼ cup dill pickles any kind you like, diced
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon whole-grain mustard
- 1 ½ teaspoons kosher salt
- ⅛ teaspoon black pepper freshly ground
- 1 yellow bell pepper ¼-inch diced (or red or orange bell pepper)
- 2 green onions very thinly sliced
- 3 tablespoons chives minced, fresh, or a mix
- 3 tablespoons dill
- 3 tablespoons tarragon
Instructions
- Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice water and keep near the stove. Add the shrimp to the water all at once and cook until they just turn pink and curl into a C shape, about 2 minutes. Immediately transfer the shrimp to the ice bath using a spider or fine mesh strainer. Chill the shrimp fully, then drain and pat dry.
- Meanwhile, in a medium bowl, combine the yogurt, pickles, lemon juice, olive oil, mustard, salt, and pepper until smoothly incorporated.
- Place the shrimp in a large bowl along with the bell pepper and green onions. Add the dressing, stir gently to combine, then stir in the chives or dill. Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
Notes
- *You can use fully cooked store-bought shrimp, just skip step one, and thaw if necessary (note that frozen, precooked shrimp will not have the best flavor; it's worth it to cook your own)
- *If you can only find jumbo shrimp, roughly chop them after cooking and cooling
- TO STORE: Shrimp salad will last for up to 3 days stored in an airtight container in the refrigerator, although if you’re making it for a party, I recommend making it no more than 1 day in advance for maximum freshness.
Nutrition Information
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Serving
1(of 4)
Calories
141kcal
(7%)
Carbohydrates
5g
(2%)
Protein
19g
(38%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
144mg
(48%)
Potassium
270mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
440IU
(9%)
Vitamin C
60mg
(67%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4(as a side)
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 141kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 60mg | 67% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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