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A tasty, cold shrimp salad to accompany your grilled chicken, burgers, or any main entree! Made with a homemade herbed greek yogurt dressing.
I don’t know about you, but whenever I see mayonnaise in a recipe I automatically replace it with greek yogurt. It has the same consistency and you hardly notice the difference. Plus it’s so much better for you than icky mayo!
The star of the recipe is the herbed greek yogurt dressing. A combination of fresh dill weed, parsley, lemon juice, and greek yogurt makes up the dressing and trust me, you’re going to love it!
I hope you enjoy this spin on a cold shrimp salad.
What Ingredients are Needed for Baby Shrimp Salad?
Shrimp: Small fresh or frozen shrimp, tails off and deveined. If using frozen shrimp, thaw before cooking.
Greek Yogurt: Plain non-fat greek yogurt substitutes the mayonnaise you would find in a standard cold shrimp salad recipe.
Lemon Juice: Fresh or from a bottle but make sure it’s 100% juice, no added sugars or concentrates.
Celery & Onion: Chopped up small and mixed in with the shrimp.
Dill & Parsley: Fresh dill weed and parsley will be mixed in with the yogurt to achieve our herbed yogurt flavor!
Kitchen Tools Needed for this Recipe
- Large bowl
- Cutting board and sharp kitchen knife
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How to Make Baby Shrimp Salad
Step One: Remove the tails and any veins from your shimp. If frozen, thaw before cooking. If fresh, cook the shrimp in a bit of olive oil on medium heat on the stove until pink.
Step Two: Chop the celery and onion up small and add to a large bowl with the shrimp.
Step Three: In a smaller bowl, whisk together greek yogurt, lemon juice, dill weed, parsley, salt, and pepper.
Step Four: Add the greek yogurt mixture to the shrimp, celery, and onion. Toss to coat.
Step Five: Let chill in the fridge until ready to serve!