Description
Cool, creamy, and full of texture, this shrimp salad is the ultimate light meal. Tossed in a tangy yogurt-based dressing with fresh herbs, celery, and red onion, it’s the perfect balance of bright and rich. Serve it in lettuce cups, on toast, or straight from the bowl—either way, it’s packed with protein, easy to make, and full of fresh flavor. Whether you’re hosting brunch, prepping for weekday lunches, or just craving something light and satisfying, this shrimp salad is your new go-to.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined, medium size)
- 2 ribs celery, finely chopped
- ¼ cup red onion, finely diced
- 2 tbsp fresh dill or parsley, chopped
- ¼ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil shrimp in salted water for 2–3 minutes until pink and opaque. Transfer to ice water to cool. Drain and pat dry.
- Dice celery and red onion. Chop herbs.
- In a bowl, whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, salt, and pepper.
- Combine cooled shrimp, vegetables, and herbs with the dressing. Fold gently to coat.
- Chill for 30 minutes before serving for best flavor.
Notes
- For added crunch, mix in diced bell pepper or cucumbers.
- Swap dill for parsley or tarragon for a new flavor profile.
- Add hot sauce or cayenne for a spicy variation.
- Serve in lettuce wraps, on toast, or inside an avocado half.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Lunch, Light Meals
- Method: Boiling or Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 175mg