TANGY SHRIMP SALAD LETTUCE WRAPS

Serves 4

This recipe is perfect for those who love seafood salad dishes without all the extra calories. In this light, delicious shrimp salad, mayonnaise is replaced with a creamy, protein-rich Greek yogurt. To wake up your palate, tangy Creole mustard and a little Tabasco is added. For texture, hard boiled eggs and scallions compliment those succulent shrimp. This recipe will also teach you how to cook large shrimp to get perfect, tender results every time!

Ingredients:

• 1 lb large/jumbo (16-20ct) shrimp, peeled and deveined
• 2 hardboiled eggs, peeled and small diced
• 2 scallions, thinly sliced
• ½ c 2% Greek Yogurt
• 1 tbsp creole mustard
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 1 small head of lettuce, washed and leaves separated – I love using a buttercrunch lettuce in this recipe (optional, not included in nutrition facts)

Directions:

1. Preheat your oven to 400˚ and use your favorite non-stick spray to lightly grease a small, rimmed baking pan.  Place the shrimp on the pan and spray them very lightly, as well. Set your timer and roast the shrimp for 6 minutes.  Take them out and let them cool.
2. Once they’re cooled, chop your shrimp.  You should get 4-5 pieces per shrimp. Place the shrimp in a mixing bowl and add in the eggs and scallions.
3. In a small bowl, whisk together the yogurt, mustard, salt, pepper, garlic powder, and onion powder.  Pour the dressing over the shrimp and stir well to combine all your ingredients.
4. Serve this delicious shrimp salad with lettuce leaves to wrap it up in, or enjoy it on its own!

Nutrition Facts

Serving Size 179g
Calories 199
Calories from Fat 46
Total Fat 5.1g
Saturated Fat 1.7g
Cholesterol 322mg
Sodium 729mg
Potassium 289mg
Carbohydrates 3.9g
Sugars 1.6g
Protein 31.7g

I hope you enjoy this delicious tangy shrimp salad recipe!

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