Recipe type: Weeknight Dinner, Breakfast and Brunch
Prep time:
Total time:
Serves: 4 servings
Ingredients
4 pounds large shrimp, cooked, peeled and deveined (16 to 20 shrimp per pound)
2 cups low-fat plain Greek yogurt
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
½ cup minced red onion
2 cups minced celery (about 6 stalks)
1 cup chopped cucumber
Instructions
Whisk together the yogurt, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the shrimp. Add the red onion and celery and check the seasonings. Serve open-faced on multi-grain bread or stuff into half an avocado.
Recipe by In Good Taste at https://ingoodtaste.kitchen/shrimp-salad/