Summer Shrimp Salad with Lemon Caper Yogurt Dressing

Shrimp salad makes for an elegant summer luncheon.  Capers and fresh basil, blended into a lemony yogurt dressing give delicately flavored shrimp a tangy fresh dressing.  At the last minute, I decided to throw in a few blueberries and grapes.  Feel free to add any seasonal fruit to your salad.  Your salad bed is your choice too.  This time, I used arugula, often I make this salad with soft bib lettuce.  Did you know that capers are actually pickled flower buds?  The caper bush, also called a Flinders Rose, are native to the Mediterranean.


  • 1lb shrimp, peeled and deveined
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1/4 red onion, chopped
  • 1/4 red bell pepper, chopped
  • 2T capers
  • 3T fresh basil, chopped
  • 2T plain Greek yogurt
  • 2T fresh lemon juice
  • 1T The Furies EVOO
  • dash of salt and pepper
  • arugula
  • Heirloom tomatoes, halved
  • blueberries & grapes


  • To cook shrimp, bring a sauce pan of water to a boil.  Add shrimp and boil for approximately 2-3 minutes until shrimp turns pink and is opaque.  Remove from heat and immediately cool in an ice bath or cold water.  Dry and chop into 1/2" chunks.
  • Mix shrimp, chopped vegetables, capers, and basil in a bowl.
  • To make dressing, stir together EVOO, yogurt, and lemon juice.  Season with salt and pepper.  Gently fold dressing into shrimp and vegetables.
  • Spoon shrimp salad onto bed of greens, decorate with tomatoes and fruit.




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