Shrimp Wedge Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A wedge salad topped with creamy dill-spiked shrimp salad, fresh cucumbers, and red onion over crisp iceberg lettuce. Refreshing, easy to assemble, and loaded with bright flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup mayonnaise
- 3/4 cup Greek yogurt
- 1/2 teaspoon Sriracha hot sauce
- 1 1/2 teaspoons granulated sugar
- 1 clove garlic (, grated)
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup fresh dill (, finely chopped)
- 3/4 cup diced seedless cucumber
- 1/3 cup finely diced red onion
- 1 pound cooked shrimp (cooled completely (or thawed, if frozen), roughly chopped)
- 1 head iceberg lettuce (, cut into 4 wedges)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 747mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 569mg
- Calcium
- 140mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.