This easy shrimp salad is bright and flavorful with red onion and fresh dill. Serve it up over a bed of lettuce or in lettuce wraps for a light meal.
- 1 lb peeled and deveined shrimp
- ¼ cup diced red onion
- 1 stalk celery diced
- 3 Tablespoons fresh dill chopped
- ¼ cup plain Greek yogurt
- ½ cup avocado oil mayo
- ½ teaspoon dijon mustard
- 1 lemon, juiced (about ¼ cup)
- Pinch of sea salt and pepper
Fill a large pot with water and 1 teaspoon salt. Bring water to a boil over high heat. Once boiling, add shrimp and reduce the heat to medium. Cook uncovered for about 2-3 minutes or until the shrimp are pink, opaque and cooked through. Prepare an ice water bath while the shrimp cook.
Remove shrimp with a slotted spoon (or drain in a colander) and transfer to an ice water bath to stop the cooking process. Drain and pat the shrimp dry with paper towels. Be sure the shrimp are dry so the salad doesn't turn out watery.
In a large bowl whisk together yogurt, mayo, mustard, lemon juice, sea salt and pepper. Add shrimp, red onion, celery and dill and toss. Taste and add more salt and pepper, if needed.
Serve right away if needed, but I like to refrigerate a few hours before serving so it has time to chill. Top it with additional fresh dill as a garnish. Serve it up over a bed of lettuce, in lettuce cups or with crackers. It works great as an appetizer or light lunch.
Salad will keep in the fridge for up to 3 days.
- Shrimp size: I recommend using size 26/30 or 21/25, whichever you can find at your local store. If you want to use smaller shrimp, feel free just know that they will cook faster!
- Chopping the shrimp: You can chop the cooked shrimp into pieces if you like. I personally like the full pieces of shrimp. The presentation is prettier!
Serving: 1/6 of recipe | Calories: 241kcal | Carbohydrates: 5g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 127mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g