Healthy Shrimp Salad
Easy to make shrimp salad recipe thats creamy, delicious, and full of flavor. Takes just 20 minutes to make.
Servings: 4
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!
Video
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