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Shrimp Salad With Yogurt
Forget the mayo-heavy, artery-clogging shrimp salad of the past. This Shrimp Salad With Yogurt is light, refreshing, and packed with protein, but still delivers that creamy, satisfying texture you crave. We’re swapping most (or all) of the mayonnaise for tangy Greek yogurt, which adds a bright, zesty flavor while keeping the calorie count in check.
The beauty of this salad is its versatility. You can serve it on a bed of greens, stuff it into a croissant, pile it onto crackers, or eat it straight from the bowl with a spoon (no judgment here). The Greek yogurt dressing—spiked with Dijon mustard, lemon juice, and fresh dill—is tangy, creamy, and the perfect complement to the sweet, tender shrimp and crunchy vegetables.
Let’s make the healthier shrimp salad you’ll actually crave.
Why You’ll Love This Recipe
- Lighter Than Traditional: By using Greek yogurt instead of mayo, you cut calories and fat while adding protein and probiotics.
- Quick Assembly: If you use pre-cooked shrimp, this salad comes together in 15 minutes flat.
- Meal Prep Friendly: Make a big batch and store it for easy lunches throughout the week.
- Customizable Crunch: Add apples, cucumbers, celery, or bell peppers for different textures and flavors.
Ingredients
Here is your shopping list for 4 servings.
Step-by-Step Instructions
1. Prep the Shrimp
If using raw shrimp, cook them first. Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and rinse under cold water to stop the cooking.
Once cooled, remove tails (if attached) and chop the shrimp into bite-sized pieces (about ½-inch).
- Time-Saver: Buy pre-cooked frozen shrimp. Thaw them by running under cold water, then chop and use immediately.
2. Dice the Veggies
Finely dice the celery, cucumber (or apple), and red onion. If using red onion, rinse the diced pieces under cold water for 30 seconds to remove the harsh bite, then pat dry.
3. Make the Yogurt Dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
4. Combine Everything
In a large mixing bowl, add the chopped shrimp, celery, cucumber/apple, red onion, and fresh dill.
Pour the yogurt dressing over the top and gently fold everything together using a spatula until every piece is coated.
5. Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes to allow the flavors to meld together. For the best taste, chill for 1 hour before serving.
Serve the shrimp salad on a bed of mixed greens, in a sandwich, on crackers, or in a lettuce wrap.
Tips for Success
- Don’t Overcook the Shrimp: Overcooked shrimp turns rubbery. They should be just pink and opaque. As soon as they curl into a loose “C” shape, they’re done.
- Use Thick Greek Yogurt: If your yogurt is watery, the salad will be too. Use a brand like Fage or Chobani with at least 2% fat content for the best creamy texture.
- Adjust the Moisture: If the salad seems too wet after chilling, drain off any excess liquid. If it’s too dry, add another tablespoon of yogurt.
- Freshness Matters: This salad is best eaten within 2-3 days. The vegetables will release moisture over time, so don’t make more than you can eat in a few days.
Variations & Substitutions
- Old Bay Style: Add 1 teaspoon of Old Bay seasoning to the dressing for a classic Maryland-style shrimp salad.
- Spicy Kick: Add a dash of hot sauce, buffalo sauce, or a pinch of cayenne pepper to the dressing for heat.
- Avocado Addition: Fold in diced avocado for extra creaminess and healthy fats.
- Mediterranean Twist: Add crumbled feta cheese, diced tomatoes, and sliced Kalamata olives.
- Asian-Inspired: Swap the dill for cilantro, add sesame oil, and use rice vinegar instead of lemon juice.
What to Serve With It
- Lettuce Wraps: Use butter lettuce or Bibb lettuce cups for a low-carb option.
- Croissants: Pile the shrimp salad into a buttery croissant for a decadent sandwich.
- Crackers: Serve with whole-grain crackers or pita chips as an appetizer.
- Salad Greens: Serve over mixed greens, arugula, or spinach for a light lunch.
Storage & Reheating
- Fridge: Store in an airtight container for 2-3 days. The salad will release some liquid as it sits; just drain it off before serving.
- Freezer: Do not freeze. The yogurt dressing and vegetables will become watery and unappetizing when thawed.
- Meal Prep: Store the shrimp and veggies separate from the dressing. Combine just before eating to keep the veggies crisp.
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 26g |
| Carbohydrates | 8g |
| Fat | 4g |
| Fiber | 1g |
| Sodium | 420mg |
Diet Suitability: Gluten-Free, Low-Carb, High-Protein.
Common Mistakes to Avoid
- Using Watery Yogurt: If you see a lot of whey (liquid) separated in your yogurt container, pour it off before measuring. Too much liquid will make the salad soupy.
- Skipping the Chill Time: The salad really does taste better after sitting for at least 30 minutes. The flavors need time to marry together.
- Chopping Shrimp Too Small: If you chop the shrimp into tiny pieces, the salad becomes mushy. Keep them in substantial bite-sized chunks.
FAQ
Q: Can I use frozen cooked shrimp?
A: Yes! Just thaw them under cold running water for 5-10 minutes, pat dry, and use immediately.
Q: Do I have to use Greek yogurt?
A: Greek yogurt is best because it’s thicker and creamier than regular yogurt. If you use regular yogurt, the salad will be much thinner and more watery.
Q: Can I make this dairy-free?
A: Yes! Use a dairy-free yogurt (like coconut yogurt) and vegan mayo. The texture won’t be quite as thick, but it will still be delicious.
Q: Why is my shrimp salad bland?
A: Don’t be shy with the salt, lemon juice, and Dijon mustard. Taste the salad after mixing and adjust the seasonings as needed. The cold temperature dulls flavors, so it should taste slightly over-seasoned before chilling.
Conclusion
This Shrimp Salad With Yogurt is proof that healthy eating doesn’t have to be boring. It’s creamy, tangy, crunchy, and loaded with protein—everything you want in a satisfying lunch or light dinner. Plus, you can feel good about eating it without the guilt of traditional mayo-heavy versions.
If you loved this lightened-up seafood salad, try my Caribbean Jerk Shrimp Skewers or Pizza Protein Bowl next!
Shrimp Salad With Yogurt
A delightful and refreshing salad featuring succulent shrimp, crisp vegetables, and a creamy yogurt dressing. This dish is a harmonious blend of flavors and textures that will tantalize your taste buds with every bite.
Ingredients
- 1 pound Shrimp, fresh and peeled
- 1 cup Yogurt, plain, Greek-style
- 2 Cucumbers, diced
- 1 cup Cherry Tomatoes, halved
- 1 Red Onion, thinly sliced
- 2 tablespoons Fresh Dill, finely chopped
- 2 cloves Garlic, minced
Directions
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Start by cooking the shrimp in a skillet until they turn pink and opaque. Set them aside to cool.
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In a mixing bowl, combine the yogurt, minced garlic, and fresh dill to create the creamy dressing.
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Add the cooled shrimp, diced cucumbers, halved cherry tomatoes, and thinly sliced red onion to the bowl.
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Gently toss all the ingredients together until the shrimp and vegetables are coated in the creamy yogurt dressing.
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Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
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Serve the Shrimp Salad With Yogurt chilled, garnished with additional dill and a squeeze of lemon for an extra burst of freshness.
