This is a low-calorie version of most shrimp salad recipes that call for a lot of mayonnaise. If you can handle dairy, Greek yogurt is a great substitute for high calorie/high fat mayo. I like using the Fage Greek yogurt because it is a very thick Greek yogurt and replaces recipes calling for sour cream or mayonnaise very well.
I’ll share a few images with you of our latest trip to Seattle to visit our kids and attend a few medical classes for my mom who may be receiving a double lung transplant in the near future. I have an earlier post, which you can check out here, if you are interested in her auto immune story: Gluten intolerance linked to autoimmune?
We enjoyed a few days at Lake Tapps in western Washington, where my daughter’s in-laws have a beautiful piece of property. Ducklings were still swimming with their mama’s, looking for little bits of bread we tossed at them. You can still see the few downy feathers remaining on the little duck to the right.
During the day all kinds of craziness occurs as the water is full of boaters, skiers, and paddle boarders. Lake Tapps is quite large but their property rests on a tiny little finger inlet. After we enjoyed a few days of friends and family we drove to Seattle. The weather was gorgeous, almost too hot, if you can imagine that! Seattle is known for its rain, but when it is sunny, it is one of the most beautiful cities in the US. Here are a few pictures taken down on the pier where they have put up a giant ferris wheel right on the water’s edge.
I’m afraid of heights and my husband is claustrophobic, so consequently, we did not get on. But it looks like quite a ride! This ferris wheel is the largest wheel on the West coast. You can read about the wheel and all its great facts here: The Seattle Great Wheel.
Here is the view out onto the water from the ferris wheel. I just happen to take it on solid ground rather than 175 feet in the air!
We enjoyed delicious fresh seafood while we were in Seattle. I asked one restaurant if they used fake crab (it contains wheat starch), and the waiter laughed at me. “This is Seattle! We don’t use fake crab!” Of course they don’t, but when you have a food allergy, you always ask, even in Seattle.
Shrimp Salad with Fresh Dill
I used red onion in this recipe, but when I make it again, I will use a sweet onion. This onion was almost overpowering, so for the recipe, I recommend a sweet onion like Vidalia or Walla Walla Sweets.
Shrimp Salad with Fresh Dill Dressing
1 pound frozen fully cooked shrimp
1/2 tsp salt
1 fresh lemon cut in half
1 head of butter lettuce
1 cup Fage Greek 2% plain yogurt
1 tsp Dijon Mustard
1 Tbsp White wine
1/2 tsp cracked black pepper
1/2 tsp salt
3 Tbsp fresh dill chopped
1/3 cup sweet onion diced
1 cup celery diced
1 tsp honey
1 chopped avocado (optional)
Cover frozen shrimp with cold water in a large bowl. Add the juice of half a lemon and 1/2 a tsp of salt to the water. Set aside for twenty minutes to allow the shrimp to fully thaw.
In a small bowl, add Greek yogurt, Dijon mustard, white wine, black pepper, dill, onion, celery, and honey. Stir to fully combine.
Drain the shrimp and add dressing to coat the shrimp well. Rinse the butter lettuce, tear leaves and place a mound of lettuce in individual bowls. Squeeze the remaining lemon over the lettuce leaves in each bowl. Place several coated shrimp on top of the lettuce and add chopped avocado if desired.
This recipe was shared on the following blogs; check them out: GlutenFreeHomemaker, VegetarianMamma