Shrimp Salad Recipe
Light, fresh shrimp salad with crisp vegetables and a tangy dressing; ready in under 30 minutes. Great for summer lunches or healthy meal prep.
Print Pin Servings: 4 Servings
Calories: 250kcal
Cost: $3.50
Equipment
- 1 Chef's knife For chopping shrimp and vegetables
- 1 Large pot For boiling shrimp
- 1 Colander For draining shrimp quickly
- 2–3 Glass mixing bowls For combining and mixing salad components
- 1 Citrus juicer For extracting fresh lemon juice
- 1 Cutting board For clean cutting space
- Set Measuring cups & spoons For precise ingredient measurements
Ingredients
- 1 lb medium shrimp peeled and deveined
- 2 stalks celery finely diced
- ¼ cup red onion finely chopped
- 1 cucumber seeded and diced
- ½ cup cherry tomatoes halved
- 1 avocado diced
- ¼ cup fresh dill chopped
- ⅓ cup Greek yogurt
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoon lemon juice fresh
- to taste salt
- to taste pepper
- ¼ teaspoon cayenne pepper optional,for gentle heat
Instructions
- Fill pot with water, add 1 tablespoon salt, bring to boil. Cook shrimp 2–3 minutes until pink. Ice bath immediately, then drain and pat dry.
- In small bowl, mix Greek yogurt, mayo, mustard, lemon juice, salt, pepper. Add half the dill. Adjust seasoning, add cayenne if desired.
- Combine cooled shrimp, celery, red onion, cucumber, tomatoes in large bowl. Add dressing, toss gently.
- Fold in diced avocado carefully to avoid mashing.
- Cover and chill for 30 minutes. Stir before serving, adjust seasoning. Serve in avocado, on lettuce, or bread.
Notes
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- Nutrition information is automatically calculated, so should only be used as an approximation.
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Nutrition
Serving: 200g | Calories: 250kcal | Carbohydrates: 8g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 165mg | Sodium: 420mg | Potassium: 580mg | Fiber: 3g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 18mg | Calcium: 80mg