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Stays good in the fridge for about a day. Best enjoyed within a few hours.
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Rachel’s Simple Creamy Shrimp Salad
Get ready to dive into the refreshing flavor with this Creamy Shrimp Salad!
Bright, zesty, and flavorful ingredients will leave you hooked from the first bite.
We’re talkin’ succulent shrimp, crunchy veggies, and tangy Greek yogurt, all brought together with a squeeze of fresh lemon juice and a sprinkle of zest.
Super easy and simple to make for lunch or dinner on a hot day.
Serve your creamy shrimp salad scooped into butter lettuce leaves for a light & fresh meal.
So, what are you waiting for? Let’s dive in and make some waves with this creamy, delicious shrimp salad.
Your taste buds will thank you!
🍋 ALWAYS use freshly squeezed lemon juice from an actual fresh lemon.
Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste super bright and fresh.
Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.
This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
4 servings
Ingredients:
- 1 1/2 lbs. small, cooked shrimp, tails and shells removed
- 1 large red bell pepper, finely diced
- 3 celery ribs, finely diced
- 1 red onion, finely diced
- 1/2 cup plain Greek yogurt
- 1 fresh lemon, juice and zest
- 1/4 cup chopped fresh cilantro or parsley
- sea salt and ground pepper, to taste
Instructions:
Finely dice all your veggies and place them in a large serving bowl.
Add in your cooked shrimp, yogurt, lemon juice, lemon zest, cilantro or parsley, sea salt, and pepper.
Stir well to combine.
Refrigerate for 1 hour, then serve chilled.
Stays good in the fridge for about a day. Best enjoyed within a few hours.
Enjoy!
💚Rachel
Ingredients
- 1 1/2 lbs. small, cooked shrimp, tails and shells removed
- 1 large red bell pepper, finely diced
- 3 celery ribs, finely diced
- 1 red onion, finely diced
- 1/2 cup plain Greek yogurt
- 1 fresh lemon, juice and zest
- 1/4 cup chopped fresh cilantro or parsley
- sea salt and ground pepper, to taste
Instructions
- Finely dice all your veggies and place them in a large serving bowl.
- Add in your cooked shrimp, yogurt, lemon juice, lemon zest, cilantro or parsley, sea salt, and pepper.
- Stir well to combine.
- Refrigerate for 1 hour, then serve chilled.
- Stays good in the fridge for about a day. Best enjoyed within a few hours.
- Enjoy!
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