This shrimp salad is fresh and creamy, featuring juicy shrimp tossed with cool yogurt and crunchy veggies. It’s a light dish that’s perfect for warm days!
I love how quick and easy it is to whip up this salad. Plus, shrimp makes it feel a bit fancy without all the fuss. Great for lunch or a snack! 🥗
Key Ingredients & Substitutions
Shrimp: Cooked shrimp is the star of this salad. If you’re looking for a change, you can substitute with cooked crab or even grilled chicken for a different taste and texture.
Greek Yogurt: This gives creaminess and tang. If you’re dairy-free, try using coconut yogurt or an avocado-based dressing for richness without dairy.
Fresh Herbs: Dill and parsley add a fresh kick. Feel free to switch them out with basil or cilantro based on your preference or what’s available. They all bring unique flavors!
Lettuce: Romaine is crisp and sturdy, but you can use mixed greens, spinach, or even kale for a change. Just remember that different greens have different textures and flavors.
How Do I Make a Creamy Yogurt Dressing?
Making the yogurt dressing is simple but key to this recipe. It provides a flavorful base for the salad and brings it all together.
- In a bowl, combine your Greek yogurt with minced garlic, chopped dill, parsley, lemon juice, olive oil, salt, and pepper.
- Mix well until everything is combined. Taste and adjust seasoning if needed.
- To prevent lumps, use a whisk or fork to mix until smooth.
This dressing is so versatile! You can even use it as a dip for veggies or spread on sandwiches. Enjoy making it your own!
How to Make Shrimp Salad With Yogurt
Ingredients You’ll Need:
- 1 lb cooked shrimp, peeled and deveined
- 4 cups romaine lettuce, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/2 tsp paprika (for garnish)
- Salt and pepper to taste
- Lemon wedges for serving
How Much Time Will You Need?
This shrimp salad can be prepared in about 15 minutes. It’s quick to make—perfect for a healthy lunch or light dinner without spending too much time in the kitchen.
Step-by-Step Instructions:
1. Make the Yogurt Dressing:
In a small bowl, combine the Greek yogurt, chopped fresh dill, parsley, minced garlic, lemon juice, and olive oil. Add salt and pepper to taste. Mix everything well to create a smooth dressing. You can adjust the seasoning according to your preference.
2. Prepare the Salad Base:
In a large salad bowl, toss together the chopped romaine lettuce, diced cucumber, and quartered cherry tomatoes. This provides a crisp base for your salad.
3. Add the Shrimp:
Place the cooked shrimp on top of the salad base. It should be evenly distributed to make sure each bite is flavorful.
4. Drizzle with Dressing:
Generously drizzle the prepared yogurt dressing over the shrimp and salad mixture, ensuring everything gets a nice coating of flavor.
5. Garnish Your Salad:
Sprinkle paprika lightly on top of the shrimp for a nice color and hint of flavor. It will make your salad look as good as it tastes!
6. Serve and Enjoy:
Serve each portion with lemon wedges on the side for that extra fresh zing. Gently toss the salad just before eating to combine all the flavors, or serve it as is for a beautiful layered presentation.
This fresh and creamy shrimp salad with yogurt dressing makes for a quick, healthy, and flavorful meal. Enjoy every bite!
Can I Use Frozen Shrimp for This Salad?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. You can do this overnight in the fridge or quickly by placing the shrimp in a sealed bag and submerging it in cold water for about 20-30 minutes.
What Can I Substitute for Greek Yogurt?
If you’re not a fan of Greek yogurt or need a dairy-free option, you can substitute it with dairy-free yogurt made from coconut or almond milk. Alternatively, a mix of sour cream and mayonnaise can also work for a creamy dressing.
How Long Will Leftovers Last?
Leftover shrimp salad can be stored in an airtight container in the fridge for up to 2 days. However, it’s best to eat it fresh to enjoy the crisp vegetables. If you think you’ll have leftovers, consider storing the dressing separately to maintain freshness.
Can I Add More Vegetables to This Salad?
Absolutely! This salad is very versatile. You can add diced bell peppers, shredded carrots, or avocado for extra flavor and nutrition. Just make sure to keep the balance of flavors!
