Creamy Dill Shrimp Salad

Shrimp salad in lettuce cups with an Okinawan sweet potato

Enjoy this high-protein, creamy shrimp salad in a matter of minutes! It’s perfect in lettuce wraps, on toast, in a pasta salad, or just plain.

Creamy Dill Shrimp Salad
Cook Time: 2 mins
Prep Time: 2 mins
Yield: 4 servings

Ingredients

• 1-pound frozen shrimp, thawed and shell removed
• ½ English cucumber, finely diced
• ½ red onion, finely diced
• 1 stalk scallion, finely sliced
• 3 tbsp light mayonnaise
• 4 tsp Dijon mustard
• 1 tsp dill weed
• ¼ tsp paprika
• salt and pepper, to taste
  
  

Directions

1. Bring a pot of water to a rolling boil and cook the shrimp for 2 minutes or until just opaque. Quickly run under cool water or place in an ice bath and drain.
2. Once shrimp is cool, add to a bowl with the remaining ingredients and stir to combine, seasoning with salt and pepper to taste. Serve in a lettuce wrap, sandwich, or on a cold pasta salad!

Per serving: 133 calories: 6 g carbs; 4 g fat; 16.2 g protein