Description
A delightful and creamy salad featuring shrimp and broccoli, perfect for a light lunch or as a side dish.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon, crumbled
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes. Immediately transfer them to a bowl of ice water for 2–3 minutes. Drain well and pat dry.
- Toss the shrimp with the olive oil, garlic powder, paprika, onion powder, salt, and pepper. Heat a large skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side, or until pink and opaque. Remove from the heat and let cool slightly.
- In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, honey, garlic, dill, salt, and black pepper.
- In a large bowl, combine the broccoli, cooked shrimp, cherry tomatoes, red onion, cheddar cheese, bacon, and parsley. Pour the dressing over the salad. Toss gently until evenly coated.
- Cover and refrigerate for 30 minutes before serving for the best flavor. Garnish with extra parsley, bacon, or shredded cheddar if desired.
Notes
- Store in an airtight container for up to 3 days in the refrigerator.
- Not recommended for freezing as the creamy dressing and broccoli will lose their texture.
- Pat the broccoli completely dry after blanching to prevent the dressing from becoming watery.
- For extra crunch, add chopped celery, sunflower seeds, or sliced almonds.
- Add diced avocado just before serving for a creamy twist.
- For a lighter version, replace the mayonnaise with additional plain Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg