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Creamy Shrimp Salad
You're going to love this easy, creamy shrimp salad flavored with fresh herbs served in lettuce cups with cucumber and avocado.
Course
Appetizer, Lunch
Cuisine
American
Keyword
Shrimp salad, Shrimp salad recipe
Prep Time
20
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
as a light meal
Calories
395
kcal
Author
Alida Ryder
Ingredients
500
g (1lb)
peeled shrimp/prawns
1
piece
lemon peel
4
peppercorns
1
shallot
finely chopped
1
tsp
chopped dill
2
tsp
chopped chives
¼
cup
mayonnaise
¼
cup
greek yogurt
2
tsp
lemon juice
salt and black pepper
to taste
To serve
lettuce cups
avocado
sliced
cucumber
sliced
Instructions
Bring a large pot of water to a boil and add a piece of lemon peel, a few peppercorns and a tablespoon of salt.
Reduce the heat then add the peeled and deveined shrimp.
Cook for 2 minutes or until the shrimp is opaque.
Take care not to overcook the shrimp as it can turn rubbery quickly.
Remove the shrimp from the water with a slotted spoon then allow to cool for 10 minutes.
While the shrimp is cooling, finely dice the shallot and herbs and add to a large bowl.
Add the mayonnaise, yogurt and lemon juice then season with salt and pepper.
Stir in the shrimp.
Taste and adjust seasoning if necessary.
Serve in lettuce wraps with cucumber and avocado.
Nutrition
Calories:
395
kcal
|
Carbohydrates:
6
g
|
Protein:
37
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
328
mg
|
Sodium:
1604
mg
|
Potassium:
381
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
520
IU
|
Vitamin C:
7
mg
|
Calcium:
176
mg
|
Iron:
1
mg