Healthy Shrimp Salad

See ingredients below👇🏽

Dressing:

2 tbsp lemon juice

½ cup plain yogurt or sour cream

1 tsp Dijon mustard

1 tbsp chopped parsley

Kosher salt and ground pepper, to taste

Salad:

1/2 tbsp olive oil

1 lb raw shrimp, peeled and deveined

Kosher salt and ground pepper, to taste

1-2 garlic cloves, minced

1 cup celery, finely diced

½ red onion, finely minced

1 cup frozen green peas, thawed

Instructions

Heat the olive oil in a large non-stick pan and add the shrimp in a single layer.

Season with salt and pepper and cook for 2-4 minutes per side, or until pink and opaque. Set aside in a salad bowl and allow them to cool.

Meanwhile, in a small bowl add all the dressing ingredients and mix well to combine.

Add the finely diced celery, minced onion and peas to the salad bowl with the shrimp. Add in the yogurt dressing, toss well and serve!

Notes:

• Use raw shrimp instead of cooked shrimp. For better texture and flavor.
• You may use any other oil instead of olive oil.
• Substitue the peas for another veggie of choice if preferred. You may also skip it completely.
• Plain yogurt was used instead of mayonnaise. Sour cream will also work. For a non-dairy option, you can use dairy-free yogurt.
• It is best to use fresh garlic cloves instead of garlic powder.
• Store leftovers in an airtight container in the fridge for up to 3 days