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Ingredients

2 pounds large, raw, easy-peel shrimp 2 tablespoons seafood seasoning (such as Old Bay®), divided 2 cups halved red grapes 2 stalks celery, chopped ¼ cup chopped fresh dill 2 tablespoons chopped fresh chives ¼ cup mayonnaise ¼ cup lemon juice ⅓ cup plain fat-free Greek yogurt

Nutrition Info

174.7 calories carbohydrate: 8.8 g cholesterol: 175.4 mg fat: 6.7 g fiber: 0.6 g protein: 19.8 g saturatedFat: 1.2 g servingSize: - sodium: 627.9 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 325 degrees F (165 degrees C).
Layer shrimp evenly on a baking sheet and season with 1 tablespoon seafood seasoning.
Bake in the preheated oven until pink, 6 to 10 minutes depending on size. Remove from oven and let cool until safe to handle.
Remove and discard shrimp shells. Chop shrimp into bite-sized pieces and place into a serving bowl. Add grapes, celery, dill, and chives.
Combine mayonnaise, lemon juice, yogurt, and remaining 1 tablespoon seafood seasoning in a separate bowl. Add dressing to shrimp mixture as desired and stir to coat. Store in the refrigerator to cool salad before serving, about 30 minutes.

8 servings

This shrimp salad is a great summer treat served with ripe tomatoes or on a bed of spring greens. You will love it!