Shrimp Salad recipe - ingredients, nutrition and when to eat it
A fresh salad of shrimp and crisp vegetables tossed with a bright lemon-yogurt dressing. It’s great for a light lunch or a clean dinner without bread.
Salads & light · 15 minutes to cook
Nutrition (per 475.5g serving): 308.7 kcal · protein 27.2g · carbohydrate 20g · fat 14.5g · sodium 204.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shrimp turns firm when overcooked, so watch it as soon as the color changes.
Tips: Dry the vegetables well so the dressing doesn’t become watery.
Tips: Add the avocado just before eating to reduce browning and mashing.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Shrimp — 120 g
- Lettuce — 2 cup
- Cucumber — 0.5 pc
- Tomato — 0.5 pc
- Avocado — 0.3 pc
- Plain yogurt — 3 Tbsp
- Lemon juice — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.1 tsp