Creamy Shrimp Salad Recipe
Ingredients
- 1 lb cooked shrimp - tail off, chopped (defrosted if you are using frozen shrimp)
- 1 cup cherry tomatoes - halved
- ¼ cup plain - non-fat Greek yogurt
- 2 tbsp reduced fat mayo - I used Reduced Fat Vegenaise
- 1 sheet of whole wheat Lavash Bread - I used Trader Joe’s brand, 2 servings cut into 8 triangles
- ¼ cup fresh basil - finely chopped
- 1 tsp garlic powder
- 1 garlic clove - minced
- 1 tbsp fresh lime juice
- Salt and pepper to taste
- *Optional: Romaine lettuce leaves for serving
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
- Place lavash triangles onto the sheet, and mist lightly with an olive oil mister. Season with salt and garlic powder. Place in oven and bake until crisp, about 10 minutes.
- Meanwhile, combine shrimp and tomatoes in a medium-sized bowl. In a small bowl, whisk together the yogurt, mayo, basil, garlic clove, lime juice, and salt & pepper. Then pour over shrimp and tomatoes, and toss well to coat.
- Spoon shrimp mixture onto 4 serving plates (I served mine in a bowl on top of romaine lettuce leaves), and garnish with 2 lavash bread triangles.
Nutrition
Serving: 1.5 cups salad and 2 lavash trianglesCalories: 218 kcal (11%)Carbohydrates: 15 g (5%)Protein: 26 g (52%)Fat: 4.5 g (7%)Saturated Fat: 1 g (6%)Fiber: 1.5 g (6%)Sugar: 1.6 g (2%)