Grilled Shrimp Salad “Mollie”

shrimp salad
California Walnut Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


2tablespoons nonfat Greek yogurt
2tablespoons reduced fat mayonnaise (preferably canola based)
2tablespoons cocktail sauce
2tablespoons fresh lime juice (possibly more to taste)
1pinch salt (optional, to taste)
1pinch sugar (optional, to taste)
1teaspoon crushed or minced garlic
2tablespoons fresh lime juice
1tablespoon extra-virgin olive oil
16large prawns, peeled and deveined
Salt and pepper (optional)
Shredded romaine lettuce
8 cherry tomatoes, cut in half (2 for each serving)
2 hard-boiled eggs, in lengthwise quarters
1/2cup Kalamata olives (optional)
1/2cup walnut halves (optional)


  1. Combine the yogurt, mayonnaise, cocktail sauce and lime juice in a medium-small bowl and whisk to combine.  Taste to see if it needs more lime.  Add salt and sugar to taste as well, if desired.  Cover and refrigerate until serving time.
  2. Combine the lime juice and garlic in a pie dish.  Whisk in the oil.  Add the prawns and swish them around until they all come into contact with the marinade.  Sprinkle lightly with salt and pepper, and cover the pan.  Refrigerate for a minimum or 4 hours (overnight is OK).
  3. Assemble the salad ingredients on four serving plates.  Preheat a grill to medium-high – or turn on the broiler.  Cook the prawns for 2 minutes, then turn and cook for another 2 to 3 minutes on the other side.  They are done when opaque.  Transfer the hot prawns to the top of the salad – 4 prawns per serving.
  4. Top with a generous dollop of the dressing, and serve.

Recipe courtesy of Mollie Katzen.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 150
  • Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4.5g
  • Cholesterol 145mg
  • Sodium 410mg
  • Potassium 170mg
  • Carbohydrate 7g
  • Fiber 0g
  • Sugars 2g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 2%