Recipe for Baby Shrimp Salad with Dill Dressing

By Dan DeFigio

For a high-protein, healthful snack, try this Baby Shrimp Salad. It’s light and flavorful and will keep you satisfied and away from the temptation of sugary snack foods.

[Credit: ©iStockphoto.com/gilaxia]

Credit: ©iStockphoto.com/gilaxia

Preparation time: 6 minutes

Cook time: 7 minutes

Yield: 4 servings

3/4 cup white wine

2 bay leaves

1 fresh lemon, sliced

1 pound baby shrimp, peeled and deveined

Dill Dressing (see the following recipe)

Salt and ground black pepper to taste

  1. In a 2- or 3-quart saucepan, combine the wine, bay leaves, and lemon slices. Add water to the pan until it’s half full. Bring to a boil over high heat.

  2. Add the shrimp and boil 1 to 2 minutes, until the shrimp are pink.

  3. Drain the shrimp in a strainer and cool them under cold water. Remove the bay leaves and lemon pieces.

  4. Place the shrimp in a clean bowl and add the dressing. Salt and pepper to taste. Toss well. Refrigerate and serve chilled.

Dill Dressing

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 tablespoon chopped fresh basil

2 tablespoons chopped fresh dill

1/2 medium onion, chopped

1 teaspoon Dijon mustard

  1. In a medium bowl, whisk together all the ingredients. Optional: Shake vigorously in a shaker cup instead of whisking in a bowl.

Per serving: Calories 258 (From Fat 107); Fat 12g (Saturated 2g); Cholesterol 41mg; Sodium 833mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 15g.