Shrimp tossed in dense Greek yogurt, mustard, garlic, and ketchup makes a delicious centerpiece for a leafy salad. Making remoulade with yogurt instead of mayonnaise cuts the calories by more than half.



Ingredient Checklist


Instructions Checklist
  • Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp, and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. Peel and devein shrimp. Refrigerate.

  • Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne. Toss shrimp in remoulade to coat; refrigerate for 30 minutes. Divide lettuce evenly among plates, and top with shrimp. Garnish with lemon wedges.

Cook's Notes

Make ahead: Tossed shrimp can be refrigerated for up to 4 hours.