Classic Shrimp & Crab Salad With Homemade Greek Yogurt-Inspired Thousand Island Dressing
Prep time
Total time
The New Year always reminds me of seafood. And crab is in season right now and so cheap! I like using both crab and shrimp in this recipe to add extra flare. However, feel free to use just crab or just shrimp. All versions are exquisite! To simplify your life, buy fresh lump crab meat already removed from the shell. If you feel adventurous, buy a whole crab and crack it yourself to remove the meat. This hearty salad is full of protein and vegetables! So you’ll have a super antioxidant punch. The dressing is made with Greek Yogurt instead of mayonnaise for extra protein, less fat, and an abundance of Calcium and Vitamin D-fantastic for bone health! We love eating this salad with some fresh Sourdough bread from San Francisco. No bread? No problem! The salad stands alone on its own! Bring on the New Years with a delicious Shrimp & Crab Salad with Homemade Greek Yogurt-Inspired Thousand Island Dressing and start your year off with super health!e
Recipe type: Salad, Seafood, Entree Salad, Dinner
Cuisine: American
Serves: 4
  • SALAD:
  • ½ pound lump crab meat, cooked (if only using crab, use a pound)
  • ½ pound bay shrimp, washed, cooked, ready-to-eat (if only using shrimp, use a pound)
  • 1 head romaine lettuce
  • 1 tomato
  • 1 cucumber
  • 1 green bell pepper, de-seeded
  • 1 small jar (6.5 oz) marinated artichoke hearts
  • 2 scallions
  • ½ cup nonfat plain Greek yogurt
  • 2 Tbsp ketchup
  • ½ Tbsp lemon juice
  • 2 tsp sweet pickle relish
  • ¼ tsp onion powder
  • Salt & Pepper to taste
  1. Chop the lettuce. Slice the tomato into wedges. Peel the cucumber and slice into thin rounds. Dice the green bell pepper. Chop the artichoke hearts and scallions.
  2. Mix all the ingredients for the salad dressing in a small bowl.
  3. Divide all the vegetables among the four salad bowls.
  4. Each bowl gets lettuce, tomatoes, cucumber, green bell pepper, artichoke hearts, and scallions.
  5. Top each bowl with 2 oz of shrimp and 2 oz of crab.
  6. Drizzle 2 Tbsp of dressing on top of each salad. You’re ready to eat!
Nutrition Information
Serving size: 3 cups vegetables + 2 oz shrimp + 2 oz crab + 2 Tbsp salad dressing Calories: 226.1 Fat: 4.8 Saturated fat: 0.3 Carbohydrates: 16.4 Sugar: 9.4 Fiber: 5.1 Protein: 29.1
Recipe by Sarah Koszyk at