Shrimp Wedge Salad
A creamy shrimp and dill mixture sit on top of crisp, fresh iceberg lettuce in this wonderful Wedge Salad recipe. This salad is layered with flavor, refreshing, and super easy to make!
Servings: 4
Ingredients
- 1 cup mayonnaise
- 3/4 cup Greek yogurt
- 1/2 teaspoon Sriracha hot sauce
- 1 1/2 teaspoons granulated sugar
- 1 clove garlic , grated
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup fresh dill , finely chopped
- 3/4 cup diced seedless cucumber
- 1/3 cup finely diced red onion
- 1 pound cooked shrimp cooled completely (or thawed, if frozen), roughly chopped
- 1 head iceberg lettuce , cut into 4 wedges
Instructions
- In a large bowl, whisk together the mayonnaise, yogurt, sriracha, sugar, garlic, salt, pepper, and dill until combined and smooth. Taste and adjust seasoning, if necessary.
- Add in the cucumber, onion, and shrimp. Stir gently to coat.
- Tear the first few top layers off of each lettuce wedge to create a pocket. Place on individual plates.
- Fill each with the shrimp mixture, letting it spill over the sides if desired. Garnish with a little extra fresh dill.
- Serve cold and enjoy!
Nutrition
Calories: 556kcal · Carbohydrates: 10g · Protein: 29g · Fat: 44g · Saturated Fat: 7g · Cholesterol: 311mg · Sodium: 1576mg · Potassium: 485mg · Fiber: 2g · Sugar: 7g · Vitamin A: 1638IU · Vitamin C: 21mg · Calcium: 265mg · Iron: 4mg