Shrimp Salad
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Recipe by Wholesome Yum - Easy healthy recipes. 10 ingredients or less..
What we changed
Greek yoghurt instead of mayonnaise. Same dish, 372 calories lighter a serving.
Left out
- Mayonnaise
Went in
- Greek yoghurt
Ingredients
Scaled from 4. Cooking times barely change.
- ½ lb Medium shrimp (peeled, deveined, and tails removed)225 cal
- ½ stalks Celery (sliced thinly)15 cal
- ⅛ cup Red onion (diced)12 cal
- ¼ cup Greek yoghurt36 cal
- ⅛ cup Lemon juice8 cal
- ½ tsp Dijon mustard2 cal
- ½ tbsp Fresh dill (chopped)0 cal
- ½ tbsp Fresh chives (chopped)0 cal
- ½ tsp Old Bay seasoning3 cal
- a pinch of Black pepper0 cal
- Sea salt (optional, to taste)0 cal
Contains milk, shellfish
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Poach the shrimp: Bring a pot of salt water to a boil. Turn off the heat and add the shrimp. Cook for 1-3 minutes for fresh shrimp (or up to 5 minutes for frozen shrimp), until the shrimp turns pink and opaque.
- 02
While the shrimp are cooking, prepare a large bowl of cold water with ice. When the shrimp is done, immediately drain it in a colander and then transfer the shrimp to the bowl of ice water to stop the cooking process. Set aside for about 5 minutes, until the shrimp is cold.
- 03
Meanwhile, make the shrimp salad dressing. In a small bowl, whisk together the mayo, lemon juice, Dijon mustard, dill, chives, old bay seasoning, and black pepper.
- 04
Drain the shrimp and pat dry. Transfer to a large bowl. Add the sliced celery and diced red onions.
- 05
Pour the dressing over the salad. Toss to coat. Adjust salt and pepper to taste.
- 06
Serve immediately, or if you have time, refrigerate for 1 hour (up to 3 days) to let the flavors develop. Stir right before serving.