Shrimp Salad
Prep Time
15 mins
Total Time
15 mins
This super simple fresh and bright shrimp salad is great way to use up grilled shrimp leftovers and makes a delicious lunch or light supper.
Course:
Salad
Cuisine:
American
Keyword:
shrimp salad
Servings: 4 Servings
Calories: 227 kcal
Ingredients
- 1 lb cooked shrimp (chopped if large)
- 1/2 cup cucumber, small diced
- 1 Tbsp chives, minced
- 1 Tbsp parsley, minced
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 Tbsp dijon mustard
- 1 tsp lemon zest, grated
- 1 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp lemon juice
Instructions
-
Combine the shrimp, cucumber, chives and parsely in a large bowl.
-
Combine the remaining ingredients in a medium bowl and whisk well.
-
Add the yogurt dressing to the shrimp mixture and toss well to combine. Serve on its own, in lettuce cups, over salad or in a sandwich. Salad will keep for 1-2 days in the refrigerator.
Recipe Notes
- You can purchase cooked shrimp for this recipe, but poaching or grilling your own makes for an even more flavorful shrimp salad.
- I love using leftover Margarita Grilled Shrimp in this recipe. In fact, I often grill an extra pound of shrimp and put it aside to make two meals in one.
- Eat this salad within 1-2 days of making it and be sure to keep it chilled in the refrigerator.
- I suggest serving the shrimp salad in Boston or Bibb lettuce cups, over a green salad, or it makes a delicious sandwich or shrimp roll.
Nutrition Facts
Shrimp Salad
Amount Per Serving
Calories 227
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 292mg97%
Sodium 1351mg59%
Potassium 141mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 130IU3%
Vitamin C 10mg12%
Calcium 188mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.