I LOVE quick and tasty salads that are perfect for lunches on the go, a side with dinner, or even just a spoonful or two as a snack, and this Shrimp Salad with Dill is no exception.
Little tiny salad shrimp
You can also use bigger shrimp – just make sure they’re peeled and deveined before using them.
This easy salad comes together with just a few ingredients, but it’s fancy enough to wow just about everyone. Salad shrimp, plain Greek yogurt, dill (fresh, frozen or dried), cucumber, salt and pepper, and a bit of lemon. That’s it!
This Shrimp Salad with Dill recipe made about three cups, but you can easily adjust to scale up or down. The key issue is to watch your liquids – you don’t want it to end up too runny. One of the ways to cut down on that is to use Greek yogurt instead of regular, as it is thicker to begin with, and to squeeze the shredded cucumber really well before mixing it in.
I love this cool and creamy salad rolled up in lettuce for lunch, or I’ll add a dollop of it to a green salad. But, it’s versatile enough to go into a sandwich or wrap, too, for those non-ketoers.
For a step-by-step look at how this recipe comes together, click the image gallery below. Or, just jump down to the recipe. If you try it or think it sounds great, drop me a line in the comments!
Perfect all-year long, this Ketoized Shrimp Salad with Dill comes together in a snap!
- 3/4 pound salad shrimp, thawed
- 1/2 cup shredded cucumber, squeezed dry
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- salt and pepper
- Thaw and lightly dry the shrimp with clean paper towels.
- Shred the cucumber and using your clean hands, squeeze it dry.
- Combine the shrimp, cucumber, Greek yogurt, dill, and lemon juice in a bowl. Mix well to combine, and season with salt and pepper. Serve and enjoy!
Amount Per Serving: Calories: 124Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 401mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 1gProtein: 9g