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A refreshing and zesty take on a classic, this Indian-style shrimp salad combines tender cooked shrimp with crisp vegetables in a creamy, spiced yogurt dressing. It's a light, protein-packed dish perfect for a quick lunch or a light dinner.
Cook the shrimp
Prepare the yogurt dressing
Combine the salad ingredients
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A refreshing and zesty take on a classic, this Indian-style shrimp salad combines tender cooked shrimp with crisp vegetables in a creamy, spiced yogurt dressing. It's a light, protein-packed dish perfect for a quick lunch or a light dinner.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 157.86 calories per serving with 23.61g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Mix and serve
Use low-fat yogurt for the dressing to reduce the overall calorie and fat content.
Replace the dairy yogurt with a plant-based alternative like coconut or cashew yogurt.
Use pre-cooked, chilled shrimp to save time on the cooking and cooling steps.
Add 1/2 cup of boiled chickpeas or a chopped boiled egg to the salad for an extra protein boost.
Shrimp is a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.
This salad is loaded with fresh vegetables like tomatoes, cucumbers, and onions, providing essential vitamins like Vitamin C and K, as well as antioxidants.
The yogurt-based dressing is a good source of probiotics, which are beneficial bacteria that support a healthy gut microbiome and aid digestion.
Shrimp contains omega-3 fatty acids and astaxanthin, an antioxidant that can help reduce inflammation and support cardiovascular health.
Yes, this shrimp salad is very healthy. It's high in lean protein from the shrimp, low in fat, and packed with vitamins and minerals from the fresh vegetables. The yogurt dressing also provides probiotics for gut health.
One serving of this Indian-style Shrimp Salad contains approximately 230-260 calories, making it a great option for a light and nutritious meal.
You can prepare the components ahead of time. Cook the shrimp and chop the vegetables, storing them separately in the fridge. Prepare the dressing and store it in an airtight container. Combine everything just before serving for the best texture.
Medium-sized shrimp (around 31-40 count per pound) work best as they provide a nice bite. You can use either fresh or frozen shrimp; just make sure to thaw frozen shrimp properly before cooking.
