Baby shrimp salad in a grey bowl with lemon slices

Baby Shrimp Salad

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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.

    ingredients in baby 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!

    ingredients chopped in a bowl

    Kitchen Tools Needed for this Recipe

    • Large bowl
    • Cutting board and sharp kitchen knife

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    ingredients in bowl before mixing

    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!

    Baby shrimp salad in a grey bowl with lemon slices

    Baby Shrimp Salad

    A tasty, cold shrimp salad to accompany your grilled chicken, burgers, or any main entree! Made with a homemade herbed greek yogurt dressing.


    Prep time: 15 min |

    Cook time: 0 min |

    Total time: 15 min

    Cuisine: American |

    Serves: 6

    Ingredients:

    • 16 oz, baby shrimp (cooked, tail removed, and deveined)
    • ½ medium yellow onion, finely chopped
    • 2 stalks celery, finely chopped
    • 2 tbsp, fresh dill weed, chopped small
    • 2 tbsp, parsley 
    • ½ cup, greek yogurt (114g)
    • 1 ½ tbsp, lemon juice (22ml)
    • Salt and pepper, to taste

    Directions:

    1. Remove tails and devein the shrimp. If frozen and pre-cooked, thaw in a bath of hot water. If fresh and uncooked, saute on the stove with a little bit of olive oil, medium heat, until cooked through. Chop up roughly into small pieces.
    2. Add cooked shrimp into a large bowl with the chopped celery and onion.
    3. In a small bowl, whisk together the yogurt, lemon juice, parsley, dill, salt and pepper. 
    4. Pour the greek yogurt mixture onto the shrimp and veggie mixture and gently toss to coat.
    5. Place in the fridge to chill for one hour or until ready to serve.
    Notes:
    1. Tastes best if you let it sit in the fridge for a couple of hours before serving so the flavors marinate together and everything has a chance to get chilled.

    Nutrition Facts

    Serving Size ~1/2 cup

    Serves 6


    Amount Per Serving
    Calories 95
    Total Fat 2g
      Saturated Fat 0g
      Trans Fat 0g
    Cholesterol 104mg
    Sodium 210mg
    Total Carbohydrate 4g
      Dietary Fiber 1g
      Sugars 1g
    Protein 16g

     

    Find on MyFitnessPal as: TWW - Baby Shrimp Salad


    Author: Christine

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    Cuisine: American

    Keywords: Summer Side Dish, Healthy Side Dish, Cold Shrimp Salad


    Ratings and reviews (1)

    ...
    Marc D
    1 month, 2 weeks ago

    Made this for my family and they loved it. Prep was very easy and ended up delicious.

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