Description
Rachel’s Simple Creamy Shrimp Salad is a light and refreshing dish featuring juicy cooked shrimp, crisp vegetables, and a creamy Greek yogurt-lemon dressing. It’s a healthy, protein-packed meal perfect for quick lunches or as a chilled appetizer, ready in minutes and full of vibrant flavors.
Ingredients
Units
Scale
Main Ingredients
-
- 1 1/2 lbs. small, cooked shrimp, tails and shells removed
- 1 large red bell pepper, finely diced
- 3 celery ribs, finely diced
- 1 red onion, finely diced
Dressing
- 1/2 cup plain Greek yogurt
- 1 fresh lemon, juice and zest
- 1/4 cup chopped fresh cilantro or parsley
- Sea salt and ground pepper, to taste
Instructions
- Prepare the Vegetables: Finely dice the red bell pepper, celery ribs, and red onion. Place the diced veggies into a large serving bowl.
- Add Shrimp and Dressing: Add the cooked shrimp to the bowl. Add the Greek yogurt, freshly squeezed lemon juice, lemon zest, chopped cilantro or parsley, sea salt, and ground black pepper.
- Combine Ingredients: Stir all the ingredients together thoroughly, ensuring the shrimp and vegetables are evenly coated with the creamy dressing.
- Chill the Salad: Refrigerate the salad for 1 hour to allow flavors to meld and to chill the salad properly.
- Serve: Serve the shrimp salad chilled. Best enjoyed within a few hours, but can be stored in the refrigerator for up to one day.
Notes
- For a lighter flavor, use parsley instead of cilantro.
- Adjust the amount of lemon juice for desired tanginess.
- If you prefer, substitute mayonnaise for part of the yogurt for a richer taste.
- This salad is best served cold and is great with crackers or lettuce cups.
- Use freshly cooked shrimp for best texture and taste.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 4g
- Sodium: 710mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 225mg
