I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. Traci Wynne, Denver, Pennsylvania.
1 pound Peeled and deveined cooked shrimp, chopped
1 cup Frozen peas, thawed
4 Green onions, chopped
0.25 cup Minced Fresh Parsley
1 cup Mayonnaise
1 cup Plain yogurt
0.25 cup Lemon juice
2 tablespoon Snipped fresh dill
0.5 teaspoon Salt
0.25 teaspoon White Pepper
Nutrition value
241
calories per serving
7 g Fat16 g Protein37 g Carbs3 g FiberOther
Current Totals
7 g Fat
16 g Protein
37 g Carbs
3 g Fiber
MacroNutrients
Carbs
37 g
Protein
16 g
Fiber
3 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
135 mg
Iron
2 mg
Vitamin A
147 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
1 mcg
Vitamin C
22 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
65 mg
Manganese
0 mg
Phosphorus
195 mg
Selenium
24 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
