Shrimp Salad with Yogurt Dressing
Category: Main Dishes | Servings: 4
This vibrant and refreshing shrimp salad with yogurt dressing is a perfect combination of delicate shrimp, crunchy cabbage, and zesty citrus. The tangy yogurt dressing enhances the fresh flavors, making it a delightful dish for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (shredded) | 200g |
| Oranges (peeled and sliced) | 200g |
| Shrimp (cleaned) | 12 pieces |
| Walnut halves | 80g |
| Olive oil | 15ml |
| Lemon zest | ½ lemon |
| Fresh spinach | To taste |
| Extra virgin olive oil | 30ml |
| Greek yogurt | 2 tablespoons |
| Lime juice | 1 lime |
| Fresh mint leaves | 2 sprigs |
| Fresh thyme | 1 sprig |
| Salt | To taste |
| Black pepper | To taste |
Instructions
-
Prepare the Cabbage:
Start by prepping the cabbage. Remove the outer leaves and slice it thinly using a mandolin to achieve a julienne effect. Set aside. -
Prepare the Oranges:
Peel the oranges by cutting off both the top and bottom ends. Place the orange flat on the cutting board and carefully cut away the peel and white pith. Slice between the segments to release the orange sections, ensuring the segments are free of the skin. -
Prepare the Shrimp:
For the shrimp, start by cutting off the tail end. Use a sharp knife to make a small incision along the back to remove the digestive tract (intestine). Clean thoroughly and place in a bowl. -
Marinate the Shrimp:
To marinate the shrimp, drizzle with olive oil, add the fresh thyme leaves, and season with salt and black pepper. Zest the lemon and add it to the shrimp mixture. Toss to coat evenly. -
Cook the Shrimp:
Heat a pan over high heat. Add the marinated shrimp and sauté for about 2 minutes on each side until they turn pink and are cooked through. Remove from heat. -
Prepare the Yogurt Dressing:
In a small bowl, combine Greek yogurt, freshly squeezed lime juice, and chopped mint leaves. Stir well to create a smooth dressing. Adjust seasoning with salt and pepper to taste. -
Assemble the Salad:
On a large platter, arrange a bed of shredded cabbage. Layer the orange segments evenly around the edge of the platter. Add a handful of fresh spinach on top. -
Top with Shrimp and Nuts:
Place the cooked shrimp over the cabbage and spinach. Sprinkle with walnut halves for a crunchy texture. -
Serve:
Drizzle the yogurt dressing over the salad, or serve the dressing on the side for guests to add as they like. Garnish with additional fresh mint or thyme leaves for extra flavor and visual appeal.
Nutritional Information (per serving)
Approximate values
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28g |
| Carbohydrates | 18g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | 310mg |
Tips for Success
- Shrimp: Ensure the shrimp are properly cleaned and deveined for the best texture and taste.
- Cabbage: If you prefer a milder flavor, you can use napa cabbage or baby kale instead of regular cabbage.
- Yogurt Dressing: To make the dressing even creamier, you can substitute Greek yogurt with sour cream or a mixture of both.
- Serving Suggestions: This salad can be served as a light main course or as an appetizer for a larger meal. Pair it with a crisp white wine or a chilled herbal tea for a refreshing meal.
Enjoy this healthy, vibrant salad full of fresh flavors and textures—perfect for a light lunch or
