shrimp salad

Total Time: 10m
Servings: 4
Serving Size: 1/2 cup
Level: easy
Calories: 140

Lunch Main Dishes Salads Diabetes Friendly Gluten Free

Ingredients

1 pound shrimp, peeled and deveined, tails removed
1 Tbsp olive oil
salt and pepper
1 stalk celery, finely diced
½ cup siggi’s 4% plain skyr
½ Tbsp lemon juice
1 tsp Dijon mustard
1 tsp parsley, finely chopped
1 tsp chives, finely chopped
1 tsp tarragon, finely chopped

Nutrition Facts per serving

Calories 140, Protein 19g, Total Fat 8g, Saturated Fat 1.5g, Cholesterol 150mg, Sodium 840mg, Total Carbohydrates 3g, Sugars less than 1g

Preparation

Preheat oven to 400* F. Toss shrimp with oil, salt and pepper. Roast until pink outside and opaque in the center, about 3-5 minutes, depending on the size. Once cool enough to handle, roughly chop.

In a small bowl, whisk together skyr, lemon juice, Dijon mustard, and herbs. Season with salt and pepper to taste.

Add shrimp and celery to the skyr mixture and stir to combine. Serve immediately alone, or in a roll with lettuce and tomato.