You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.
- 1 pound rock shrimp or small shell-on shrimp
- ¼ cup whole-milk Greek yogurt
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped dill, plus more for serving
- Freshly ground black pepper
- 1 tablespoon finely chopped chives
- Olive oil (for drizzling)
Cook shrimp in a medium pot of simmering salted water until they curl and are cooked through, about 45 seconds (or 3 minutes if using small shrimp). Transfer to an ice bath to cool, then drain and pat dry. If using small shrimp, peel and devein.
Mix yogurt, mayonnaise, lemon juice, and 2 Tbsp. dill in a large bowl. Add shrimp, season with salt and pepper, and toss to coat. Top with more dill and chives. Season with pepper, then drizzle with oil.
Shrimp Pasta Salad
This shrimp pasta salad is so delicious and easy to make. Loaded with shrimp and crab meat with each bite, creamy, flavorful, and ready in just 30 minutes. An easy creamy pasta salad recipe that&rsquos perfect for lunch, dinner, or a potluck to share.
If you love seafood pasta salad then this pasta salad recipe will be right up your alley. Giving the shrimp pasta salad a nice makeover by adding some crab meat to it as well. Made with Greek yogurt instead of mayonnaise, chopped celery for some added crunch, texture, and flavor! Make this pasta salad for a crowd or for your family for lunch or dinner. So filling, easy to make, and oh so good!
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- 1/3 cup mayonnaise
- 1/3 cup chopped celery
- 1 1/2 teaspoons OLD BAY® Classic Seafood Seasoning
- 1 teaspoon fresh lemon juice
- 1 pound medium shrimp , peeled, deveined and cooked
- your favorite lettuce (optional)
- croissant or sandwich roll (optional)
- 1 pound fettuccini pasta
- 1 tablespoon butter
- 1 pound cooked shrimp - peeled and deveined
- 4 cloves garlic, minced
- 1 cup half-and-half
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- salt to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
Shrimp Louie Dressing
A traditional shrimp Louis dressing is made with mayonnaise. I actually don't like mayonnaise very much, so I used plain Greek yogurt instead. The Greek yogurt is light and tangy and perfect as the base of this salad dressing. Cocktail sauce and worcestershire sauce are the other ingredients is this easy recipe.
That salad bottle is pretty, right? You can pick up one here. Use a funnel to add your dressing to the bottle to avoid a huge mess and a lot of frustration.
You can dress your salad right before serving or just leave it on the side for your guests to decide how much they want to add.
I love that this salad is hearty enough to serve as a dinner salad. A homemade blackberry soda or blueberry mint lemonade would go great with this and a whole bunch of other salad recipes.
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- 1 1/2 pounds large shrimp, peeled and deveined
- 3 tablespoon light lime vinaigrette
- 3 tablespoon French's® Honey Dijon Mustard Squeeze Bottle
- 3 tablespoon plain non-fat yogurt
- 1 large mango
- 1 large red bell pepper
- 1 med Haas avocado, peeled, pitted and diced
- 8 cups mixed salad greens (2 L)
- 8 cups mixed salad greens
- Total Time: 10m
- Servings: 4
- Serving Size: 1/2 cup
- Level: easy
- Calories: 140
1 pound shrimp, peeled and deveined, tails removed
1 Tbsp olive oil
salt and pepper
1 stalk celery, finely diced
½ cup siggi’s 4% plain skyr
½ Tbsp lemon juice
1 tsp Dijon mustard
1 tsp parsley, finely chopped
1 tsp chives, finely chopped
1 tsp tarragon, finely chopped
Preheat oven to 400* F. Toss shrimp with oil, salt and pepper. Roast until pink outside and opaque in the center, about 3-5 minutes, depending on the size. Once cool enough to handle, roughly chop.
In a small bowl, whisk together skyr, lemon juice, Dijon mustard, and herbs. Season with salt and pepper to taste.
Add shrimp and celery to the skyr mixture and stir to combine. Serve immediately alone, or in a roll with lettuce and tomato.
If you’re using raw shrimp, begin by bringing a pot of water to a boil.
Add the shrimp and cook until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Peel the shrimp and devein if necessary.
In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.
Stir in the cooked shrimp, celery and white and light green scallions.
Toss well, then taste and adjust seasoning.
Chill in the refrigerator until ready to serve. Before serving, sprinkle the salad with the dark green scallions and a dash of Old Bay. The salad will keep for two days, covered, in the refrigerator.
Key ingredients and Substitutions
- Shell-on, uncooked shrimp – Buy large shrimp, size 16-20 per pound. We always cook with shell-on shrimp because the shells add flavor.
- Fresh garlic and lemon – You’ll sauté the shrimp in fresh garlic, lemon juice and lemon zest, as well as extra-virgin olive oil and seasonings.
- Dressing – A simple dressing is made with mayonnaise, champagne vinegar, finely-chopped celery and onions, plus parsley, celery salt, pepper and Dijon mustard.
Maryland Shrimp Salad
I practically lived on this shrimp salad after my surgery, as it is an excellent texture as a first puree food when the shrimp salad is processed into a little finer spread. This is also a great appetizer or party food when served with cucumber rounds just leave the shrimp a little chunkier for texture. My original version called for all mayo, but recent popularity in Greek yogurt has slimmed this down and improved on the original.
Fork mash half of a ripe avocado with a scoop of the shrimp salad! The. Best. Summer. Lunch. Ever!
- 1 tablespoon Hellmann's Reduced Fat mayonnaise
- 1/4 cup Fage plain Greek yogurt
- 3 scallions minced
- small stalk celery, minced
- 1/2 teaspoon Seafood Seasoning OR TO YOUR TASTE - Old Bay, Phillips, there are many brands
- 1 pound cooked shrimp - or 1 pound raw cleaned shrimp sauteed in 1 teaspoon olive oil until just cooked through
- Place mayonnaise, yogurt, scallions, celery seasoning and shrimp in a medium bowl - fold until well blended and chill.
- To make shrimp spread, place the shrimp salad in the food processor and pulse until ground but still has some texture or pulse a few more times to use as a puree - transfer to small bowl.