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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.
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



  • 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


  • 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


  • 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!


  • 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


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