No-Fuss Shrimp Salad Recipe
No-Fuss Shrimp Salad Recipe – A quick and refreshing dish made with shrimp, crunchy veggies, and simple seasoning. Perfect for summer meals.
Servings: 4 servings
Cost: $10
Ingredients
- 1 pound medium-sized raw shrimp Mine were peeled and deveined prior to cooking
- ⅔ cup chopped bell peppers
- 1 cup chopped celery
- 1 cup chopped sweet onions
- 1 tablespoon minced or pressed garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill weed
- 1-2 teaspoons seafood seasoning I used Old Bay, which is very salty, so don't add much salt additionally.
- ½ cup mayonnaise
- ¾ cup nonfat plain Greek yogurt
- salt and pepper to taste
Instructions
- Bring about 4 cups of water to a boil in a medium-sized pan. Add the shrimp and cook for about 2-3 minutes. Do not overcook. They will be pink and opaque.
- Remove from the heat, drain, and rinse with cold water. Cut the shrimp into smaller pieces or just in half if you prefer.
- Add all ingredients to a bowl and mix well. Taste and adjust seasonings as needed.
- I like to let the salad chill for about 10-15 minutes to marinate before serving.
- This salad is best served within 12 hours. Be sure it is kept in the refrigerator.
Notes
- Here are a few notes on the salad. For the shrimp, I like to use raw shrimp and cook it. I know it is an extra step, but I really think it is worth it. The shrimp is best thawed first. Place the bag in the fridge the night before you plan on making the salad.
- Remember to only boil for about 1-2 minutes. They will cook quickly. Remove them from the heat, drain, and rinse with cold water. You want that cooking to stop right away.
- This salad is best eaten the same day you make it. You will get the best quality of eating on this salad within 6-8 hours. Do not use this for meal prep.
- You can add in any other veggies you like. I kept mine pretty simple, but you can add mushrooms, greens, shredded carrots, cheese, etc. Be creative!