Cold Shrimp Salad

5 from 1 vote

This macro-friendly cold shrimp salad is so easy. You can even make it ahead and pull it out for when you're in a protein pinch. 🙌🏻 So quick and yummy and SO LIGHT.

Total Time20

Course: Seafood

Keyword: 30 minute, salad, shrimp, summer

Servings:

Calories: 158kcal

Author: Lillie

Ingredients

1 lb. Raw shrimp 453g; shells and tails removed
2 tsp. Olive oil spray 10g
Salt to taste
Pepper to taste
1 cup Persian cucumber diced (140g)
½ cup Celery diced (65g)
½ cup Green onion chopped (40g)
2 Tbsp. Fresh dill chopped (7g)

For the Dressing:

3 Tbsp. Nonfat Greek yogurt 45g; or sub dairy-free sour cream
2 Tbsp. Low-fat mayo 30g
Zest from 1 lemon
Juice from 1 lemon 30g
1 Tbsp. Dijon mustard 15g
1 Frozen garlic cube or minced clove
¼ tsp. Kosher salt
⅛ tsp. Celery salt
⅛ tsp. Black pepper

Instructions

Toss the shrimp with 2 tsp. olive oil, and generously season with Kosher salt and pepper.
Roast at 400°F for about 6 minutes (or air fry for 4–5 minutes) until they are opaque and cooked through. Allow them to cool, then roughly chop.
In a large bowl, combine the chopped shrimp, cucumbers, celery, green onion, and dill.
Whisk together the dressing and pour it over the salad. Toss everything well and season with additional salt and pepper to taste.

Notes

GF/DF: This is naturally gluten-free. To keep it dairy-free, make sure to use dairy-free yogurt. Swapping Forager Project’s dairy-free sour cream for nonfat Greek yogurt will change the macros by less than 1 gram of any macro.

If you only have cooked shrimp on hand, throw it in a hot skillet with a spritz of oil and a good pinch of salt and pepper for 1–2 minutes. Then proceed.

This will keep for 3–4 days in your fridge.

for MFP/Macros First: Lillie Eats and Tells Cucumber Dill Shrimp Salad

Nutrition