Barbecue Shrimp Salad



Serving size

1 1/2 cups salad
Barbecue Shrimp Salad


2 clove Garlic, raw (sliced)
1 Medium Shallots, raw (diced)
2 tsp. Paprika
1 tsp. Chili powder
1 Tbsp Molasses
1/4 tsp. Vanilla extract
1/2 tsp.. Ground cumin
1/4 tsp. Salt
1/4 tsp., ground Black pepper
4 tsp. Olive oil (divided)
16 Ounces Shrimp, raw (peeled and deveined)
4 large Green onions (thinly sliced crosswise)
3 Medium stalk Celery, raw (diced)
2 Tbsp. Reduced fat sour cream
1 Tbsp. Nonfat Greek Yogurt


Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, 3 teaspoons olive oil and shrimp in a large zipper bag.

Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.

When you are ready to serve preheat the oven to 400°F.

Place a large skillet in the oven, and after the oven is hot, add 1 teaspoon olive oil and then the shrimp.

Cook for about 7 - 10 minutes, tossing the shrimp in the pan a couple of times.

Remove from the oven and place in a large bowl.

When the shrimp are cool enough to handle, cut the shrimp into bite-size pieces. Cover and chill for about an hour.

After the shrimp is cooled, fold in the green onions, diced celery, sour cream, and yogurt.

Chill well and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is possibly safe for those who are lactose intolerant. Substitute reduced fat mayonnaise for the yogurt and sour cream.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The Barbecue Shrimp recipe that this salad is based on is fantastic on its own, especially with grits and a side of grilled veggies. Making extra means you can make a great Barbecue Shrimp Salad.

This is a perfect summer picnic recipe with great barbecue flavor. The creamy yogurt and sour cream makes for a rich, flavorful dressing when combined with the barbecued shrimp, and the green onions and celery give it crunch.

"One of the nice things about the Senior Tour is that we can take a cart and cooler. If your game is not going well, you can always have a picnic."

Lee Trevino, Golfer