Shrimp salad with yogurt sauce is a light, fresh, and very quick dish to prepare! Perfect to serve during the summer and beyond! In my diet, the shrimp salad represents a main dish to enjoy for lunch or dinner. However, we can also prepare a great shrimp salad (or prawns) as a starter. We can enrich it in countless ways and even make it a gourmet dish. For example, we can add avocado, cucumbers, fennel, corn, sun-dried tomatoes, or boiled potatoes. Or a bit of dried fruit like walnuts or almonds. Instead of iceberg, we can use arugula, lettuce, spinach, lamb’s lettuce, etc. I chose a very simple and light version, also great for those on a diet! I accompanied this shrimp salad with a fresh Greek yogurt sauce. Let’s see together the ingredients for making this fresh and tasty shrimp salad! Try also the version with shrimp, celery, and cherry tomatoes. At the end of the article, you’ll find tips and variations of this dish 😉 Are you a salad lover in general? Here’s the collection for you!
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- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 person
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz shrimp
- as needed salad (Lettuce, Iceberg, Lamb's Lettuce, etc.)
- 2 tsp olive oil
- as needed whole peppercorns
- 1 jar Greek yogurt
- as needed salt
- 1 tbsp lemon juice
- 1 pinch curry (only if you like it)
Tools
- Non-stick Grill
- Salad Bowl
- Lemon Squeezer
- Small Bowl
Steps
First, clean the shrimp. Score the back and remove the intestine using a toothpick.
Rinse them well under water and then sear them in a pan for a few minutes.
Season with a drizzle of olive oil and a sprinkle of whole black peppercorns, and once ready, set aside.
Wash the salad, drain excess water, and place it in a bowl or (salad bowl).
Wash the cherry tomatoes, dice them, and add them to the salad. If you like, also add some fresh sliced onion.
Season with olive oil (the dose for those on a diet is 2 teaspoons per person), salt, and mix.
Separately, prepare the accompanying sauce for this beautiful salad!
In a bowl, place the Greek yogurt and add a pinch of curry (only if you like it).
A sprinkle of whole peppercorns, salt, a drizzle of olive oil, and a tablespoon of lemon (or lime) juice. Mix and the sauce is ready!
It’s time to plate! Arrange the salad in a bowl and place the shrimp on top.
Serve at the table accompanied by the yogurt sauce and enjoy your meal!
If you like, you can directly dress the salad with a few tablespoons of the sauce or enjoy it separately with toasted bread (1.8 oz).
I hope you enjoyed this simple and light recipe! Come back soon to visit me!
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FAQ (Frequently Asked Questions)
Can I use prawns instead of shrimp?
Sure! You can use shrimp, prawns, king prawns, or scampi. Scallops are also great.
How can I replace shrimp?
You can use baby squid (boil in water for about 15-20 minutes depending on size), squid (boil for about 15 minutes), or cuttlefish which you can cook for about 20 minutes). Or if you prefer, canned tuna fillets in oil or in brine.
I don’t eat fish! What should I do?
You can prepare a vegetarian version with crumbled Greek feta (or smoked provola, burrata, or mozzarella), olives, and corn. Or with cucumbers, fennel, almonds, and a fruit cut into chunks (such as apple, kiwi, figs, peach). With pre-cooked beans (or chickpeas), boiled potatoes, and cucumbers, etc.
How long in advance can I prepare this shrimp salad?
My advice is to prepare and eat it shortly to avoid the ingredients losing their freshness.
How to replace Greek yogurt?
With plain natural yogurt without sugar (and lactose-free for those intolerant). Those who don’t like yogurt can replace it with a classic vinaigrette made from olive oil, vinegar, salt, pepper, garlic, lemon juice, and rosemary. Or with the famous pink sauce that accompanies shrimp.
