Lightened Shrimp Salad

This Lightened Shrimp Salad is packed with rich flavor without a hint of mayo! The flavors of the Dijon, lemon, and combination of spices make this dish a lunchtime crowd-pleaser. Fresh cut parsley gives it just the pizzazz and freshness it needs!

Lightened Shrimp Salad

Lightened Shrimp Salad

This shrimp salad is packed with rich flavor without a hint of mayo!
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Cook Time 10 minutes
Course Main Course


  • 12 large shrimp , peeled and deveined
  • 1 1/2 tablespoons canola oil
  • 1 1/2 tablespoons plain 0% fat Greek yogurt
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground paprika
  • Few dashes cayenne pepper
  • 2 teaspoons chopped curly parsley
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped onion


  • Heat oil over medium heat in skillet. Sauté shrimp until cooked through, 4 to 6 minutes (shrimp are cooked through when completely opaque/pearly-pink).
  • Remove from heat and cool.
  • Once cooled, remove tails and chop into half inch pieces.
  • Add to small bowl along with remaining ingredients, stirring to combine.
  • Season with salt and ground pepper to taste.
  • Cover and refrigerate overnight for best flavor.

Suggested Serving

  • Preheat oven to 400°F.
  • Slice open whole-wheat hoagies.
  • Top one side with shrimp salad and a slice of provolone cheese.
  • Bake open-faced in preheated oven until bread is toasted and cheese is melted.
  • Before serving, spread bread generously with Dijon mustard and top with lettuce or spinach and tomato.
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