Creamy Shrimp Salad
This deliciously flavorful shrimp salad is packed with crisp veggies and summer flavor.
Yield: servings
Ingredients
- 1 pound shrimp cooked, See Notes
- ⅓ cup mayonnaise
- 2 tablespoons dill minced
- ¼ cup red onion minced
- ½ cup cucumber peeled and chopped
- 1 tablespoon lemon juice
- ½ cup feta crumbled, optional
- ½ teaspoon salt plus more to taste
Instructions
- Mix all of the ingredients together.
Notes
- Cook shrimp on the stove: If you're using frozen, let it thaw completely, then pat it dry. Heat a little oil in a large skillet until it's shimmering. Add the shrimp and cook it 1-2 minutes on one side until it's pink and no longer opaque. Flip with a pair of tongs and cook the other side.
- Cook shrimp in the air fryer: Again, if you're using frozen shrimp, let them thaw and pat dry. Preheat your air fryer for a few minutes on 400° F. Toss the shrimp in some oil (like olive or avocado). Spread them in a single layer and cook for 3 minutes. The shrimp should be pink and no longer opaque. If they aren't ready, shake the basket and cook for another 2 minutes. Test again.
Nutrition
Calories: 198cal | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 207mg | Sodium: 1000mg | Potassium: 93mg | Total Carbs: 2g | Fiber: 1g | Sugar: 1g | Net Carbs: 1g | Vitamin A: 63IU | Vitamin C: 5mg | Calcium: 171mg | Iron: 2mg