Shrimp Salad
A no-cook, healthy and quick Shrimp Salad Recipe filled with bright citrus flavors, crunchy veggies, and tender shrimp, perfect for a light and refreshing meal.
Ingredients
- 1 pound large shrimp peeled and deveined (fresh or thawed frozen wild-caught shrimp)
- 1 cup Greek yogurt full-fat for creaminess; plain or low-fat
- 2 tablespoons mayonnaise use avocado oil mayo for dairy-free
- 2 tablespoons fresh lemon juice about 1 large lemon
- 1 teaspoon lemon zest grated
- 1 tablespoon extra-virgin olive oil cold-pressed for flavor
- 1 clove garlic minced (or ½ teaspoon garlic powder)
- 1 small cucumber diced (seeded for less water)
- 1/2 red bell pepper bell pepper diced (for color and crunch)
- 2 scallions scallions thinly sliced
- 2 tablespoons fresh cilantro or parsley chopped
- Salt and pepper to taste (I use Diamond Crystal kosher salt)
- smoked paprika or cayenne optional, for a hint of heat
Instructions
- Bring a medium pot of salted water to a gentle boil. Add shrimp and cook until pink and curled, about 2-3 minutes. Drain and transfer to an ice bath to stop cooking.
- Whisk together Greek yogurt, mayo, lemon juice, lemon zest, olive oil, and garlic in a large bowl until smooth. Season with salt, pepper, and smoked paprika.
- Pat dry the shrimp and mix into the dressing. Add cucumber, bell pepper, scallions, and cilantro. Toss gently until everything is evenly coated.
- Taste and adjust seasoning as needed. Refrigerate for at least 15 minutes for flavors to meld. Serve chilled or at room temperature.
Notes
If using wild-caught shrimp, pat them dry before mixing with salad to avoid excess water. Refrigerate leftovers for up to 2 days for best taste.
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