Eating Bird Food · by Brittany Mullins★ 4.8 (5)
Shrimp Salad
NUTRITION · PER SERVING13M COOK
CAL 10%·PRO 29%
CARBS 2G4% OF CAL
0G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 16G68% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked shrimp tossed with celery, red onion, dill, and a Greek yogurt-based dressing with Dijon mustard and lemon. Creamy, refreshing, and ready in 20 minutes.
mainamericansaladshellfish🍲 stockpotgluten free
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb extra large shrimp (peeled and deveined)
- ¼ cup red onion (diced)
- 1 stalk celery (diced)
- 3 Tablespoons fresh dill (chopped)
- ¼ cup plain Greek yogurt
- ½ cup avocado oil mayo
- ½ teaspoon dijon mustard
- 1 lemon (juiced, about ¼ cup)
- Pinch of sea salt and pepper
At a glance
PER SERVING · TIME 13M
CAL 10%·PRO 29%
CARBS 2G4% OF CAL
0G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 16G68% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3m
- Sodium
- 419mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 71mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.