June 17 2021 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Spicy 7-minute shrimp salad
A restaurant-quality salad in minutes. Cooked shrimp mixed with a blend of creamy yogurt and mayo, spiced up with chili, onions, and celery for crunch. This high protein, low carb salad is perfect for a packed lunch, but also fancy enough for guests.
USMetric
servingservings
Ingredients
- 14 oz. 400 g cooked shrimp chopped
- ½ cup (1¾ oz.) 120 ml (50 g) chopped celery stalkchopped celery stalks
- 2 tbsp 2 tbsp chopped white onionchopped white onions
- ¼ cup 60 ml mayonnaise or vegan mayonnaise
- 1⁄3 cup (2 oz.) 80 ml (60 g) plain Greek yogurt (4% fat)
- 1 tsp 1 tsp lemon juice
- 2 tsp 2 tsp sambal oelek or sugar-free chili garlic sauce
- 3 cups (6 oz.) 700 ml (170 g) leafy greens
- salt to taste
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www.dietdoctor.com
Making low carb simple
Instructions
- Place the chopped shrimp in a medium-sized bowl. Add the chopped celery and onions.
- Measure in the mayonnaise, Greek yogurt, lemon juice, and sambal oelek. Stir to combine.
- Just before serving, place the leafy greens on plates. Divide the shrimp salad and place it on top of the greens.
Tip
The shrimp salad can be made the day before serving. Refrigerate any leftovers for up to two days.
Don't like shrimp?
Instead of shrimp, use chicken to make this super simple spicy salad.
Sounds great! Glad you enjoyed it!
when the recipe is calculated from one person to 4 ppl the nutrition values seem to stay the same, thats confusing.