Healthy Shrimp Salad

By Rena |

This Shrimp salad recipe is creamy, healthy, and takes just 20 minutes to make. The perfect shrimp recipe to serve as a side dish or appetizer all year long for your family get-together and potlucks.

top view creamy shrimp salad with peas and celery in a white bowl

If you love cold shrimp salads you will love this creamy and healthy shrimp salad recipe. With the right amount of veggies and protein, it can be served as a side dish or an appetizer. Tender and delicious shrimp with each bite, this shrimp salad is very nutritious and flavorful. The shrimp is cooked first and then tossed with a creamy citrus mustard dressing. The celery adds a nice crunch to this shrimp salad. It is low in carbs and high in protein.

Why you will love this salad

  • Healthy: this shrimp salad recipe is high in protein, low in fat, and also low in carbs. Makes it perfect for those on a keto diet.
  • Tasty: You will love the flavor of this shrimp salad. The creamy mustard dressing is simple but yet bursting with flavor.
  • Easy to make: This healthy shrimp salad recipe takes just under 20 minutes to make.
side shot of creamy shrimp salad with peas

Ingredients you will need

For the Dressing:

lemon juice 
plain yogurt or sour cream
Dijon mustard
parsley
salt and pepper

for the Salad:

olive oil
raw shrimp
salt and pepper
garlic cloves
celery
red onion
frozen green peas

ingredients to make creamy shrimp salad

How to make this healthy shrimp salad

Heat the olive oil in a large non-stick pan and add the shrimp in a single layer. 

Season with salt and pepper and cook for 2-4 minutes per side, or until pink and opaque. Set aside in a salad bowl and allow them to cool.

Meanwhile, in a small bowl add all the dressing ingredients and mix well to combine. 

To the salad bowl with the shrimp add finely diced celery, minced onion, and peas. Add in the yogurt dressing, toss well and serve!

Recipe notes and tips

  • Use raw shrimp instead of cooked shrimp. The texture and flavor will be so much better.
  • You may use any other oil instead of olive oil.
  • Peas: if you don’t like peas, use other veggies of choice. You may also skip it completely.
  • yogurt: we used plain yogurt instead of mayonnaise. Sour cream will also work. For a non-dairy option, you can use dairy-free yogurt.
  • It is best to use fresh garlic cloves instead of garlic powder.
close up shrimp salad in a white bowl

frequently asked questions

How long is shrimp salad good in refrigerator?

Ideally, shrimp salad can be store in the fridge for up to 3 days. Be sure to store it in a tightly sealed container. This is a cold salad and you will not need to reheat it in the microwave when ready to serve.

How to cook shrimp for salad?

There are many ways you can cook shrimp for your salad. It all comes down to which process is easiest for you and which salad you are making. Most salad will ask for the shrimp to be pan-fried or sauteed and allowed to be cooled. Some salads will call for steamed shrimp, and some will work perfectly well with grilled shrimp.

What happens if you overcook shrimp?

No one is fond of overcooked shrimp. They tend to be rubbery, dry, and chewy. Shrimp does not take long to cook, so as soon as it curls up and turns pink they are ready.

hand holding black fork being dipped into the shrimp salad bowl

What to serve with cold shrimp salad

  • Any bread: Try our cornbread recipe or these homemade dinner rolls
  • You may have then with crackers when served as appetizers.
  • Lettuce: Serve them in lettuce wraps
  • Make it into a sandwich with whole grain toast bread
  • Serve with pasta: Yes! you may serve this healthy shrimp salad with some cooked pasta and enjoy as a shrimp pasta salad.
  • Avocados: Top the shrimp salad with avocado or spoon the salad the avocado half.
  • Zoodles: Don’t want to serve with past and would like to keep it low carbs, consider serving with zoodles.
side shot of shrimp salad in a bowl

Other simple and healthy salads

close up creamy shrimp salad

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top view creamy shrimp salad with peas and celery in a white bowl

Healthy Shrimp Salad

Easy to make shrimp salad recipe thats creamy, delicious, and full of flavor. Takes just 20 minutes to make.
4.34 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: American
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 192kcal
Author: Rena

Ingredients

Dressing:

  • 2 tbsp lemon juice
  • ½ cup plain yogurt or sour cream
  • 1 tsp Dijon mustard
  • 1 tbsp chopped parsley
  • ​Kosher salt and ground pepper to taste

Salad:

  • 1/2 tbsp olive oil
  • 1 lb raw shrimp peeled and deveined
  • Kosher salt and ground pepper to taste
  • 1-2 garlic cloves minced
  • 1 cup celery finely diced
  • ½ red onion finely minced
  • 1 cup frozen green peas thawed

Instructions

  • Heat the olive oil in a large non-stick pan and add the shrimp in a single layer.
  • Season with salt and pepper and cook for 2-4 minutes per side, or until pink and opaque. Set aside in a salad bowl and allow them to cool.
  • Meanwhile, in a small bowl add all the dressing ingredients and mix well to combine.
  • To the salad bowl with the shrimp add finely diced celery, minced onion and peas. Add in the yogurt dressing, toss well and serve!

Notes

  • Use raw shrimp instead of cooked shrimp. The texture and flavor will be so much better.
  • You may use any other oil instead of olive oil.
  • Peas: if you don’t like peas, use other veggies of choice. You may also skip it completely.
  • yogurt: we used plain yogurt instead of mayonnaise. Sour cream will also work. For a non-dairy option, you can use dairy-free yogurt.
  • It is best to use fresh garlic cloves instead of garlic powder.
  • Store leftovers in an airtight container in the fridge for up to 3 days

Nutrition

Calories: 192kcal | Carbohydrates: 10g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 290mg | Sodium: 1080mg | Potassium: 338mg | Fiber: 3g | Sugar: 5g | Vitamin A: 432IU | Vitamin C: 25mg | Calcium: 232mg | Iron: 3mg
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Reader Interactions

Comments

  1. Kelly says

    3 stars
    The sauce was real sour. I had to season it to my families taste by adding some mayo and sweetner.
    I didn’t have everything for the salad so I substituted cucumber for celery and green onion for red. Added a little bit of onion powder and celery seed as well. I didn’t add the olive oil due to the mayo being added. And I used cooked shrimp instead of raw shrimp. I am not a fan of raw shrimp. Fish yes. But shrimp no. And last I didn’t like the peas in it. Won’t make again. Sorry.

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