This 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!
Dozen 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
Salt and ground pepper, to taste
For serving: sliced provolone cheese, Dijon mustard, lettuce and tomato
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.