Shrimp Salad Recipe
Fresh, vibrant, and utterly satisfying, this no-cook Shrimp Salad Recipe brings a light, healthy twist to your lunch or dinner table with minimal fuss and maximum flavor.
Ingredients
- 1½ pounds cooked shrimp peeled and tails removed
- 1 cup diced celery
- 1 red bell pepper
- ¼ red onion
- 2 tablespoons fresh parsley
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper
- Optional garnish: sliced avocado, extra parsley, lemon wedges
Instructions
- In a large bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, lemon zest, smoked paprika, salt, and pepper. Whisk until smooth and creamy.
- Add shrimp, celery, bell pepper, and red onion. Gently toss to coat everything evenly in the dressing.
- Sprinkle chopped parsley over the salad and give it a final stir.
- Cover the salad and chill in the refrigerator for at least 15 minutes before serving. Serve on a bed of greens or in avocado halves.
Notes
While testing, rinsing shrimp under cold water and patting dry keeps extra moisture from watering down the dressing. If using frozen shrimp, thaw in the fridge overnight or under cold running water. Let the yogurt come to room temperature for a silkier dressing. For a fancy presentation, layer the salad in a clear glass bowl.
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