This shrimp salad is a great summer treat served with ripe tomatoes or on a bed of spring greens. You will love it!

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Layer shrimp evenly on a baking sheet and season with 1 tablespoon seafood seasoning.

  • Bake in the preheated oven until pink, 6 to 10 minutes depending on size. Remove from oven and let cool until safe to handle.

  • Remove and discard shrimp shells. Chop shrimp into bite-sized pieces and place into a serving bowl. Add grapes, celery, dill, and chives.

  • Combine mayonnaise, lemon juice, yogurt, and remaining 1 tablespoon seafood seasoning in a separate bowl. Add dressing to shrimp mixture as desired and stir to coat. Store in the refrigerator to cool salad before serving, about 30 minutes.

Nutrition Facts

175 calories; protein 19.8g 40% DV; carbohydrates 8.8g 3% DV; fat 6.7g 10% DV; cholesterol 175.4mg 59% DV; sodium 627.9mg 25% DV. Full Nutrition
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